Zobrazeno 1 - 10
of 138
pro vyhledávání: '"Maja, Molnar"'
Autor:
Maja Karnaš, Vesna Rastija, Karolina Vrandečić, Jasenka Čosić, Gabriella Kanižai Šarić, Dejan Agić, Domagoj Šubarić, Maja Molnar
Publikováno v:
Journal of Taibah University for Science, Vol 18, Iss 1 (2024)
Effective plant pathogen control presents an important challenge. Pesticide resistance and associated health and environmental problems demonstrate the need for novel, safe active ingredients for plant protection. Since both coumarins and 1,2,4-triaz
Externí odkaz:
https://doaj.org/article/8aa9135530704dbfbe5e4af8ee87f519
Autor:
Valentina Masala, Stela Jokić, Krunoslav Aladić, Maja Molnar, Mattia Casula, Carlo Ignazio Giovanni Tuberoso
Publikováno v:
Molecules, Vol 29, Iss 20, p 4816 (2024)
This study aimed to determine the effectiveness of different green extraction techniques (GETs) on targeted bioactive compounds from artichoke leaf by-products using deep eutectic solvent extraction (DESE), supercritical CO2 extraction (SCO2E), subcr
Externí odkaz:
https://doaj.org/article/3533d901075d4665b1c992dd3f243718
Autor:
Valentina Masala, Stela Jokić, Krunoslav Aladić, Maja Molnar, Carlo Ignazio Giovanni Tuberoso
Publikováno v:
Molecules, Vol 29, Iss 11, p 2600 (2024)
Saffron (Crocus sativus) floral by-products are a source of phenolic compounds that can be recovered and used in the nutraceutical, pharmaceutical, or cosmetic industries. This study aimed to evaluate the phenolic compounds’ extraction using green
Externí odkaz:
https://doaj.org/article/471c02784a5648459dacb1db44d28808
Publikováno v:
Molecules, Vol 29, Iss 11, p 2615 (2024)
This paper explores the emerging subject of extracting tannins from various plant sources using deep eutectic solvents (DESs). Tannins are widely used in the food and feed industries as they have outstanding antioxidant qualities and greatly enhance
Externí odkaz:
https://doaj.org/article/546d70bb6006436d95383782284e0938
Publikováno v:
Czech Journal of Food Sciences, Vol 41, Iss 2, Pp 79-91 (2023)
Coumarins and pyridines are a promising class of naturally occurring bioactive heterocycles with unique physical and chemical properties. Compounds containing the coumarin framework possess a wide range of pharmacological, biological, and physiologic
Externí odkaz:
https://doaj.org/article/a6946da04d434f6db91c722d8786d59c
Publikováno v:
Separations, Vol 11, Iss 1, p 35 (2024)
Global food waste has a huge impact on the environment, as it is a source of greenhouse gas emissions and wasted natural resources. Across the world, over 30% of food is lost or wasted each year. Aside from this, the food industry, as well, is one of
Externí odkaz:
https://doaj.org/article/85fe4439044a40f1bab235b25524a0fa
Publikováno v:
Molbank, Vol 2022, Iss 4, p M1500 (2022)
A green chemistry method was applied in the synthesis of N2,N6-bis(6-iodo-2-methyl-4-oxoquinazolin-3(4H)-yl)pyridine-2,6-dicarboxamide. The desired compound was synthesized mechanochemically, using a choline chloride-based deep eutectic solvent as a
Externí odkaz:
https://doaj.org/article/19ffb38398ff471e99dcd80ac97d0e4a
Publikováno v:
Molbank, Vol 2022, Iss 3, p M1434 (2022)
A green synthetic procedure was developed for the two-step synthesis of methyl 2-((3-(3-methoxyphenyl)-4-oxo-3,4-dihydroquinazolin-2-yl)thio)acetate from anthranilic acid, using two green chemistry approaches: utilization of the DES and microwave-ind
Externí odkaz:
https://doaj.org/article/f3478e9280ce450593fd0d8d8fc2dc4a
Publikováno v:
Frontiers in Chemistry, Vol 10 (2022)
Thiazolidinediones are five-membered, heterocyclic compounds that possess a number of pharmacological activities such as antihyperglycemic, antitumor, antiarthritic, anti-inflammatory, and antimicrobial. Conventional methods for their synthesis are o
Externí odkaz:
https://doaj.org/article/14224b1c31294b5da191aee5c6144d48
Publikováno v:
Croatian Journal of Food Science and Technology, Vol 13, Iss 2, Pp 246-252 (2021)
Cinnamon, a commonly used spice as well as a part of many commodities, such as breakfast cereals, teas and bakery products, represents an important part of the diet. Cinnamon, among many bioactive components, contains an important active compound cou
Externí odkaz:
https://doaj.org/article/d52adcae6f7f4c3aad9fdddd6fb9fccf