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Journal articles on the topic 'Radikal <Chemie>'

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Published: 4 June 2021

Last updated: 4 February 2022

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1

Comes, Franz Josef. "Recycling auch in der Erdatmosphäre: das OH-Radikal – seine Bedeutung für die Chemie der Atmosphäre und die Bestimmung seiner Konzentration." Angewandte Chemie 106, no. 18 (1994): 1900–1910. http://dx.doi.org/10.1002/ange.19941061805.

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2

Samedov, Kerim, Yannic Heider, Yuanjing Cai, Philipp Willmes, Daniel Mühlhausen, Volker Huch, Robert West, David Scheschkewitz, and Paul W. Percival. "Chemie freier Radikale von Phosphasilenen." Angewandte Chemie 132, no. 37 (July 9, 2020): 16141–46. http://dx.doi.org/10.1002/ange.202006289.

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3

Leifert, Dirk, and Armido Studer. "Der “Persistent Radical Effect” in der organischen Chemie." Angewandte Chemie 132, no. 1 (October 31, 2019): 74–110. http://dx.doi.org/10.1002/ange.201903726.

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4

Ribelli, Thomas G., S. M. Wahidur Rahaman, Krzysztof Matyjaszewski, and Rinaldo Poli. "Catalyzed Radical Termination in the Presence of Tellanyl Radicals." Chemistry - A European Journal 23, no. 56 (September 12, 2017): 13879–82. http://dx.doi.org/10.1002/chem.201703064.

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5

Rüchardt, Christoph. "Moses Gomberg (1866-1947), Begründer der Chemie freier Radikale." Nachrichten aus der Chemie 48, no. 7-8 (July 2000): 904–10. http://dx.doi.org/10.1002/nadc.20000480707.

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6

Datcu, Angela, Nans Roques, Véronique Jubera, Daniel Maspoch, Xavier Fontrodona, Klaus Wurst, Inhar Imaz, et al. "Three-Dimensional Porous Metal-Radical Frameworks Based on Triphenylmethyl Radicals." Chemistry - A European Journal 18, no. 1 (December 8, 2011): 152–62. http://dx.doi.org/10.1002/chem.201102278.

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7

Hioe, Johnny, Gökcen Savasci, Harald Brand, and Hendrik Zipse. "The Stability of C α Peptide Radicals: Why Glycyl Radical Enzymes?" Chemistry – A European Journal 17, no. 13 (February 21, 2011): 3781–89. http://dx.doi.org/10.1002/chem.201002620.

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8

Sander, Wolfram, Saonli Roy, Kenny Bravo-Rodriguez, Dirk Grote, and Elsa Sanchez-Garcia. "The Benzylperoxyl Radical as a Source of Hydroxyl and Phenyl Radicals." Chemistry - A European Journal 20, no. 40 (August 21, 2014): 12917–23. http://dx.doi.org/10.1002/chem.201402459.

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9

Nagai, Takeshi, Toshio Nagashima, Nobutaka Suzuki, and Reiji Inoue. "Antioxidant Activity and Angiotensin I-Converting Enzyme Inhibition by Enzymatic Hydrolysates from Bee Bread." Zeitschrift für Naturforschung C 60, no. 1-2 (February 1, 2005): 133–38. http://dx.doi.org/10.1515/znc-2005-1-224.

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Enzymatic hydrolysates were prepared from bee bread using three proteases. The antioxidant properties of these hydrolysates were measured using four different methods. These had remarkable antioxidant activity similar or superior to that of 1 mm α-tocopherol. They also had high scavenging activities against active oxygen species as the superoxide anion radical and hydroxyl radicals. Moreover, they showed angiotensin I-converting enzyme inhibitory activities and the activities were similar to those from various fermented foods such as fish sauce, sake, vinegar, cheese, miso, and natto. The present studies reveal that enzymatic hydrolysates from bee bread are of benefit not only for the materials of health food diets, but also for in patients undergoing various diseases such as cancer, cardiovascular diseases, diabetes, and hypertension.

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Minozzi, Matteo, Daniele Nanni, and Piero Spagnolo. "From Azides to Nitrogen-Centered Radicals: Applications of Azide Radical Chemistry to Organic Synthesis." Chemistry - A European Journal 15, no. 32 (August 10, 2009): 7830–40. http://dx.doi.org/10.1002/chem.200802710.

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11

Schlenk, W. "Beiträge zur Chemie der Freien Radikale und über den Wechselnden Affinitätswert der Kohlenstoffbindung." Recueil des Travaux Chimiques des Pays-Bas 41, no. 9 (September 3, 2010): 561–64. http://dx.doi.org/10.1002/recl.19220410903.

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12

Godineau, Edouard, and Yannick Landais. "Radical and Radical-Ionic Multicomponent Processes." Chemistry - A European Journal 15, no. 13 (March 16, 2009): 3044–55. http://dx.doi.org/10.1002/chem.200802415.

