Results 21 to 30 of about 2,509,473 (171)
Stereoselective total synthesis of (+)-pinellic acid from l-(+)-tartaric acid
, 2008 The stereoselective total synthesis of (+)-pinellic acid, a natural product used in the treatment of influenza, was accomplished from L-(+)-tartaric acid.
Swain, Bandita, Prasad, Kavirayani R.
core +2 more sources
Synergistic, Additive and Antagonistic Interactions of Grapes’ Phenolic Compounds and Organic Acids
Acta Chimica Slovenica, 2023 The antioxidant interactions between several natural phenolic and non-phenolic compounds (catechin, quercetin, rutin, resveratrol, gallic acid and ascorbic acid) and organic acids (tartaric, citric and dihydroxyfumaric acids) have been investigated ...
Crina Vicol, Gheorghe Duca
doaj +1 more source
Production of tartaric acid using immobilized recominant cis-epoxysuccinate hydrolase
, 2017 To investigate the expression and immobilization of recombinant cis-epoxysuccinate hydrolase (ESH), and its application in the biological production of l-(+)-tartaric acid.
Wang, Ziqiang +4 more
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Cloning and expression of the VvbHLH79 gene involved in grape tartaric acid biosynthesis
Xibei zhiwu xuebao[Objective] Tartaric acid not only affects the taste of grape berries but also determines the color, texture, microbial stability, and aging potential of the wine.
YANG Huanqi +5 more
doaj +1 more source
Czech Journal of Food Sciences, 2014 Spectroscopy of UV-VIS-NIR combined with chemometric analyses was used as a non-destructive technique to build models for the quantitative characterisation of the main compounds of wine. The work in mixtures can give insight into how interferences affect
María J. MARTELO-VIDAL, Manuel VÁZQUEZ
doaj +1 more source
مجلة ديالى للعلوم الزراعية, 2021 The study aimed to know the effect of adding tartaric and salicylic acids alone and a mixture of water and diet on the egg quality characteristics of aged laying hens for brown Lohmann.
Ammar Taleb Dhiab +1 more
doaj +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
CHANGES IN THE CHARDONNAY CLONES ORGANIC ACIDS RATIO DURING MATURATION TIME [PDF]
Poljoprivreda, 2007 Tartaric and malic acids are essential constituents of grape must and wine, contributing directly to its taste as well as balancing with other flavors. High temperature conditions during maturation time can strongly affect malic acid/tartaric acid ratio ...
Ana Jeromel +4 more
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Animal Research and One Health, EarlyView.This review critically evaluates clotrimazole as a potential antifungal for finfish aquaculture, highlighting strong mechanistic and in vitro efficacy against aquatic mycoses alongside major gaps in in vivo evidence, toxicokinetics, residue safety, and environmental risk, outlining priorities for responsible therapeutic development and regulatory ...
Arya Sen +2 more
wiley +1 more source
Fruit Research, 2021 Acidity and tannins are among the grape berry quality traits that influence wine quality. Despite advantageous environmental tolerances of Vitis aestivalis-derived 'Norton', its acidity and tannin concentrations often deviate from expectations set for V.
Karlene L. Negus +6 more
doaj +1 more source