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ZnAl2O4@SiO2 nanocomposite catalyst for the acetylation of alcohols, phenols and amines with acetic anhydride under solvent-free conditions
Spinel-type oxide Zinc aluminate Silica Sol-gel process Nanocomposite Heterogeneous catalyst Acetylation Solvent-free condition
2014/3/8
A ZnAl2O4@SiO2 nanocomposite was prepared from metal nitrates and tetraethyl orthosilicate by the sol-gel process, and characterized by X-ray diffraction, Fourier transform infrared, transmission elec...
SiO2-Cu2O：An efficient and recyclable heterogeneous catalyst for N-benzylation of primary and secondary amines
Silica supported copper(I) oxide Benzylation Substituted amine Recyclability Heterogeneous catalysis
2014/3/9
A mild, effective, and selective procedure is reported for the mono N-benzylation and N,N-dibenzylation of primary amines as well as mono N-benzylation of secondary amines using silica-supported coppe...
Cyanoethylation of alcohols and amines by cesium-modified zeolite Y
Modified Y zeolite Basic catalyst Cyanoethylation Nano-particle
2014/3/11
Zeolite Y modified by cesium and magnesium ions was prepared by ion-exchange and impregnation methods, and its activity in the cyanoethylation of aliphatic and aromatic alcohols and amines was investi...
In situ generated acylimidazolium acetate as an efficient catalyst and acylating agent for the acetylation of alcohols, phenols, and amines at ambient temperature（图）
Acetylation Acylimidazolium acetate Imidazole Ionic liquid
2013/9/25
Acylimidazolium acetate was readily prepared in situ from the reaction of imidazole with acetic anhydride and subsequently acted as a catalyst and acylating agent for the efficient acetylation of alco...
{[K.18-Crown-6]Br3}n：A tribromide catalyst for the catalytic protection of amines and alcohols（图）
{[K.18-Crown-6]Br3}n Trimethylsilylation Tetrahydropyranylation Alcohol Organic tribromide N-boc protection of amine
2013/9/25
{[K.18-Crown-6]Br3}n, a unique tribromide-type catalyst, was utilized for the N-boc protection of amines and trimethylsilylation (TMS) and tetrahydropyranylation (THP) of alcohols. The method is gener...
Antioxidant activity and mechanism of action of some synthesised phenolic acid amides of aromatic amines
cinnamic acid derivatives phenylpropenoyl amides of aromatic amines triacylglycerols of sunflower oil
2014/2/24
The antioxidative activities and mechanism of action were studied of eight synthesised cinnamoyl- and hydroxycinnamoyl amides of biogenic amines (caffeoyldopamine, cinnamoyldopamine, p-coumaroyldopami...
Fermented Meat Products: Organoleptic Qualities and Biogenic Amines-a Review
Organoleptic Qualities Biogenic Amines-a Review
2016/6/1
Fermented foods are value added products which have higher nutrients, prolong shelf life and easy in digestibility and are more suitable for the intestinal tract. The organoleptic qualities of such fo...
Effect of starter cultures on microbial ecosystem and biogenic amines in fermented sausage
Fermented sausage Starter culture Biogenic amines PCR-DGGE
2012/8/14
The microbial ecology of fermented sausages inoculated with different starter cultures (Pediococcus pentosaceus + Staphylococcus xylosus, batch A; Lactobacillus farciminis + Staphylococcus saprophytic...
Effect of starter cultures on microbial ecosystem and biogenic amines in fermented sausage
Fermented sausage Starter culture Biogenic amines PCR-DGGE
2012/8/13
The microbial ecology of fermented sausages inoculated with different starter cultures (Pediococcus pentosaceus + Staphylococcus xylosus, batch A; Lactobacillus farciminis + Staphylococcus saprophytic...
Effect of cooking methods on the formation of heterocyclic aromatic amines in chicken and duck breast
Heterocyclic aromatic amines Cooking method Formation Chicken meat Duck meat
2012/8/13
Heterocyclic aromatic amines (HAAs), potent mutagens/carcinogens, are pyrolysis formed during the cooking of meat and fish. In the present study, the effects of various cooking methods, pan-frying, de...
Characterization of Biogenic Amines and Factors Influencing Their Formation in Traditional Chinese Sausages
biogenic amines food safety microorganism physicochemical analysis traditional Chinese sausage
2012/8/13
Biogenic amines in 42 traditional Chinese sausage samples obtained from different regions were determined by HPLC. The result showed that cadaverine was the major amine, followed by tyramine and putre...
Determination of Aromatic Amines in Cigarette Mainstream Smoke - The CORESTA 2007 Joint Experiment
Aromatic Amines Cigarette Mainstream Smoke
2014/6/3
CORESTA joint experiment work in 2006 had compared
data on a wide range of smoke constituents obtained from
Kentucky reference cigarettes (1R5F and 2R4F), according
to the existing methods used by ...
Heterocyclic Amines in Several Types of Cooked Meat and Chicken Dishes which Form Part of the Korean Diet
Heterocyclic amines Muscle meats Mutation Korean diet
2009/5/8
Heterocyclic amines (HAs) are formed in protein-rich foods during high temperature cooking such as frying and grilling. The amount of HAs formed in several of the most frequently eaten food dishes in ...
Effect of Some Factors on the Biogenic Amines and Polyamines Content in Blue-Veined Cheese Niva
biogenic amines polyamines blue-veined cheese HPLC PCR
2014/3/11
We evaluated the effect of some factors (batch, producer, storage and amine distribution in cheese) on the biogenic amines and polyamines contents and microbial counts (Enterobacteriaceae, enterococci...
Evaluation of Biogenic Amines in Organic and Non-Organic Wines by HPLC OPA Derivatization
organic wine biogenic amines HPLC
2009/3/5
Organic and non-organic wines, selected on the basis of consumers’ preference towards healthy products, were produced from the grapes of Vitis vinifera varieties Semillon, Colombard, Cabernet Sauvigno...