Results 161 to 170 of about 138,145 (310)

Understanding protein–flavor interactions: Factors, characterization techniques, and the effect of processing

open access: yesFood Biomacromolecules, EarlyView.
Abstract The perception of flavor in a food system depends on its release from the protein matrix. Apart from hydrogen bonding, hydrophobic interactions and van der Waal's forces, the formation of covalent adducts between the flavor and protein highly impacts the release of flavor from the protein matrix.
Arshita Verma   +2 more
wiley   +1 more source

Aspects of the stereochemistry of torularhodin biosynthesis [PDF]

open access: bronze, 1970
Robert E. Tefft   +2 more
openalex   +1 more source

Transannular O‐Heterocyclization Reactions of Cyclododeca‐1,5,9‐triene Derivatives: A New Concept for the Preparation of Key Intermediates for Total Syntheses of Annonaceous Acetogenins

open access: yesHelvetica Chimica Acta, EarlyView.
Four stereogenic centers are formed diastereoselectively in one step from a cyclic (E,E)‐1,5‐diene system using an electrophilic addition reaction. Subsequent ozonolytic cleavage of the intact Z‐double bond, followed by intramolecular nucleophilic substitution, yields an octahydroterfurandione with a threo,cis,threo configuration, an arrangement found ...
Holger Schimanski   +6 more
wiley   +1 more source

Enhancing Crystallinity of Electrospun Polylactic Acid Fibers: Insights into Formation Mechanisms and Property Modulation–A Review

open access: yesMacromolecular Materials and Engineering, EarlyView.
Controlled processing, nucleating agents, and monitored post‐treatments improve electrospun PLA nanofiber crystallinity. Additionally, stereocomplexation of PLLA and PDLA further enhances this property. Together, these strategies enable scalable, sustainable fabrication of high‐performance PLA nanofibers, expanding their applicability across industrial,
Kardo Khalid Abdullah, Kolos Molnár
wiley   +1 more source

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