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13

Hartmann, Marcel, Yi Li, Christian Mück-Lichtenfeld, and Armido Studer. "Generation of Aryl Radicals through Reduction of Hypervalent Iodine(III) Compounds with TEMPONa: Radical Alkene Oxyarylation." Chemistry - A European Journal 22, no. 10 (February 2, 2016): 3485–90. http://dx.doi.org/10.1002/chem.201504852.

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14

Lai, Cheuk Kuen, Wai Kit Tang, Chi‐Kit Siu, and Ivan K. Chu. "Evidence for the Prerequisite Formation of Phenoxyl Radicals in Radical‐Mediated Peptide Tyrosine Nitration In Vacuo." Chemistry – A European Journal 26, no. 1 (November 26, 2019): 331–35. http://dx.doi.org/10.1002/chem.201904484.

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15

Julianus Sohilait, Hanoch, and Healthy Kainama. "Free Radical Scavenging Activity of Essential Oil of Eugenia caryophylata from Amboina Island and Derivatives of Eugenol." Open Chemistry 17, no. 1 (July 8, 2019): 422–28. http://dx.doi.org/10.1515/chem-2019-0047.

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AbstractEssential oil from Eugenia caryophylata was normally used to heal many different deseaces. Various chemical compositions of essential oil distilled and steamed of Moluccas Eugenia caryophylata has been investigated by many different researchers. Even though an intensive research has been carried out of the local chemotypes, a very detail study has not been fully investigated to find out the complete chemical compounds from the plant essential oil and its content associated with their biological activities. In present paper, we assess the free radical scavenging of E. caryophylata collected from Moluccas islands, Indonesia. Essential oil was extracted from leaves, buds, and stems of plant by steam distillation and analyzed using GC-FID and GC-MS. The result showed that free radical activity of essential oil, main constituent and its derivatives were analized using in vitro method. Essential oil activity from stem obtained as (0.82±0.15 μg/mL) was higher than that from bud and leaf possessing both 1,1-diphenyl-2-picrylhydrazyl (DPPH) and (2,2’-azino-bis-3-ethylbenzthizoline-6-sulphonic acid (ABTS) radical scavenging assays by sinergism of eugenol, eugenyl acetate, β-caryophylene and humulene. The activity of isoeugenol (2) (3.59±0.54 μM) and (5.0±0.53 µM) scavenging DPPH and ABTS, respectively, as derivatives eugenol was higher than (3), (4) and (5). Although (6) was active originally, it was inactive after conversion of the ester. While the change of the double bond of location to conjungation structure caused more activity scavenging radicals than the starting molecule.

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Jiang, Xiaoya, Qingxi Hou, Wei Liu, Honglei Zhang, Yudi Cui, and Xiaodi Wang. "Improved permeability of autohydrolyzed poplar sapwood against sodium hydroxide for CMP production." Holzforschung 72, no. 5 (April 25, 2018): 347–55. http://dx.doi.org/10.1515/hf-2017-0124.

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AbstractPoplar sapwood chips were autohydrolyzed at three severity levels and subsequently treated with alkali for the production of chemi-mechanical pulp (CMP). The aim was to study the variation of the principal pathways for sodium hydroxide solution and the alkali concentration and distribution inside the autohydrolyzed chips as a function of autohydrolysis (AH) severity. The tyloses in the vessels and some pit membranes were partly dissolved after AH, while the skeletal structure of the fiber and vessel cell walls remained intact. AH had a positive influence on the diffusion and the uniform distribution of NaOH solution both in the axial and radial direction of the chips, but the axial direction was more favored than the radial one.

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17

Frau, M., A. Mulet, S. Simal, J. Massanet, and C. Rossello. "Microscopic crystalline inclusions in Mahón cheese / Inclusiones cristalinas microscópicas en el queso Mahón." Food Science and Technology International 3, no. 1 (February 1997): 43–47. http://dx.doi.org/10.1177/108201329700300105.

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The incidence, structure and composition of microscopic crystalline inclusions have been studied in 32 samples of Mahón cheese (non-cooked pressed cheese manufactured from cow's milk) at different ripening times. Samples were observed by light microscopy (LM), transmission electron microscopy (TEM) and scanning electron microscopy (SEM). Circular, oval or kidney-shaped struc tures approximately 20 μm in diameter (range 4-65 μm), were observed in all Mahón cheese samples. The quantity of crystalline inclusions per unit surface observed in Mahón cheese was heteroge neous, with an average of 30 crystals/m2. It was possible to differentiate two different structures in the crystals: the nucleus with disorganized morphology and the cortex with radial laminar morphology. The ratio between nucleus and inclusion diameters was 0.2-0.5. Crystalline inclu sions observed in Mahón cheese were studied by X-ray microanalysis in SEM and TEM. Calcium and phosphorous were found to be the most common elements present in these inclusions.

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18

Vázquez-García, Rosa, Anaberta Cardador-Martínez, Miguel Angel Orihuela-López, Livia Sofía Ramos-Hernández, and Sandra Teresita Martín-del-Campo. "Preliminary Study of Extended Ripening Effects on Peptides Evolution and DPPH Radical Scavenging Activity in Mexican Goat Cheese." Catalysts 11, no. 8 (August 12, 2021): 967. http://dx.doi.org/10.3390/catal11080967.

