ライフサイエンスコーパス: furfuryl alcohol

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1 coffee species yielded different amounts of furfuryl alcohol.

2 ly 11 steps from a cheap commodity chemical: furfuryl alcohol.

3 carcinogenic DNA adduct that originates from furfuryl alcohol.

4 the conventional hydrophilic probe molecule furfuryl alcohol.

5 tive method (5-methylfurfural, 1(H)-pyrrole, furfuryl alcohol, 1(H)-pyrrole-2-carboxaldehyde, 1-hydro

6 -furaldehyde, 5-hydroxymethyl-2-furaldehyde, furfuryl alcohol, 2-furoic acid and 2(5H)-furanone were

7 ituted 2-pyrones was developed starting from furfuryl alcohol, a renewable resource made from bran or

8 As a result, furan, 2-furfural, furfuryl alcohol and 2-pentylfuran were, for the first t

9 The method allowed one to detect adducts of furfuryl alcohol and methyleugenol in samples of human l

10 ly increases selectivity to desired products furfuryl alcohol and methylfuran.

11 n nanotubes (CNTs) followed by adsorption of furfuryl alcohol and pyrolysis.

12 bstrates, ethanol, benzyl alcohol, furfural, furfuryl alcohol, and 5-hydroxymethylfurfural (HMF), wer

13 s a highly active and selective precursor to furfuryl alcohol, and spectral analysis shows that the P

14 , in combination with the oligomerization of furfuryl alcohol as a probe reaction, allowed the stocha

15 in a 50-fold enhancement in the formation of furfuryl alcohol by Pt supported on TiO(2), while no cha

16 -hydroxycyclopentenone, readily derived from furfuryl alcohol, can be transformed via its O-Boc deriv

17 , we found that the singlet oxygen scavenger furfuryl alcohol decreased visible-light potentiation.

18 T) was prepared by in situ polymerization of furfuryl alcohol (FA).

19 Furfuryl alcohol (FFA) is proposed as an intermediate wh

20 PCs include furfuryl alcohol for (1)O2, and terephthalic acid for (*

21 inally the effect of the moisture content on furfuryl alcohol formation was found to be of little imp

22 The data point out that the amounts of furfuryl alcohol found in roasted coffee do not reflect

23 The production of furfuryl alcohol from green coffee during roasting and t

24 Results show that coffee produces furfuryl alcohol in larger quantities (418microg/g) comp

25 Vanillin, syringaldehyde and furfuryl alcohol increased with ageing time in 7VA2 trea

26 s, namely ranitidine, 5-(dimethylaminomethyl)furfuryl alcohol, N,N-dimethylthiophene-2-methylamine, a

27 red by grafting a carbonizable polymer, poly(furfuryl alcohol) (PFA), to a single-wall carbon nanotub

28 The kinetics of furfuryl alcohol production resemble those of other proc

29 , benzaldehyde, benzyl alcohol, furfural and furfuryl alcohol remained constant whereas the rest beca

30 ced during roasting because great amounts of furfuryl alcohol (up to 57%) are evaporating and release

31 r adduct of methyleugenol and two adducts of furfuryl alcohol were detected in several pulmonary spec

32 Major compounds were 2-phenylethanol, furfuryl alcohol, (Z)-3-hexen-1-ol, coniferyl alcohol, i

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