22727-22-6Relevant academic research and scientific papers
Novel flavors, flavor modifiers, tastants, taste enhancers, umami or sweet tastants, and/or enhancers and use thereof
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Page/Page column 85, (2008/06/13)
The present invention relates to the discovery that certain non-naturally occurring, non-peptide amide compounds and amide derivatives, such as oxalamides, ureas, and acrylamides, are useful flavor or taste modifiers, such as a flavoring or flavoring agents and flavor or taste enhancer, more particularly, savory (the “umami” taste of monosodium glutamate) or sweet taste modifiers,—savory or sweet flavoring agents and savory or sweet flavor enhancers, for food, beverages, and other comestible or orally administered medicinal products or compositions.
Anti-Helicobacter pylori agents. 3. 2-[(Arylalkyl)guanidino]-4- furylthiazoles
Katsura, Yousuke,Nishino, Shigetaka,Ohno, Mitsuko,Sakane, Kazuo,Matsumoto, Yoshimi,Morinaga, Chizu,Ishikawa, Hirohumi,Takasugi, Hisashi
, p. 2920 - 2926 (2007/10/03)
A series of 2-[(arylalkyl)guanidino]-4-[(5-acetamidomethyl)furan-2- yl]thiazoles and some 4-acetamidomethyl positional isomers were synthesized and evaluated for antimicrobial activity against Helicobacter pylori. Among the compounds that had potent antim
A MILD EFFICIENT PROCEDURE FOR THE CONVERSION OF CARBOXYLIC ACID ESTERS TO PRIMARY AMIDES USING FORMAMIDE/METHANOLIC SODIUM METHOXIDE
Jagdmann, G. Erik,Munson, H. Randall,Gero, Thomas W.
, p. 1203 - 1208 (2007/10/02)
An improved method for the preparation of primary carboxylic acid amides from the corresponding esters is described.This reaction was easily followed by GLC and was usually complete in less than one hour.
