Results 81 to 90 of about 30,899 (241)

Design, Synthesis, and Fungicidal Activity of Novel Thiosemicarbazide Derivatives Containing Piperidine Fragments

Molecules, 2017
In order to discover novel eco-friendly lead compounds for plant pathogenic fungi control, a series of benzaldehyde thiosemicarbazide derivatives with a piperidine moiety have been designed and synthesized.
Xuebo Zhang, Peng Lei, Tengda Sun, Xiaoyu Jin, Xinling Yang, Yun Ling   +5 more
doaj   +1 more source

Enantioselectivity in Transition Metal Catalyzed Propargylic Substitution Reactions: A Theoretical Perspective

Chemistry – A European Journal, EarlyView.
Recent theoretical efforts to elucidate the origin of enantioselectivity in transition metal‐catalyzed propargylic substitution reactions are highlighted in this review. ABSTRACT In recent years, asymmetric catalytic propargylic substitution reactions have undergone remarkable development, enabling the construction of chiral carbon centers adjacent to ...
Ken Sakata, Yoshiaki Nishibayashi
wiley   +1 more source

Recent Advances in Conjugated Microporous Polymers for Photocatalysis: Mechanism, Synthesis and Applications

Exploration, EarlyView.
Conjugated microporous polymers (CMPs) have attracted more and more attention as new photocatalysts due to their unique advantages such as high performance, long stability and strong light absorption. This review summarizes the application of CMPs as a photocatalyst in recent years and introduces the catalytic mechanism.
Dun Zhou, Kongqing Zhang, Xiaobai Li, Yongpeng Liu, Liang Yao, Hongwei Ma   +5 more
wiley   +1 more source

Analgesic activity of new complex compounds SnCl4 with salicyloylhydrazones of benzaldehyde and brombenzaldehyde

Journal of Education, Health and Sport, 2019
The physiological role of pain helps to avoid or limit the tissue damage and therefore it provides the vital protective function. It has been previously studied, that complex compounds SnCl4 with salicyloylhydrazones of benzaldehyde and brombenzaldehyde ...
Elena Prokopchuk, Alexandra Aleksandrova, Iryna Kravchenko   +2 more
doaj   +1 more source

Comparative Effects of Three Microbial Starter Cultures on the Physicochemical and Sensory Quality of Fermented Sausages

Food Bioengineering, EarlyView.
ABSTRACT This study innovatively links specific microbial compositions of commercial starter cultures to the evolution of key odorant and taste‐active amino acids, revealing the underlying mechanisms behind distinct flavor profiles. Three microbial starter cultures—Saccharomyces cerevisiae (SC), Scarlet (ST), and Roxaane LC (LC), were added to sausages,
Lili Ji, Yi Luo, Rui Yang, Song Yang, Xiaoping Yu, Hongqian Zhang, Kun Liao, Jiamin Zhang   +7 more
wiley   +1 more source

Phenolic Profiles, Antioxidant Properties and Predicted Glycaemic Index of Bread Sweetened With Date Syrup in Comparison With Granulated Sugar

Food Chemistry International, EarlyView.
Date syrup are used as sweetener in bread. Bread with date syrup had superior phenolic composition, better antioxidant properties and carbohydrate hydrolysing enzymes while bread with granulated sugar had higher predicted glyceamic index. The study concluded that date syrup could be the next though‐out ingredient for dual purpose in bread. ABSTRACT The
Akinsola Albert Famuwagun, Tijesuni Oloyede, Adebola Iyabode Akinjokun, Rachael Taiwo Babalola, Olamide Atinuke Idowu, Adedayo Adeboye, Oluseye Oladapo Abiona, Saka Olasunkanmi Gbadamosi   +7 more
wiley   +1 more source

Spatial and Temporal Disparity Analyses of Glycosylated Benzaldehyde and Identification and Expression Pattern Analyses of Uridine Diphosphate Glycosyltransferase Genes in Prunus mume

Plants
The species Prunus mume consists of uniquely aromatic woody perennials with large amounts of free aromatic substances in the flower cells. Uridine diphosphate glycosyltransferase (UGT) modifies these free aromatic substances into water-soluble glycoside ...
Haotian Jia, Xiaoyun Geng, Lina Fan, Xin Li, Jiao Wang, Ruijie Hao   +5 more
doaj   +1 more source

GC × GC‐TOF MS and Sensory Profiling of Aroma Compounds in Magnolia Species: Effects of Processing Methods on Volatile Retention in M. wufengensis

Flavour and Fragrance Journal, EarlyView.
The first comparative analysis of Magnolia scents reveals that M. wufengensis is characterised by a high aldehyde content, exhibiting a fresh, sweet, and fruity fragrance profile. Furthermore, freeze‐drying preserves 6.7 times more 2‐nonenal compared to shade‐drying, highlighting its superior efficacy in retaining key volatile compounds.
Xiaole Wang, Zhonghua Du, Lei Xu, Junjie Hu, Tao Xiong, Chiqing Chen, Lichun Ye, Zhaohua Shi   +7 more
wiley   +1 more source

Understanding protein–flavor interactions: Factors, characterization techniques, and the effect of processing

Food Biomacromolecules, EarlyView.
Abstract The perception of flavor in a food system depends on its release from the protein matrix. Apart from hydrogen bonding, hydrophobic interactions and van der Waal's forces, the formation of covalent adducts between the flavor and protein highly impacts the release of flavor from the protein matrix.
Arshita Verma, Somnath Basak, Rekha S. Singhal   +2 more
wiley   +1 more source

Beeswax: Food and beyond

Food Biomacromolecules, EarlyView.
Abstract Honeybees (Apis mellifera L.) are an important class of insects that are the most beneficial in terms of economy. Beeswax is the second most important bee products after honey. Its commercial importance is due to its antimicrobial, antioxidant, anti‐inflammatory and antiseptic as well as regenerative properties.
Rajshri Naveen, Manickam Loganathan
wiley   +1 more source