Compounds > acebutolol

acebutolol and furaldehyde

acebutolol has been researched along with furaldehyde in 5 studies

Research

Studies (5)

TimeframeStudies, this research(%)All Research%
pre-19901 (20.00)18.7374
1990's0 (0.00)18.2507
2000's0 (0.00)29.6817
2010's4 (80.00)24.3611
2020's0 (0.00)2.80

Authors

AuthorsStudies
Perry, JJ; Scheld, HW1
Cui, X; Deng, T; Hou, X; Qi, Y; Wang, Y; Zhu, Y1
Hirayama, M; Kimura, H; Nakahara, M; Uosaki, Y; Yoshida, K1
Brandolini, A; Cattaneo, S; De Noni, I; Hidalgo, A; Masotti, F; Stuknytė, M1
Haase, PT; Kanzler, C; Kroh, LW; Schestkowa, H1

Other Studies

5 other study(ies) available for acebutolol and furaldehyde

ArticleYear
Induction of dimorphism in the basidiomycete Lenzites saepiaria.
    Journal of bacteriology, 1970, Volume: 102, Issue:1

    Topics: Acetates; Agar; Bacteriological Techniques; Basidiomycota; Chromatography; Chromatography, Thin Layer; Culture Media; Filtration; Formates; Furaldehyde; Hexoses; Hot Temperature; Levulinic Acids; Maltose; Spores; Stimulation, Chemical

1970
Conversion of carbohydrates into 5-hydroxymethylfurfural catalyzed by ZnCl2 in water.
    Chemical communications (Cambridge, England), 2012, Jun-04, Volume: 48, Issue:44

    Topics: Biomass; Catalysis; Cellulose; Chlorides; Fructose; Furaldehyde; Glucose; Kinetics; Maltose; Solutions; Starch; Water; Zinc Compounds

2012
Effect of water on hydrolytic cleavage of non-terminal α-glycosidic bonds in cyclodextrins to generate monosaccharides and their derivatives in a dimethyl sulfoxide-water mixture.
    The journal of physical chemistry. A, 2014, Feb-27, Volume: 118, Issue:8

    Topics: Cellobiose; Cyclodextrins; Dimethyl Sulfoxide; Fructose; Furaldehyde; Glucose; Hydrogen Bonding; Hydrolysis; Isomerism; Maltose; Temperature; Water

2014
Heat damage and in vitro starch digestibility of puffed wheat kernels.
    Food chemistry, 2015, Dec-01, Volume: 188

    Topics: Antioxidants; Chemical Phenomena; Edible Grain; Food Handling; Furaldehyde; Glucose; Hot Temperature; Hydrolysis; Maillard Reaction; Maltose; Models, Biological; Norleucine; Pyrroles; Starch; Trisaccharides; Triticum

2015
Formation of Reactive Intermediates, Color, and Antioxidant Activity in the Maillard Reaction of Maltose in Comparison to d-Glucose.
    Journal of agricultural and food chemistry, 2017, Oct-11, Volume: 65, Issue:40

    Topics: Alanine; Antioxidants; Color; Furaldehyde; Glucose; Hot Temperature; Maillard Reaction; Maltose; Oxidation-Reduction

2017