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29 results on '"K. Hickey"'

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1. Magnetization Slow Dynamics in Ferrocenium Complexes

2. A Dimeric Hydride-Bridged Complex with Geometrically Distinct Iron Centers Giving Rise to an S = 3 Ground State

3. Protonation Studies of Molybdenum(VI) Nitride Complexes That Contain the [2,6-(ArNCH2)2NC5H3]2– Ligand (Ar = 2,6-Diisopropylphenyl)

4. Two-State Reactivity in Iron-Catalyzed Alkene Isomerization Confers σ-Base Resistance

6. Arrested α-hydride migration activates a phosphido ligand for C–H insertion

7. A Bidentate Carbene Ligand Stabilizes a Low-Coordinate Iron(0) Carbonyl Complex

8. Correction to Spectroscopic and Computational Studies of Spin States of Iron(IV) Nitrido and Imido Complexes

9. Phosphinoalkylidene and -alkylidyne Complexes of Titanium: Intermolecular C–H Bond Activation and Dehydrogenation Reactions

10. Low-Valent Iron Carbonyl Complexes with a Tripodal Carbene Ligand

11. Acute Effects of Nitrate-Rich Beetroot Juice on Blood Pressure, Hemostasis and Vascular Inflammation Markers in Healthy Older Adults: A Randomized, Placebo-Controlled Crossover Study

12. Tunable delayed controlled release profile from layered polymeric microparticles

13. Sulfide Homeostasis and Nitroxyl Intersect via Formation of Reactive Sulfur Species in <named-content content-type='genus-species'>Staphylococcus aureus</named-content>

14. Spectroscopic and Computational Studies of Spin States of Iron(IV) Nitrido and Imido Complexes

15. Abstraction of a Vinylic Hydrogen to Form Alkynes. Multinuclear and Multidimensional NMR Spectroscopy and Computational Studies Elucidating Structural Solution Behavior of Acetylene and Propyne Complexes of Titanium

16. Dehydrogenation of hydrocarbons with metal-carbon multiple bonds and trapping of a titanium(<scp>ii</scp>) intermediate

17. Effects of variation in cheese composition and maturation on water activity in Cheddar cheese during ripening

18. Two-state reactivity in C-H activation by a four-coordinate iron(0) complex

19. Effect of protein content on emulsion stability of a model infant formula

20. Influence of composition on the biochemical and sensory characteristics of commercial Cheddar cheese of variable quality and fat content

21. The influence of a seasonal milk supply on the biochemical and sensory properties of Cheddar cheese

22. Room temperature dehydrogenation of ethane, propane, linear alkanes C4-C8, and some cyclic alkanes by titanium-carbon multiple bonds

23. Effect of protein content on the physical stability and microstructure of a model infant formula

24. Evidence for the existence of terminal scandium imidos: mechanistic studies involving imido-scandium bond formation and C-H activation reactions

25. Starter strain related effects on the biochemical and sensory properties of Cheddar cheese

26. Lipolysis in cheddar cheese made from raw, thermized, and pasteurized milks

27. Starter bacteria are the prime agents of lipolysis in cheddar cheese

28. Effect of Variation in Food Components and Composition on the Antimicrobial Activity of Oregano and Clove Essential Oils in Broth and in a Reformulated Reduced Salt Vegetable Soup Product

29. Synthesis Of Metal Sulfide Powders From Organometallics

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