Results 21 to 30 of about 485,845 (302)
Investigating nano-structuring within imidazolium ionic liquids: A thermodynamic study using photochromic molecular probes [PDF]
, 2009 Following previous studies involving the thermal relaxation of spirocyclic compounds we extended our studies to investigate the formation of nano-structured domains in ionic liquids (ILs).
Byrne, Robert +3 more
core +1 more source
Changes in pumpkin seed oil during heating
Grasas y Aceites, 1995 Purified pumpkin seed oil was heated either continuously or intermittently for 10 hours at 180±5°C, and occurring changes were evaluated. Free fatty acids (FFA), peroxide value (PV), colour, polar compounds and viscosity increased, while iodine value and
Evangelos S. Lazos +2 more
doaj +1 more source
Design, synthesis and antibacterial activity of minor groove binders: the role of non-cationic tail groups [PDF]
, 2012 he design and synthesis of a new class of minor groove binder (MGBs) in which, the cationic tail group has been replaced by a neutral, polar variant including cyanoguanidine, nitroalkene, and trifluoroacetamide groups.
Bourdin, Claire +9 more
core +1 more source
Near-IR Phosphorescence of Iridium(III) Corroles at Ambient Temperature [PDF]
, 2010 The photophysical properties of Ir(III) corroles differ from those of phosphorescent porphyrin complexes, cyclometalated and polyimine Ir(III) compounds, and other luminescent metallocorroles.
Durrell, Alec C. +4 more
core +2 more sources
A rapid method for determination of polar compounds in used frying fats and oils
Grasas y Aceites, 2007 The determination of polar compounds by adsorption chromatography is the most accepted method for the analysis of used frying fats due to its high precision and accuracy. However, this method is expensive and time consuming.
S. Marmesat +3 more
doaj +1 more source
Assessing raw materials as potential adsorbents to remove acidic compounds from Brazilian crude oils by ESI (-) FT-ICR MS [PDF]
Anais da Academia Brasileira de Ciências, 2020 The presence of acidic compounds as naphthenic acids in crude oil causes several problems for the petroleum industry, including corrosion in both upstream and downstream production processes. Based on this scenario, the main objective of this work was to
GEIZILA A.P. ABIB +6 more
doaj +1 more source
Foods, 2022 Background: According to the regulations of the Neapolitan Pizza TSG, extra virgin olive oil must be exclusively used as topping ingredient, together with tomato for pizza marinara-type production. As, often deliberately, other oils are replaced by pizza
Amalia Piscopo +5 more
doaj +1 more source
Structural characterization of phytotoxic terpenoids from Cestrum parqui. [PDF]
, 2005 Isolation, chemical characterization and phytotoxicity of nine polyhydroxylated terpenes (five C13 nor-isoprenoids, two sesquiterpenes, a spirostane and a pseudosapogenin) from Cestrum parqui LHerr are reported.
D'Abrosca, B +6 more
core +1 more source
Grasas y Aceites, 2010 The aim of this investigation was to evaluate the influence of certain variables of the process of deep fat frying on the lipid profile of the fat fraction of the potato type “french” (Solanum tuberosum) using palm oil. This marked the first fat fraction
J. Marcano, Y. La Rosa, N. Salinas
doaj +1 more source
Separations, 2021 Hydrophilic interaction liquid chromatography (HILIC) is able to separate from polar to highly polar solutes, using similar eluents to those in the reversed-phase mode (RPLC) and a polar stationary phase, where water is adsorbed onto its surface.
Ester Peris-García +3 more
doaj +1 more source