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Journal articles on the topic 'Polyfunctional thiols'

Author: Grafiati

Published: 4 June 2021

Last updated: 12 October 2024

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1

Wang, Yu, Jialin Song, and Cong Nie. "A review of biotransformation of sulfur compounds in beer brewing." BIO Web of Conferences 111 (2024): 01018. http://dx.doi.org/10.1051/bioconf/202411101018.

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A large number of polyfunctional mercaptan precursors are found in hops and malt, which are not smelled by the nose, and these substances are not fully utilized in the beer production process, and much of the research on these sulfur-containing compounds has been to further explore how to improve the expression of multifunctional thiol in beer. Three effective thiols are known to contribute significantly to the tropical flavor of wine and beer, notably 3-mercaptohexyl alcohol (3MH), 3-mercaptohexyl acetate (3MHA), and 4-methyl-4-thiopentan-2-one (4MMP). With the increasing demand for floral an

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2

Naziemiec, Magdalena, Daniel Ciolkosz, Ramaswamy Anantheswaran, and Ryan Elias. "Evaluation of Vacuum Drying on Aroma Compounds of Dried Hops." Applied Engineering in Agriculture 40, no. 4 (2024): 475–82. http://dx.doi.org/10.13031/aea.15971.

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Highlights Vacuum drying of hops led to better retention of alpha pinene, beta pinene, linalool, caryophyllene, and humulene. Vacuum dried hops tended to have the most geraniol, and the least oxidation products such as caryophyllene oxide. Vacuum dried hops also had the most alpha acids, beta acids, and free polyfunctional thiols. Abstract. Vacuum drying of fresh hops was conducted at various pressures (0.2, 1 atm) and temperatures (40°C, 50°C, 60°C), and its impact on flavor and aroma compounds was evaluated. It was observed that hops dried faster at higher temperatures and at lower pressures

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3

Vermeulen, Catherine, Jérôme Pellaud, Laurence Gijs, and Sonia Collin. "Combinatorial Synthesis and Sensorial Properties of Polyfunctional Thiols." Journal of Agricultural and Food Chemistry 49, no. 11 (2001): 5445–49. http://dx.doi.org/10.1021/jf010816z.

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4

Vermeulen, C., I. Lejeune, T. T. H. Tran, and S. Collin. "Occurrence of Polyfunctional Thiols in Fresh Lager Beers." Journal of Agricultural and Food Chemistry 54, no. 14 (2006): 5061–68. http://dx.doi.org/10.1021/jf060669a.

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5

Copper, Alexander Willem, Cassandra Collins, Susan E. P. Bastian, Trent E. Johnson, and Dimitra L. Capone. "Preliminary investigation of potent thiols in Cypriot wines made from indigenous grape varieties Xynisteri, Maratheftiko and Giannoudhi." OENO One 55, no. 1 (2021): 223–34. http://dx.doi.org/10.20870/oeno-one.2021.55.1.4516.

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Polyfunctional thiols have previously been shown to be key aroma compounds in Sauvignon blanc and more recently in Chardonnay wines. Their role in other wine varieties such as those made from three popular indigenous Cypriot grape varieties has remained unexplored. As an extension of a previous project that profiled the sensory and chemical characteristics of Cypriot wines and their comparison to Australian wines, this study aimed to investigate five potent thiols in Xynisteri, Maratheftiko, Giannoudhi, Pinot gris, Chardonnay and Shiraz wines. Wines were analysed utilising Stable Isotope Dilut

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Muhl, Jennifer R., Lisa I. Pilkington, Bruno Fedrizzi, and Rebecca C. Deed. "Unraveling the Mystery of 3-Sulfanylhexan-1-ol: The Evolution of Methodology for the Analysis of Precursors to 3-Sulfanylhexan-1-ol in Wine." Foods 11, no. 14 (2022): 2050. http://dx.doi.org/10.3390/foods11142050.

