Results 21 to 30 of about 70,274 (303)

The intra-cellular localization of the vanillin biosynthetic machinery in pods of Vanilla planifolia [PDF]

, 2017
Vanillin is the most important flavor compound in the vanilla pod. Vanilla planifolia vanillin synthase (VpVAN) catalyzes the conversion of ferulic acid and ferulic acid glucoside into vanillin and vanillin glucoside, respectively.
Dalsten, Lene, Dunski, Eryk, Gallage, Nethaji J., Grisoni, Michel, Janfelt, Christian, Jorgensen, Kirsten, Moller, Birger Lindberg, Naake, Thomas, Nielsen, Agnieszka J.Z.   +8 more
core   +2 more sources

Application of Hansch’s Model to Capsaicinoids and Capsinoids: A Study Using the Quantitative Structure−Activity Relationship. A Novel Method for the Synthesis of Capsinoids [PDF]

, 2010
We describe a synthetic approach for two families of compounds, the capsaicinoids and capsinoids, as part of a study of the quantitative relationship between structure and ...
Appendino G., Barbero G. F., Barbero G. F., Bennett D. J., Careaga M., Chou J., Constant H. L., Gannett P. M., Hancock C. R., Henderson D. E., Iwai K., Kaga H., Kagan I. A., Kim C. S., Kobata K., Kobata K., Lipinski C. A., Macho A., Macias F. A., Mannhold R., Morris G. C., Nitsch J. P., Ohnuki K., Ohnuki K., Perucka I., Rekker R. F., Rosa A., Sancho R., Surh Y. J., Sutoh K., Torregiani E., Unnikrishnan M. C., Zewdie Y.   +32 more
core   +3 more sources

Do topical repellents divert mosquitoes within a community? Health equity implications of topical repellents as a mosquito bite prevention tool. [PDF]

, 2013
OBJECTIVES: Repellents do not kill mosquitoes--they simply reduce human-vector contact. Thus it is possible that individuals who do not use repellents but dwell close to repellent users experience more bites than otherwise.
DC Chavasse, Elizabeth Louise Turner, Emmanuel Titus Simfukwe, GF Killeen, JA Scott, John Vontas, LW Cohnstaedt, M Ditzen, M Rowland, Marta Ferreira Maia, Max Thele, MF Maia, N Hill, RW Steketee, Sangoro Peter Onyango, Sarah Jane Moore, SE Clarke, SJ Moore, SJ Moore, SP Carroll, SW Lindsay, TW Scott, Y Geissbühler   +22 more
core   +3 more sources

Electrochemical Sensing of Vanillin Based on Fluorine-Doped Reduced Graphene Oxide Decorated with Gold Nanoparticles

Foods, 2022
4-hydroxy-3-methoxybenzaldehyde (vanillin) is a biophenol compound that is relatively abundant in the world’s most popular flavoring ingredient, natural vanilla. As a powerful antioxidant chemical with beneficial antimicrobial properties, vanillin is not
V. Manikandan, Emmanuel Boateng, S. Durairaj, Aicheng Chen   +3 more
semanticscholar   +1 more source

A three-enzyme-system to degrade curcumin to natural vanillin [PDF]

, 2015
The symmetrical structure of curcumin includes two 4-hydroxy-3-methoxyphenyl substructures. Laccase catalyzed formation of a phenol radical, radical migration and oxygen insertion at the benzylic positions can result in the formation of vanillin.
Berger, Ralf Günter, Esparan, Vida, Krings, Ulrich, Struch, Marlene   +3 more
core   +6 more sources

Vanillin: A Promising Biosourced Building Block for the Preparation of Various Heterocycles

Frontiers in Chemistry, 2022
The preparation of heterocyclic compounds often involves the use of petroleum-based or non-renewable sources. Considering the actual societal and environmental awareness towards sustainable chemistry, new and green sources of organic carbon are sought ...
David Gendron
semanticscholar   +1 more source

Green synthesis of vanillin: Pervaporation and dialysis for process intensification in a membrane reactor [PDF]

, 2019
In the present work, two different membrane processes (pervaporation and dialysis) are compared in view of their utilization in a membrane reactor, where vanillin, which is probably the most important aroma of the food industry, is synthesized in a green
Camera-Roda G., Loddo V., Palmisano L., Parrino F.   +3 more
core   +1 more source

Redesigned Pathway for De Novo Synthesis of Vanillin and Co-conversion of Multiple Renewable Substrates in Saccharomyces cerevisiae

JACS Au
Vanillin, known as the “queen of flavors”, is an extensively used and important aromatic compound with multiple functions, including aldehyde, ether, and hydroxyl.
Xin Xin, Dan-feng Liu, Shi-Chang Liu, Zhihui Liu, Ying-Jin Yuan, Binglin Li   +5 more
semanticscholar   +1 more source

Chemiluminometric determination of vanillin in commercial vanillin products

Talanta, 2007
Vanillin, ethylvanillin and 4-hydroxy-3-methoxy-benzylalcohol have been found to chemiluminesce by the action of potassium permanganate in sulphuric or polyphosphoric acid media. Both acid media have been compared and sulphuric acid allows the sensitive determination of 0.15-10.0, 0.010-1.0 and 0.0030-0.30microg mL(-1) of vanillin, ethylvanillin and 4 ...
Meropi Timotheou-Potamia, Antony C. Calokerinos   +1 more
openaire   +3 more sources

Impact of vanillin on postharvest disease control of apple

Frontiers in Microbiology, 2022
Apple fruits are susceptible to infection by postharvest fungal pathogens, which may cause fruit decay and severe economic losses. This study investigated the antifungal spectrum of vanillin against common decay pathogens of apple and explored the ...
Xiangyu Wang, Xuemin Zhang, Meng Sun, Li Wang, Yaoyuan Zou, Lin Fu, Chuanyu Han, Anqing Li, Limei Li, Chun-lian Zhu   +9 more
semanticscholar   +1 more source