Study for the design of high-resolution novolak-DNQ photoresist: the effects of low-molecular-weight phenolic compounds on resist systems

1995 ◽  
Author(s):  
Hidetoshi Miyamoto ◽  
Toshio Nakamura ◽  
Katsumi Inomata ◽  
Toshiyuki Ota ◽  
Akira Tsuji
Keyword(s):  
Molecular Weight ◽  
Phenolic Compounds ◽  
High Resolution ◽  
Low Molecular Weight

scholarly journals Impact of malolactic fermentation on low molecular weight phenolic compounds

Talanta ◽  
2008 ◽  
Vol 74 (5) ◽  
pp. 1281-1286 ◽  
Author(s):  
M.J. Cabrita ◽  
M. Torres ◽  
V. Palma ◽  
E. Alves ◽  
R. Patão ◽  
...  
Keyword(s):  
Molecular Weight ◽  
Phenolic Compounds ◽  
Malolactic Fermentation ◽  
Low Molecular Weight

Influence of Botanical Species and Geographical Origin on the Content of Low Molecular Weight Phenolic Compounds of Woods Used in Portuguese Cooperage

Holzforschung ◽  
2000 ◽  
Vol 54 (3) ◽  
pp. 255-261 ◽  
Author(s):  
Sara Canas ◽  
M. Conceição Leandro ◽  
M. Isabel Spranger ◽  
A. Pedro Belchior
Keyword(s):  
Molecular Weight ◽  
Phenolic Compounds ◽  
Geographical Origin ◽  
Castanea Sativa ◽  
Total Content ◽  
Low Molecular Weight ◽  
Qualitative And Quantitative ◽  
Botanical Species ◽  
The Difference ◽  
Chestnut Wood

Summary The influence of botanical species (Quercus and Castanea sativa) and geographical origin (Portugal—three different sites, France and North America) on the qualitative and quantitative content of some extractable low molecular weight phenolic compounds was assessed by HPLC. Chestnut wood had the highest total content of low molecular weight phenolic compounds, followed by the Portuguese oaks and the French oaks, whereas the American oak had the lowest content of these compounds. The contents of phenolic acids, phenolic aldehydes, scopoletin and umbelliferone were significantly different among the studied woods. Both the botanical species and the geographical origin affect the content of low molecular weight organic compounds of woods used in Portuguese cooperage. The results also show that the botanical species seem to be more important than the geographical origin to explain the difference in the wood phenolic composition. So, the separation of trees according to their origin is of considerable interest for coopers and winemakers to choose wisely the woods for the ageing of brandies.

scholarly journals How acetaldehyde reacts with low molecular weight phenolics in white and red wines

2021 ◽  
Author(s):  
Raffaele Cucciniello ◽  
Martino Forino ◽  
Luigi Picariello ◽  
Francesca Coppola ◽  
Luigi Moio ◽  
...  
Keyword(s):  
Molecular Weight ◽  
Phenolic Compounds ◽  
Low Molecular Weight ◽  
Red Wines ◽  
Chemical Behavior ◽  
White Wines ◽  
Red Pigments ◽  
Color Properties ◽  
Color Evolution ◽  
Wine Color

AbstractAcetaldehyde is a key compound in determining wine color evolution and sensory properties. Major wine metabolites reactive to acetaldehyde are phenolic compounds, mainly flavan-3-ols and anthocyanins. Many studies have been conducted with the purpose of investigating acetaldehyde reactivity in model solutions, but very poor are the reports of its fate in real wines. By means of LC-HRESIMS and UV/Vis HPLC, red and white wines exposed to an excess of acetaldehyde were analyzed with a specific focus on low molecular weight phenolics. The chemical behavior of acetaldehyde turned out to be different in white and red wines. In white wines, it mainly mediated the formation of vinyl-flavan-3-ol derivatives, while in red wines it led to the formation of ethylidene-bridged red pigments. These latter positively enhanced the color properties of red wines. Conversely, in white wines, the formation of compounds, such as xanthylium ions, causing the undesired browning effects were not detected.

scholarly journals Subcritical Water Extraction of Low-molecular-weight Phenolic Compounds from Oil Palm Biomass

2014 ◽  
Vol 48 (3) ◽  
pp. 355-362 ◽  
Author(s):  
Fumio KAWAMURA ◽  
Nur Syahirah SAARY ◽  
Rokiah HASHIM ◽  
Othman SULAIMAN ◽  
Koh HASHIDA ◽  
...  
Keyword(s):  
Molecular Weight ◽  
Phenolic Compounds ◽  
Oil Palm ◽  
Subcritical Water ◽  
Water Extraction ◽  
Low Molecular Weight ◽  
Subcritical Water Extraction ◽  
Oil Palm Biomass

scholarly journals Influence of Iron Addition (Alone or with Calcium) to Elements Biofortification and Antioxidants in Pholiota nameko

Plants ◽  
2021 ◽  
Vol 10 (11) ◽  
pp. 2275
Author(s):  
Sylwia Budzyńska ◽  
Marek Siwulski ◽  
Zuzanna Magdziak ◽  
Anna Budka ◽  
Monika Gąsecka ◽  
...  
Keyword(s):  
Molecular Weight ◽  
Phenolic Compounds ◽  
Organic Acids ◽  
Low Molecular Weight ◽  
Fruiting Bodies ◽  
Pholiota Nameko ◽  
Iron Addition

Mushrooms supplementation with iron (Fe) is usually limited, and therefore it would be beneficial to search for other vital elements able to improve the process. The aim of this study was to verify a possible interaction between Fe and calcium (Ca) to estimate the role of the addition of the latter metal to stimulate Fe accumulation in Pholiota nameko. Additionally, an analysis of phenolic compounds and low molecular weight organic acids (LMWOAs) was performed. The increase of Fe concentration in the substrate caused a significantly higher accumulation of this metal in P. nameko. The addition of Ca (5 or 10 mM) stimulated Fe accumulation, just as Fe concentration in the substrate stimulated Ca accumulation, which pointed to a synergism between these metals. The obtained results show that the presence of Fe in the substrate may also promote K, Mg, Mn, Na, P, and S accumulation. In contrast, the addition of Ca stimulates and/or inhibits their content in fruit bodies. The phenolic and organic acids profile was poor. Only gallic, 4-hydroxybenzoic, sinapic and syringic acids (phenolics), as well as citric and succinic acids (LMWOAs), were quantified in some combinations in P. nameko fruiting bodies.

Effect of toasting on non-volatile and volatile vine-shoots low molecular weight phenolic compounds

2016 ◽  
Vol 204 ◽  
pp. 499-505 ◽  
Author(s):  
R. Sánchez-Gómez ◽  
A. Zalacain ◽  
G.L. Alonso ◽  
M.R. Salinas
Keyword(s):  
Molecular Weight ◽  
Phenolic Compounds ◽  
Low Molecular Weight
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