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Volatile polyfunctional thiol compounds, particularly 3-sulfanylhexan-1-ol (3SH) and 3-sulfanylhexyl acetate (3SHA), are key odorants contributing to the aroma profile of many wine styles, generally imparting tropical grapefruit and passionfruit aromas. 3SH and 3SHA are present in negligible concentrations in the grape berry, juice, and must, suggesting that they are released from non-volatile precursors present in the grape. The exploration of the nature and biogenesis of these precursors to 3SH and 3SHA has proven important for the elucidation of polyfunctional thiol biogenesis during alcoho

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7

Guerrero, Federico, Xavier Ramis, Silvia De la Flor, and Àngels Serra. "Preparation and Characterization of a Series of Self-Healable Bio-Based Poly(thiourethane) Vitrimer-like Materials." Polymers 15, no. 6 (2023): 1583. http://dx.doi.org/10.3390/polym15061583.

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A series of poly(thiourethanes) (PTUs) from biobased monomers have been synthesized. Limonene and squalene were transformed into polyfunctional thiols by thiol-ene reaction with thioacetic acid and further saponification. They were then reacted in different proportions with hexamethylene diisocyanate (HDI) in the presence of a catalyst to prepare bio-based poly(thiourethane) vitrimer-like materials. The different functionalities of squalene and limonene thiols (six and two, respectively) allow for changing the characteristics of the final material by only varying their relative proportions in

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8

Molitor, Richard W., Jeremy I. Roop, Charles M. Denby, et al. "The Sensorial and Chemical Changes in Beer Brewed with Yeast Genetically Modified to Release Polyfunctional Thiols from Malt and Hops." Fermentation 8, no. 8 (2022): 370. http://dx.doi.org/10.3390/fermentation8080370.

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The biotransformation of hop aroma, particularly by the cysteine S-conjugate beta-lyase enzyme (CSL), has been a recent topic of tremendous interest among brewing scientists and within the brewing community. During a process often referred to as biotransformation, yeast-encoded enzymes convert flavorless precursor molecules found in barley and hops into volatile thiols that impart a variety of desirable flavors and aromas in beer. Two volatile thiols of particular interest are 3-mercaptohexan-1-ol (3MH) and its acetate ester, 3-mercaptohexyl acetate (3MHA), which impart guava and passionfruit

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9

Houlihan, F., F. Bouchard, J. M. J. Fréchet, and C. G. Willson. "Phase transfer catalysis in the tert-butyloxycarbonylation of alcohols, phenols, enols, and thiols with di-tert-butyl dicarbonate." Canadian Journal of Chemistry 63, no. 1 (1985): 153–62. http://dx.doi.org/10.1139/v85-025.

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It is shown that the tert-butyloxycarbonylation of phenols, alcohols, enols, and thiols can be accomplished by reaction of these functionalities with di-tert-butyl dicarbonate under phase transfer conditions. The reactions proceed in high yield and can also be used for the introduction of t-BOC groups onto functionalized polymer backbones such as novolac or poly(p-hydroxystyrene). In addition, a study is made of the selectivity towards tert-butyloxycarbonylation of various polyfunctional compounds.

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10

Collin, Sonia, and Catherine Vermeulen. "Combinatorial Synthesis and Screening of Novel Odorants Such as Polyfunctional Thiols." Combinatorial Chemistry & High Throughput Screening 9, no. 8 (2006): 583–90. http://dx.doi.org/10.2174/138620706778249712.

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11

Gros, Jacques, Thi Thu Hang Tran, and Sonia Collin. "Enzymatic release of odourant polyfunctional thiols from cysteine conjugates in hop." Journal of the Institute of Brewing 119, no. 4 (2013): 221–27. http://dx.doi.org/10.1002/jib.80.

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12

Bailly, Sabine, Vesna Jerkovic, Jacqueline Marchand-Brynaert, and Sonia Collin. "Aroma Extraction Dilution Analysis of Sauternes Wines. Key Role of Polyfunctional Thiols." Journal of Agricultural and Food Chemistry 54, no. 19 (2006): 7227–34. http://dx.doi.org/10.1021/jf060814k.