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Cheese ripening causes intense proteolysis, particularly when the cheese contains starter cultures. Several studies have shown the presence of bioactive peptides in goat’s milk cheeses with antioxidant activity. Mexican goat cheeses’ peptide fractions were evaluated at different ripening stages. Additionally, they were correlated with their antioxidant activity. Proteolysis was measured in the acid-soluble nitrogen and non-protein nitrogen fractions using reverse-phase high-performance liquid chromatography. While the antioxidant activity in both nitrogenous fractions was determined using a 2,2-diphenyl-1-picrylhydrazyl solution. Analyzed cheeses showed peptides fraction in the retention time of 2.05, 18.36, and 50.11 min for acid-soluble fraction and non-protein protein nitrogen, and showed antioxidant activity from the first day of ripening to 73% discoloration in the DPPH solution at 55 ripening days. Obtained results suggested that ripened Mexican goat cheese had a DPPH radical scavenging activity related to peptides present originally in the milk or released by starter culture action during cheese ripening.

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19

Rinderhagen, Heiko, and Jochen Mattay. "Synthetic Applications in Radical/Radical Cationic Cascade Reactions." Chemistry - A European Journal 10, no. 4 (February 20, 2004): 851–74. http://dx.doi.org/10.1002/chem.200304827.

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20

Gaglio, Raimondo, Ignazio Restivo, Marcella Barbera, Pietro Barbaccia, Marialetizia Ponte, Luisa Tesoriere, Adriana Bonanno, et al. "Effect on the Antioxidant, Lipoperoxyl Radical Scavenger Capacity, Nutritional, Sensory and Microbiological Traits of an Ovine Stretched Cheese Produced with Grape Pomace Powder Addition." Antioxidants 10, no. 2 (February 17, 2021): 306. http://dx.doi.org/10.3390/antiox10020306.

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An innovative ovine cheese enriched with red grape pomace powder (GPP) was produced to improve the functional properties of Vastedda cheese typology. Vastedda cheese making was performed adding GPP and four selected Lactococcus lactis strains (Mise36, Mise94, Mise169 and Mise190). For each strain, 40 L of pasteurized ewe’s milk was divided into two aliquots representing control and experimental trials. Control cheese (CC) production did not contain GPP, while the experimental cheese (EC) production was enriched with 1% (w/w) GPP. GPP did not slow down starter development and acid generation. Plate counts and randomly amplified polymorphic DNA (RAPD)-PCR analysis confirmed the dominance of the starters in all trials. The evolution of the physicochemical parameters showed that EC productions were characterized by lower fat content, higher protein content, and higher values of secondary lipid oxidation. Sensory evaluation indicated that the cheeses produced with the strain Mise94 were those more appreciated by the judges. Thus, the last cheeses were investigated for some functional aspects: GPP enrichment significantly increased antioxidant activity and lipoperoxyl radical scavenger capacity, confirming that grape polyphenol inclusion in cheese represents an optimal strategy for the valorization of ovine cheeses as well as winemaking industry by-products.

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21

Amorati, Riccardo, Philip T. Lynett, Luca Valgimigli, and Derek A. Pratt. "The Reaction of Sulfenic Acids with Peroxyl Radicals: Insights into the Radical-Trapping Antioxidant Activity of Plant-Derived Thiosulfinates." Chemistry - A European Journal 18, no. 20 (March 30, 2012): 6370–79. http://dx.doi.org/10.1002/chem.201103459.

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22

YOUSEF, AHMED E., and ELMER H. MARTH. "Quantitation of Growth of Mold on Cheese." Journal of Food Protection 50, no. 4 (April 1, 1987): 337–41. http://dx.doi.org/10.4315/0362-028x-50.4.337.

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Earlier work by others indicated that a mold colony grows radially at a constant rate on solid media. This concept was used in our study to develop a method for quantifying growth of mold on cheese. The ability of molds to grow on cheeses or pasteurized process cheese made with or without addition of sorbate was compared. Cheeses tested were mild Cheddar, aged Cheddar, aged-smoked Cheddar, brick and pasteurized process cheese. Pasteurized process cheeses were made from the natural cheeses by addition of water and a phosphate salt, then the mixture was heated. Some pasteurized process cheese from mild Cheddar was made to contain 0–500 ppm sorbic acid. Natural cheeses were sliced under aseptic conditions and were placed in sterile petri-plates. The hot and molten pasteurized process cheeses were poured into petri-plates. A spore suspension of Aspergillus parasiticus or Penicillium camemberti was inoculated onto the center of the cheese slice or pasteurized process cheese, and plates were covered and incubated at 22°C. The radius of mold colonies was measured at 24-h intervals. Data were analyzed by linear regression and lag period and rate of radial growth were calculated. Mold colonies grew radially at constant rates on cheeses and pasteurized process cheese. Lag in growth of each mold was longest on aged Cheddar cheese and pasteurized process cheese made from it, whereas it was shortest on mild Cheddar, brick and pasteurized process cheeses made therefrom. A. parasiticus grew faster on all cheeses and pasteurized process cheeses than did P. camemberti. Aged Cheddar cheese and pasteurized process cheese made from it effectively slowed the growth of both molds that were studied. Pasteurized process cheese containing sorbic acid inhibited growth of both molds. Generally, the higher the concentration of sorbic acid in the pasteurized process cheese, the slower was mold growth and the longer was the lag period.

