Food chemistry

Biological evaluation of coumarin derivatives as mushroom tyrosinase inhibitors

J Liu, F Wu, L Chen, L Zhao, Z Zhao, M Wang, S Lei

Index: Food Chemistry, , vol. 135, # 4 p. 2872 - 2878

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Citation Number: 27

Abstract

... Food Chemistry. ... The aim of the present study was the discovery of safe and efficient compounds as food additives or food preservatives, which can offer a clue to ... Tyrosinase, l-3, 4-dhydroxyphenylalanine (l-DOPA) and kojic acid were purchased from Sigma–Aldrich Chemical ...

ZnO/MgO containing ZnO nanoparticles as a highly effective h...

[Valizadeh; Azimi Journal of the Iranian Chemical Society, 2011 , vol. 8, # 1 p. 123 - 130]

Effect of microwave irradiation on reaction of arylaldehyde ...

[Valizadeh, Hassan; Mamaghani, Manouchehr; Badrian, Abed Synthetic Communications, 2005 , vol. 35, # 6 p. 785 - 790]

Eight new prenylcoumarins from Phebalium clavatum

[Swaroop, Divya; Sharma, R. B.; Kapil, R. S. Indian Journal of Chemistry, Section B: Organic Chemistry Including Medicinal Chemistry, 1983 , vol. 22, p. 105 - 108]