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Ionone
Carotenoid Oxidation Products Are Stress Signals That Mediate Gene Responses to Singlet Oxygen in Plants
Ionones When Used As Fragrance Ingredients Q
Light-Induced Changes in an Aqueous Β-Carotene
Photochemical Degradation of Antioxidants: Kinetics and Molecular End Products
Tomato-Based Products and Lycopene in the Prevention of Cancer: Bioavailability and Antioxidant Properties
Astaxanthin, Cell Membrane Nutrient with Diverse Clinical Benefits and Anti-Aging Potential Parris Kidd, Phd
Ionone: Its Occurrence and Biological Function and Metabolic Engineering
Ionone Is More Than a Violet's Fragrance
Engineering the Oleaginous Yeast Yarrowia Lipolytica to Produce the Aroma Compound Β- Ionone
Application of the Dehydration Homogeneous Liquid–Liquid Extraction (DHLLE) Sample Preparation Method for Fingerprinting of Honey Volatiles
Β-Carotene Biotransformation to Obtain Aroma Compounds Biotransformação De Β-Caroteno Para Obtenção De Compostos De Aroma
Development of the Industrial Synthesis of Vitamin A
CHEM 110L Synthesis of Ionones E3-1 Experiment 3 – Two-Step
Reaction Specificities of the E-Ionone-Forming Lycopene
Study on the Enhancement of Immune Function of Astaxanthin from Haematococcus Pluvialis
Supplementation with Macular Carotenoids Improves Visual Performance of Transgenic Mice
An Abstract of the Thesis Of
The Mass Spectra Analysis for Α-Ionone and Β-Ionone
Top View
Carotenoids As Flavor & Fragrance Precursors , Leffingwell Reports
Astaxanthin And/Or Canthaxanthin-Actomyosin Complex in Salmon Muscle*1
AND DELTA-CAROTENE GENES on ALPHA- OR BETA-IONONE RING FOR~~A~ONIN the TO~~Atol
Synthesis and Structural Elucidation of a New Vitamin a Metabolite
RIFM Fragrance Ingredient Safety Assessment, Α-Ionone, CAS
OPINION on Fragrance Allergens in Cosmetic Products
Cannabinoids, Phenolics, Terpenes and Alkaloids of Cannabis
Structure and Properties of Vitamins
The Actual and Potential Aroma of Winemaking Grapes
Recent Advances in Astaxanthin Micro/Nanoencapsulation to Improve Its Stability and Functionality As a Food Ingredient
X-Ray Crystallographic Identification of a Protein-Binding Site for Both All-Trans- and 9-Cis-Retinoic Acid (Epididymis/Retinoic Acid-Binding Protein) MARCIA E
ABA) on Carotenoids and Petal Color in Osmanthus Fragrans ‘Yanhonggui’
Optimizing the Localization of Astaxanthin Enzymes for Improved Productivity
Supplementary Materials For
The Potential Effect of -Ionone and -Damascenone on Sensory