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α,β-Unsaturated Carboxylic Acid Derivatives. IX. The Cyclization of α-(N-Acyl-hydroxyamino) Acid Esters with Ammonia or Hydroxylamine

机译：α，β-不饱和羧酸衍生物。 IX。用氨或羟胺的α-（N-酰基 - 羟基氨基）酸酯的环化

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Chung-gi Shin; Katsumi Nanjo; Masaki Kato; Juji Yoshimura;
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年度 1975
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1. Flavouring Group Evaluation 62 Rev1 (FGE.62 Rev1): Consideration of of linear and branched‐chain aliphatic unsaturated, unconjugated alcohols, aldehydes, acids, and related esters evaluated by JECFA (61st and 68th meeting) structurally related to branched‐ and straight‐chain unsaturated carboxylic acids and esters of these with aliphatic saturated alcohols evaluated by EFSA in FGE.05Rev2 (2010) and to straight‐ and branched‐chain aliphatic unsaturated primary alcohols, aldehydes, carboxylic acids, and esters evaluated by EFSA in FGE.06Rev1 (2008) [J] . EFSA Journal . 2010,第11期

机译：香精基团评估报告62 Rev1（FGE.62 Rev1）：考虑了由JECFA评估的直链和支链脂族不饱和，未共轭的醇，醛，酸和相关酯（61 st 和68
2. Scientific Opinion on Flavouring Group Evaluation 5, Revision 3 (FGE.05Rev3): Branched‐ and straight‐chain unsaturated aldehydes, dienals, unsaturated and saturated carboxylic acids and related esters with saturated and unsaturated aliphatic alcohols and a phenylacetic acid related ester from chemical groups 1, 2, 3, 5 and 15 [J] . Maged Younes, Gabriele Aquilina, Laurence Castle, EFSA Journal . 2019,第7期

机译：关于香料基团评估5的科学意见，修订版3（FGE.05Rev3）：支链和直链不饱和醛，二烯，不饱和和饱和羧酸及相关酯与饱和和不饱和脂族醇以及化学基团与苯乙酸有关的酯1、2、3、5和15
3. Scientific Opinion on Flavouring Group Evaluation 72, Revision 1 (FGE.72Rev1): Consideration of aliphatic, branched‐chain saturated and unsaturated alcohols, aldehydes, acids, and related esters evaluated by the JECFA (61st meeting) structurally related to branched‐ and straight‐chain unsaturated carboxylic acids, esters of these and straight‐chain aliphatic saturated alcohols evaluated by EFSA in FGE.05Rev2 [J] . EFSA Journal . 2013,第10期

机译：关于调味基团评估72的科学意见，修订版1（FGE.72Rev1）：考虑到JECFA（第六十一次会议）评估的与支链和直链结构相关的脂肪族，支链饱和和不饱和醇，醛，酸和相关酯EFSA在FGE.05Rev2中评估的链状不饱和羧酸，这些的酯和直链脂肪族饱和醇
4. Ammonia sensor based on carboxylic-acid functionalized crytophanes and macrocycles [C] . U.Schrmm, T.Rechnback, P.Boeker, European conference on solid-state transducers;UK conference on sensors and their applications . 1998

机译：基于羧酸官能化色氨酸和大环化合物的氨传感器
5. Molybdenum and palladium catalyzed asymmetric allylic alkylation of prochiral nucleophiles: Enantioselective synthesis of nonnatural alpha-amino acids and of tertiary alpha-hydroxy carboxylic acid derivatives. [D] . Franzini, Maurizio. 2005

机译：钼和钯催化的前手性亲核试剂的不对称烯丙基烷基化：非天然α-氨基酸和叔α-羟基羧酸衍生物的对映选择性合成。
6. Scientific Opinion on Flavouring Group Evaluation 5 Revision 3 (FGE.05Rev3): Branched‐ and straight‐chain unsaturated aldehydes dienals unsaturated and saturated carboxylic acids and related esters with saturated and unsaturated aliphatic alcohols and a phenylacetic acid related ester from chemical groups 1 2 3 5 and 15 [O] . EFSA Food Additives and Flavourings (FAF), Maged Younes, Gabriele Aquilina, 2019

机译：关于调味剂基团评估5的科学意见修订版3（FGE.05Rev3）：支链和直链不饱和醛二烯不饱和和饱和羧酸及相关酯与饱和和不饱和脂族醇以及化学基团与苯乙酸有关的酯1、2、3、5和15
7. EFSA CEF Panel (EFSA Panel on Food Contact Materials, Enzymes, Flavourings and Processing Aids), 2013. Scientific Opinion on Flavouring Group Evaluation 72, Revision 1 (FGE.72Rev1): Consideration of aliphatic, branched-chain saturated and unsaturated alcohols, aldehydes, acids, and related esters evaluated by the JECFA (61st meeting) structurally related to branched- and straight-chain unsaturated carboxylic acids, esters of these and straight-chain aliphatic saturated alcohols evaluated by EFSA in FGE.05Rev2 [O] . Beltoft Vibe Meister, Binderup Mona-Lise, Frandsen Henrik Lauritz, 2013

机译：EFsa CEF专家组（EFsa食品接触材料，酶，调味剂和加工助剂专家组），2013年。关于调味品评估的科学意见72，修订版1（FGE.72Rev1）：考虑脂肪族，支链饱和和不饱和醇，醛JECFa（第61次会议）评估结构上与支链和直链不饱和羧酸相关的酸，酸和相关酯，这些酯和EFsa在FGE.05Rev2中评价的直链脂肪族饱和醇

α,β-Unsaturated Carboxylic Acid Derivatives. IX. The Cyclization of α-(N-Acyl-hydroxyamino) Acid Esters with Ammonia or Hydroxylamine

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