Results 221 to 230 of about 60,643 (310)

Analysis of volatile compounds in <i>Aglaia odorata</i> flower extracts with different possessing methods by HS-SPME-GC-MS and E-nose. [PDF]

Front Chem
Yang P, Kong L, Wang Q, Liu Q, Duan X, Hu C, Feng Z, Yang Q, Jv H.   +8 more
europepmc   +1 more source

Iridium Complexes of a Triazole‐Derived Pincer Ligand: Synthesis, Reactivity, and Transfer Dehydrogenation Catalysis

Chemistry – A European Journal, EarlyView.
Ir pincer complexes bearing a triazole architecture in the pincer backbone and O‐ancillary chelating ligands are presented. These were employed in the catalytic transfer dehydrogenation of alkanes as well as of saturated heterocycles. Reactivity of these complexes with silver salts and Lewis acids produced various cationic iridium complexes.
Jesvita Cardozo, Ouchan He, Aaron Prenzlow, Xinyang Peng, Kallol Ray, Thomas Braun   +5 more
wiley   +1 more source

Influence of leaf tenderness on the aroma and taste characteristics of green tea from <i>Camellia sinensis</i> cv. Chuancha No. 2: integrated sensory and chemical profiling. [PDF]

Food Chem X
Liu C, Wang C, Wei M, Ning M, Xu Z, Chen S, Cui J, Song C, Tang Q.   +8 more
europepmc   +1 more source

Bayesian Optimization of Solvent‐Free Thermal Amidation via Reactive Extrusion

Chemistry – A European Journal, EarlyView.
Thermal amidation between a carboxylic acid and an amine was successfully conducted in an extruder in the absence of solvent, coupling agent, or catalyst, relying on an adapted Bayesian Optimization protocol. Active pharmaceutical ingredient moclobemide was synthesized on a larger scale, achieving excellent yield and low Process Mass Intensity (PMI ...
Matthieu Lavayssiere, Xavier Bantreil, Frédéric Lamaty   +2 more
wiley   +1 more source

A comprehensive map of key aroma-active compounds in cigar tobacco via GC-IMS and GC-O-MS. [PDF]

Front Plant Sci
Wu X, Liu S, Guo Z, Zhang F, Liu T, Dou Y.   +5 more
europepmc   +1 more source

Volatile sulfur compounds and cooked ham aroma

, 2013
Thomas, Caroline, Vendeuvre, Jean Luc, Guillard, Anne-Sophie, Sudron, Julie, Mercier, Frederic, Tournayre, Pascal, Fuchsmann, P., Breme, Katharina, Berdagué, Jean-Louis   +8 more
openaire   +2 more sources

Amine‐Triggered Azabenz‐Annulation of Cyclic Secondary Amine‐Functionalized Perylene Diimides for Dual‐Mode Sensing

Chemistry – A European Journal, EarlyView.
Pictet‐Spengler Intermediate of a cyclic secondary amine perylene diimide undergoing amine‐triggered conversion to azabenz‐annulated perylene diimide, inducing a high‐contrast green‐to‐yellow color change along with fluorescence turn‐on, demonstrating intuitive “safe” to “warning” dual‐mode sensing.
Irene E. Park, Alejandro J. Cuellar de Lucio, Gregory C. Welch   +2 more
wiley   +1 more source

Revealing the influence of top-brewing and bottom-brewing methods on the flavor of green tea based on the interaction between EGCG and aroma compounds. [PDF]

Curr Res Food Sci
Zheng M, Mao Z, Yang Y, Qi G, Li P, Luo Y, Zhang D, Xie J, Sun S.   +8 more
europepmc   +1 more source

Slow Release of Bioactive Alcohols From Butenolide Polymers and Coatings

Chemistry – A European Journal, EarlyView.
In this study we have reported the acid‐mediated release of bioactive alcohols from biobased alkoxy butenolide derived copolymers and coatings. It can potentially be applied for slow release of odors, pesticides, or drug‐related compounds from biobased polybutenolides.
Andries Jensma, Jesk T. Jaeger, J. George H. Hermens, Thomas Freese, Jelmer T. Meijer, Rafael Tarozo, Jan L. Sneep, Niels Elders, Keimpe van den Berg, Ben L. Feringa   +9 more
wiley   +1 more source

Plant aromas in wine: the case of cabernet sauvignon from typical regions in China. [PDF]

Food Chem X
Cheng G, Deng Z, Yin D, Wang Y, Li J, Cheng Z, Dou J, Liao Z, Fang Y, Sun X.   +9 more
europepmc   +1 more source