Results 1 to 10 of about 310,729 (317)

Esterification of propanoic acid in the presence of a homogeneous catalyst [PDF]

Kragujevac Journal of Science, 2022
Esters are organic compounds that are widely used even on an industrial scale, so their production has been extensively investigated. The aim of this work is to carry out the optimization process of esterification of propionic acid with lower monohydric ...
Kastratović Vlatko R., Radulović Milica M., Kastratović Kristina K.   +2 more
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Esterification of malic acid on various catalysts

Тонкие химические технологии, 2020
Objectives. The study aims to identify the optimal choice of an effective catalyst for the esterification of malic acid to produce esters of high purity. Methods. To determine the qualitative and quantitative composition of reaction masses, the following
N. S. Kuzmina, S. V. Portnova, E. L. Krasnykh   +2 more
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Cu/ZrO₂ Catalyst Modified with Y₂O₃ for Effective and Stable Dehydration of Glycerol to Acetol

Molecules
Glycerol is a main by-product of biodiesel production, and its further processing is essential for the biorefinery. In this paper, a highly active and stable catalyst for the catalytic dehydration of glycerol to acetol is obtained by modifying a Cu-Zr ...
Zhoubing Liang, Huan Li, Jianrong Xie, Songshou Ye, Jinbao Zheng, Nuowei Zhang   +5 more
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Effect of low oxygen and high carbon dioxide atmospheres on the formation of volatiles during storage of two sweet cherry cultivars

Horticultural Science, 2012
The aroma profiles of two sweet cherry cultivars Kordia and Vanda were investigated during storage at different oxygen and carbon dioxide levels and at a low temperature using solid phase microextraction gas chromatography combined with mass spectrometry
J. Goliáš, J. Létal, O. Veselý
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Effects of a Small Increase in Carbon Dioxide Pressure during Fermentation on Wine Aroma

Foods, 2020
The present study tested the effect of a slight increase in pressure (from 0 to 1 bar) during the fermentation on the wine aroma profile. Fermentations were carried out with a commercial dry yeast on Sangiovese juice in the absence of berry skins.
Lorenzo Guerrini, Piernicola Masella, Giulia Angeloni, Andrea Sacconi, Luca Calamai, Alessandro Parenti   +5 more
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CH2 Linkage Effects on the Reactivity of Bis(aminophosphine)–Ruthenium Complexes for Selective Hydrogenation of Esters into Alcohols

Scientific Reports, 2017
A novel ruthenium complex binding to two subtly different aminophosphine ligands, (o-PPh2C6H4CH2NH2)(o-PPh2C6H4NH2)RuCl2, was successfully isolated. This bis(aminophosphine)–ruthenium complex shows efficient activity in both dimethyl oxalate (DMO) and ...
Xiaolong Fang, Mingjun Sun, Jianwei Zheng, Bin Li, Linmin Ye, Xiaoping Wang, Zexing Cao, Hongping Zhu, Youzhu Yuan   +8 more
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Morphology–acidity synergy in ZSM-5 for selective para-xylene synthesis via CO2/H2-mediated toluene methylation

Journal of CO2 Utilization
CO2/H2-mediated toluene methylation over metal oxide–zeolite bifunctional catalyst offers a sustainable route for para-xylene (PX) synthesis, yet how zeolite morphology and acidity synergistically govern this coupled process remains unclear.
Bilyu Hong, Kai Yuan, Dongchen Pan, Jia Liu, Siyuan Huang, Wen Zhou, Linmin Ye, Youzhu Yuan   +7 more
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Promoting electrocatalytic CO2 reduction to formate via sulfur-boosting water activation on indium surfaces

Nature Communications, 2019
CO2 conversion to liquid fuels provides an appealing means to remove the greenhouse gas, although it is challenging to find materials that are both active and selective.
Wenchao Ma, Shunji Xie, Xia-Guang Zhang, Fanfei Sun, Jincan Kang, Zheng Jiang, Qinghong Zhang, De-Yin Wu, Ye Wang   +8 more
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The influence of raw materials quality on consumer properties of beer

Новые технологии, 2019
Development of food industry provides for the satisfaction of the Russian population with high-quality food products with high consumer properties. Beer is popular in many countries of the world due to its taste and aroma.
I. E. Boyko, O. V. Marinenko, T. E. Lyamov   +2 more
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Sensory evaluation and some acetate esters of bottle aged Chardonnay wines

Plant, Soil and Environment, 2003
A five-year study was conducted to study the correlations between chemical analyses and sensory properties of wine during bottle aging. Chardonnay grapes were harvested as a normal and late harvest.
J. Marić, M. Firšt-Bača
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