Results 181 to 190 of about 115,489 (367)

Oxidative Peptide Cleavage and Decarboxylation by the MPO-H ₂ O ₂ -Cl ⁻ Antimicrobial System [PDF]

, 1974
Ratnam J. Selvaraj, Benoy B. Paul, Robert R. Strauss, A. A. Jacobs, Anthony J. Sbarra   +4 more
openalex   +1 more source

Cobalt-Catalyzed Tandem Deamination, Decarboxylation, and Dehomologation of Primary Amines to Carboxylic Acids in Water [PDF]

, 2022
Arup Mukherjee, Deep Chowdhury
openalex   +1 more source

Harnessing Free Radical Scavenging Potential of Caffeic Acid as a Nutraceutical—A Review

Food Safety and Health, EarlyView.
Caffeic acid has emerged as a promising bioactive molecule with multiple pharmacological properties, including antioxidant, antimicrobial, anti‐inflammatory, organ protective properties and metal‐chelating ability. This review emphasizes the dietary sources, structural characteristic, molecular mechanism underlying health promoting effects of caffeic ...
Pavitra Behra, Monika Bhadauria, Satendra Kumar Nirala   +2 more
wiley   +1 more source

Visible Light-Driven Self-Heating Photocatalytic Decarboxylation of Fatty Acid Over Α-Fe2o3

, 2023
Chunlin Hao, Jing Wen, Hongxuan Song, Bo Huang, Guibao Guo, Shengli An   +5 more
openalex   +1 more source

Metagenomic and biogenic amine changes in cassava fermentation for tucupi production using Pediococcus acidilactici starter culture

Journal of the Science of Food and Agriculture, EarlyView.
Abstract BACKGROUND The use of starter cultures is essential for producing fermented foods with desirable standardized characteristics and for preventing pathogens. Pediococcus acidilactici, isolated from cocoa fermentation, was used in the production of tucupi, a widely appreciated sauce made from the juice of cassava root (manipueira) in the ...
Danielle Gama Brício, Maria Beatriz A Gloria, José Augusto Pires Bitencourt, Leandro Araujo Argôlo, Rafaela de Lima Ribeiro, Ilzane Abreu da Silva, Rosinelson da Silva Pena, Alessandra Santos Lopes, Gilson CA Chagas Junior, Nelson Rosa Ferreira   +9 more
wiley   +1 more source

Lactuca sativa L. losses and wastes as a source of biobased ingredients

Journal of the Science of Food and Agriculture, EarlyView.
Abstract BACKGROUND The growing global population and increasing consumer focus on healthy eating challenge the agricultural sector to ensure both sustainable food production and safety. Lettuce (Lactuca sativa Mill.), the most cultivated leafy vegetable worldwide, can lose up to 40% of its weight during processing.
Joana PB Rodrigues, Tayse FF da Silveira, Daniele B Rodrigues, Laura Domínguez, Patricia Morales, Tânia CSP Pires, Maria Beatriz PP Oliveira, Ângela Fernandes, Lillian Barros   +8 more
wiley   +1 more source

In the Marathon toward Achieving Efficient Enzymatic Decarboxylation of Fatty Acids. [PDF]

ACS Cent Sci
Winkler CK, Kroutil W.
europepmc   +1 more source

ER-located PIN5 transporter generates potent auxin sinks driven by the IAA decarboxylation pathway [PDF]

Milada Čovanová, Karel Müller, Nikoleta Klierová, Nayyer Abdollahi Sisi, Petr Skůpa, Ondřej Smetana, Petre I. Dobrev, Kamil Růžička, Jan Petrášek   +8 more
openalex   +1 more source

In situ hydrogenation and decarboxylation of oleic acid into heptadecane over a Cu–Ni alloy catalyst using methanol as a hydrogen carrier

, 2018
Zihao Zhang, Qiwei Yang, Hao Chen, Kequan Chen, Xiuyang Lu, P. Ouyang, Jie Fu, Jingguang G. Chen   +7 more
semanticscholar   +1 more source

Moderate Fire Temperatures Affect the Structure of Clayey Oxisol Aggregates

Land Degradation &Development, EarlyView.
ABSTRACT Wildfires have become increasingly frequent and intense worldwide, raising concerns about their impacts on soil systems. However, the thermal responses of clay‐rich Oxisols, dominated by Fe and Al oxides, remain poorly understood. In this study, samples from the 0 to 5 cm layer of six Oxisols were subjected to controlled heating at ...
Yasmmin Tadeu Costa, Paulo Angelo Fachin, Bruno Teixeira Ribeiro, Edivaldo Lopes Thomaz, Alberto Vasconcellos Inda Junior, Nilton Curi   +5 more
wiley   +1 more source