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Table of Contents

Food Chemistry

Glucosinolate profiles by HPLC-DAD, phenolic compositions and antioxidant activity of Eruca vesicaria longirostris: Impact of plant part and origin Saoussen Bouacida, Hayet Ben Haj koubaier, Ahmed Snoussi, Marie Laure Fauconnier, Nabiha Bouzouita

PDF 528-539

Effect of artichoke (Cynara scolymus L.) by-product on the quality and total phenol content of bread Maroua Boubaker, Chokri Damergi, Chaima Ben Marzouk, Christophe Blecker, Nabiha Bouzouita

PDF 548-553

Organic Chemistry

Reactivity of (3-Methylpentadienyl)iron(1+) Cation: Late-stage Introduction of a (3-Methyl-2Z,4-pentadien-1-yl) Side Chain Subhabrata Chaudhury, Shukun Li, William A. Donaldson

PDF 540-547

Chemistry, synthesis and progress report on biological activities of thiadiazole compounds - a review Mohammad Asif

PDF 568-588

Improved method for Mica functionalization used in single molecule imaging of DNA with atomic force microscopy Hana Zapletalová, Jan Přibyl, Marcel Ambrož, Milan Vůjtek, Petr Skládal, Hana Kolářová

PDF 589-598

Computational Chemistry

Theoretical study of the Solvent effects on Electronic properties of 2(1H)-quinoxalinone derivatives Tourya Ghailane, Rachida Ghailane, Khadija Marakchi, Brahim Lakhrissi, Najia Komiha, Abdelaziz Souizi

PDF 554-567