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Mathilde Lecourt, Giorgiana Chietera, Frédéric Jullien, Bernard Blerot & Sylvain Antoniotti. (2023) From biosynthesis in plants to post-biosynthetic enzymatic conversion. Generation of odor-impact rose oxides from citronellol-rich essential oils. Botany Letters 170:1, pages 15-27.
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Articles from other publishers (10)
Thanh V. Le, Irvin Romero & Olafs Daugulis. (2023)
“Sandwich” Diimine‐Copper Catalyzed Trifluoroethylation and Pentafluoropropylation of Unactivated C(sp
3
)−H Bonds by Carbene Insertion
. Chemistry – A European Journal 29:48.
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Francesca Annunziata, Martina L. Contente, Valentina Anzi, Silvia Donzella, Paola Conti, Francesco Molinari, Piera Anna Martino, Gabriele Meroni, Valerio Massimo Sora, Lucia Tamborini & Andrea Pinto. (2022) Enzymatic continuous-flow preparation of nature-inspired phenolic esters as antiradical and antimicrobial agents. Food Chemistry 390, pages 133195.
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Eva Puchl’ová & Peter Szolcsányi. (2020) Scalable Green Approach Toward Fragrant Acetates. Molecules 25:14, pages 3217.
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Hélène Bouges, André Monchot & Sylvain Antoniotti. (2018) Enzyme-Catalysed Conversion of Atranol and Derivatives into Dimeric Hydrosoluble Materials: Application to the Preparation of a Low-Atranol Oakmoss Absolute. Cosmetics 5:4, pages 69.
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Irene Notar Francesco, Jean-Jacques Filippi & Sylvain Antoniotti. (2017) Sustainable Manufacture of a Valuable Fragrance Ingredient: Lipase-Catalyzed Acylation of Vetiver Essential Oil and Chemoselectivity between Sesquiterpene Alcohols. ChemPlusChem 82:3, pages 407-415.
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Sylvain Antoniotti. (2014) Tuning of Essential Oil Properties by Enzymatic Treatment: Towards Sustainable Processes for the Generation of New Fragrance Ingredients. Molecules 19:7, pages 9203-9214.
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Jade Ramilijaona, Elsa Raynaud, Charfeddine Bouhlel, Elise Sarrazin, Xavier Fernandez & Sylvain Antoniotti. (2013) Enzymatic Modification of Palmarosa Essential Oil: Chemical Analysis and Olfactory Evaluation of Acylated Products. Chemistry & Biodiversity 10:12, pages 2291-2301.
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Olga Bortolini, Pier Paolo Giovannini, Silvia Maietti, Alessandro Massi, Paola Pedrini, Gianni Sacchetti & Valentina Venturi. (2013) An enzymatic approach to the synthesis of optically pure (3R)- and (3S)-enantiomers of green tea flavor compound 3-hydroxy-3-methylnonane-2,4-dione. Journal of Molecular Catalysis B: Enzymatic 85-86, pages 93-98.
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Anne-Laure Groussin & Sylvain Antoniotti. (2012) Valuable chemicals by the enzymatic modification of molecules of natural origin: Terpenoids, steroids, phenolics and related compounds. Bioresource Technology 115, pages 237-243.
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Reine-Marie Dia, Rim Belaqziz, Abderrahmane Romane, Sylvain Antoniotti & Elisabet Duñach. (2010) Flavouring and odorant thiols from renewable natural resources by InIII-catalysed hydrothioacetylation and lipase-catalysed solvolysis. Tetrahedron Letters 51:16, pages 2164-2167.
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