نتایج جستجو برای: caramelisation products

تعداد نتایج: 291108  

Journal: :Chemical reviews 2012
Pamela M Tadross Brian M Stoltz

2016
Sarah Ann Long Sarah A. Long David M. Cwiertny Amanda J. Haes Daniel M. Quinn David F. Wiemer Jonas Baltrusaitis

Journal: :Angewandte Chemie 2000
Nicolaou Vourloumis Winssinger Baran

A new millenium has begun-grounds enough to question the present state of the total synthesis of natural products. In this review we answer this question by tracing the evolution of this fine art and science from its birth to the present time. This retrospective on total synthesis should serve to demonstrate how far we have come, yet show that the science of total synthesis is still in its infa...

2012
Farid Chemat Maryline Abert Vian Giancarlo Cravotto

The design of green and sustainable extraction methods of natural products is currently a hot research topic in the multidisciplinary area of applied chemistry, biology and technology. Herein we aimed to introduce the six principles of green-extraction, describing a multifaceted strategy to apply this concept at research and industrial level. The mainstay of this working protocol are new and in...

Journal: :Chimia 2010
Karl Gademann Andreas Pfaltz Hermann A Wegner Helma Wennemers Wolf D Woggon Antoinette Chougnet

Research projects of the Department of Chemistry, University of Basel are reviewed ranging from the synthesis of complex natural products to the development of metalorganic catalysts and organocatalysts.

Journal: :Chemical communications 2011
Chung-Hang Leung Daniel Shiu-Hin Chan Hui Yang Ruben Abagyan Simon Ming-Yuen Lee Guo-Yuan Zhu Wang-Fun Fong Dik-Lung Ma

The natural product-like 6,6″-biapigenin has been identified as only the second inhibitor of NEDD8-activating enzyme using virtual screening. This compound was active in enzyme and cell-based assays, with potency in the micromolar range.

2010
Melanie Hartmann Victoria Uren Elena Vildjiounaite

The number of smart products in our daily life and thus the interaction with them is constantly increasing. In order to facilitate the interaction, smart products require different types of knowledge: knowledge about the user model, workflows, the domain and the context. In this paper, we point out how these different types of knowledge can enhance the interaction and how they can be gathered.

Journal: :The Journal of nutrition 2015
Lawrence P Reynolds Meghan C Wulster-Radcliffe Debra K Aaron Teresa A Davis

A conservative projection shows the world's population growing by 32% (to 9.5 billion) by 2050 and 53% (to 11 billion) by 2100 compared with its current level of 7.2 billion. Because most arable land worldwide is already in use, and water and energy also are limiting, increased production of food will require a substantial increase in efficiency. In this article, we highlight the importance of ...

Journal: :The Journal of organic chemistry 2016
Andrei G Kutateladze

Structure revision of the recently characterized natural products, decurrensides A-E, is described. The revision is aided by fast and accurate computations of proton spin-spin coupling constants. While the (13)C chemical shifts calculations could reveal the misassignment of the original structures, the calculated spin coupling constants possess much higher structural information content, inform...

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