Results 11 to 20 of about 7,205 (166)
Tight-Binding Approach to Pyrazine-Mediated Superexchange in Copper–Pyrazine Antiferromagnets [PDF]
Inorganic Chemistry, 2021 We investigate the cause of spatial superexchange anisotropy in a family of copper-based, quasi-two-dimensional materials with very similar geometries. The compounds in this family differ mainly in their inter-layer separation but they have very different magnetic interactions, even within the basal plane.
E. P. Kenny, A. C. Jacko, B. J. Powell
openaire +5 more sources
Synthesis of Chromeno[3,4-b]piperazines by an Enol-Ugi/Reduction/Cyclization Sequence
Molecules, 2021 Keto piperazines and aminocoumarins are privileged building blocks for the construction of geometrically constrained peptides and therefore valuable structures in drug discovery.
Ana Bornadiego +2 more
doaj +1 more source
2-Diphenylphosphinomethyl-3-methylpyrazine
Molbank, 2021 The lateral metalation-electrophilic trapping reaction of alkyl-substituted pyrazines has always been challenging and poorly regioselective, with the corresponding derivatives often being isolated in moderate yield.
Tiziana Boccuzzi +6 more
doaj +1 more source
Changes during the extrusion of semolina in mixture with sugars
Czech Journal of Food Sciences, 2001 Wheat semolina and its mixtures with 5% glucose, fructose of sucrose were processed in a sigle screw extruder at the maximum temperature of 140°C and the processing time of 30 s.
A. Farouk Mansour +3 more
doaj +1 more source
Ultrasonics Sonochemistry, 2022 This study evaluated how the generation of pyrazines was promoted by high-intensity ultrasound (HIU) in a Maillard reaction (MR) model system of glucose-glycine.
Ruyue Zhang +7 more
doaj +1 more source
Flavor Profile for Fusel Oil Pyrazines
Proceedings, 2019 The aim of the research was to identify the flavor profile and the sensory performance in food [...]
Catalin Bilbie +2 more
doaj +1 more source
Evaluation of Changes in Alkyl Pyrazines, Color and Sensory Properties of Cocoa Powder under Different Roasting Conditions [PDF]
Pizhūhish va Nuāvarī dar ̒Ulūm va Sanāyi̒-i Ghaz̠āyī, 2021 Cocoa is an important product in the world and the raw material for the production of cocoa powder, which is widely used in the chocolate and food industries. Its value and quality are related to its unique and complex flavor combinations.
Samaneh Ebrahimzadegan +3 more
doaj +1 more source
Foods, 2022 In the present paper, the role of amino acids of Penaeus vannamei was investigated in the formation of volatile substances during drying. The variations in volatile substances among samples with different moisture contents (raw, 45%, 30%, 15%, and 5 ...
Zewei Zhang +4 more
doaj +1 more source
Effect of defatted soybean flour on the flavour of extruded mixtures with wheat flour
Czech Journal of Food Sciences, 2002 Mixtures of wheat semolina, 5% glucose and 0-30% defatted soybean flour were used for the preparation of extruded samples using a pilot plant single screw extruder, maximum temperature being 140°C.
J. Pokorný +3 more
doaj +1 more source
Chemistry Proceedings, 2022 There exist a number of classical methods for the synthesis of substituted pyrazines. Among this variety of reactions, the synthesis of substituted pyrazines from nitriles does not stand out in either the number of known examples or in product yield ...
Mariya G. Shaibakova +3 more
doaj +1 more source