An efficient three-component synthesis of coumarin-3-carbamides by use of Ni–NiO nanoparticles as magnetically separable catalyst
作者:Nayim Sepay、Chayan Guha、Arpan Kool、Asok K. Mallik
DOI:10.1039/c5ra13932e
日期:——
An efficient and ecofriendly synthesis of coumarin-3-carbamides has been developed by a three-component reaction of 2-hydroxybenzaldehydes, aliphatic amines (p-/s-) and diethyl malonate using Ni–NiO nanoparticles as catalyst.
Composition for enzyme immunoassay using immunofluorescence and uses thereof
申请人:BIOMERIEUX
公开号:US10605803B2
公开(公告)日:2020-03-31
A composition for enzyme immunoassay using immunofluorescence comprises (i) a fluorogenic enzymatic substrate and (ii) a quenched fluorogenic compound that forms a fluorescent compound after hydrolysis of the fluorogenic enzymatic substrate. The composition may be useful for performing a method for in vitro detection and/or quantification of an analyte of a liquid test sample liable to contain the analyte.
COMPOSITION POUR DOSAGE IMMUNO-ENZYMATIQUE PAR IMMUNOFLUORESCENCE ET SES UTILISATIONS
申请人:Biomérieux
公开号:EP3207371A1
公开(公告)日:2017-08-23
COMPOSITION FOR ENZYME IMMUNOASSAY USING IMMUNOFLUORESCENCE AND USES THEREOF
申请人:BIOMERIEUX
公开号:US20170241994A1
公开(公告)日:2017-08-24
A composition for enzyme immunoassay using immunofluorescence comprises (i) a fluorogenic enzymatic substrate and (ii) a quenched fluorogenic compound that forms a fluorescent compound after hydrolysis of the fluorogenic enzymatic substrate. The composition may be useful for performing a method for in vitro detection and/or quantification of an analyte of a liquid test sample liable to contain the analyte.
METHODS FOR TESTING FOR FOOD ALLERGIES AND ALLERGENS IN FOODS
申请人:RAMJI Anant
公开号:US20210199645A1
公开(公告)日:2021-07-01
The present invention provides for methods and compositions for detecting the presence of a food allergy or food intolerance in a subject. In one aspect, the present invention provides for methods and compositions for detecting the presence of a food allergy or food intolerance in a subject without risk of adverse reactions in the test subject. Furthermore, if a subject has multiple allergies, a single test can determine if there is any allergic component in a food composition or mixture, as opposed to doing multiple individual test for each allergen. In an additional aspect, the present invention provides for methods that do not require identification of any particular allergen of interest. In one or more embodiments, a single test can determine if there is any allergic component in a food composition or mixture without needed to identify the particular allergen itself.