3-Phenyllactic acid can be used as a reactant to prepare:
O
-Acetyl-3-phenyllactic acid by reacting with acetic anhydride in the presence of pyridine.[1]
Ethyl 2-oxo-1-(phenylmethyl)-2-[(phenylmethyl)amino]ethyl carbonate by one pot reaction with 2-ethoxy-1-(ethoxycarbonyl)-1,2-dihydroquinoline (EEDQ) and aniline.[2]
Phenylmethyl-1,3-dioxolane-2,4-dione by condensation reaction with trichloromethyl chloroformate (diphosgene) in the presence of activated charcoal.[3]
Reagent involved in biological studies of:
Enantioselectivity of lipase in transesterification
International journal of food microbiology, 302, 8-14 (2018-09-18)
Fungal spoilage of bread remains an unsolved issue in bread making. This work aims to identify alternative strategies to conventional preservatives in order to prevent or delay fungal spoilage of bread. The minimum inhibitory concentration (MIC) of bacterial metabolites and
Design and structure-activity relationships of potent and selective inhibitors of undecaprenyl pyrophosphate synthase (UPPS): tetramic, tetronic acids and dihydropyridin-2-ones
Use of 2-ethoxy-1-(ethoxycarbonyl)-1, 2-dihydroquinoline as a convenient reagent for the selective protection or derivatization of 2-hydroxycarboxylic acids
Phenylketonuria (PKU) (OMIM 261600) is the first Mendelian disease to have an identified chemical cause of impaired cognitive development. The disease is accompanied by hyperphenylalaninemia (HPA) and elevated levels of phenylalanine metabolites (phenylacetate (PAA), phenyllactate (PLA), and phenylpyruvate (PPA)) in
New Zealand manuka (Leptospermum scoparium) and kanuka (Kunzea ericoides) honeys contain a unique array of chemical markers useful for chemical fingerprinting. We investigated the presence of 13 potential marker compounds in nectars of the major honey crop species. We confirmed
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