Z-2-(β-d-glucopyranosyloxy)-3-phenylpropenoic acid (PPAG), a compound postulated to contribute to the taste and mouthfeel of fermented rooibos tea (Aspalathus linearis), was isolated from unfermented rooibos plant material. Its structure was unequivocally confirmed by LC-MS, -MS(2), FT-IR and NMR of the underivatised
Se pu = Chinese journal of chromatography, 18(3), 224-228 (2003-01-25)
Glycine derivatized beta-cyclodextrin bonded silica (GCDS) has been prepared for high performance liquid chromatography through the reactions of beta-cyclodextrin bonded silica with tosyl chloride and glycine in sequence. The separation performance of GCDS for positional isomers, dansyl amino acids and
Control of diseases in the key tropical staple, cassava, is dependent on resistant genotypes, but the innate mechanisms are unknown. The aim was to study phenylpropanoids and associated enzymes as possible defence components. Phenylalanine ammonia-lyase (PAL), phenylpropanoids and peroxidases (POD)
Isotopes in environmental and health studies, 37(3), 239-252 (2002-04-02)
13C kinetic isotope effect (KIE) in the decarboxylation of phenylpropiolic acid (PPA) in tetralin medium (Tn) has been determined at 409-432 K and found to be of magnitude similar to the 13C KIE observed in the decarboxylation of malonic acid
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