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Electrocatalytic Synthesis of Non‐Symmetric Biphenols Mediated by Tri(p‐bromophenyl)amine: Selective Oxidative Cross‐Coupling of Different Phenols and Naphthols.
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- Chinese Journal of Chemistry, 2019, v. 37, n. 4, p. 352, doi. 10.1002/cjoc.201800560
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- Article
Electrochemically Oxidative Coupling of S‐H/S‐H for S‐S Bond Formation: A Facile Approach to Diacid‐disulfides.
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- ChemistrySelect, 2020, v. 5, n. 15, p. 4637, doi. 10.1002/slct.202000872
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- Article
Inter domain interactions influence the substrate affinity and hydrolysis product specificity of xylanase from Streptomyces chartreusis L1105.
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- Annals of Microbiology, 2020, v. 70, n. 1, p. 1, doi. 10.1186/s13213-020-01560-1
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- Article
The effects of reaction parameters on the non-enzymatic browning reaction between l-ascorbic acid and glycine.
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- International Journal of Food Engineering, 2021, v. 17, n. 1, p. 49, doi. 10.1515/ijfe-2019-0189
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- Article
Free and bound volatile compounds in the Rubus coreanus fruits of different ripening stages.
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- Journal of Food Biochemistry, 2019, v. 43, n. 10, p. N.PAG, doi. 10.1111/jfbc.12964
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- Article
Combined use of Compound Nanxing Pain Paste with blood-promoting and diuretic Chinese herbal medicines in treatment of chronic knee synovitis.
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- China Journal of Orthopaedics & Traumatology / Zhongguo Gu Shang, 2012, v. 25, n. 4, p. 283, doi. 10.3969/j.issn.1003-0034.2012.04.006
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- Article
Kinetics of 5‐hydroxymethylfurfural formation in the sugar–amino acid model of Maillard reaction.
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- Journal of the Science of Food & Agriculture, 2019, v. 99, n. 5, p. 2340, doi. 10.1002/jsfa.9432
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- Article
Identification and safety evaluation of a product from the biodegradation of ochratoxin A by an Aspergillus strain.
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- Journal of the Science of Food & Agriculture, 2017, v. 97, n. 2, p. 434, doi. 10.1002/jsfa.7742
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- Article
Synthesis of 2-hydroxy-5-methyl-3-hexanone.
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- Journal of Chemical Research, 2011, v. 35, n. 1, p. 51, doi. 10.3184/174751911X12964930076747
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- Article
Evolution of fermented grain yeast communities in strong‐flavored baijiu and functional validation of yeasts that produce superior‐flavored substances.
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- Journal of the Science of Food & Agriculture, 2024, v. 104, n. 10, p. 5973, doi. 10.1002/jsfa.13423
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- Article
Effects of two cooking methods on the taste components of Sanhuang chicken and Black‐bone silky fowl meat.
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- Journal of Food Processing & Preservation, 2018, v. 42, n. 11, p. N.PAG, doi. 10.1111/jfpp.13772
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- Article
Detection and enantiomeric distribution of 2-hydroxy-5-methyl-3-hexanone and 3-hydroxy-5-methyl-2-hexanone in commercial eucalyptus honey.
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- Flavour & Fragrance Journal, 2013, v. 28, n. 5, p. 327, doi. 10.1002/ffj.3167
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- Article
Preparation and characteristic odour of optically active 3-hydroxy-2-octanone.
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- Flavour & Fragrance Journal, 2012, v. 27, n. 5, p. 393, doi. 10.1002/ffj.3117
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- Article
Synthesis and characteristic odour of optically active 3-hydroxy-4-phenyl-2-butanone.
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- Flavour & Fragrance Journal, 2011, v. 26, n. 6, p. 385, doi. 10.1002/ffj.2058
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- Article
Application of Sharpless asymmetric epoxidation on the preparation of the optically active flavours 3-methylthiohexanal and 5(6)-butyl-1,4-dioxan-2-one.
