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Aromatic Claisen Rearrangements of Benzyl Ketene Acetals: Conversion of Benzylic Alcohols to (ortho-Tolyl)acetates
Aromatic ring formation in opposed-flow diffusive 1,3-butadiene flames
Aromatic amino acids in the cellulose binding domain of Penicillium crustosum endoglucanase EGL1 differentially contribute to the cellulose affinity of the enzyme
Aroma compounds and characteristics of noble-rot wines of Chardonnay grapes artificially botrytized in the vineyard
Aroma Glycosides in Grapes and Wine
Aroma profile and essential oil composition of Rhus coriaria fruits from four Sicilian sites of collection
Aromas from Quebec. V. Essential oils from the fruits and stems of Heracleum maximum Bartram and their unsaturated aliphaticacetates
Aromatase changes in depression: A postmortem and animal experimental study
Aromatic Polyimides Containing Cyclopropylamide Fragment as Pendant Group. A Study of the Balance Between Solubility and Structural Rigidity
Aromatic metamorphosis: conversion of an aromatic skeleton into a different ring system
Aromatic Metamorphosis of Dibenzofurans into Triphenylenes Starting with Nickel-Catalyzed Ring-Opening C-O Arylation
Aromatic ionene topology and counterion-tuned gelation of acidic aqueous solutions
Aromatic Chlorosulfonylation by Photoredox Catalysis
Aromatic and monoterpene alcohol accumulation by Eremothecium ashbyi strains differing in riboflavinogenesis
Aroma profile and sensory characteristics of a sulfur dioxide-free mulberry (Morus nigra) wine subjected to non-thermal accelerating aging techniques
Aromatization of triafulvene and its exocyclic Si, Ge, and Sn derivations by complexation with halogen atoms
Aroma characterization of Chinese Hutai-8 wines: Comparing with Merlot and Cabernet Sauvignon wines
Aromatase expression is linked to estrogenic sensitivity of periurethral muscles in female rabbits
Aromaticity of metallabenzenes and related compounds
Aromatic amine contents, component distributions and risk assessment in sludge from 10 textile-dyeing plants
Aromatization of Yanhua FCC Gasoline
Aroma compounds and sensory characteristics as biomarkers of quality of differently processed Tunisian virgin olive oils
Aromaticity Induced by Electric Field: The Case of Polycalicenes
Aromaticity Switching in Porphyrinoids
Aromatization of Propane-Butane Fraction over the ZnCrHZSM-5 Catalyst: Kinetic Modeling of the Process
Aromatic aldehydes at the active site of aldehyde oxidoreductase from Desulfovibrio gigas: reactivity and molecular details of the enzyme-substrate and enzyme-product interaction (vol 20, pg 219, 2015)
Aromatic aldehydes at the active site of aldehyde oxidoreductase from Desulfovibrio gigas: reactivity and molecular details of the enzyme-substrate and enzyme-product interaction
Aroma production by Yarrowia lipolytica in airlift and stirred tank bioreactors: Differences in yeast metabolism and morphology
Aromatized olive oils: Influence of flavouring in quality, composition, stability, antioxidants, and antiradical potential
Aromatase overexpression in dysfunctional adipose tissue links obesity to postmenopausal breast cancer
Aromatic compounds released from natural precursors by selected Oenococcus oeni strains during malolactic fermentation
Aromatic Aldehydes as Energy-Transfer Photoorganocatalysts
Aromatic Alcohols as Model Molecules for Studying Hydrogenolysis Reactions Promoted by Palladium Catalysts
Aromatic L-amino acid decarboxylase deficiency diagnosed by clinical metabolomic profiling of plasma
Aromatase inhibitors in male breast cancer: a pooled analysis
Aromatic Profile of White Sweet Semi-sparkling Wine from Malvasia di Candia Aromatica Grapes
Aromatic Methoxylation and Hydroxylation by Organometallic High-Valent Nickel Complexes
Aromatic changes in isoelectronic derivatives of phenalenyl radicals by central carbon replacement
Aroma profile and composition of Barbera wines obtained by mixed fermentations of Starmerella bacillaris (synonym Candida zemplinina) and Saccharomyces cerevisiae
Aromatic para-functionalized NCN pincer compounds
Aromatic hydrocarbons and risk of skin cancer by anatomical site in 25000 male offshore petroleum workers
