Results 261 to 270 of about 29,563 (295)

Infrared spectra of the H-bound and π-bound isomers of the phenol–argon cation

Journal of Molecular Structure, 2001
Abstract Infrared photodissociation spectra of the phenol–argon cation (Ph + –Ar) are recorded in the vicinity of the O–H stretch vibration ( ν 1 ) of bare Ph + . Two isomers are identified by their characteristic complexation-induced frequency shifts, Δ ν 1 . In H-bound Ph + –Ar, the Ar atom forms an ionic hydrogen bond with the O–H group of Ph +
N Solcà, O Dopfer
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Rubber bound phenolic antioxidant and its application in thermoplastic elastomer

Advances in materials Research, 2014
Natural rubber bound phenolic antioxidant, 2,6-di-tert-butyl-4-vinylphenol (2,6-DBVP), was prepared from natural rubber and 2,6-DBVP in both solution and melt state. The 2,6-DBVP had been synthesized from 3,5-di-tert-butyl-4-hydroxybenzaldehyde and methyltriphenylphosphonium iodide (MePPh3I) by Wittig reaction (0°C for 2 hrs, N2 atmosphere).
Pairote Klinpituksa, Anyarat Kiarttisarekul, Azizon Kaesaman   +2 more
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Determination of free and bound phenolic acids in beer

Food Chemistry, 2004
The aim of this study was the qualitative and quantitative determination of free and bound phenolic compounds, mainly phenolic acids, in beer. In spite of the wide literature describing the content of free phenolic acids in beer, data concerning its content of bound forms are scarce or missing. Moreover, the experimental conditions commonly reported in
openaire   +1 more source

Reaction of substituted phenols with thermostable laccase bound to Bacillus subtilis spores

Biotechnology Letters, 2003
A strain of B. subtilis produced 1.8 times more laccase on sporulation medium than on non-sporulation medium. Spores oxidized mono- and di-methoxyphenols (0.1 mM) at 50 degrees C. The half-life of laccase bound to spores was about 2 d and the substrate was repeatedly removed by spores recovered from the reaction mixture.
Jun, Hirose, Masako, Nasu, Haruhiko, Yokoi   +2 more
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Bound Forms of Phenolic Compounds and their Bioavailability

2019
Bu derleme kapsamında gıdaların yapısında bulunan bağlı (ekstrakte edilemeyen) fenolik bileşiklerin özellikleri, oluşturduğu komplekslerden protein-fenolik ve karbonhidrat-fenolik ilişkisi, sindirimdeki metabolizması ve biyoyararlılığı üzerinde durulmuştur.
KARABULUT, Gülşah, YEMİŞ, Oktay
openaire   +1 more source

BOUND PHENOLIC ACIDS IN Brassica AND Sinapis OILSEEDS

Journal of Food Science, 1975
A. B. DURKEE, P. A. THIVIERGE
openaire   +1 more source

Bound Phenolics in Foods

2018
Liliana Santos-Zea, Javier Villela-Castrejón, Janet A. Gutiérrez-Uribe   +2 more
openaire   +1 more source

“Bound” water in phenol‐formaldehyde condensates

Journal of Polymer Science, 1950
openaire   +1 more source

Bound states in the continuum

Nature Reviews Materials, 2016
Chia Wei Hsu, Bo Zhen, A Douglas Stone
exaly  

Antimicrobial peptides: linking partition, activity and high membrane-bound concentrations

Nature Reviews Microbiology, 2009
Manuel N Melo
exaly