Effect of growing regions on discrimination of Turkish-style black table olives from Gemlik cultivar
Gemlik is a cultivar that grows in a distinct region of Turkiye and is ideal for brine fermentation of brine black table olives. Bursa Protected Designated Origin (PDO) and Izmir non-PDO Gemlik table olives have high levels of oleic acid (74%), total ...
Koseoglu, Oya +2 more
core +1 more source
Photogenerated Oxetanes as a Gateway to Uphill Cyclopropanation
Angewandte Chemie International Edition, EarlyView.An atom‐economical route to densely functionalized cyclopropanes from furans and photochemically activated aldehydes is enabled by a unique oxetane‐to‐cyclopropane rearrangement. These cyclopropanes can be used to access complex bioactive scaffolds and serve as a platform for asymmetric cyclopropane synthesis.
Tim Köglmeier +2 more
wiley +1 more source
Bioavailability of Phenolic Compounds in Californian-Style Table Olives with Tunisian Aqueous Olive Leaf Extracts. [PDF]
Molecules, 2023 Mechi D +3 more
europepmc +1 more source
Role of Water in Low‐Temperature CO2 Reduction at Defect‐Rich TiO2
Angewandte Chemie International Edition, EarlyView.Our results highlight the potential of reduced titania as a noble metal‐free CO2 activation catalyst and show the activation of CO2 on highly defective TiO2 using in situ synchrotron‐based NAP‐XPS from room temperature to 700 K. The distribution of surface intermediates can be decoded as a simultaneous population of reaction routes, revealing water (OH)
Justin Klimek +6 more
wiley +1 more source
Study of Lactic Acid Bacteria Biodiversity in Fermented Cobrançosa Table Olives to Determine Their Probiotic Potential. [PDF]
Foods, 2022 Coimbra-Gomes J +4 more
europepmc +1 more source
Cooperative Redox Catalysis of N2O Decomposition by Short‐Range RhOx and CeOx Anchored to Co3O4
Angewandte Chemie International Edition, EarlyView.A short‐range Rh–O–Co–O–Ce interfacial moiety drives low‐temperature N2O decomposition via a cooperative redox cycle. Operando modulated‐excitation XAS with phase‐sensitive detection (ME‐XAS + PSD) tracks rapid, reversible Rh oxidation coupled to Co reduction.
Daniel C. Cano‐Blanco +7 more
wiley +1 more source
Use of Different Nutrients to Improve the Fermentation Performances of Lactiplantibacillus pentosus OM13 during the Production of Sevillian Style Green Table Olives. [PDF]
Microorganisms, 2023 Alfonzo A +9 more
europepmc +1 more source
Pracaxi Oil as a Potential Inhibitor of Fat Bloom
Journal of the American Oil Chemists' Society, EarlyView.ABSTRACT Fat bloom is one of the major technological challenges faced by the chocolate industry, caused by the polymorphic transition from β2(V) to β1(VI) crystals in cocoa butter (CB). One strategy to slow down this polymorphic transition is the addition of lipids rich in very long chain fatty acids (VLCFA), such as behenic acid.
Victoria Marques Gropelli +4 more
wiley +1 more source
Journal of the American Oil Chemists' Society, EarlyView.ABSTRACT Mayonnaise, a widely consumed oil‐in‐water emulsion, is highly susceptible to lipid oxidation due to its high content of polyunsaturated fatty acids (PUFAs) and the presence of pro‐oxidant factors such as low pH and iron from egg yolk. Over the past three decades, extensive research has focused on understanding oxidation mechanisms, analytical
Sakhi Ghelichi +2 more
wiley +1 more source
A Preliminary Approach to Define the Microbiological Profile of Naturally Fermented Peranzana Alta Daunia Table Olives. [PDF]
Foods, 2022 Speranza B +4 more
europepmc +1 more source