12 research outputs found
Evaluation of the microbiological quality of ricotta cheese commercialized in Santa Catarina, Brazil
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Coumarins from Free <i>ortho</i>-Hydroxy Cinnamates by Heck-Matsuda Arylations: A Scalable Total Synthesis of (<i>R</i>)âTolterodine
No full textFree <i>ortho</i>-hydroxy cinnamate ester derivatives are evaluated in the synthesis of structurally diverse 4-aryl-coumarins <i>via</i> a tandem Heck-Matsuda cyclization reaction. Free phenolic groups were considered incompatible with such a reaction, which usually provide the corresponding diazo dyes. A concise and scalable route employing a ligand-free, Pd-catalyzed Heck-Matsuda arylation under aerobic conditions for the preparation of (<i>R</i>)-Tolterodine in high overall yield and <i>ee</i> is also presented
Detection of Listeria spp. in food handling areas of retail food stores in the state of Pernambuco, Brazil
No full textPerforming higher speeds with dynamic feeding gas tungsten arc welding (GTAW) for pipeline applications
No full textImpact of whey protein isolate coatings containing different antimicrobial agents on sliced bologna-type sausage during refrigerated storage
No full textSynthesis of Heterocycles via Electrophilic Cyclization of Alkynes Containing Heteroatom
No full textIron-Catalyzed Oxidative Direct α-CâH Bond Functionalization of Cyclic Ethers: Selective CâO Bond Formation in the Presence of a Labile Aldehyde Group
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