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13

Nizet, Sabrina, Jacques Gros, Florence Peeters, Sophie Chaumont, Raphaël Robiette, and Sonia Collin. "First Evidence of the Production of Odorant Polyfunctional Thiols by Bottle Refermentation." Journal of the American Society of Brewing Chemists 71, no. 1 (2013): 15–22. http://dx.doi.org/10.1094/asbcj-2013-0117-01.

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14

Lyumugabe, Francois, Jacques Gros, Philippe Thonart, and Sonia Collin. "Occurrence of polyfunctional thiols in sorghum beer ‘ikigage’ made with Vernonia amygdalina ‘umubirizi’." Flavour and Fragrance Journal 27, no. 5 (2012): 372–77. http://dx.doi.org/10.1002/ffj.3114.

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15

Claudino, Mauro, Mats Jonsson, and Mats Johansson. "Utilizing thiol–ene coupling kinetics in the design of renewable thermoset resins based on d-limonene and polyfunctional thiols." RSC Adv. 4, no. 20 (2014): 10317–29. http://dx.doi.org/10.1039/c3ra47922f.

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Off-stoichiometric manipulations on the initial thiol–terpene composition strongly favor the formation of di-addition product (a) over mono-additions (b + c) when the reaction system contains an equimolar or relative excess of thiol.

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16

Cordente, Antonio G., Christopher D. Curtin, Mark Solomon, et al. "Modulation of Volatile Thiol Release during Fermentation of Red Musts by Wine Yeast." Processes 10, no. 3 (2022): 502. http://dx.doi.org/10.3390/pr10030502.

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During the alcoholic fermentation of grape sugars, wine yeast produces a range of secondary metabolites that play a critical role in the aroma profile of wines. One of the most impactful yeast-modified compound families, particularly in white wines, are the ‘fruity’ polyfunctional thiols, which include 3-mercaptohexan-1-ol (3-MH) and 4-mercapto-4-methylpentan-2-one (4-MMP). While the formation and stylistic contribution of these thiols have been extensively researched in white wines, little is known about the conditions leading to their formation in red wines. In this study, we explored the ab

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17

Musumeci, Lauren, Imelda Ryona, Bruce Pan, et al. "Quantification of Polyfunctional Thiols in Wine by HS-SPME-GC-MS Following Extractive Alkylation." Molecules 20, no. 7 (2015): 12280–99. http://dx.doi.org/10.3390/molecules200712280.

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18

Tran, Thi Thu Hang, Marie-Lucie Kankolongo Cibaka, and Sonia Collin. "Polyfunctional Thiols in Fresh and Aged Belgian Special Beers: Fate of Hop S-Cysteine Conjugates." Journal of the American Society of Brewing Chemists 73, no. 1 (2015): 61–70. http://dx.doi.org/10.1094/asbcj-2015-0130-01.

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19

Román, T., T. Tonidandel, R. Larcher, E. Celotti, and G. Nicolini. "Importance of polyfunctional thiols on semi-industrial Gewürztraminer wines and the correlation to technological treatments." European Food Research and Technology 244, no. 3 (2017): 379–86. http://dx.doi.org/10.1007/s00217-017-2963-6.

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20

Gros, Jacques, Sabrina Nizet, and Sonia Collin. "Occurrence of Odorant Polyfunctional Thiols in the Super Alpha Tomahawk Hop Cultivar. Comparison with the Thiol-rich Nelson Sauvin Bitter Variety." Journal of Agricultural and Food Chemistry 59, no. 16 (2011): 8853–65. http://dx.doi.org/10.1021/jf201294e.

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21

Takazumi, Koji, Kiyoshi Takoi, Koichiro Koie, and Youichi Tuchiya. "Quantitation Method for Polyfunctional Thiols in Hops (Humulus lupulus L.) and Beer Using Specific Extraction of Thiols and Gas Chromatography–Tandem Mass Spectrometry." Analytical Chemistry 89, no. 21 (2017): 11598–604. http://dx.doi.org/10.1021/acs.analchem.7b02996.

