Results 301 to 310 of about 366,479 (341)
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Phenol and substituted phenols AOPs remediation

Journal of Hazardous Materials, 2005
The oxidation of phenol and two substituted species (4-nitrophenol and 4-chlorophenol) has been carried out by means of the O3, UV-vis, O3+UV-vis, TiO2+UV-vis, O(3)+UV-vis+TiO2 and O3+TiO2 systems. From UV-vis experiments, the quantum yield of these organics has been calculated (0.018, 0.005 and 0.017 mol per Einstein for phenol, 4-nitrophenol and 4 ...
Olga, Gimeno   +3 more
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Wine Phenolics

Annals of the New York Academy of Sciences, 2002
Abstract: Wine contains many phenolic substances, most of which originate in the grape berry. The phenolics have a number of important functions in wine, affecting the tastes of bitterness and astringency, especially in red wine. Second, the color of red wine is caused by phenolics.
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Phenol photonitration.

Annali di chimica, 2002
This paper presents some new data on nitrophenol formation from phenol under illumination, and reviews the studies performed on phenol photonitration, from its discovery in 1988 to the very recent elucidation of its reaction pathway by the authors. Recent experimental results account for the pH effect on phenol photonitration.
VIONE, Davide Vittorio   +3 more
openaire   +2 more sources

Phenol burn

Burns, 2006
Tsai-Ming, Lin   +3 more
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Phenol hydroxylase

Biochimica et Biophysica Acta, 1962
H, NAKAGAWA, Y, TAKEDA
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Phenol and Phenolics

2001
Ralph Gingell   +11 more
openaire   +1 more source

Phenolic antioxidants

Critical Reviews in Food Science and Nutrition, 1992
Fereidoon Shahidi   +2 more
openaire   +2 more sources

Milieux hyperacides - rearrangement dienone-phenol et phenol-phenol

Tetrahedron Letters, 1974
Jean-Claude Jacquesy   +2 more
openaire   +1 more source

Phenol Marasmus

Journal of Occupational and Environmental Medicine, 1972
openaire   +2 more sources

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