Two novel probes were designed, sharing the same BODIPY core but differing only by a minimized variation in the recognition site from 4-hydroxyaniline into 4-methoxyaniline. Such a small change in the reaction site could switch the selective detection from peroxynitrite to HOCl. Undoubtedly, the new designed BODIPY core exhibits valuable properties.

A new and efficient strategy for the synthesis of 3,9'- and 2,9'-biscarbazoles was developed. Our strategy relies on the cyclization of 1,1'-biphenyl-2,2'-diyl bis(trifluoromethanesulfonate) with 4- or 3-anisidine, transformation of the methoxy to a triflate group and subsequent oxidative Pd-catalyzed cyclization with various anilines.

* Department of Obstetrics and Gynecology, Faculty of Medicine, Ramathibodi Hospital, Mahidol University, Bangkok, Thailand ** Mahidol University, Nakhonsawan Campus, Nakhonsawan, Thailand *** Department of Anatomy, Phramongkutklao College of Medicine, Bangkok, Thailand **** Department of Pathobiology, Faculty of Science, Mahidol University, Bangkok, Thailand ***** Department of Anatomy, Facult...

Ni(acac)2 catalyzes the four-component connection reaction of trimethylaluminium (or diphenylzinc), isoprene, aromatic aldehydes and p-anisidine in this order and provides (E)-1-aryl-1-(p-methoxyphenyl)amino-3-methyl-3-hexenes (or (E)-1-aryl-1-(p-methoxyphenyl)amino-3-methyl-5-phenyl-3-pentenes) selectively in good yield.

The oxidative stability of refined sunflower oil supplemented with edible wild mushroom, Pleurotus porrigens crude extract, its n-butanol fraction (n-BUT, from liquid-liquid partitioning), and semi-purified sub-fraction (SF) III and SFIV, were tested under accelerated storage conditions compared with BHA and α-tocopherol, by measuring their peroxide value, p-anisidine value, thiobarbituric acid...

BACKGROUND Lipid oxidation is a main problem during food processing, storage and consumption leading to losses of quality, stability, safety and nutritive value. Antioxidants have been used to prevent oxidation changes and off - flavor development in food products. Aim of the research was to evaluate antioxidative effect of thyme ethanol extract on sunflower oil during its storage in different ...

The Povarov reaction of p-anisidine, cinnamaldehyde and methacrolein dimethylhydrazone afforded a 1,2,3,4-tetrahydroquinoline derivative bearing 2-styryl, 4-methyl 4-dimethylhydrazono substituents in fully diastereoselective fashion. This is the first example combination type I aza-vinylogous II vinylogous same process.

Background: Oils and fats are among the important constituents of foods. Lipid oxidation can cause changes in taste, flavor, smell, color, texture, and nutritional value of the foods. Deep-fat frying (temperatures of 150 to 200 °C) leads to a series of chemical and physical reactions, so that the oil is oxidized, polymerized, and hydrolyzed. Methods: In a current descriptive cross-sectional stu...