Results 61 to 70 of about 620,439 (167)
Host‐associated volatiles mediate host location in Cephalonomia tarsalis, with faecal odours from fourth‐instar larvae, particularly 1‐pentadecene, attracting females and supporting the biological control of stored‐product pest beetles. Abstract BACKGROUND Understanding how parasitoids locate their hosts is essential for improving the effectiveness of ...
Lidia del Arco +3 more
wiley +1 more source
A Review on Green Synthetic Approaches in the Development of Quinoline Analogues
This review highlights recent advances in environmentally friendly approaches, including metal‐free systems, solvent‐free approaches, microwave, and ultrasonic‐assisted techniques, organo‐ and biocatalysis, ionic liquids, nanoparticle catalysis, electrochemical, and photocatalytic strategies for the synthesis of quinoline scaffolds.
Demis Zelelew +3 more
wiley +1 more source
Furanone Derivatives from Terrestrial Streptomyces spp.
Chemical investigation of the terrestrial Streptomyces sp. isolates GT2005/020 and ANK148 led to the isolation of two microbial furanone derivatives, 5-hydroxy-4-methylnaphtho[1,2-b]furan-3-one (1) and 4-hydroxy-5-methyl-furan-3-one (2), respectively ...
Schueffler, Anja +3 more
core +1 more source
The arylmethylidene derivatives of furan-2(3H)-ones are important building blocks for the synthesis of various heterocyclic compounds containing pyrimidine and pyridazine structural fragments, analogues of nitrogen-containing bases of pyrimidine series ...
Tatyana Aniskova +2 more
doaj +1 more source
Understanding how early microbiomes assemble is central to explaining the ecology and evolution of host–microbe interactions. Comparing three macroalgal species, we show that hosts differ markedly in how they retain parental bacteria and filter environmental taxa during their early development.
Syukur Syukur +4 more
wiley +1 more source
From Heritage to Innovation: A Review of the Safety and Production of Aminopeptide Seasonings
ABSTRACT Aminopeptide seasonings, produced through proteolytic fermentation or enzymatic hydrolysis, represent a global family of ingredients with a high concentration of umami‐active free amino acids and umami‐ or kokumi‐active peptides derived from protein‐rich substrates.
José María Martín‐Miguélez +4 more
wiley +1 more source
ABSTRACT The role of the main apple compositional parameters (sugars, organic acids, polyphenols, and volatile organic compounds) and their interactions on the perceived sensory attributes of Sweetness, Sourness, and Astringency was investigated in apple juice.
Annachiara Berardinelli +5 more
wiley +1 more source
Progress and Perspectives of Furanone Derivatives in Pesticide Chemistry
Furanone and its derivatives, featuring five-membered oxygen-containing heterocyclic rings, offer broad-spectrum bioactivities and favorable environmental compatibility, making them valuable pharmaceutical and agrochemical agents.
Deyu Hu +7 more
core +1 more source
SUMMARY Hydrogen sulfide (H2S) and its mediated protein persulfidation regulate fruit ripening. Fruit aroma, a key quality trait formed during ripening, largely determines consumer preferences. However, the mechanism by which H2S modulates aroma biosynthesis in pear remains unclear.
Zhuoyan Xu +7 more
wiley +1 more source
Furanones are molecules with 5-membered rings with oxygen and a carbonyl. The 3(2H) Furanone, however, is unique as it is the only non-lactone/non-cyclic ester of its kind.
Anish Gupta (18349947)
core +1 more source

