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β-C-H bond functionalization of ketones and esters by cationic Pd complexes.
Nature
January 2025
Department of Chemistry, The Scripps Research Institute, La Jolla, CA, USA.
C-H activation is the most direct way of functionalizing organic molecules. Many advances in this field still require specific directing groups to achieve the necessary activity and selectivity. Developing C-H activation reactions directed by native functional groups is essential for their broad application in synthesis.
View Article and Find Full Text PDFIdentifying Bacteria Responsible for Non-Sulphate-Based Hydrogen Sulphide Production in Aquaculture.
Environ Microbiol
January 2025
DTU Aqua, Section for Aquaculture, Technical University of Denmark, Hirtshals, Denmark.
The unintended microbiological production of hydrogen sulphide (HS) poses a significant challenge in engineered systems, including sewage treatment plants, landfills and aquaculture systems. Although sulphur-rich amino acids and other substrates conducive to non-sulphate-based HS production are frequently present, the capacity and potential of various microorganisms to perform sulphate-free HS production remain unclear. In this study, we identify the identity, activity and genomic characteristics of bacteria that degrade cysteine to produce HS in anaerobic enrichment bioreactors seeded with material from aquaculture systems.
View Article and Find Full Text PDFProximate composition, peptide characterization and bioactive properties of faba bean blanching water.
Food Res Int
January 2025
The New Zealand Institute for Plant and Food Research Limited, Private Bag 4704, Christchurch Mail Centre, Christchurch 8140, New Zealand.
Faba bean (Vicia faba L.) offers a rich nutritional profile with high protein content and abundant vitamins and minerals. Processing of faba beans for freezing requires blanching, yielding liluva (legume processing water), possibly containing leached macronutrients, with potential for upcycling.
View Article and Find Full Text PDFRelationship between physicochemical properties, non-volatile substances, and microbial diversity during the processing of dry-cured Spanish mackerel.
Food Res Int
January 2025
Department of Food Engineering and Nutrition, Yellow Sea Fisheries Research Institute, Chinese Academy of Fishery Sciences, Qingdao 266071, China; Laboratory for Marine Drugs and Bioproducts, Qingdao Marine Science and Technology Center, Qingdao, Shandong 266237, China. Electronic address:
To meet the demand of consumers for high-quality dry-cured fish. This study investigates the relationship between microbial diversity and the changes in physicochemical properties and non-volatile flavor compounds of dry-cured Spanish mackerel (DCSM) throughout the curing process. Our findings demonstrate that moisture content significantly decreased during curing, while NaCl generally increased.
View Article and Find Full Text PDFChrysanthemum morifolium Ramat. as a traditional tea material: Unraveling the influence of kill-green process on drying characteristics, phytochemical compounds, and volatile profile.
Food Res Int
January 2025
College of Engineering, China Agricultural University, No. 17 Qinghua East Road, Haidian District, Beijing 100083, China.
The dried capitulum of chrysanthemums is a traditional material in scented tea, and the kill-green process is a critical step in determining their quality. However, the changes in the physicochemical properties during kill-green and the mechanisms by which these changes affect drying characteristics, metabolic components, and aroma profiles remain unclear. Therefore, this study investigated the changes in water status, polyphenol oxidase and peroxidase activities, and microstructure during high-humidity air impingement kill-green (HHAIK) and steam kill-green (SK), and their effects on drying behavior, color, phytochemicals, and volatile profile of dried chrysanthemums.
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