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23

Plante, Aimee M., Aoife L. McCarthy, Seán Lacey, and Fiona O’Halloran. "Investigating The Bioactive Properties of Cheese-Fruit Combinations Following In Vitro Digestion Using an Elderly Model." Current Research in Nutrition and Food Science Journal 9, no. 2 (August 30, 2021): 465–78. http://dx.doi.org/10.12944/crnfsj.9.2.10.

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The prevalence of disease in older adults is increasing, thus there is a need to develop functional foods for this cohort that can promote healthy aging. This study analyzed cheese combined with fruit to identify if certain cheese-fruit combinations improved the bioactive properties of the cheese. Feta, Reduced-Fat Red Cheddar (RFRC), and Goat’s cheese were combined with different fruit (goji berries, red pepper, or blackberries) and digested with a simulated gastrointestinal in vitro digestion model representative of older adults. Antioxidant potential was investigated using DPPH radical scavenging, Ferric reducing antioxidant power (FRAP) and Total phenolic content (TPC) assays. The ability of samples to inhibit digestive enzymes was determined using the α-glucosidase inhibition assay. Antimicrobial activity against Listeria monocytogenes, Group B Streptococcus and Escherichia coli was investigated by the disc diffusion method. Immunomodulatory potential of the digestates was evaluated by their ability to modulate TNF-α levels in stimulated Jurkat T cells. Results demonstrated that combining RFRC with all fruit significantly (p<0.05) increased both the antioxidant and α-glucosidase inhibitory potential of the cheese (≥90.6% DPPH inhibition, ≥980.5 FRAP µmol Fe2+/kg.fw, and ≥58.1% α-glucosidase inhibition). Reducing potential of all cheese significantly (p<0.05) increased when combined with fruit (≥977.0 FRAP µmol Fe2+/kg.fw). Group B Streptococcus was inhibited by cheese-fruit combinations containing feta and goat’s cheese. Combining fruit with feta altered the immunomodulatory potential of the cheese by significantly (p<0.05) decreasing TNF-α secretion by ≥41%, compared to the control. Novel cheese-fruit combinations that promote synergistic bioactive properties could help design functional foods for older adults that promote healthy aging.

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Windasari, Windasari, Fatmawaty Suaib, and Sitti Sahariah Rowa. "Acceptability, macro nutrients cheese crackers substitutied purple sweet potato and tempeh flour." Media Gizi Pangan 26, no. 2 (October 18, 2019): 146. http://dx.doi.org/10.32382/mgp.v26i2.432.

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Antioxidant are substances that can slow down or prevent the oxidation process. This substance can actually slow down or inhibit oxidation of substance that are easilyoxidazed even in low consentration. Antioxidant are also suitably defined as compounds that protect cells from the harmful effeck of reactive oxygen free radicals if thay are associated with disease, thesefree radicals can come from the body’s metabolism and other external factors. How to accept and the content of macro nutrients to cheese crackers with the substritution of purple sweet potato flour and tempe flour. This study aims to determine the acceptability and content of macro nutrients in cheese crackers with the substritution of purple sweet potato flour and tempe flour. This research is an experimental type that is research that aims to find out symptom or influence that arises as a result of cartain treatment, not rendered and not controlled. The result showed that there were significant effects on aspects of color, smell, taste, and texture on cheese crackers with the substritution of purple sweet potato flour and tempe flour. The most preferred formula is F1 with a concentration 25%. The result of the analysis of macro nutrients in cheese crackers with the substritution of purple sweet potato flour and tempe flour are 7,55% protein, 38,99% fats, 18,68% carbohydrates. Consulsions obtained are cheese crackers produced in this study there are there types of concentration, namely 25% concentration, 50% concentration, and 75% concentration,each of which has a different color, smell, taste and texture. Its recommended for researches to be able to analyze other nutrients from cheese crackers with the substritution of purple sweet potato flour and tempe flour.

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Pushkarevsky, Nikolay A., Elena A. Chulanova, Leonid A. Shundrin, Anton I. Smolentsev, Georgy E. Salnikov, Elena A. Pritchina, Alexander M. Genaev, et al. "Radical Anions, Radical‐Anion Salts, and Anionic Complexes of 2,1,3‐Benzochalcogenadiazoles." Chemistry – A European Journal 25, no. 3 (December 11, 2018): 806–16. http://dx.doi.org/10.1002/chem.201803465.

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26

Sigmund, Lukas M., Fabian Ebner, Christoph Jöst, Jonas Spengler, Nils Gönnheimer, Deborah Hartmann, and Lutz Greb. "An Air‐Stable, Neutral Phenothiazinyl Radical with Substantial Radical Stabilization Energy." Chemistry – A European Journal 26, no. 14 (February 19, 2020): 3152–56. http://dx.doi.org/10.1002/chem.201905238.

