ライフサイエンスコーパス: tartaric acid

1 lity was derived from the chiral pool (l-(+)-tartaric acid).

2 hibited higher pH, potassium, hue, and lower tartaric acid.

3 uration unambiguously established from l-(+)-tartaric acid.

4 sized by the same method but starting from l-tartaric acid.

5 rom a known bis-Weinreb amide derived from l-tartaric acid.

6 roline N-oxide building block derived from d-tartaric acid.

7 ost for a dumbbell-shaped guest derived from tartaric acid.

8 ior in the reactions with the three forms of tartaric acid.

9 rolidine followed by resolution with L(or D)-tartaric acid.

10 cid, dextran sulfate, EDTA, oxalic acid, and tartaric acid.

11 nd sensitive sensor for sugar acids, such as tartaric acid.

12 not by azide, cyanide, calcium, lithium, or tartaric acid.

13 acid, and bis(3, 4-dihydroxyphenylacetyl)-L-tartaric acid.

14 A control treatment (no soil +12 mM tartaric acid + 0.29 M isopropyl alcohol) reduced 0.37 m

15 to evaluate the association between urinary tartaric acid, an objective biomarker of wine consumptio

16 ere prepared by synthetic routes utilizing L-tartaric acid and D-sorbitol as chiral starting material

17 dy explores the effect of ethanol, glycerol, tartaric acid and glucose/fructose on the refractive ind

18 effect on the refractive index, followed by tartaric acid and glycerol while ethanol had the smalles

19 n of glyoxylic acid in model wine containing tartaric acid and iron was investigated using a Box-Behn

20 ile fluorescence cationic dye in presence of tartaric acid and polyethylene glycol tert-octylphenyl e

21 ee different concentrations of two analytes, tartaric acid and sodium citrate, to simulate MP recycli

22 nding oxaphospholane 6 via a salt with L-(+)-tartaric acid and subsequent Wittig transformation with

23 echin, rutin, and quercetin), organic acids (tartaric acid and succinic acid), reducing sugars (malto

24 -0.81 were achieved with either approach for tartaric acid and Tannin predictions.

25 with the Biodentine, whereas polyacrylic and tartaric acids and their salts characterize the penetrat

26 rations in a model system containing Cu(2+), tartaric acid, and H2S.

27 etic, citric, succinic, and hydroxycinnamoyl tartaric acids, and the antioxidant capacity (DPPH assay

28 9:1) were observed employing 10 mol % of (+)-tartaric acid as the catalyst, in combination with 5 mol

29 With an imide derived from L-tartaric acid as the starting material, ent-erysotramidi

30 yield by employing sodium nitrite in aqueous tartaric acid at 0-5 degrees C.

31 ass spectrometry was used to measure urinary tartaric acid at baseline and after one year of interven

32 ), total soluble solids (TSS), and malic and tartaric acids based on the results from traditional ana

33 olvents (NADES) (citric acid/betaine-CA/BET; tartaric acid/betaine-TA/BET; urea/choline chloride-UR/C

34 l-Tartaric acid biosynthesis in wine grape (Vitis vinifera

35 Hence, we propose that Vv2KGR functions in l-tartaric acid biosynthesis.

36 c acid constitutes a critical step in this l-tartaric acid biosynthetic pathway.

37 hydrocinnamoyl)-L-tartaric acid, digalloyl-L-tartaric acid, bis(3,4-dihydroxybenzoyl)-L-tartaric acid

38 d with up to 3g/L of gypsum (CaSO4 2H2O) and tartaric acid, both individually and in combination, as

39 ty for malic acid, a guest that differs from tartaric acid by a single oxygen atom.

40 DFT calculations suggest that O-monoacyl L-tartaric acids catalyze the asymmetric conjugate alkenyl

41 eraction with the chiral auxiliary dibenzoyl tartaric acid (D- or L-TA) molecules, which biases the a

42 ) is protonated with either D or L dibenzoyl tartaric acid (DBTH2) in a butanone/water or 2-pentanone

43 R,R- and S,S-tartaric acid decompose via a vacancy-mediated surface e

44 The hydroxycinnamoyl tartaric acids decreased by about 11% in raw and engobe

45 Glyoxylic acid is a tartaric acid degradation product formed in model wine s

46 adipoyl chloride, sebacoyl chloride, and the tartaric acid derivative (4R,5R)-2,2-dimethyl-1,3-dioxol

47 classical resolution of the product using a tartaric acid derivative to isolate a single enantiomer.

48 pling reaction of a sulfonic acid-containing tartaric acid derivative with alkyl zinc reagents.

49 luding 8 mono- and dicaffeoylquinic acids, 3 tartaric acid derivatives, 31 flavonol and 2 flavone gly

50 rated from fluorinated O-acetyl-N,O-acetal l-tartaric acid derivatives.

51 ed through apparent ligand acceleration by a tartaric acid-derived diol.

52 of 9 and purification via the dibenzoyl-(L)-tartaric acid diastereomeric salt 16 enriched the ee and

53 L-tartaric acid, bis(3,4-dihydroxybenzoyl)-L-tartaric acid, dicaffeoylglyceric acid, and bis(3, 4-dih

54 c acid, bis(3,4-dihydroxydihydrocinnamoyl)-L-tartaric acid, digalloyl-L-tartaric acid, bis(3,4-dihydr

55 vic acid under a deep eutectic solution, (+)-tartaric acid-dimethylurea.