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22

Simon, Margaux, Romain Christiaens, Philippe Janssens, and Sonia Collin. "Unexpected Behavior of a Maltose-Negative Saccharomyces cerevisiae Yeast: Higher Release of Polyfunctional Thiols from Glutathionylated Than from Cysteinylated S-Conjugates." Fermentation 10, no. 6 (2024): 276. http://dx.doi.org/10.3390/fermentation10060276.

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At present, non-alcoholic and low-alcoholic beers (NABLABs), in addition to their premature sensitivity to oxidation, still suffer from a lack of fruity fermentation aromas. Maltose/maltotriose-negative yeasts offer a highly attractive alternative for creating diversified pleasant aromas and/or eliminating off-flavors in NABLAB production. The aim of this study was to explore the potential of Saccharomyces cerevisiae var. chevalieri, SafBrewTM LA-01 to release fruity polyfunctional thiols from glutathionylated (G-) and cysteinylated (Cys-) precursors. Interestingly, it proved to release free t

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23

Chen, Liang, Dimitra L. Capone, Federico A. Tondini, and David W. Jeffery. "Chiral Polyfunctional Thiols and Their Conjugated Precursors upon Winemaking with Five Vitis vinifera Sauvignon blanc Clones." Journal of Agricultural and Food Chemistry 66, no. 18 (2018): 4674–82. http://dx.doi.org/10.1021/acs.jafc.8b01806.

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24

Schwartz, Mathieu, Nicolas Poirier, Jade Moreno та ін. "Microbial β C-S Lyases: Enzymes with Multifaceted Roles in Flavor Generation". International Journal of Molecular Sciences 25, № 12 (2024): 6412. http://dx.doi.org/10.3390/ijms25126412.

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β C-S lyases (β-CSLs; EC 4.4.1.8) are enzymes catalyzing the dissociation of β carbon–sulfur bonds of cysteine S-conjugates to produce odorant metabolites with a free thiol group. These enzymes are increasingly studied for their role in flavor generation in a variety of food products, whether these processes occur directly in plants, by microbial β-CSLs during fermentation, or in the mouth under the action of the oral microbiota. Microbial β-CSLs react with sulfur aroma precursors present in beverages, vegetables, fruits, or aromatic herbs like hop but also potentially with some precursors for

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25

Chenot, Cécile, and Sonia Collin. "Ability of the Mandarina Bavaria hop variety to release free odorant polyfunctional thiols in late‐hopped beers." Journal of the Institute of Brewing 127, no. 2 (2021): 140–48. http://dx.doi.org/10.1002/jib.636.

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26

Chenot, Cécile, Laura Briffoz, Antonin Lomartire, and Sonia Collin. "Occurrence of Ehrlich-Derived and Varietal Polyfunctional Thiols in Belgian White Wines Made from Chardonnay and Solaris Grapes." Journal of Agricultural and Food Chemistry 68, no. 38 (2019): 10310–17. http://dx.doi.org/10.1021/acs.jafc.9b05478.

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27

Yoshida, Hiroshi, Youko Takahashi, Hiroaki Kinoshita, Sadao Ukishima, Tsuyoshi Ogata, and Kiyoshi Matsumoto. "Preparation of Some Polyfunctional Indenes and Indanones: The Reaction of Mercapto-Substituted Cyclopropenium Salts with Alcohols and Thiols." Bulletin of the Chemical Society of Japan 64, no. 12 (1991): 3565–70. http://dx.doi.org/10.1246/bcsj.64.3565.

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28

Milaeva, Elena R., and Vladimir Yu Tyurin. "Hybrid metal complexes with opposed biological modes of action – promising selective drug candidates." Pure and Applied Chemistry 89, no. 8 (2017): 1065–88. http://dx.doi.org/10.1515/pac-2016-1130.

