Results 111 to 120 of about 2,714,662 (224)

Distribution of nutritive compounds and sensory quality in the leafs of chives (Allium schoenoprasum L.)

open access: yesJournal of Applied Botany and Food Quality, 2012
The distribution of sulphur, thio-sulphinates (pyruvic acid method), SSC, colour, fresh- and dry matter was analysed in three sections, base, centre, and tip, along the leaf tube of chives.
B. Brueckner, H. Perner
doaj  

Fresh crushed garlic exhibits superior allicin and pyruvic acid stability, while fresh sliced garlic leads in phenolic and antioxidant content

open access: yesApplied Food Research
This study investigates the stability of allicin, phenols, and antioxidants in different forms of garlic (fresh whole peeled, fresh sliced, fresh crushed, and dried slices) under various storage conditions (0 to 2 days at 4 ºC and 20 ºC).
Taha Rababah   +13 more
doaj   +1 more source

Radical-Induced Low-Field 1H Relaxation in Solid Pyruvic Acid Doped with Trityl-OX063. [PDF]

open access: yesJ Phys Chem Lett, 2022
Jurkutat M   +8 more
europepmc   +1 more source

Asymmetric Direct Aldol Reactions of Pyruvic Derivatives

open access: yes, 2016
Simple chiral primary−tertiary diamine−Brønsted acid conjugates such as 1e can effectively catalyze the direct aldol reactions of pyruvic derivatives with excellent syn diastereoselectivities and enantioselectivities, thus functionally mimicking the ...
Jin-Pei Cheng (1433854)   +3 more
core   +1 more source

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