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62José Luis García Ruano, Alejandro Parra and José Alemán.
Efficient synthesis of disulfides by air oxidation of thiols under sonication, Green Chem., 2008, 10, 706. Bogdan Cojocaru, Ştefan Neaţu, Vasile I. Pârvulescu, Karifala Dumbuya, Hans-Peter Steinrück, J. Michael Gottfried, Carmela Aprile, Hermenegildo Garcia and J. C. Scaiano.
Band gap effect on the photocatalytic activity of supramolecular structures obtained by entrapping photosensitizers in different inorganic supports, Phys. Chem. Chem. Phys., 2009, 11, 5569. Benjamin C. M. Martindale, Leigh Aldous, Neil V. Rees and Richard G. Compton.
Towards the electrochemical quantification of the strength of garlic, Analyst, 2011, 136, 128. Manickam Sasidharan, Kenichi Nakashima, Nanda Gunawardhana, Toshiyuki Yokoi, Masanori Ito, Masamichi Inoue, Shin-ichi Yusa, Masaki Yoshio and Takashi Tatsumi.
Periodic organosilica hollow nanospheres as anode materials for lithium ion rechargeable batteries, Nanoscale, 2011, 3, 4768. Gas chromatographic-olfactometric characterization of aroma active compounds in sun-dried and vacuum-dried tarhana, European Food Research and Technology Structure-activity relationships of organosulfur compounds as inhibitors of cytochrome P450 1-mediated activation of benzo[a]pyrene in a human cell model, Biotechnology Letters Olfactory Responses of the Predatory Mites (Nn eoseiulus cucumeris) and Insects (On rius strigicollisn ) to Two Different Plant Species Infested with Onion Thrips (Tn hrips tabaci), Journal of Chemical Ecology Continuous Semihydrogenation of a Propargylic Alcohol over Amorphous Pd81Si19 in Dense Carbon Dioxide: Effect of Modifiers, Catalysis Letters Bond-selective photodissociation of aliphatic disulfides, Journal of the American Society for Mass Spectrometry The Interaction of Disulfide Flavor Compounds with Proteins in Model Systems, Quality of Fresh and Processed Foods