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27

S. Al-Hamdani1, Hamdia M., Sunduse H. Ahmed2, and Salwa Khudadat3. "DEVELOPING SOFT CHEESE INDUSTRY SUPPORTED WITH MEDICINAL HERBS AS FUNCTIONAL FOOD." iraq journal of market research and consumer protection 13, no. 1 (June 30, 2021): 1–13. http://dx.doi.org/10.28936/jmracpc13.1.2021.(1).

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Herbs and spices have long been used to support various food products, including dairy products because of their flavoring, taste, texture and general appearance as well as therapeutic properties such as antioxidant activities, infections, microbes, anti-diabetes and hypertension. Therefore, this study aimed to demonstrate the effect of adding ginger, cinnamon, lycopene extract and olive oil on the physiochemical properties, the quality of the soft cheese produced and the extent of its acceptance by the Iraqi consumer, who prefers this product in abundance to other types of cheese. So, this study was prepared with ten liters of fresh cow's milk used in the manufacture of soft cheese by the dairy factory/ Abu Ghraib/ Baghdad. Standard soft cheese was processed by filtering raw milk first, heating, cooling, adding rennet, incubating, cutting, drainage the whey, salting and supplementing with different addition. Five treatments of soft cheese were made by regular method and supplemented as follows: The control treatment is to make white soft cheese without adding anything other than the basic ingredients for making soft cheese. While adding 2.5% of each of the ginger, cinnamon, lycopene and olive oil for each of the second, third, fourth and fifth treatment, to the curd of milk and supplement its manufacture from squeezing and preserving it until the necessary analyzes were done. The results of the study showed a clear and significant variance (P<0.05) of the percentage of fats, total solids, ash contents and calibrated acidity as the storage period of the soft cheese product increased to 21 days. The results of the statistical analysis also showed that ginger, cinnamon, lycopene and olive oil with certain concentrations had a positive effect (p<0.05) on the physiochemical composition of cheese and on all sensory properties. It was founded that supported cheese with cinnamon had the highest concentration in phenol contents follow: cinnamon cheese> lycopene cheese> olive oil> ginger cheese> control cheese which was 643, 564, 497, 424 and 213 mg\ kg respectively. Also, It was found that lycopene cheese appeared highest scavenging activity for free radical produced from DPPH followed by Lycopene cheese, Olive oil cheese, Ginger cheese and Cinnamon cheese were 96, 94, 91 and 88% respectively. Consequently, the study concluded the importance of producing milk products fortified with medicinal plants and spices and their availability to many consumers who want to consume these fortified products to improve and preserve their health.

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28

Tehfe, Mohamad-Ali, Stéphane Schweizer, Anne-Caroline Chany, Cédric Ysacco, Jean-Louis Clément, Didier Gigmes, Fabrice Morlet-Savary, et al. "On the Synthesis, Characterization and Reactivity of N-Heteroaryl-Boryl Radicals, a New Radical Class Based on Five-Membered Ring Ligands." Chemistry - A European Journal 20, no. 17 (March 13, 2014): 5054–63. http://dx.doi.org/10.1002/chem.201400197.

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Olivella, Santiago, Josep M. Anglada, Albert Solé, and Josep M. Bofill. "Mechanism of the Hydrogen Transfer from the OH Group to Oxygen-Centered Radicals: Proton-Coupled Electron-Transfer versus Radical Hydrogen Abstraction." Chemistry - A European Journal 10, no. 14 (July 19, 2004): 3404–10. http://dx.doi.org/10.1002/chem.200305714.

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30

Park, Min-Jin, Kyoo-Weon Kang, Gi Woo Lee, and Jong-Ho Choi. "Gas-Phase Radical-Radical Reaction Dynamics of O(3P)+C2H3→C2H2+OH." Chemistry - A European Journal 17, no. 41 (September 2, 2011): 11410–14. http://dx.doi.org/10.1002/chem.201101398.

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31

Ford, Leigh, and Ullrich Jahn. "Radikale und Übergangsmetallkatalyse - eine Allianz par excellence zur Steigerung von Reaktivität und Selektivität in der organischen Chemie." Angewandte Chemie 121, no. 35 (August 17, 2009): 6504–7. http://dx.doi.org/10.1002/ange.200901761.

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32

Pérez-Luna, Alejandro, Candice Botuha, Franck Ferreira, and Fabrice Chemla. "Radical-Polar Crossover Domino Reaction Involving Alkynes: A Stereoselective Zinc Atom Radical Transfer." Chemistry - A European Journal 14, no. 29 (August 27, 2008): 8784–88. http://dx.doi.org/10.1002/chem.200801451.

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33

Gaglio, Raimondo, Pietro Barbaccia, Marcella Barbera, Ignazio Restivo, Alessandro Attanzio, Giuseppe Maniaci, Antonino Di Grigoli, et al. "The Use of Winery by-Products to Enhance the Functional Aspects of the Fresh Ovine “Primosale” Cheese." Foods 10, no. 2 (February 20, 2021): 461. http://dx.doi.org/10.3390/foods10020461.