Aroma constituents of shade-dried aerial parts of Iranian dill (Anethum graveolens L.) and savory (Satureja sahendica Bornm.) by solvent-assisted flavor evaporation technique
Aroma composition of shalgam: a traditional Turkish lactic acid fermented beverage
Aromatic Polyketide GTRI-02 is a Previously Unidentified Product of the act Gene Cluster in Streptomyces coelicolor A3(2)
Aromaticity and antiaromaticity of substituted fulvene derivatives: perspectives from the information-theoretic approach in density functional reactivity theory
Aromatic poly(ether ester) s derived from a naturally occurring building block nipagin and linear aliphatic alpha,omega-diols
Aromatic diselenide crosslinkers to enhance the reprocessability and self-healing of polyurethane thermosets
Aroma Profile and Essential Oil Composition of Helichrysum species
Aromatic C-H amination: a radical approach for adding new functions into biology- and materials-oriented aromatics
Aromatic Azido-selective Reduction via the Staudinger Reaction Using Tri-n-butylphosphonium Tetrafluoroborate with Triethylamine
Aroma-enhancing role of Pichia manshurica isolated from Daqu in the brewing of Shanxi Aged Vinegar
Aromaticity introduced by antiferromagnetic ligand mediated metal-metal interactions. Insights from the induced magnetic response in [Cu-6(dmPz)(6)(OH)(6)]
Aromaticity of graphene nanoflakes in a new way: fragment analysis by combination of the nucleus-independent chemical shifts and the anisotropy of current induced density
Aroma enhancement of cherry juice and wine using exogenous glycosidases from mould, yeast and lactic acid bacteria
Aromatic compounds and organoleptic features of fermented wolfberry wine: Effects of maceration time
Aromatherapy Massage for Neuropathic Pain and Quality of Life in Diabetic Patients
Aromatic PCN pincer palladium complexes: forming and breaking C-C bonds
Aromatization of iso-butanol with CO2 as an enhancer over ZSM-5 catalysts
Aroma profile of Fuji apples treated with gelatin edible coating during their storage
Aromatic C-H sigma-Bond Activation by Ni-0, Pd-0, and Pt-0 Alkene Complexes: Concerted Oxidative Addition to Metal vs Ligand-to-Ligand H Transfer Mechanism
Aromatic Hybrid Foldamer with a Hydrophilic Helical Cavity Capable of Encapsulating Glucose
Aromatherapy: composition of the gaseous phase at equilibrium with liquid bergamot essential oil
Aromatization over nanosized Ga-containing ZSM-5 zeolites prepared by different methods: Effect of acidity of active Ga species on the catalytic performance
Aromatic side-chain conformational switch on the surface of the RNA Recognition Motif enables RNA discrimination
Aroma profile of malbec red wines from La Mancha region: Chemical and sensory characterization
Aromatic thermosetting copolyester nanocomposite foams: High thermal and mechanical performance lightweight structural materials
Aromatic Regions Govern the Recognition of NADPH Oxidase Inhibitors as Diapocynin and its Analogues
Aromatic Tetralithiodigalloles with a Ga-Ga Bond: Synthesis and Structural Characterization
Aromatic Thioethers as Novel Luminophores with Aggregation-Induced Fluorescence and Phosphorescence
Aroma characterization of grape juice enriched with grapevine by-products using thermomaceration
Aroma formation in Dianhong black tea: Effects of baking
Aromatic Halogenation by Using Bifunctional Flavin Reductase-Halogenase Fusion Enzymes
Aromatase and neuroinflammation in rat focal brain ischemia
Aromatic interactions in aryl-capped polylactides: A thermorheological investigation
Aromatic Modification of Low Molecular Weight PEI for Enhanced Gene Delivery
Aromatic pi-Conjugated Curcumin on Surface Modified Polyaniline/Polyhydroxyalkanoate Based 3D Porous Scaffolds for Tissue Engineering Applications
Aroma-Active Compounds in Bartlett Pears and Their Changes during the Manufacturing Process of Bartlett Pear Brandy
Aroma Release in Wine Using Co-Immobilized Enzyme Aggregates
Aromatic Ring Fused BOPHYs as Stable Red Fluorescent Dyes
Aromatic thiol-mediated cleavage of N-O bonds enables chemical ubiquitylation of folded proteins
Aromatic Acylation Reaction of Water-Soluble Polysaccharides by a Schotten-Baumann Condition
Aromatic molecules on low-index coinage metal surfaces: Many-body dispersion effects
Aroma Profile of Rubus ulmifolius Flowers and Fruits During Different Ontogenetic Phases