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lyoniresinol

 
National Institutes of Health

Papers overview

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2016
2016
AbstractWine taste balance evolves during oak aging by the release of volatile and non-volatile compounds from wood. Among them… Expand
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2015
2015
Wine expresses its beauty by sending a sensory message to the taster through molecules coming from grapes, yeast metabolism or… Expand
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2013
2013
Two new limonoids, toonins A (1) and B (2), and one new dihydrobenzofuran norlignan, toonin C (3), were isolated from the roots… Expand
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2010
2010
Twenty-three phenolic compounds were isolated from a butanol extract of Canadian maple syrup (MS-BuOH) using chromatographic… Expand
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2010
2010
Whisky is matured in oak casks. Many nonvolatile substances (whisky congeners, WC) seep from the oak cask during the maturing… Expand
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2009
2009
Investigation of the N-BuOH extract of the roots of Rumex nepalensis afforded two new seco-anthraquinone glucosides, nepalensides… Expand
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2007
2007
The quality of whiskey is known to improve remarkably by its storage over many years. This process is commonly termed "maturing… Expand
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2006
2006
Steps leading to the biosynthesis of syringyl lignans and tetrahydronaphthalene and naphthalene lignans, especially the formation… Expand
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2006
2006
We have synthesized lyoniresinol with the combined utilization of synthetic chemistry and biotechnological methods, specifically… Expand
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