-
Aromatization is a
chemical reaction in
which an
aromatic system is
formed from a
single nonaromatic precursor.
Typically aromatization is
achieved by...
-
Aromatised wine (spelled
aromatized in
American English) is a wine
flavoured with
aromatic herbs and ****es.
These are
classified by
their alcohol content...
- step to a pyridine. The
driving force for this
second reaction step is
aromatization. This
reaction was
reported in 1881 by
Arthur Rudolf Hantzsch. A 1,4-dihydropyridine...
- acid
forms aniline in a
dehydration –
aromatization reaction called the Semmler–Wolff
reaction or
Wolff aromatization The
mechanism can be
shown as below:...
- of
sweetened cream thickened with
gelatin and molded. The
cream may be
aromatized with coffee, vanilla, or
other flavorings. The name
panna cotta is not...
- crescent-shaped
cookies made of flour-based
dough filled with
almond paste aromatized with
orange blossom water. The
essential ingredients in
gazelle ankles:...
-
class is cyclohexa-1,5-diene-1-carbonyl-CoA:acceptor
oxidoreductase (
aromatizing, ATP-forming). This
enzyme is also
called benzoyl-CoA
reductase (dearomatizing)...
-
enzyme class is 2-aminobenzoyl-CoA,NAD(P)H:oxygen
oxidoreductase (de-
aromatizing).
Other names in
common use
include anthraniloyl coenzyme A reductase...
-
estradiol by aromatase. In an
alternative pathway,
androstenedione is
aromatized to estrone,
which is
subsequently converted to
estradiol via 17β-hydroxysteroid...
-
labeling laws by a wide
margin in
January 2014,
protecting indications for
aromatized drinks,
including sangria,
Vermouth and Glühwein. Only
sangria made in...
