Different packing motifs mediated by weak inter-actions and polymorphism in the crystal structures of five 2-(benzyl-idene)benzosuberone derivatives

Autor: Lewis S Seaman, Marcus V. N. de Souza, James L. Wardell, Cristiane F. Da Costa, William T. A. Harrison, Solange M. S. V. Wardell

Publikováno v: Acta Crystallographica Section E: Crystallographic Communications
Acta Crystallographica Section E: Crystallographic Communications, Vol 75, Iss 11, Pp 1741-1747 (2019)

The title com­pounds, which differ in the substituent at the 4-position of the pendant benzene ring, show different packing motifs mediated by weak C—H⋯X (X = O or N) inter­actions. One of them is a polymorph of a known structure.
The synt

Externí odkaz: https://explore.openaire.eu/search/publication?articleId=doi_dedup___::c4b85e67e5b2e66221f3d747fb96c54c
https://pubmed.ncbi.nlm.nih.gov/31709101

Mitigation Strategies to Reduce Acrylamide Formation in Fried Potato Products.

Autor: Morales, Francisco¹ (AUTHOR), Capuano, Edoardo² (AUTHOR), Fogliano, Vincenzo² (AUTHOR)

Publikováno v: Annals of the New York Academy of Sciences. Apr2008, Vol. 1126, p89-100. 12p. 1 Diagram, 2 Charts.

Semicarbazide in Canadian bakery products.

Autor: Becalski, A.¹ adam_becalski@hc-sc.gc.ca, Lau, B. P.-Y.¹, Lewis, D.¹, Seaman, S.¹

Publikováno v: Food Additives & Contaminants. Feb2006, Vol. 23 Issue 2, p107-109. 3p. 1 Chart.

Advances in Deep-Fat Frying of Foods

Autor: Servet Gulum Sumnu, Serpil Sahin

Battered fried foods consistently remain in high demand despite concerns about their health aspects, prompting food processors to develop new methods and alternative oils and batters in the name of healthy, tasty fried foods and high-performance, cos