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Selective Reductive Removal of Ester and Amide Groups From Arenes and Heteroarenes Through Nickel-Catalyzed C−O and C−N Bond Activation

Angewandte Chemie

2017

English

Enzyme and Flavor.2.Flavor Formation of Spices and Condiment Vegetable.1."Smell" Formation of the Genus Allium Plant and the Physiological Significance.

Kagaku To Seibutsu

1993

English

Calibration: Detection, Quantification, and Confidence Limits Are (Almost) Exact When the Data Variance Function Is Known

English

Physiological Studies and Proteomic Analysis for Differentially Expressed Proteins and Their Possible Role in the Root of N-Efficient Rice (Oryza Sativa L.)

English

Chasing Hope: When Are Requests for Hospital Transfer a Place for Palliative Care Integration?

Journal of Hospital Medicine

English

Ion–ion Reactions With Fixed-Charge Modified Proteins to Produce Ions in a Single, Very High Charge State

International Journal of Mass Spectrometry

Instrumentation

Theoretical Chemistry

Condensed Matter Physics

Spectroscopy

Physical

2008

English

Photocontrolled Exposure of Pro-Apoptotic Peptide Sequences in LOV Proteins Modulates BCL-2 Family Interactions

English

Purification and N-Terminal Amino Acid Sequence Determination of the Cell-Wall-Bound Proteinase From Lactobacillus Paracasei Subsp. Paracasei

Journal of General Microbiology

1992

English

Breslow Intermediates From Aromatic N-Heterocyclic Carbenes (Benzimidazolin-2-Ylidenes, Thiazolin-2-Ylidenes)

Angewandte Chemie - International Edition

Catalysis

Chemistry

2018

English

Enhancement in Magnetic and Electrical Properties of Ni Substituted Mg Ferrite

Materials Science-Poland

Mechanics of Materials

Materials Science

Condensed Matter Physics

Mechanical Engineering

2018

English

Amanote Research

Discover open access scientific publications

Search, annotate, share and cite publications

Selective Reductive Removal of Ester and Amide Groups From Arenes and Heteroarenes Through Nickel-Catalyzed C−O and C−N Bond Activation

Enzyme and Flavor.2.Flavor Formation of Spices and Condiment Vegetable.1."Smell" Formation of the Genus Allium Plant and the Physiological Significance.

Calibration: Detection, Quantification, and Confidence Limits Are (Almost) Exact When the Data Variance Function Is Known

Physiological Studies and Proteomic Analysis for Differentially Expressed Proteins and Their Possible Role in the Root of N-Efficient Rice (Oryza Sativa L.)

Chasing Hope: When Are Requests for Hospital Transfer a Place for Palliative Care Integration?

Ion–ion Reactions With Fixed-Charge Modified Proteins to Produce Ions in a Single, Very High Charge State

Photocontrolled Exposure of Pro-Apoptotic Peptide Sequences in LOV Proteins Modulates BCL-2 Family Interactions

Purification and N-Terminal Amino Acid Sequence Determination of the Cell-Wall-Bound Proteinase From Lactobacillus Paracasei Subsp. Paracasei

Breslow Intermediates From Aromatic N-Heterocyclic Carbenes (Benzimidazolin-2-Ylidenes, Thiazolin-2-Ylidenes)

Enhancement in Magnetic and Electrical Properties of Ni Substituted Mg Ferrite