Zobrazeno 1 - 10
of 24
pro vyhledávání: '"Heptyl acetate"'
Publikováno v:
Fluid Phase Equilibria. 463:34-47
Liquid-liquid equilibrium data for water + acetic acid + {ethyl or butyl or isobutyl of isoamyl or heptyl acetate} systems at T = {293.2 and 313.2} K and atmospheric pressure (P ≈ 95 kPa) were determined by density and refractive index measurements
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::e225187aa42d475d9ebcfa5488f4cb33
https://doi.org/10.1016/j.fluid.2018.02.003
https://doi.org/10.1016/j.fluid.2018.02.003
Publikováno v:
Journal of Food and Drug Analysis, Vol 26, Iss 1, Pp 268-276 (2018)
Shiikuwasha pulp is an important raw material for producing citrus essential oils. The volatile aroma composition of pulp essential oil was evaluated using gas chromatography (GC) methods, and its aroma profile was assessed using GC-olfactometry with
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_dedup___::e80bb6cb0201c20955ebf4eee1ff374b
http://www.sciencedirect.com/science/article/pii/S1021949817300868
http://www.sciencedirect.com/science/article/pii/S1021949817300868
Publikováno v:
ACS Sustainable Chemistry & Engineering. 5:11215-11220
Cross metatheses of tung oil, a nonedible vegetable oil and α-eleostearic acid ((9Z,11E,13E)-octadeca-9,11,13-trienoic acid, ESA) methyl ester (1), obtained from tung oil containing the same highly unsaturated, conjugated double bonds, have been car
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::205732524ca4046f78ce0a98a7f97372
https://doi.org/10.1021/acssuschemeng.7b03309
https://doi.org/10.1021/acssuschemeng.7b03309
Publikováno v:
Entomological Research. 47:101-106
The winter cherry bug, Acanthocoris sordidus Thunberg (Hemiptera: Coreidae), widely spread in South Korea, Japan and Taiwan, is becoming an economic pest in these regions. Its elevated pest status in pepper plant, Capsicum annuum, is a trigger for ec
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::a2cc2ee9f9a35c420ec19a635f91373f
https://doi.org/10.1111/1748-5967.12204
https://doi.org/10.1111/1748-5967.12204
Autor:
Shujuan Zhang, Nils Arneborg, Mikael Agerlin Petersen, Jing Liu, Torben Bo Toldam-Andersen, Wender L.P. Bredie
Publikováno v:
European Food Research and Technology. 243:437-445
Nowadays, the use of non-Saccharomyces yeasts in combination with Saccharomyces cerevisiae is being recognised to enhance the analytical composition of the wines. The aim of this work was to evaluate the influence of indigenous non-Saccharomyces yeas
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::280400383b26fa9ad5419fa6f01181fb
https://doi.org/10.1007/s00217-016-2757-2
https://doi.org/10.1007/s00217-016-2757-2
Publikováno v:
Insects, Vol 11, Iss 891, p 891 (2020)
Insects
Volume 11
Issue 12
Insects
Volume 11
Issue 12
The wheat blossom midge Sitodiplosis mosellana, one of the most disastrous wheat pests, depends highly on olfactory cues to track suitable plants. To better understand the olfactory recognition mechanisms involved in host selection, in the present st
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_dedup___::46bfa56c1408a4ccc4d08b03452c90bb
https://doi.org/10.3390/insects11120891
https://doi.org/10.3390/insects11120891
Publikováno v:
Food chemistry. 290
The interactions between flavors (hexyl acetate [HxAc], heptyl acetate [HpAc], linalyl formate [LiFo], linalyl acetate [LiAc], geraniol, linalool, limonene and myrcene) and soy protein isolate (SPI) were investigated, the influence of flavors structu
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_dedup___::821b31f6f441f992658b08320aff48f9
https://pubmed.ncbi.nlm.nih.gov/31000033
https://pubmed.ncbi.nlm.nih.gov/31000033
Publikováno v:
Journal of Chemical Research. 38:343-346
Synthesis of (S)-3-mercapto-1-heptyl acetate was achieved in four steps. Sharpless asymmetric epoxidation of (E)-2-heptenol yielded (2R,3R)-2,3-epoxy-1-heptanol, which was treated with thiourea in ...
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::5cb8444694a882260945ac57966cb473
https://doi.org/10.3184/174751914x13989627250405
https://doi.org/10.3184/174751914x13989627250405
Publikováno v:
Journal of Food Biochemistry. 43:e12817
Interactions of the flavoring compounds hexyl acetate (HxAc), heptyl acetate (HpAc), linalyl formate (LiFo), linalyl acetate (LiAc), geraniol, linalool, limonene, and myrcene with soy protein isolate (SPI) were estimated in pH 3.0, 6.0, and 9.0 aqueo
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_dedup___::1aa12da2b11e546a9763227730f9f462
https://doi.org/10.1111/jfbc.12817
https://doi.org/10.1111/jfbc.12817
Autor:
Yukiko Kishimura, Tomohiro Takayama, Atsushi Kawata, Ryoichi Hoshino, Hironori Asada, Shunsuke Ochiai
Publikováno v:
SPIE Proceedings.
The sensitivity and the resolution are affected by not only the nature of the resist such as a chemical structure and a molecular weight but also the developing process such as a developer molecular size. Exposure characteristics of positive-tone pol
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::955bd0f2928ac115bf67d7cf840000c9
https://doi.org/10.1117/12.2240296
https://doi.org/10.1117/12.2240296