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Fresh ovine “primosale” cheese was processed with the addition of grape pomace powder (GPP). Cheese making was performed using pasteurized ewes’ milk and four selected Lactococcus lactis strains (Mise36, Mise94, Mise169 and Mise190) inoculated individually. For each strain the control cheese (CCP) was not added with GPP, while the experimental cheese (ECP) was enriched with 1% (w/w) GPP. GPP did not influence the starter development that reached levels of 109 CFU/g in all final cheeses. The comparison of the bacterial isolates by randomly amplified polymorphic DNA (RAPD)-PCR showed the dominance of the added strains over indigenous milk bacteria resistant to pasteurization. GPP addition reduced fat content and determined an increase of protein and of secondary lipid oxidation. Sensory tests indicated that cheeses CCP94 and ECP94, produced with the strain Mise94, reached the best appreciation scores. Following in vitro simulated human digestion, bioaccessible fraction of ECP94 showed antioxidant capacity, evaluated as radical scavenging activity and inhibition of membrane lipid oxidation, significantly higher than that from CCP94, with promising increase in functional properties. Thus, the main hypothesis was accepted since the functional aspects of the final cheeses improved, confirming that GPP is relevant for sustainable nutrition by using winemaking by-products.

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Frühbauerová, Michaela, Libor Červenka, Tomáš Hájek, Richardos Nikolaos Salek, Helena Velichová, and František Buňka. "Antioxidant properties of processed cheese spread after freeze-dried and oven-dried grape skin powder addition." Potravinarstvo Slovak Journal of Food Sciences 14 (April 28, 2020): 230–38. http://dx.doi.org/10.5219/1310.

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Processed cheese spread (PCS) is a popular product with high nutritional value and containing protein, fat and minerals. Grape skin is waste from winery processing plants that still has phenolic substances with significant antioxidant activity that could be used for valorisation of processed cheese and increasing the content of nutrients, phenolics and overall antioxidant properties. Both oven-dried (OD) and freeze-dried (FD) grape skin (GS) powder was characterised by the principal ingredients, the content of phenolic compounds and antioxidant capacity. Similarly, the influence of the addition of OD-GS and FD-GS powders on processed cheese spread (PCS) at 1% and 2% (w/w) levels were examined. The OD-GS and FD-GS powders were characterised by protein content, fat content, moisture and dietary fibre, thus showing that drying technique did not affect those parameters. The OD-GS powder exhibited higher content of rutin, (+)-catechin, (-)-epicatechin and total flavonoid content (TFC), while higher total phenolic content (TPC) and ABTS radical cation were observed for freeze-dried GS powder. Fortification of PCS with 1% and 2% (w/w) of GS powder increased protein content. An ANOVA procedure revealed that addition of FD-GS powder to processed cheese spread was superior to TPC values together with rutin, (+)-catechin, and (-)-epicatechin contents. The higher phenolic contents reflected the higher antioxidant capacity of PCS samples fortified with FD-GS powder. Freeze-dried gape skin powder was the better choice for valorisation of processed cheese spread.

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35

Esumi, Naoto, Kensuke Suzuki, Yoshihiro Nishimoto, and Makoto Yasuda. "Generation of α-Iminyl Radicals from α-Bromo Cyclic N -Sulfonylimines and Application to Coupling with Various Radical Acceptors Using a Photoredox Catalyst." Chemistry - A European Journal 24, no. 2 (October 26, 2017): 312–16. http://dx.doi.org/10.1002/chem.201704060.

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Cao, Xiao-Yan, Jie Yang, Fang Dai, De-Jun Ding, Yan-Fei Kang, Fu Wang, Xiu-Zhuang Li, et al. "Extraordinary Radical Scavengers: 4-Mercaptostilbenes." Chemistry - A European Journal 18, no. 19 (March 27, 2012): 5898–905. http://dx.doi.org/10.1002/chem.201103897.

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37

Miyabe, Hideto, Akira Kawashima, Eito Yoshioka, and Shigeru Kohtani. "Progress in Enantioselective Radical Cyclizations." Chemistry - A European Journal 23, no. 26 (January 25, 2017): 6225–36. http://dx.doi.org/10.1002/chem.201603124.

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38

Hassan, Haitham, Vincent Pirenne, Maren Wissing, Chahinaz Khiar, Ashique Hussain, Frédéric Robert, and Yannick Landais. "Free-Radical Carbocyanation of Olefins." Chemistry - A European Journal 23, no. 19 (March 15, 2017): 4651–58. http://dx.doi.org/10.1002/chem.201605946.

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39

Shi, Feng, Man Kin Tse, Zuopeng Li, and Matthias Beller. "Controlling Iron-Catalyzed Oxidation Reactions: From Non-Selective Radical to Selective Non-Radical Reactions." Chemistry - A European Journal 14, no. 29 (September 2, 2008): 8793–97. http://dx.doi.org/10.1002/chem.200801432.

