Amine Oxides: A Review
نویسندگان
چکیده
منابع مشابه
Technological Factors Affecting Biogenic Amine Content in Foods: A Review
Biogenic amines (BAs) are molecules, which can be present in foods and, due to their toxicity, can cause adverse effects on the consumers. BAs are generally produced by microbial decarboxylation of amino acids in food products. The most significant BAs occurring in foods are histamine, tyramine, putrescine, cadaverine, tryptamine, 2-phenylethylamine, spermine, spermidine, and agmatine. The impo...
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A theoretical investigation (AIM and ELF analyses together with NMR chemical shifts) has been conducted for three-membered heterocycle (N, P, and As) oxides. An aromatic stabilization was found for the P and As rings. However, the N derivatives displayed a net negative hyperconjugation in the N-O bond formation, without ring aromaticity observed for their electronic properties. The calculated d...
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ژورنال
عنوان ژورنال: Journal of Oleo Science
سال: 2006
ISSN: 1345-8957,1347-3352
DOI: 10.5650/jos.55.99