Results 31 to 40 of about 110,929 (290)

Co/Co6Mo6C@C nanoreactors derived from ZIF-67 composite for higher alcohols synthesis

, 2021
Direct production of higher alcohols from syngas provides a promising route for the conversion of methane-rich feedstocks into value-added commodity chemicals.
Li, Fuping, Min Ao, Jiaquan Li, Ao, Min, Jieshan Qiu, Hao Wang, Zhang, Xiwang, Pham, Gia Hung, Qiu, Jieshan, Liu, Shaomin, Li, Jiaquan, Xiwang Zhang, Gia Hung Pham, Fuping Li, Shaomin Liu, Wang, Kai, Kai Wang, Wang, Hao   +17 more
core   +1 more source

Saccharomyces bayanus Enhances Volatile Profile of Apple Brandies

Molecules, 2020
Qualitative and quantitative profiles of volatiles in alcoholic beverages depend mainly on the quality of raw materials, yeasts used for fermentation, and processing technique.
Magdalena Januszek, Paweł Satora, Łukasz Wajda, Tomasz Tarko   +3 more
doaj   +1 more source

Tuning chemical environment and synergistic relay reaction to promote higher alcohols synthesis via syngas conversion

, 2021
Higher alcohols synthesis (HAS) from syngas with high selectivity attracts great attention but remains challenging. Herein, we reported an effective strategy by tuning chemical environment and synergistic relay reaction to promote the production of ...
Li, L, Lin, T, Zhong, L, Qin, T, Qi, X, Sun, Y, Wang, C, Tang, Z   +7 more
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Effect of alcoholic fermentation on the quality of grape brandies [PDF]

Acta Agriculturae Serbica, 2015
Grape brandy is a product obtained by fermentation and distillation of crushed grapes of cultivated grapevine Vitis vinifera. Grape brandy quality depends on many factors such as: grapevine varieties, climate, soil, time and method of distillation ...
Vukosavljević Vera, Ranković Vesna, Žunić Dragoljub, Matijašević Saša   +3 more
doaj   +1 more source

Produção de álcoois superiores por linhagens de Saccharomyces durante a fermentação alcoólica Production of higher alcohols by Saccharomyces strains during alcoholic fermentation

Scientia Agricola, 1993
A produção de álcoois superiores pelas leveduras Saccharomyces cerevisiae M-300-A, Saccharomyces uvarum IZ-1904 e levedura de panificação (Saccharomyces cerevisiae) foi estudada em diversas condições de temperatura, concentração de sacarose, pH, fontes ...
L.E. Gutierrez
doaj   +1 more source

Extraction of rhenium (VII) by tetraoctylammonium bromide mixed with low-melting thinners

Reviews in Analytical Chemistry, 2011
Regularities of extraction of rhenium (VII) melt tetraoctyl-ammonium bromide in a mixture of higher alcohols and paraffin were determined. Quantitative extraction of measurements obtained in the range of pH of the aqueous phase 1.5–2.0 was carried out ...
Troeglazova Anna V., Zlobina Elena V., Karpov Yuri A., Batyrbekova Svetlana E.   +3 more
doaj   +1 more source

The Impact of Chitosan on the Chemical Composition of Wines Fermented with Schizosaccharomyces pombe and Saccharomyces cerevisiae

Foods, 2020
This study investigates the influence of the antimicrobial agent chitosan on a selected Schizosaccharomyces pombe strain during the alcoholic fermentation of ultra-pasteurized grape juice with a high concentration of malic acid.
Stefano Scansani, Doris Rauhut, Silvia Brezina, Heike Semmler, Santiago Benito   +4 more
doaj   +1 more source

The synthesis of higher alcohols from CO2 hydrogenation over Mn-Cu-K modified Fe5C2 and CuZnAlZr tandem catalysts

Frontiers in Energy Research, 2023
The catalytic production of higher alcohols (HAs) is a promising path for converting CO2 into value-added chemical products. The application is still limited by the low selectivity of HAs (less than 10%) on most catalysts.
Jiamin Huang, Guanghui Zhang, Mingrui Wang, Jie Zhu, Fanshu Ding, Chunshan Song, Chunshan Song, Xinwen Guo   +7 more
doaj   +1 more source

Stepwise linear discriminant analysis to differentiate Spanish red wines by their Protected Designation of Origin or category using physico-chemical parameters

OENO One, 2020
Aim: The aim of this work was to determine the physico-chemical variables that differentiating red wines from the “Castilla y León” Spanish region by their Protected Designation of Origin (PDO) and wine category ("young", “oak”, “crianza”, or “reserve”).
Rubén Del Barrio Galán, Marta Bueno Herrera, Pedro López de la Cuesta, Silvia Pérez-Magariño   +3 more
doaj   +1 more source

Chemo-catalytic synthesis of biobased higher alcohols [PDF]

, 2020
Higher alcohols have attracted considerable interest owing to their broad range of applications. They are used as a fuel (additive) in combustion engines, are in demand in the chemical industry, and are also precursors for olefins and the preparation of ...
Xi, Xiaoying
core   +1 more source