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Keyword [reaction intermediates]
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1. The Research On Synthesis Of 4,4'-Distyrylbiphenyl Series Fluorescent Whitening Agents And Its Intermediates
2. Matrix Isolation Infrared Spectroscopic And Theoretical Studies On The Reactions Of Transitional Metal Mono- And Dioxides With Monochloromethane
3. A DFT Study On The Conversion Of Chlorobenzenes To Parachlorophenols Promoted By Transition Metal Monoxide
4. The Synthesis And Reactivity Of A New Silylium And Silanion Cations
5. Sdudy On Rapid Surface Mass Spectrometry Analysis And Its Application
6. Study On The Reaction Intermediates For Propylene Epoxidation On TS-1
7. Preparation Of Maillard Reaction Intermediates In Aqueous Medium And Its Application Of Cigarettes
8. Study On The Regularity Of Aqueous Preparation Of Maillard Reaction Intermediates And Its Formation Of Processing Flavors
9. Antioxidant Properties Of Mailard Reaction Intermediates In Camellia Oleifera Seed
10. Study On Preparation Of Braised Sauce And Its Application Research On Braised Pork
11. Tracing Mechanism And Aqueous Preparation Of Maillard Reaction Intermediates Of Peptides
12. Preparation Of Peptide Derived-maillard Reaction Intermediates By Simultaneous Dehydration-reaction
13. Spectroscopic characterization of the reaction intermediates of the heme-thiolate proteins of cytochrome P450cam and Caldariomyces fumago chloroperoxidase and investingation of the structure and kinetics of hemecontaining proteins using magnetic circular
14. Matrix isolated infrared spectroscopic study of the oxidation reaction intermediates of electron donors by chromyl chloride
15. INVESTIGATION OF THE REACTION INTERMEDIATES AND CATALYST COMPOSITION THAT ARE RELEVANT FOR CARBON MONOXIDE HYDROGENATION (FISCHER-TROPSCH, SURFACE SCIENCE, MIXED-METAL CLUSTER, SIMS)
16. The Synthetic Optimization Of DNTF And Thermal Decomposition Behavior Of Its Reaction Intermediates
17. Synthesis Of Novel N-Heterocyclic Carbene Metal Complexes And Their Studies As Reaction Intermediates In The Cyclization Of Alkynes
18. Preparation Of Pea Peptide Maillard Reaction Intermediates With Salt Reduction And Umami Enhancement And Their Controlled Formation Of Process Flavors
19. Study On The Synthesis And Thermal Degradation Properties Of New Maillard Reaction Intermediates
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