Zobrazeno 1 - 10
of 208
pro vyhledávání: '"Naoharu, WATANABE"'
Autor:
Ying Zhou, Lanting Zeng, Yinyin Liao, Fang Dong, Qiyuan Peng, Jianlong Li, Jinchi Tang, Naoharu Watanabe, Ziyin Yang
Publikováno v:
RSC Advances. 10:17058-17060
Correction for ‘Insects (Thrips hawaiiensis (Morgan)) change the stereochemical configuration of 1-phenylethanol emitted from tea (Camellia sinensis) flowers’ by Ying Zhou et al., RSC Adv., 2017, 7, 32336–32343. DOI: 10.1039/C7RA03219F.
Autor:
Ming Kang, Lanting Zeng, Fang Dong, Ziyin Yang, Haibo Tan, Naoharu Watanabe, Yinyin Liao, Guotai Jian
Publikováno v:
Journal of Agricultural and Food Chemistry. 67:10145-10154
2-Phenylethanol (2PE) is a representative aromatic aroma compound in tea (Camellia sinensis) leaves. However, its formation in tea remains unexplored. In our study, feeding experiments of [2H8]L-phenylalanine (Phe), [2H5]phenylpyruvic acid (PPA), or
Publikováno v:
Postharvest Biology and Technology. 148:68-75
Fragrance is an important quality index of horticultural flowers. Floral volatile formation in flowers during plant growth has been widely studied, but less is known about floral volatile formation in cut flowers and its responses to postharvest cond
Publikováno v:
Molecules, Vol 22, Iss 1, p 131 (2017)
1-Phenylethanol (1PE) can be used as a fragrance in food flavoring and cosmetic industries and as an intermediate in the pharmaceutical industry. 1PE can be synthesized from acetophenone, and the cost of 1PE is higher than the cost of acetophenone. T
Externí odkaz:
https://doaj.org/article/7aa67d25286d45c69a9e4df32af3248f
Autor:
Masayoshi Yamamoto, Susanne Baldermann, Keisuke Yoshikawa, Akira Fujita, Nobuyuki Mase, Naoharu Watanabe
Publikováno v:
The Scientific World Journal, Vol 2014 (2014)
Green algae are of great economic importance. Seaweed is consumed fresh or as seasoning in Japan. The commercial value is determined by quality, color, and flavor and is also strongly influenced by the production area. Our research, based on solid ph
Externí odkaz:
https://doaj.org/article/e942b96ecfba4e89b1302ba046219bbe
Publikováno v:
Critical Reviews in Food Science and Nutrition. 59:2321-2334
Metabolite formation is a biochemical and physiological feature of plants developed as an environmental response during the evolutionary process. These metabolites help defend plants against environmental stresses, but are also important quality comp
Autor:
Fang Dong, Ying Zhou, Lanting Zeng, Qiyuan Peng, Yiyong Chen, Ling Zhang, Xinguo Su, Naoharu Watanabe, Ziyin Yang
Publikováno v:
Molecules, Vol 21, Iss 9, p 1106 (2016)
1-Phenylethanol (1PE) is a major aromatic volatile in tea (Camellia sinensis) flowers, whereas it occurs in a much smaller amounts in leaves. Enzymes involved in the formation of 1PE in plants and the reason why 1PE differentially accumulates in plan
Externí odkaz:
https://doaj.org/article/e88255cdb2644ca18d3a69ebcda6f23c
Publikováno v:
Molecules, Vol 21, Iss 2, p 124 (2016)
Plants synthesize and emit a large variety of volatile organic compounds, which possess extremely important ecological functions. In most case, most plant volatiles are liquids, rather than gases, at room temperature. Some volatiles are emitted “on
Externí odkaz:
https://doaj.org/article/1d9ef4b2145c4b91bd49ce5d8c55e3e2
Publikováno v:
Synlett. 28(16):2184-2188
Fine bubbles of hydrogen were employed as a new reaction medium for the autoclave-free gas–liquid–solid multiphase hydrogenation of nitro groups on a multigram scale. Furthermore, ultrafine bubbles were examined by nanoparticle-tracking analysis
Publikováno v:
Organic Letters. 19:2750-2753
A series of imidazolium salts with various N-aryl groups were synthesized, and their catalytic activities were evaluated to investigate the contribution of the N-aryl groups to the catalytic activity in the synthesis of γ-butyrolactone through an a3