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AbstractThe oxidative stress is considered to be involved in the pathogenesis of many diseases. The antioxidative defense system in the living organism regulates the toxic impact of ROS and there is strong evidence that the antioxidants prevent some pathologies including cancer. The specific chemical properties of metal-based drugs impart innovative pharmacological profiles to this type of therapeutic agents, most likely in relation to novel biomolecular mechanisms. This review will focus on a novel approach to design polyfunctional metal-based physiollogically active compounds with opposed mo

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29

Picard, Magali, Cécile Thibon, Pascaline Redon, Philippe Darriet, Gilles de Revel, and Stéphanie Marchand. "Involvement of Dimethyl Sulfide and Several Polyfunctional Thiols in the Aromatic Expression of the Aging Bouquet of Red Bordeaux Wines." Journal of Agricultural and Food Chemistry 63, no. 40 (2015): 8879–89. http://dx.doi.org/10.1021/acs.jafc.5b03977.

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30

YOSHIDA, H., Y. TAKAHASHI, H. KINOSHITA, S. UKISHIMA, T. OGATA, and K. MATSUMOTO. "ChemInform Abstract: Preparation of Some Polyfunctional Indenes and Indanones. The Reaction of Mercapto-Substituted Cyclopropenium Salts with Alcohols and Thiols." ChemInform 23, no. 14 (2010): no. http://dx.doi.org/10.1002/chin.199214178.

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31

Simon, Margaux, Hubert Kageruka, and Sonia Collin. "Use of Botanical Ingredients: Nice Opportunities to Avoid Premature Oxidation of NABLABs by Increasing Their ORAC Values Strongly Impacted by Dealcoholization or Pasteurization." Molecules 29, no. 10 (2024): 2370. http://dx.doi.org/10.3390/molecules29102370.

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Even when fresh, non-alcoholic, and low-alcoholic beers (NABLABs) exhibit significant staling defects due to premature oxidation. In this study, the antioxidant power of eleven fresh commercial NABLABs was assessed by means of three different assays: the oxygen radical absorbance capacity (ORAC), the linoleic acid-induced oxidation (TINH), and the indicator time test (ITT). Only the first two assays, both involving radicalar degradations initiated by AAPH, were found to correlate with each other. NABLABs displayed lower ORAC values than conventional beers (on average, 6127 μmol eq. Trolox/L),

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32

Gros, Jacques, Florence Peeters, and Sonia Collin. "Occurrence of Odorant Polyfunctional Thiols in Beers Hopped with Different Cultivars. First Evidence of an S-Cysteine Conjugate in Hop (Humulus lupulus L.)." Journal of Agricultural and Food Chemistry 60, no. 32 (2012): 7805–16. http://dx.doi.org/10.1021/jf301478m.

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33

Piano, Federico, Maurizio Petrozziello, Enrico Vaudano, et al. "Aroma compounds and sensory characteristics of Arneis Terre Alfieri DOC wines: the concentration of polyfunctional thiols and their evolution in relation to different ageing conditions." European Food Research and Technology 239, no. 2 (2014): 267–77. http://dx.doi.org/10.1007/s00217-014-2218-8.

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34

Bruner, James, and Glen Fox. "Novel Non-Cerevisiae Saccharomyces Yeast Species Used in Beer and Alcoholic Beverage Fermentations." Fermentation 6, no. 4 (2020): 116. http://dx.doi.org/10.3390/fermentation6040116.

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A great deal of research in the alcoholic beverage industry was done on non-Saccharomyces yeast strains in recent years. The increase in research interest could be attributed to the changing of consumer tastes and the search for new beer sensory experiences, as well as the rise in popularity of mixed-fermentation beers. The search for unique flavors and aromas, such as the higher alcohols and esters, polyfunctional thiols, lactones and furanones, and terpenoids that produce fruity and floral notes led to the use of non-cerevisiae Saccharomyces species in the fermentation process. Additionally,

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35

Fredriksen, Kim A., Tor E. Kristensen, and Tore Hansen. "Combined bead polymerization and Cinchona organocatalyst immobilization by thiol–ene addition." Beilstein Journal of Organic Chemistry 8 (July 20, 2012): 1126–33. http://dx.doi.org/10.3762/bjoc.8.125.

