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5-Hydroxy-4-octanone | CAS:496-77-5
5-Hydroxy-4-octanone
  • Name:5-Hydroxy-4-octanone
  • CAS:496-77-5
  • Synonyms:5-Hydroxyoctan-4-one
  • Molecular Formula:C8H16O2
  • Molecular Weight:144.21
  • EINESC:207-830-4

Description

Properties

Boiling point 80-82 ºC (10 mmHg)
Flash point 79 ºC
Density 0.916
Refractive index 1.4315

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Articles
Peer-Reviewed Papers
Inhibition of Maillard Reactions by Replacing Galactose with Galacto-Oligosaccharides in Casein Model Systems.Wei Zhang et al.Journal of agricultural and food chemistry, 67(3), 875-886 (2018-12-26) Investigations on the Maillard Reaction in Sesame ( Sesamum indicum L.) Seeds Induced by Roasting.Ecem Berk et al.Journal of agricultural and food chemistry, 67(17), 4923-4930 (2019-04-11) Allosteric inhibitors of Akt1 and Akt2: a naphthyridinone with efficacy in an A2780 tumor xenograft model.Mark T Bilodeau et al.Bioorganic & medicinal chemistry letters, 18(11), 3178-3182 (2008-05-16) Direct, catalytic, and regioselective synthesis of 2-alkyl-, aryl-, and alkenyl-substituted N-heterocycles from N-oxides.Oleg V Larionov et al.Organic letters, 16(3), 864-867 (2014-01-15) Pharmacokinetics of raltegravir in the semen of HIV-infected men.Tony Antoniou et al.Antiviral therapy, 19(6), 607-611 (2014-02-13) Effects of hydroxycinnamic acids on the reduction of furan and α-dicarbonyl compounds.Sang Mi Lee et al.Food chemistry, 312, 126085-126085 (2020-01-04) Formation of α-Dicarbonyls from Dairy Related Carbohydrates with and without Nα-Acetyl-l-Lysine during Incubation at 40 and 50 °C.Wei Zhang et al.Journal of agricultural and food chemistry, 67(22), 6350-6358 (2019-05-16) 5-Hydroxymethylfurfural accumulation plays a critical role on acrylamide formation in coffee during roasting as confirmed by multiresponse kinetic modelling.Aytül Hamzalıoğlu et al.Food chemistry, 318, 126467-126467 (2020-03-08) Toward prediction of alkane/water partition coefficients.Anita Toulmin et al.Journal of medicinal chemistry, 51(13), 3720-3730 (2008-06-19) Effect of Roasting and Storage on the Formation of Maillard Reaction and Sugar Degradation Products in Hazelnuts ( Corylus avellana L.).Neslihan Göncüoğlu Taş et al.Journal of agricultural and food chemistry, 67(1), 415-424 (2018-12-12) Pharmacodynamics of fosfomycin: insights into clinical use for antimicrobial resistance.F Docobo-Pérez et al.Antimicrobial agents and chemotherapy, 59(9), 5602-5610 (2015-07-01)
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