ChemInform Abstract: Microsphere Formation in a Series of Derivatized α-Amino Acids: Properties, Molecular Modeling, and Oral Delivery of Salmon Calcitonin.

ChemInform ◽  
2010 ◽  
Vol 27 (7) ◽  
pp. no-no
Author(s):  
A. LEONE-BAY ◽  
C. MCINNES ◽  
N. WANG ◽  
F. DEMORIN ◽  
D. ACHAN ◽  
...  
1995 ◽  
Vol 38 (21) ◽  
pp. 4257-4262 ◽  
Author(s):  
Andrea Leone-Bay ◽  
Campbell McInnes ◽  
NaiFang Wang ◽  
Frenel DeMorin ◽  
Doug Achan ◽  
...  

2016 ◽  
Vol 1103 ◽  
pp. 232-244 ◽  
Author(s):  
Laila H. Abdel-Rahman ◽  
Ahmed M. Abu-Dief ◽  
Mohammed Ismael ◽  
Mounir A.A. Mohamed ◽  
Nahla Ali Hashem

2020 ◽  
Vol 49 (42) ◽  
pp. 14891-14907
Author(s):  
Sedigheh Abedanzadeh ◽  
Kazem Karami ◽  
Mostafa Rahimi ◽  
Masoud Edalati ◽  
Mozhgan Abedanzadeh ◽  
...  

Synthesis, characterization, spectroscopic, biological, and molecular modeling studies on the DNA/BSA binding interactions of new cyclometallated Pd(ii) complexes bearing α-amino acids were investigated.


2010 ◽  
Vol 49 (23) ◽  
pp. 11991-11995 ◽  
Author(s):  
Daniel A. Carr ◽  
Marta Gómez-Burgaz ◽  
Mathilde C. Boudes ◽  
Nicholas A. Peppas

2005 ◽  
Vol 48 (20) ◽  
pp. 6315-6325 ◽  
Author(s):  
Paola Conti ◽  
Marco De Amici ◽  
Giovanni Grazioso ◽  
Gabriella Roda ◽  
Andrea Pinto ◽  
...  

1995 ◽  
Vol 38 (21) ◽  
pp. 4263-4269 ◽  
Author(s):  
Andrea Leone-Bay ◽  
Noemi Santiago ◽  
Douglas Achan ◽  
Kirin Chaudhary ◽  
Frenel DeMorin ◽  
...  
Keyword(s):  

2002 ◽  
Vol 74 (7) ◽  
pp. 1227-1233 ◽  
Author(s):  
Jaroslaw Polanski ◽  
Krystyna Jarzembek

A number of sweeteners contain the sulfur atom and a sulfonyl group. In our current search for new glucophores, several new compounds containing a sulfonyl group were obtained. Synthetic targets have been found both by intuitive modifications of the structural motifs of the known sweet compounds and by the use of molecular modeling techniques. We developed the efficient synthetic routes yielding these compounds and obtained a number of these analogs. We have evaluated the taste quality of the amides and sulfonylated amino acids, finding out that almost all of them are bitter actives. We are now performing basic toxicological tests preceding the systematic taste study within the tetrazoles obtained.


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