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In this work, we report an unusually concise immobilization of Cinchona organocatalysts using thiol–ene chemistry, in which catalyst immobilization and bead polymerization is combined in a single step. A solution of azo initiator, polyfunctional thiol, polyfunctional alkene and an unmodified Cinchona-derived organocatalyst in a solvent is suspended in water and copolymerized on heating by thiol–ene additions. The resultant spherical and gel-type polymer beads have been evaluated as organocatalysts in catalytic asymmetric transformations.

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36

Ochiai, Nobuo, Kikuo Sasamoto, Frank David, and Pat Sandra. "Dual stir bar sorptive extraction using conventional and solvent-assisted approaches including in-situ derivatization followed by thermal desorption and gas chromatography–tandem mass spectrometry for analysis of polyfunctional thiols in white wine samples." Advances in Sample Preparation 3 (June 2022): 100034. http://dx.doi.org/10.1016/j.sampre.2022.100034.

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37

Jiang, Shun, Guang Xue Chen, and Ming Hui He. "Synthesis and Properties of UV-Curable Soybean Oil Based Polyfunctional Acrylate." Applied Mechanics and Materials 644-650 (September 2014): 5304–7. http://dx.doi.org/10.4028/www.scientific.net/amm.644-650.5304.

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With the reduction of fossil resources, renewable raw molecules have drawn a great deal of attention because of their ability to substitute for petrochemical-based materials. In this context, we synthesis a soybean oil based polyfunctional acrylate (PFA) by thiol-ene photo-click reaction and DCC catalyzed esterification in mild environment for UV-curable materials. Chemical structure was confirmed by 1H NMR and FTIR. Thermal and mechanical properties were respectively revealed by DSC, TG and TMA. All the cured films possessed excellent thermal stability and UV-curing performance, implying that

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38

Guan, Xiao Yuan, Guang Xue Chen, and Ming Hui He. "Synthesis of Polyfunctional Castor Oil-Based Polyurethane Acrylate by the Auxiliary of Thiol-Ene Click Reaction." Applied Mechanics and Materials 731 (January 2015): 553–57. http://dx.doi.org/10.4028/www.scientific.net/amm.731.553.

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In this paper, we report a synthetic method to prepare vegetable oil-based polyurethane acrylate (PUA) resin, which can be used in photo polymerization coating, ink and other fields. First, the mercaptoethanol was introduced into castor oil via thiol-ene photo-click reaction with UV irradiation, forming polyhydroxy compounds, then we added the isocyanate acrylate, which was obtained by the reaction between hydroxypropyl acrylate (HPA) and isophorone diisocyanate (IPDI), into polyhydroxy compounds, the molar ratio of HPA and IPDI is 1:1. Finally, we get the castor oil-based polyurethane acrylat

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39

Rózga-Wijas, K., and J. Chojnowski. "Synthesis of New Polyfunctional Cage Oligosilsesquioxanes and Cyclic Siloxanes by Thiol-ene Addition." Journal of Inorganic and Organometallic Polymers and Materials 22, no. 3 (2012): 588–94. http://dx.doi.org/10.1007/s10904-012-9652-5.

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40

Chan, Justin W., Charles E. Hoyle, and Andrew B. Lowe. "Sequential Phosphine-Catalyzed, Nucleophilic Thiol−Ene/Radical-Mediated Thiol−Yne Reactions and the Facile Orthogonal Synthesis of Polyfunctional Materials." Journal of the American Chemical Society 131, no. 16 (2009): 5751–53. http://dx.doi.org/10.1021/ja8099135.

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41

He, Minghui, Shun Jiang, Ruixin Xu, Jianwen Yang, Zhaohua Zeng, and Guangxue Chen. "Facile functionalization of soybean oil by thiol-ene photo-click reaction for the synthesis of polyfunctional acrylate." Progress in Organic Coatings 77, no. 4 (2014): 868–71. http://dx.doi.org/10.1016/j.porgcoat.2014.01.018.

