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10Eisaku Nomura, Asao Hosoda, Hajime Mori and Hisaji Taniguchi.
Rapid base-catalyzed decarboxylation and amide-forming reaction of substituted cinnamic acids via microwave heating, Green Chem., 2005, 7, 863. Ana I. Neto, Heather J. Meredith, Courtney L. Jenkins, Jonathan J. Wilker and João F. Mano.
Combining biomimetic principles from the lotus leaf and mussel adhesive: polystyrene films with superhydrophobic and adhesive layers, RSC Advances, 2013, 3, 9352. Artificial de novo biosynthesis of hydroxystyrene derivatives in a tyrosine overproducing Escherichia coli strain, Microbial Cell Factories Utilization of Phenylpropanoids by Newly Isolated Bacterium Pseudomonas sp. TRMK1, Applied Biochemistry and Biotechnology Effects of the maceration enzymes on evolution of pyranoanthocyanins and cinnamic acids during the cabernet gernischet (Vitis vinifera L. cv.) red wine making, Food Science and Biotechnology Biotransformation of caffeoyl quinic acids from green coffee extracts by Lactobacillus johnsonii NCC 533, AMB Express Diphenole und Caramelkomponenten in R??stkaffees verschiedener Sorten. II., Zeitschrift f??r Lebensmittel-Untersuchung und Forschung Effekte der Wasserdampfbehandlung auf die Zusammensetzung der phenolischen Inhaltsstoffe im Roh- und R??stkaffee, Zeitschrift f??r Lebensmittel-Untersuchung und Forschung Role of hydroxycinnamic acids in food flavor: a brief overview, Phytochemistry Reviews