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Reactions and Mechanistic Studies of Rhenium-Catalyzed Insertion of Α,β-Unsaturated Carbonyl Compounds Into a C–H Bond
Bulletin of the Chemical Society of Japan
Chemistry
Studies on Seven-Membered Heterocyclic Compounds Containing Nitrogen. VI. 7-Methyl-2,3,4,5-Tetrahydro-1(h)-Thiazolo[5,4-C]azepine
Bulletin of the Chemical Society of Japan
Chemistry
Photochemical Reactions of Uranyl Ions With Organic Compounds. V. Effects of Temperature and Solvent on the Photooxidation of Alcohols
Bulletin of the Chemical Society of Japan
Chemistry
Production of B-Group Vitamins by twoAzotobacterstrains With Phenolic Compounds as Sole Carbon Source Under Diazotrophic and Adiazotrophic Conditions
Journal of Applied Microbiology
Medicine
Applied Microbiology
Biotechnology
Commercial Gold(I) and Gold(III) Compounds Supported on Carbon Materials as Greener Catalysts for the Oxidation of Alkanes and Alcohols
ChemCatChem
Organic Chemistry
Inorganic Chemistry
Catalysis
Theoretical Chemistry
Physical
Origins of the Sensitivity of Molecular Vibrations to Electric Fields: Carbonyl and Nitrosyl Stretches in Model Compounds and Proteins
Journal of Physical Chemistry B
Surfaces
Theoretical Chemistry
Materials Chemistry
Films
Medicine
Coatings
Physical
Regio- And Stereoselective Synthesis of 3-Pyrazolylidene-2-Oxindole Compounds by Nucleophilic Vinylic Substitution of (E)-3-(Nitromethylene)indolin-2-One
Advanced Synthesis and Catalysis
Organic Chemistry
Catalysis
Preparation of Orally Disintegrating Tablets Containing Powdered Tea Leaves With Enriched Levels of Bioactive Compounds by Means of Microwave Irradiation Technique
Chemical and Pharmaceutical Bulletin
Medicine
Drug Discovery
Chemistry
Studies of the Pyrimidine Derivatives. XXV. The Reaction of Alkoxycarbonylthiocyanates and Related Compounds With the Sodium Salt of Thiamine
Bulletin of the Chemical Society of Japan
Chemistry
Identification of Polyphenolic Compounds in Red and White Grape Varieties Grown in R. Macedonia and Changes of Their Content During Ripening
Food Research International
Food Science
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