Vol. 5 No. 5 (2016)

Published: 2016-06-02

Food Chemistry

Glucosinolate profiles by HPLC-DAD, phenolic compositions and antioxidant activity of Eruca vesicaria longirostris: Impact of plant part and origin

Saoussen Bouacida, Hayet Ben Haj koubaier, Ahmed Snoussi, Marie Laure Fauconnier, Nabiha Bouzouita

528-539
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Effect of artichoke (Cynara scolymus L.) by-product on the quality and total phenol content of bread

Maroua Boubaker, Chokri Damergi, Chaima Ben Marzouk, Christophe Blecker, Nabiha Bouzouita

548-553
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Organic Chemistry

Reactivity of (3-Methylpentadienyl)iron(1+) Cation: Late-stage Introduction of a (3-Methyl-2Z,4-pentadien-1-yl) Side Chain

Subhabrata Chaudhury, Shukun Li, William A. Donaldson

540-547
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Chemistry, synthesis and progress report on biological activities of thiadiazole compounds - a review

Mohammad Asif

568-588
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Improved method for Mica functionalization used in single molecule imaging of DNA with atomic force microscopy

Hana ZapletalovÃ¡, Jan PÅ™ibyl, Marcel AmbroÅ¾, Milan VÅ¯jtek, Petr SklÃ¡dal, Hana KolÃ¡Å™ovÃ¡

589-598
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Computational Chemistry

Theoretical study of the Solvent effects on Electronic properties of 2(1H)-quinoxalinone derivatives

Tourya Ghailane, Rachida Ghailane, Khadija Marakchi, Brahim Lakhrissi, Najia Komiha, Abdelaziz Souizi

554-567
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