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40

Jäger, Christof M., and Anna K. Croft. "Radical Reaction Control in the AdoMet Radical Enzyme CDG Synthase (QueE): Consolidate, Destabilize, Accelerate." Chemistry - A European Journal 23, no. 4 (December 13, 2016): 953–62. http://dx.doi.org/10.1002/chem.201604719.

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41

Eggert, Lutz, Michail Georgievič Kuz'min, and Vladimir Leonidovič Ivanov. "Elektronentransfer-Kettenreaktionen in der Chemie; Organische Radikale mit Elektronendonoreigenschaften als Kettenträger: SRH1 (AH·)-, SRH1 (A−·)- und SRZ1-Kettenreaktionen." Zeitschrift für Chemie 27, no. 11 (August 31, 2010): 385–95. http://dx.doi.org/10.1002/zfch.19870271102.

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42

Mamane, Victor, Guillaume Mercier, Junidah Abdul Shukor, Jérôme Gleize, Aziz Azizan, Yves Fort, and Brigitte Vigolo. "Chemi- vs physisorption in the radical functionalization of single-walled carbon nanotubes under microwaves." Beilstein Journal of Nanotechnology 5 (April 29, 2014): 537–45. http://dx.doi.org/10.3762/bjnano.5.63.

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Abstract:

The effect of microwaves on the functionalization of single-walled carbon nanotubes (SWNTs) by the diazonium method was studied. The usage of a new approach led to the identification of the strength of the interaction (physical or chemical) between the functional groups and the carbon nanotube surface. Moreover, the nature (chemical formula) of the adsorbed/grafted functional groups was determined. According to thermogravimetric analysis coupled with mass spectrometry and Raman spectroscopy, the optimal functionalization level was reached after 5 min of reaction. Prolonged reaction times can lead to undesired reactions such as defunctionalization, solvent addition and polymerization of the grafted functions. The strength (chemi- vs physisorption) of the bonds between the grafted functional groups and the SWNTs is discussed showing the occurrence of physical adsorption as a consequence of defunctionalization after 15 min of reaction under microwaves. Several chemical mechanisms of grafting could be identified, and it was possible to distinguish conditions leading to the desired chemical grafting from those leading to undesired reactions such as physisorption and polymerization.

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43

Graça, Carla, Joana Mota, Ana Lima, Ricardo Boavida Ferreira, Anabela Raymundo, and Isabel Sousa. "Glycemic Response and Bioactive Properties of Gluten-Free Bread with Yoghurt or Curd-Cheese Addition." Foods 9, no. 10 (October 4, 2020): 1410. http://dx.doi.org/10.3390/foods9101410.

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The influence of flour replacement by yogurt or curd-cheese additions (from 10% to 20%, w/w) on the glycemic response and bioactivity improvements of gluten-free bread was evaluated. Starch digestibility, measured by an in vitro digestion model, was applied to determine the effect on starch fractions. The bread glycemic index was calculated. Bread antioxidant capacity (2,2-diphenyl-1-picryl-hydrazyl-hydrate (DPPH) and ferric-ion-reducing antioxidant power (FRAP) methods) and total phenolic compounds were assessed. Anti-inflammatory properties according to enzymatic matrix metalloproteinase (MMP)-9 inhibitory activity were also studied. Considering the higher level of both dairy products tested (20%, w/w) and comparing with control bread results, a reduction of around 35% in the glycemic response of curd cheese bread was achieved, resulting in intermediate index level (glycemic index (GI) 55–69), with yogurt bread still showing a high glycemic index (GI > 70). In terms of bread bioactivity, curd cheese bread expressed better reducing power effects, whereas yogurt bread showed more effective radical-scavenging capacity. An increase in bread phenolic compounds by yogurt (55.3%) and curd cheese (73.0%) additions (at 20%) were also registered. MMP-9 inhibition activity was higher in the dairy bread than in control bread, suggesting an improvement in terms of anti-inflammatory properties. The supplementation of the gluten-free bread by yogurt or curd cheese was shown to be a promising strategy to reduce the glycemic response and to improve the bioactive properties of the bread, that which can contribute to preventive diets of celiac patients and irritable bowel syndrome individuals.

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Westermann, Signe, Dagmar A. Brüggemann, Karsten Olsen, and Leif H. Skibsted. "Light-induced formation of free radicals in cream cheese." Food Chemistry 116, no. 4 (October 2009): 974–81. http://dx.doi.org/10.1016/j.foodchem.2009.03.059.

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Venegas-Ortega, María Georgina, Adriana Carolina Flores-Gallegos, Cristóbal Noé Aguilar, Raúl Rodríguez-Herrera, José Luis Martínez-Hernández, and Guadalupe Virginia Nevárez-Moorillón. "Multi-Functional Potential of Presumptive Lactic Acid Bacteria Isolated from Chihuahua Cheese." Foods 9, no. 3 (March 3, 2020): 276. http://dx.doi.org/10.3390/foods9030276.