56 olved using mandelic acid (MA) and ditoluoyl tartaric acid (DTTA) with higher resolvability (S = yiel

57 nd emulsified CO in the presence of diacetyl tartaric acid ester of monoglycerides (DATEM) and glycer

58 h combined use of sodium caseinate, diacetyl tartaric acid esters of mono- and diglycerides (DATEM),

59 Five categories of post hoc urinary tartaric acid excretion were used for better representat

60 )(R&S) single crystal surfaces, R,R- and S,S-tartaric acid exhibit enantiospecific decomposition rate

61 The pre-irradiated solutions containing tartaric acid exhibited increased yellow/brown coloratio

62 lavan-3-ols, anthocyanin-ethyl-flavan-3-ols, tartaric acid, flavonols (FOL), hydroxycinnamic acids (H

63 designed chemical functionalities can remove tartaric acid from wine and induce cold stabilization.

64 sent work, the isolation of hydroxycinnamoyl tartaric acids from unripe grape juice by chromatographi

65 ic, citric, lactic, oxalic, malic, succinic, tartaric acids, glucose, and fructose were identified in

66 The formation of the dimerization product tartaric acid has as well been studied.

67 Tartaric acid has high economic value as an antioxidant

68 idity and soluble solids for white (0.95g of tartaric acid in 100gfm and 17.1 degrees Bx, respectivel

69 respectively) and for red and pink (0.93g of tartaric acid in 100gfm and 17.4 degrees Bx, respectivel

70 tic amino acids which are capable of binding tartaric acid in organic solvents with high affinity and

71 By quantifying tartaric acid in relation to malic acid, we were able to

72 e concentrations of organic acids other than tartaric acid increased.

73 Tartaric acid is an ideal asymmetric catalyst as it is a

74 n of cellulose nanocrystals (CNCs) and l-(+)-tartaric acid [l-(+)-TA] causes phase separation and pre

75 e lees samples were characterised, including tartaric acid, lipids, proteins, polysaccharides, polyph

76 and molecular weight, on tartaric stability, tartaric acid, mineral concentration, phenolic compounds

77 Furthermore, chiral tartaric acid molecules in the solution direct the ampli

78 e such catalyst is formed by adsorbing (R,R)-tartaric acid molecules on Cu(110) surfaces: this genera

79 ounds were used in combination, the doses of tartaric acid necessary to reach a suitable pH were redu

80 carried out to correlate the fluctuations of tartaric acid NMR signals to those of MS peaks of the se

81 nce showing a preference for malic acid over tartaric acid of over 10(2).

82 The other two approaches use L-tartaric acid or L-mannitol as the starting material.

83 ic acid, catechin derivatives and courmaroyl tartaric acid over 6 days, likely due to photochemical d

84 he receptors, with a starting preference for tartaric acid over malic acid of over 10(2) and an endin

85 dark controls mainly due to reaction of the tartaric acid photodegradation product glyoxylic acid wi

86 CMC's had no significant effect on tartaric acid, potassium, calcium and sensory attributes

87 s higher than 40% and induced an increase of tartaric acid, procyanidin P2, terpenoid derivatives and

88 Prior to fermentation gypsum and tartaric acid reduce the pH by 0.12 and 0.17 pH units/g/

89 Tartaric acid reduces Cr(VI) via a termolecular complex

90 he investigated molecules were promazine and tartaric acid, respectively.

91 roxy-1-pyrrolidin-1-ylmethyl-ethyl]- amide-l-tartaric acid salt (Genz-123346) lowered glucose and A1C

92 e substituents on the hydroxyl groups of the tartaric acid scaffold.

93 e total acidity and reduces buffering power, tartaric acid shows the opposite behaviour.

94 igmentation of semi-purified ACNs (SPA) with tartaric acid (SPA-TA), sinapic acid (SPA-SA), catechin

95 In Syrah wines, glycerol, tartaric acid, succinic acid and 2,3-butanediol were gre

96 (mu3-O)8(Tart)16(HCOO)24](20-) (Tart=D- or L-tartaric acid tetra-anion).

97 ic amines can be prepared by resolution with tartaric acid, thereby initiating a simple route to chir

98 ng wine to light can cause photooxidation of tartaric acid to form glyoxylic acid, leading to detrime

99 The addition of isopropyl alcohol and tartaric acid to soils enhances the reduction of Cr(VI),

100 , coumaric and ferulic acids esterified with tartaric acid, to yield caftaric, coutaric and fertaric

101 Tartaric acid was correlated with self-reported wine con

102 Additionally, tartaric acid was determined by modified colorimetric me

103 l products from inexpensive C(2)-symmetric l-tartaric acid was developed.

104 Tartaric acid was first protected as either a bis(ketal)

105 No [(14) C]tartaric acid was found in tomato leaves.

106 (+)-Tartaric acid was found to catalyze a novel enantioselec

107 eptor with high affinity and selectivity for tartaric acid was subjected to a structure-based evoluti

108 on, measured through an objective biomarker (tartaric acid), was prospectively associated with lower

109 ran (WB) and modified wheat bran (M-WB) with tartaric acid were developed and Cr(VI) adsorption was i

110 trontium, and barium with l-, meso-, and d,l-tartaric acid were examined from room temperature to 220

111 organic acids (malic acid, succinic acid and tartaric acid) were separated and quantified by high per

112 supramolecular assemblies of adsorbed (R,R)-tartaric acid, which destroy existing symmetry elements

113 barrier to isomerization/racemization of the tartaric acid, which is hypothesized to preclude phase t

114 omaceration caused a strong precipitation of tartaric acid, which may be desired if grapes have high

115 ove 200 degrees C reactions with l- and meso-tartaric acid yield the d,l phase.

116 bove 180 degrees C reactions with l- and d,l-tartaric acid yield the meso phase.