Compounding in morphologically rich languages is a highly productive process which often causes SMT approaches to fail because of unseen words. We present an approach for translation into a compounding language that splits compounds into simple words for training and, due to an underspecified representation, allows for free merging of simple words into compounds after translation. In contrast t...

The large number of known stable compounds in which phosphorus has a low coordination number makes it clear that such compounds can no longer be regarded as “exotic” in main group chemistry. While the rich chemistry of P-C multiply bonded systems makes clear their affinity to their organic congeners, iminophosphanes in particular are also of increasing importance. The linkage of a phosphinidine...

3-Nitroindoles behave as electron-poor aromatic compounds and react toward a number electron-rich species. This feature article presents an overview of this reactivity, mainly in (formal) dearomatizing cycloaddition reactions.

The concentrations of four chemical species of arsenic in urine were observed with time, after ingestion of three different chemical species of arsenic. The arsenic-rich substances ingested, including arsenite-rich wine, arsenate-rich drinking water, and crab meat which contained organo-arsenic compounds. After ingestion of arsenite-rich wine, approximately 10% of the arsenic was excreted as ar...

The aza-Friedel–Crafts (aza-FC) reaction is a very powerful tool for forming C–C and C–N bonds, based on an acid-catalyzed addition of electron-rich aromatic compounds to imines.

'Early Rich', 'Royal Glory', 'Sweet Dream(cov)', and 'Elegant Lady' peaches were stored at -0.5 °C for up to 40 days and then subjected to ripening at 20 °C for up to 3 days. Firmness, soluble solids content (SSC), titratable acidity (TA), color, consumer acceptance, and volatile compounds were then determined. The observed physicochemical changes included a significant decrease in firmness dur...

Olive oil is considered to be one of the most healthy dietary fats. However, several types of olive oils are present in the market. A key question for the consumer is: What of the olive oils is the best when concerning nutritional purposes? With the data available at present, the answer is: the Virgin Olive Oil (VOO), rich in phenolic compounds. On November 2011, the European Food Safety Author...

Plant derived phenolic compounds have been shown to inhibit the initiation and progression of cancers by modulating genes regulating key processes such as: (a) oncogenic transformation of normal cells; (b) growth and development of tumors; and (c) angiogenesis and metastasis. Recent studies focusing on identifying the molecular basis of plant phenolics-induced cancer cell death have demonstrate...