Butanol
Mostrando 1-12 de 595 artigos, teses e dissertações.
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1. Olfactory rehabilitation and olfactory bulb volume changes in patients after total laryngectomy: a prospective randomized study
Resumo Introdução: Após a laringectomia total, foi relatada a ocorrência de diminuição da função olfatória e redução do volume do bulbo olfatório devido à privação olfatória causada pela interrupção do fluxo aéreo nasal. Há evidências de que o sistema olfatório pode ser modulado pela exposição repetida a odores em um procedimento den
Brazilian Journal of Otorhinolaryngology. Publicado em: 2022
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2. Synthesis of Triazoles by Electro-Assisted Click Reaction Using a Copper Foil Electrode
This paper presents an innovative pathway for the synthesis of triazoles using the well-known “click chemistry” assisted by the electrochemical oxidation of metallic Cu0. The click reaction is used to couple a wide range of biological interest compounds. In this case, faster and less polluting methods for a biological environment was achived by in situ C
J. Braz. Chem. Soc.. Publicado em: 2021-07
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3. Chemoenzymatic Synthesis of Apremilast: A Study Using Ketoreductases and Lipases
The key step in the chemoenzymatic synthesis of apremilast was to produce the chiral alcohol (R)-1-(3-ethoxy-4-methoxyphenyl)-2-(methylsulfonyl)ethanol, (R)-3. Two enzymatic approaches were evaluated to obtain (R)-3, one using ketoreductases and the other lipases. Bioreduction of 1-(3-ethoxy-4-methoxyphenyl)-2-(methylsulfonyl)ethanone (2), using ketoreductas
J. Braz. Chem. Soc.. Publicado em: 2021-05
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4. HSCCC Separations of Rutin Esters Obtained by Enzymatic Reaction Catalyzed by Lipase
The flavonoid rutin presents several pharmacological effects, despite this, its application in the pharmaceutical industry can be significantly limited by its low bioavailability. The development of lipophilic derivatives by esterification of hydroxyl groups with fatty acid chains may be an effective strategy to change their physicochemical properties. This
J. Braz. Chem. Soc.. Publicado em: 2021-03
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5. Impactos da pandemia
Abstract This study aimed to develop and characterize mixed beverages (suchás) formulations based on organic apple juice and cardamom tea (F1= 50:50 vv−1, F2 = 60:40 vv−1 and F3 =70:30 vv−1). The formulation (F3) presented the highest total phenolic compounds content (31.79 mg EAG g-1), antioxidant activity (50.04 µg mL-1), total soluble solids (5.1
Estud. av.. Publicado em: 2020-12
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6. Physicochemical characteristics and sensory acceptance of a mixed beverage based on organic apple juice and cardamom tea (Elettaria cardamomum) with allegation of functional properties
Abstract This study aimed to develop and characterize mixed beverages (suchás) formulations based on organic apple juice and cardamom tea (F1= 50:50 vv−1, F2 = 60:40 vv−1 and F3 =70:30 vv−1). The formulation (F3) presented the highest total phenolic compounds content (31.79 mg EAG g-1), antioxidant activity (50.04 µg mL-1), total soluble solids (5.1
Food Sci. Technol. Publicado em: 2020-12
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7. Lipolysis and aroma occurrence in Erzincan Tulum cheese, which is produced by adding probiotic bacteria and ripened in various packages
Abstract This study aimed to investigate the physicochemical, volatile components and fatty acids profile of Erzincan Tulum cheeses, produced using different probiotic bacteria and packaging materials, during the ripening period. Erzincan Tulum Cheese, which is the most popular and highly consumed cheese species in Turkey. Tulum cheese were ripened in skin b
Food Sci. Technol. Publicado em: 2020-03
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8. Evaluation of in vitro and in vivo therapeutic efficacy of Ribes alpestre Decne in Rheumatoid arthritis
Rheumatoid arthritis is an autoimmune inflammatory disorder, despite the discovery of numerous drugs there is still need to introduce newer, safer and more effective sources of drugs such as medicinal herbs. Present research work was an attempt to appraise the antiarthritic potential of Ribes alpestre Decne in rheumatoid arthritis. In vitro inhibition of pro
Braz. J. Pharm. Sci.. Publicado em: 20/12/2019
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9. Lantana camara: Phytochemical Analysis and Antifungal Prospective
RESUMO: Neste estudo, foi feita uma análise fitoquímica e do potencial antifúngico in vitro de frutos, folhas e caule de Lantana camara L. A análise fitoquímica indicou a presença de alcaloides, flavonoides, taninos, saponinas, glicosídeos e terpenoides em frutos, caule e folhas de L. camara. A atividade antifúngica in vitro de frutos, caule e folhas
Planta daninha. Publicado em: 02/12/2019
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10. Acetylcholinesterase inhibition, antioxidant and identification of some chemical constituents of Phyllanthus atropurpureus cultivated in Egypt
Investigation of the lipid constituents of the aerial parts of Phyllanthus atropurpureus resulted in isolation and identification of the fatty acid mixture which consists of eight acids with linolenic acid as major and the unsaponifiable fraction that contain a series of hydrocabons, sterols, in addition to one triterpene (α-amyrin). The acetone insoluble f
Braz. J. Pharm. Sci.. Publicado em: 07/11/2019
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11. Lipolysis and aroma occurrence in Erzincan Tulum cheese, which is produced by adding probiotic bacteria and ripened in various packages
Abstract This study aimed to investigate the physicochemical, volatile components and fatty acids profile of Erzincan Tulum cheeses, produced using different probiotic bacteria and packaging materials, during the ripening period. Erzincan Tulum Cheese, which is the most popular and highly consumed cheese species in Turkey. Tulum cheese were ripened in skin b
Food Sci. Technol. Publicado em: 04/11/2019
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12. A New Tetraglycosylated Flavonoid from Leaves of Platycyamus regnellii Benth. Isolated by High-Speed Countercurrent Chromatography
A new tetraglycosylated flavonoid derivative of kaempferol was isolated from the butanol extract of leaves of Platycyamus regnellii (Fabaceae) using high-speed countercurrent chromatography (HSCCC). The butanol extract (960.5 mg) was initially fractionated with the solvent system EtOAC-BuOH-H2O 2:8:10 (v/v/v) (elution in normal phase mode). The fractions con
J. Braz. Chem. Soc.. Publicado em: 24/10/2019