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IUPAC-NIST Solubility Data Series. 90. Hydroxybenzoic Acid Derivatives in Binary and Ternary Systems. Part II. Hydroxybenzoic Acids, Hydroxybenzoates, and Hydroxybenzoic Acid Salts in Nonaqueous Systems [PDF]

open access: yesJournal of Physical and Chemical Reference Data, 2011
The solid-liquid solubility data for well defined nonaqueous binary and ternary systems are reviewed. One component includes hydroxybenzoic acid, hydroxybenzoate, and hydroxybenzoic acid salt, and another component includes a variety of organic compounds (hydrocarbons, alcohols, halogenated hydrocarbons, carboxylic acids, esters, et al.) and carbon ...
Goto, A.   +7 more
openaire   +3 more sources

Simultaneous Overexpression of FERULOYL-CoA 6'-HYDROXYLASE 1 and COUMARIN SYNTHASE Leads to Coumarin-Enriched Lignin and Improved Saccharification in Greenhouse- and Field-Grown Poplar. [PDF]

open access: yesPlant Biotechnol J
ABSTRACT The urgent need for renewable resources has increased the interest in woody biomass to manufacture bio‐based products. However, lignin recalcitrance limits the enzymatic conversion of wood into fermentable sugars, posing a major challenge for biomass deconstruction.
De Ridder N   +9 more
europepmc   +2 more sources

Image_2_The Inducible Accumulation of Cell Wall-Bound p-Hydroxybenzoates Is Involved in the Regulation of Gravitropic Response of Poplar.tif

open access: yes, 2021
Lignin in Populus species is acylated with p-hydroxybenzoate. Monolignol p-hydroxybenzoyltransferase 1 (PHBMT1) mediates p-hydroxybenzoylation of sinapyl alcohol, eventually leading to the modification of syringyl lignin subunits.
Xiao-Hong Yu (2134060)   +2 more
core   +1 more source

Image_1_The Inducible Accumulation of Cell Wall-Bound p-Hydroxybenzoates Is Involved in the Regulation of Gravitropic Response of Poplar.tif

open access: yes, 2021
Lignin in Populus species is acylated with p-hydroxybenzoate. Monolignol p-hydroxybenzoyltransferase 1 (PHBMT1) mediates p-hydroxybenzoylation of sinapyl alcohol, eventually leading to the modification of syringyl lignin subunits.
Xiao-Hong Yu (2134060)   +2 more
core   +1 more source

Table_1_The Inducible Accumulation of Cell Wall-Bound p-Hydroxybenzoates Is Involved in the Regulation of Gravitropic Response of Poplar.DOCX

open access: yes, 2021
Lignin in Populus species is acylated with p-hydroxybenzoate. Monolignol p-hydroxybenzoyltransferase 1 (PHBMT1) mediates p-hydroxybenzoylation of sinapyl alcohol, eventually leading to the modification of syringyl lignin subunits.
Xiao-Hong Yu (2134060)   +2 more
core   +1 more source

Corynebacterium glutamicum as platform for the production of hydroxybenzoic acids

open access: yesMicrobial Cell Factories, 2018
Background Hydroxybenzoic acids are industrially relevant aromatic compounds, which also play key roles in the microbial carbon metabolism, e.g., as precursors for the synthesis of cofactors or metal-chelating molecules.
Nicolai Kallscheuer, Jan Marienhagen
doaj   +1 more source

Photodissociation dynamics of hydroxybenzoic acids

open access: yesThe Journal of Chemical Physics, 2011
Aromatic amino acids have large UV absorption cross-sections and low fluorescence quantum yields. Ultrafast internal conversion, which transforms electronic excitation energy to vibrational energy, was assumed to account for the photostability of amino acids.
Yang, Yi Lin   +5 more
openaire   +3 more sources

Mitochondrial Carriers Link the Catabolism of Hydroxyaromatic Compounds to the Central Metabolism in Candida parapsilosis

open access: yesG3: Genes, Genomes, Genetics, 2016
The pathogenic yeast Candida parapsilosis metabolizes hydroxyderivatives of benzene and benzoic acid to compounds channeled into central metabolism, including the mitochondrially localized tricarboxylic acid cycle, via the 3-oxoadipate and gentisate ...
Igor Zeman   +11 more
doaj   +1 more source

Polyphenols, Antioxidant Potential and Color of Fortified Wines during Accelerated Ageing: The Madeira Wine Case Study

open access: yesMolecules, 2013
Polyphenols, antioxidant potential and color of three types of fortified Madeira wines were evaluated during the accelerated ageing, named as estufagem. The traditional estufagem process was set to 45 °C for 3 months.
José C. Marques   +3 more
doaj   +1 more source

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