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- Flavour & Fragrance Journal, 2011, v. 26, n. 1, p. 65, doi. 10.1002/ffj.2017
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- Article
A straightforward synthesis of 5-ethyl-3-hydroxy-4-methyl-2(5 H)-furanone.
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- Flavour & Fragrance Journal, 2009, v. 24, n. 5, p. 234, doi. 10.1002/ffj.1935
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- Article
A highly enantioselective synthesis of the odorant, 3-hydroxy-4-phenylbutan-2-one.
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- Journal of Chemical Research, 2013, v. 37, n. 2, p. 105, doi. 10.3184/174751913X13572401996302
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- Article
A facile synthesis of racemic 4-ethyl fatty acids.
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- Journal of Chemical Research, 2012, v. 36, n. 8, p. 492, doi. 10.3184/174751912X13402672600994
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- Article
Efficient synthesis of the odourant, 2-nonen-4-olide.
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- Journal of Chemical Research, 2012, v. 36, n. 8, p. 495, doi. 10.3184/174751912X13402955389383
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- Article
Preparation of 2-hexyl-4-acetoxytetrahydrofuran.
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- Journal of Chemical Research, 2012, v. 36, n. 6, p. 333, doi. 10.3184/174751912X13353412394690
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- Article
Electrochemical Synthesis of Allylamines via a Radical Trapping Sequence.
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- Advanced Synthesis & Catalysis, 2019, v. 361, n. 17, p. 4041, doi. 10.1002/adsc.201900537
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- Article
Front Cover Picture: Electrochemical Dehydrogenative Cross‐Coupling of Quinoxalin‐2(1H)‐ones with Amines for the Synthesis of 3‐Aminoquinoxalinones (Adv. Synth. Catal. 5/2019).
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- Advanced Synthesis & Catalysis, 2019, v. 361, n. 5, p. 875, doi. 10.1002/adsc.201900050
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- Article
Electrochemical Dehydrogenative Cross‐Coupling of Quinoxalin‐2(1H)‐ones with Amines for the Synthesis of 3‐Aminoquinoxalinones.
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- Advanced Synthesis & Catalysis, 2019, v. 361, n. 5, p. 1033, doi. 10.1002/adsc.201800989
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- Article
Front Cover Picture: Recent Advances in the Electrochemical α‐C–H Bond Functionalization of Carbonyl Compounds (Adv. Synth. Catal. 22/2018).
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- Advanced Synthesis & Catalysis, 2018, v. 360, n. 22, p. 4265, doi. 10.1002/adsc.201801201
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- Article
Recent Advances in the Electrochemical α‐C–H Bond Functionalization of Carbonyl Compounds.
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- Advanced Synthesis & Catalysis, 2018, v. 360, n. 22, p. 4266, doi. 10.1002/adsc.201800519
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- Article
Intermolecular Electrochemical C(sp<sup>3</sup>)-H/N-H Cross-coupling of Xanthenes with N-alkoxyamides: Radical Pathway Mediated by Ferrocene as a Redox Catalyst.
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- Advanced Synthesis & Catalysis, 2018, v. 360, n. 8, p. 1665, doi. 10.1002/adsc.201701536
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- Article
Front Cover Picture: Redox Active Sodium Iodide/Recyclable Heterogeneous Solid Acid: An Efficient Dual Catalytic System for Electrochemically Oxidative α‐C−H Thiocyanation and Sulfenylation of Ketones (Adv. Synth. Catal. 7/2018).
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- 2018
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- Front Cover
Redox Active Sodium Iodide/Recyclable Heterogeneous Solid Acid: An Efficient Dual Catalytic System for Electrochemically Oxidative α‐C−H Thiocyanation and Sulfenylation of Ketones.
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- Advanced Synthesis & Catalysis, 2018, v. 360, n. 7, p. 1444, doi. 10.1002/adsc.201701401
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- Article
Free and Bound Aroma Compounds of Turnjujube (Hovenia acerba Lindl.) during Low Temperature Storage.
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- Foods, 2020, v. 9, n. 4, p. 488, doi. 10.3390/foods9040488
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- Article