Angewandte Chemie International Edition

Cover image for Vol. 53 Issue 41

Editor: Peter Gölitz, Deputy Editors: Neville Compton, Haymo Ross

Online ISSN: 1521-3773

Associated Title(s): Angewandte Chemie, Chemistry - A European Journal, Chemistry – An Asian Journal, ChemistryOpen, ChemPlusChem, Zeitschrift für Chemie

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Abstracts now required for Communications

To improve the discoverability of Communications, we ask authors to supply an abstract as the first paragraph from now on. In this abstract, the motivation for the work, the methods applied, the results, and the conclusions drawn should be presented (maximum 1000 characters).


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Patrick J. Walsh

“The most exciting thing about my research is my research team is highly motivated, passionate about science, and rapidly generates interesting results. My biggest motivation is the thrill of doing more innovative science than we did last week ...” This and more about Patrick J. Walsh can be found on page 10854.

Angew. Chem. Int. Ed.2014, 53, No. 41, 10854

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September 30, 2014

Angewandte Chemie 41/2014: Fueling Chemistry

Angewandte Chemie 41/2014: Fueling ChemistryIn this issue, J. Seibel et al. review the enzymatic degradation of (ligno)cellulose. How can such a stubborn material be converted into biofuels and chemicals? In a Minireview, E. Meggers et al. discuss asymmetric catalysis mediated by the ligands of chiral-at-metal complexes. The Highlights deal with the electrochemical production of liquid fuels (M. T. M. Koper et al.), the organocatalytic enantioselective synthesis of polyaromatics (X. Bugaut et al.), and the human proteome (J. Muñoz and A. J. R. Heck).

In the Communications section, A. Bousseksou et al. describe the re-appearace of cooperativity in ultra-small spin-crossover nanoparticles (see picture). G. Yu et al. succeeded in the sustainable electrical energy storage through redox reactions of ferrocene in aprotic electrolytes, and D. Milstein et al. present a direct olefination of alcohols with sulfones.

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A Matter of Preparation

Reactivity of glucosinolates and their breakdown products in foods

A Matter of Preparation - Reactivity of glucosinolates and their breakdown products in foods

The taste and nutritional value of vegetables including broccoli, radishes, and cabbage are influenced by specific substances, namely glucosinolates (mustard oil glycosides) and their numerous breakdown products. The positive and negative effects of these compounds on human health are also the subjects of fierce debate. As it turns out, the actual substances present depend greatly on the preparation of the vegetables, report German scientists in the journal Angewandte Chemie.

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