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[2 + 2] homoadducts were exclusively obtained with total regio- and stereo-selectivities when a suspension of several solid photoactive trans-cinnamic acids in cyclohexane was stirred and irradiated.
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http://dx.doi.org/10.1039/c6pp00201c | DOI Listing |
Molecules
August 2025
Department of Agrotechnology and Agribusiness, Faculty of Agriculture and Forestry, University of Warmia and Mazury in Olsztyn, Oczapowskiego Street 8, 10-719 Olsztyn, Poland.
The incorporation of Cannabis sativa L. seeds into barley wort was investigated to enhance the functional profile of beer. Hemp seeds (cv.
View Article and Find Full Text PDFSheng Wu Gong Cheng Xue Bao
July 2025
School of Biological Science and Technology, University of Jinan, Jinan 250022, Shandong, China.
Steph. is rich in phenolic acids such as rosmarinic acid (RA). Phenylalanine ammonia-lyase (PAL) is an entry enzyme in the phenylpropanoid pathway of plants, playing an important role in the biosynthesis of RA.
View Article and Find Full Text PDFFood Chem
September 2025
School of Life Science, Huaiyin Normal University, Huai'an, Jiangsu 223300, China; Jiangsu Key Construction Laboratory of Huaiyang Food Quality Safety & Nutritional Function Evaluation (Huaiyin Normal University), Huai'an, Jiangsu 223300, China.
Effects of postharvest trans-cinnamic acid (t-CA) treatment at 0.1, 0.2 and 0.
View Article and Find Full Text PDFFoods
April 2025
Department of Physical Chemistry, Faculty of Science, Palacky University, 17. Listopadu 12, 771 46 Olomouc, Czech Republic.
In this study, we compared different parameters in the ultrasound-assisted extraction of polyphenolic acids from seven parts of (kernels, leaves, stems, corn silks, roots, the whole plant, and the whole fermented plant) to identify its richest natural sources. Additionally, the correlation between extraction parameters and polyphenol yield was investigated. The extraction was performed using ultrasound at varying powers (480 or 240 W) and frequencies (80 or 37 kHz).
View Article and Find Full Text PDFFood Chem
September 2025
School of Food Science and Engineering, South China University of Technology, Guangzhou 510640, Guangdong, China. Electronic address:
N-Phenylpropenoyl-L-amino acids, naturally occurring in plants, are potential candidates for food flavor enhancement. This study optimized the enzymatic synthesis of N-cinnamoyl-L-phenylalanine (CiA-Phe) using trans-cinnamic acid and L-phenylalanine as raw materials, achieving a 7.93 % yield.
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