Dry-cured meat products are considerably popular around the world due to unique flavor. Proteolysis is one of enzymatic reactions from which flavor substances derived, affected by endogenous proteases. The purpose aimed reveal potential relationship between proteases and key in dry-cured pork coppa this paper. dynamic changes activity, free amino acids, volatiles during processing were characte...

Abstract In the current research paper, flavonoid dihydroquercetin, 1-(2´-bromine-4´,5´-dimethoxyphenyl)-6,7-dimethoxy-1,2,3,4-tetrahydroisoquinoline (F-18) and 2-(3,4-dihydroxyphenyl)-6-(1-(2´-bromine-4´, 5´-dimethoxyphenyl)-6,7-dimethoxy-3,4-dihydroisoquinoline-2 (1N)-il) methyl-3. The effects of 5,7-trigidroxychroman-4-on (DHQ-11) conjugate on rat liver mitochondrial calcium megachannels lip...

In this research at the first 2-amino-3-(3,4-dihydroxyphenyl) propanoic aciddrug  drug and its fullerene derivative were optimized. NBO calculations and NMR for the complexes were carried out at the B3LYP/6-31G*quantum chemistry level. Different parameters such as energy levels, the amount of Chemical Shift in different atoms, the amount of HOMO/LUMO, chemical potential (µ ), chemical hardness ...

ATP elicits Ca transients in cultured cerebellar granule neurons acting through specific ionotropic (P2X) and metabotropic (P2Y) purinergic receptors. In these neurons, application of L-Glutamate (L-Glu) immediately before ATP induced a prolonged reduction of ATP-mediated responses that remains at least 5 minutes after L-Glu wash out. alpha-amino-3-hydro-5-methyl-4-isoxazolpropionic acid (AMPA)...

In crystal of the the title compound, C(10)H(9)F(3)O(2), inversion dimers linked by pairs of O-H⋯O hydrogen bonds occur.