Synthesis of the isofatty acid 13-methyl-tetradecanoic acid and its triglyceride

Autor: S. Zlatanos, K. Laskaridis, E. Koliokota, A. Sagredos

Publikováno v: Grasas y Aceites, Vol 62, Iss 4, Pp 462-466 (2011)

A new and more convenient synthesis of the isofatty acid 13-methyl-tetradecanoic acid and its triglyceride is described here. This isofatty acid is prepared through elongation of the undecanoic acid chain with isobutyraldehyde according to Wittig by

Externí odkaz: https://doaj.org/article/707e5abe7dac4d31ad166c6b69ecaf04

The representation of sex work in the Greek Press

Autor: Christos Sagredos

Publikováno v: Journal of Language and Sexuality. 8:166-194

The representation of sex work in the media has received little to no attention in the field of linguistics and discourse analysis. Given that news discourse can have a huge impact on public opinions, ideologies and norms, and the setting of politica

Externí odkaz: https://explore.openaire.eu/search/publication?articleId=doi_________::007827e10b9234d038a5e8a7755b79ad
https://doi.org/10.1075/jls.18012.sag

Conjugated linoleic acid content of human plasma

Autor: Sagredos Angelos, Laskaridis Kostas, Zlatanos Spiros N

Publikováno v: Lipids in Health and Disease, Vol 7, Iss 1, p 34 (2008)

Abstract Conjugated linoleic acid (CLA), a naturally occurring anticarcinogen found in dairy products, is an intermediary product of ruminal biohydrogenation of polyunsaturated fatty acids. Few data exist on the CLA content of the human blood plasma.

Externí odkaz: https://doaj.org/article/cf3861dbb0ef4da4ad03fc0340f300e9

Changes in fatty acid profile of feta cheese including conjugated linoleic acid

Autor: Evdokia Kontorepanidou, Spiros Zlatanos, Amalia Serafeimidou, Evgenia Gylou, Angelos Sagredos, Kostas Laskaridis

Publikováno v: Journal of the Science of Food and Agriculture. 93:2130-2136

Background During the last two decades much attention has been given to conjugated linoleic acid (CLA) because of its potentially beneficial biological effects. Cheese is one of the major dietary sources of CLA. However, the CLA content of Greek chee

Externí odkaz: https://explore.openaire.eu/search/publication?articleId=doi_________::b4dcf82f5c8b33977b7dc4fb63d25a08
https://doi.org/10.1002/jsfa.6018

Synthesis of the isofatty acid 13-methyl-tetradecanoic acid and its triglyceride

Autor: Spiros Zlatanos, Angelos Sagredos, E. Koliokota, Kostas Laskaridis

Publikováno v: Grasas y Aceites, Vol 62, Iss 4, Pp 462-466 (2011)
Grasas y Aceites; Vol. 62 No. 4 (2011); 462-466
Grasas y Aceites; Vol. 62 Núm. 4 (2011); 462-466
Grasas y Aceites
Consejo Superior de Investigaciones Científicas (CSIC)

A new and more convenient synthesis of the isofatty acid 13-methyl-tetradecanoic acid and its triglyceride is described here. This isofatty acid is prepared through elongation of the undecanoic acid chain with isobutyraldehyde according to Wittig by

Externí odkaz: https://explore.openaire.eu/search/publication?articleId=doi_dedup___::f092f35a037773a84a33cdf89c93563f
http://grasasyaceites.revistas.csic.es/index.php/grasasyaceites/article/view/1346/1343