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42

Fu, Changqing, Jiahui Wang, and Lie Chen and Liang Shen. "Synthesis of a Fully Biobased Polyfunctional Vinyl Oligomer and Their UV Cured Films Prepared via Thiol-ene Coupling." Journal of Renewable Materials 7, no. 8 (2019): 795–805. http://dx.doi.org/10.32604/jrm.2019.07503.

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43

Kgesa, Teboho, Yahya Choonara, Charu Tyagi, et al. "Disulphide-Thiol Chemistry: A Multi-Faceted Tool for Macromolecular Design and Synthesis of Polyfunctional Materials for Specialized Drug Delivery." Current Drug Delivery 12, no. 3 (2015): 282–98. http://dx.doi.org/10.2174/1567201812666150120161952.

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44

Timofeeva, Anna M., Irina A. Kostrikina, Pavel S. Dmitrenok, Svetlana E. Soboleva, and Georgy A. Nevinsky. "Protease and DNase Activities of a Very Stable High-Molecular-Mass Multiprotein Complex from Sea Cucumber Eupentacta fraudatrix." International Journal of Molecular Sciences 23, no. 12 (2022): 6677. http://dx.doi.org/10.3390/ijms23126677.

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Only some human organs, including the liver, are capable of very weak self-regeneration. Some marine echinoderms are very useful for studying the self-regeneration processes of organs and tissues. For example, sea cucumbers Eupentacta fraudatrix (holothurians) demonstrate complete restoration of all organs and the body within several weeks after their division into two parts. Therefore, these cucumbers are a prospective model for studying the general mechanisms of self-regeneration. However, there is no data available yet concerning biomolecules of holothurians, which can stimulate the process

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45

Simon, Margaux, and Sonia Collin. "Increasing Dimethylsulfide and Polyfunctional Thiols, an Opportunity to Enhance the Fruity Flavors of NABLABs." Journal of the American Society of Brewing Chemists, March 15, 2024, 1–12. http://dx.doi.org/10.1080/03610470.2024.2319930.

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46

Chen, Liang, Emilio De Longhi, Marine Gammacurta, Axel Marchal, and Philippe Darriet. "Quantitation of trace polyfunctional thiols in wine by liquid chromatography quadrupole Orbitrap high-resolution mass spectrometry in parallel reaction monitoring." Journal of Chromatography A, September 2024, 465360. http://dx.doi.org/10.1016/j.chroma.2024.465360.

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47

Maeta, Akihiro, Honoka Ishikawa, Yuka Okamoto та Kyoko Takahashi. "Onopordopicrin from the Japanese Leaf Burdock Exerts Antiallergic Effects through the Inhibition of I Kappa B Kinase β". Journal of Food Biochemistry 2024, № 1 (2024). http://dx.doi.org/10.1155/2024/3999202.

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Onopordopicrin (OPP), found in burdock leaves and stems, exerts antiallergic properties whose mechanism remains elusive. We aimed to elucidate its mechanism using rat basophilic leukemia cells in vitro. Purified OPP demonstrated concentration‐dependent inhibition of degranulation after allergen or PMA/A23187 stimulation. OPP effectively suppressed TNF‐α and PGD2 releases. However, OPP did not suppress the increase in intracellular Ca2+ concentration after allergen stimulation. The α, β‐unsaturated carbonyl structure of OPP suggests potential electrophilic reactivity with polyfunctional thiol‐t

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Liu, Yang, Philipp Dancker, Martin Biendl, and Mehmet Coelhan. "Comparison of polyfunctional thiol, element, and total essential oil contents in 32 hop varieties from different countries." Food Chemistry, May 2024, 139855. http://dx.doi.org/10.1016/j.foodchem.2024.139855.

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Chu, Zhuangzhuang, Yechang Feng, Bingqing Xie, et al. "Bio-based polyfunctional reactive diluent derived from tung oil by thiol-ene click reaction for high bio-content UV-LED curable coatings." Industrial Crops and Products, November 2020, 113117. http://dx.doi.org/10.1016/j.indcrop.2020.113117.

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