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The multifunctional properties of autochthonous lactic acid bacteria can be of use for enhancing the sensorial properties of food, as well as in food preservation. An initial screening for antimicrobial, proteolytic, and lipolytic capacities was done in 214 presumptive lactic acid bacteria isolates obtained from Chihuahua cheese manufacturing and during a ripening period of nine months. The antimicrobial screening was done by spot-on-the-lawn tests, using Listeria monocytogenes and Escherichia coli as indicator microorganisms; proteolysis was tested in casein-peptone agar and lipolysis in Mann–Rogosa–Sharpe (MRS)-tributyrin agar. More than 90% of the isolates hydrolyzed the casein, but only 30% hydrolyzed tributyrin; the inhibition of L. monocytogenes in the spot-on-the-lawn assay was used to select 39 isolates that had a bigger inhibition zone (>11.15 mm ± 0.3) than the control (Nisin producer Lactococcus lactis BS-10 Chr Hansen). The selected isolates were grown in MRS to obtain the neutralized cell-free supernatants and verify their antimicrobial activity by agar diffusion and the percentage of growth inhibition techniques. The selected isolates were also growth in casein peptone broth, and the cell-free supernatants were used for the determination of antioxidant activity by the radical scavenging of 1,1-diphenyl-2-picrylhydrazyl (DPPH) and 2,2-azinobis (3-ethylbenzothiazoline-6-sulfonate) (ABTS) techniques. The results were analyzed to identify similarities by cluster analysis, based on their antimicrobial and antioxidant capacities. The isolates were arranged into six clusters; one cluster that included 12 isolates demonstrated L. monocytogenes (784–2811 mm2/mL AU by agar diffusion assay) and E. coli (41%–47% growth inhibition) antimicrobial activity. The isolates clustered in these groups also showed competitive inhibition of both radicals (11%–19% of DPPH and 50%–60% of ABTS). The isolates from cluster one were also identified by 16S rDNA amplification and were identified as Enterococcus faecium. Traditional products such as Chihuahua cheese can be a source or lactic acid bacteria with metabolic properties that can be used in food preparation and preservation.

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MacMillan, Joshua W. M., Katherine M. Marczenko, Erin R. Johnson, and Saurabh S. Chitnis. "Hydrostibination of Alkynes: A Radical Mechanism**." Chemistry – A European Journal 26, no. 71 (November 11, 2020): 17134–42. http://dx.doi.org/10.1002/chem.202003153.

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Kuijpers, Petrus F., Jarl Ivar van der Vlugt, Sven Schneider, and Bas de Bruin. "Nitrene Radical Intermediates in Catalytic Synthesis." Chemistry - A European Journal 23, no. 56 (September 14, 2017): 13819–29. http://dx.doi.org/10.1002/chem.201702537.

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48

Timón, María L., Vita Parra, Jeanette Otte, Julio M. Broncano, and María J. Petrón. "Identification of radical scavenging peptides (<3 kDa) from Burgos-type cheese." LWT - Food Science and Technology 57, no. 1 (June 2014): 359–65. http://dx.doi.org/10.1016/j.lwt.2014.01.020.

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49

Berchadsky, Yves, Christiane Bernard-Henriet, Jean-Pierre Finet, Robert Lauricella, Sylvain R. A. Marque, and Paul Tordo. "Persilylated Phosphoranyl Radicals: The First Persistent Noncyclic Phosphoranyl Radicals." Chemistry - A European Journal 12, no. 27 (September 18, 2006): 7084–94. http://dx.doi.org/10.1002/chem.200600299.

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50

Barac, Pesic, Zilic, Smiljanic, Sredovic Ignjatovic, Vucic, Kostic, and Milincic. "The Influence of Milk Type on the Proteolysis and Antioxidant Capacity of White-Brined Cheese Manufactured from High-Heat-Treated Milk Pretreated with Chymosin." Foods 8, no. 4 (April 17, 2019): 128. http://dx.doi.org/10.3390/foods8040128.

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We investigated the effect of milk type on the proteolysis and total antioxidant capacity (TEAC) of white-brined cheeses prepared from high-heat-treated (90 °C, 10 min) cow’s and goat’s milk, pretreated with chymosin at a low temperature (4 °C). The cheeses produced showed improved antioxidant characteristics and a high content of denatured whey proteins. However, these characteristics depend on the type of milk and the ripening time. Ripened cow’s milk cheese had higher values of WSN/TN (water-soluble nitrogen per total nitrogen content) and TCA-SN/TN (nitrogen soluble in 12% trichloroacetic acid per total nitrogen), but similar PTA-SN/TN (nitrogen soluble in 5% phosphotungstic acid per total nitrogen) values were observed in ripened cheeses. The antioxidant potential of a WSF (water-soluble fraction) was higher in goat’s milk cheese, but higher TEAC (total antioxidant capacity) values of WINF (water-insoluble fraction) were observed in matured cow’s milk cheese. In vitro digestion slightly improved the radical scavenging capacity of WSF, whereas digested WINF had more than twice the capacity of their undigested counterparts. The cheeses prepared in this study could be a good source of antioxidant peptides. Further investigations of their in vitro and in vivo functionality need to be conducted.

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