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benzaldehyde/atrofia

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ArticoliTest cliniciBrevetti
14 risultati
Moisture absorption and bacterial growth are critical factors for quality deterioration of freeze-dried Agaricus bisporus. In order to explore the bacterial composition and the resultant odor changes in freeze-dried A. bisporus during storage under three typical conditions (RT: 25°C,
Benzaldehyde is an aromatic aldehyde used in the food, beverage, pharmaceutical, perfume, soap, and dyestuff industries. NTP Toxicology and Carcinogenesis studies were conducted by administering benzaldehyde (99% pure) in corn oil by gavage to groups of F344/N rats and B6C3F1 mice of each sex for 16
Whereas disulfiram (DSF) is known to inhibit tumor formation resulting from a number of chemical carcinogens, such inhibition does not apply to nitrosamines. In the present study, biochemical and morphological findings were examined to elucidate the effect of DSF on long-term application of
In this study, we investigated the possible neuroprotective efficacy of Decalepis hamiltonii tuber extract against 6-Hydroxy dopamine (6-OHDA) induced neurotoxicity and associated effects in Caenorhabditis elegans. The major component of flavour rich extract from D. hamiltonii is 2-hydroxy-4-methoxy
pi-Allylpalladium complexes could be generated in water by the palladium(0) water soluble catalyst prepared in situ from palladium acetate and TPPTS. These complexes were transmetalated with indium to react with benzaldehyde. The aqueous solution of Pd(0)(TPPTS)(n) could be reused without
In this study, the physicochemical properties (total volatile basic nitrogen (TVB-N), pH, and peroxide value) and the volatile flavors of yak meat were systematically evaluated during chilled (0 °C) and controlled freezing-point (- 2 °C) storage. The TVB-N reached 15.21 mg/100 g after 18 days of
Chronic exposure to ethionine (0.05%) combined with dietary choline deficiency was used to study changes in aldehyde dehydrogenase (ALDH) activity during hepatocarcinogenesis in male Sprague-Dawley rats. Over a period of 43 weeks, animals were sacrificed at intervals and the ALDH phenotype of normal
BACKGROUND A sampling campaign of indoor air was conducted to assess the typical concentration of indoor air pollutants in 8 National Libraries and Archives across the U.K. and Ireland. At each site, two locations were chosen that contained various objects in the collection (paper, parchment,
We report the results of a combined experimental and theoretical study on the reaction of 3-bromopropenyl acetate in the presence of zinc with three different aldehydes (i.e., benzaldehyde, 2-methylpropanal, and cyclohexanecarboxaldehyde). A 80% de in favor of the anti product has been
The CdS nanostructure undergoes photochemical dissolution, and hence, the photocatalytic activity deteriorates with light irradiation time. A thin layer of silica coating over CdS surface may prevent the photocorrosion and coalescence of quantum size CdS particles. Hence, we synthesized SiO(2)@CdS

Photochemical synthesis of aldehydes in the solid phase.

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A substituted anthraquinone (AQ), previously shown to photochemically generate benzaldehyde in methanol solution, was attached to a commercially available resin via an 11 carbon tether and an amide bond. Photolysis of the polymer-bound AQ with visible or 350 nm UV light resulted in the formation of

Cloning and functional analysis of a novel aldo-keto reductase from Aloe arborescens.

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A novel aldo-keto reductase (AKR) was cloned and sequenced from roots of Aloe arborescens by a combination of RT-PCR using degenerate primers based on the conserved sequences of plant polyketide reductases (PKRs) and cDNA library screening by oligonucleotide hybridization. A. arborescens AKR share

Changes in flavor of fragrant rice during storage under different conditions.

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Because of its high nutritional value and good sensory properties, fragrant rice is very popular all over the world. The aroma and taste substance of fragrant rice plays an essential role in sensory properties. However, studies on flavor changes of fragrant rice during storage are

Evaluation of PBN spin-trapped radicals as early markers of lipid oxidation in mayonnaise

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Quality deterioration of mayonnaise is caused by lipid oxidation, mediated by radical reactions. Assessment of radicals would enable early lipid oxidation assessment and generate mechanistic insights. To monitor short-lived lipid-radicals, N-tert-butyl-α-phenylnitrone (PBN), a spin-trap, is commonly
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