University of Oviedo

About: University of Oviedo is a education organization based out in Oviedo, Spain. It is known for research contribution in the topics: Population & Catalysis. The organization has 13423 authors who have published 31649 publications receiving 844799 citations. The organization is also known as: Universidá d'Uviéu & Universidad de Oviedo.

Pyridine activation via copper(I)-catalyzed annulation toward indolizines.

Abstract: The copper(I)-catalyzed regioselective [3 + 2] cyclization of pyridines toward alkenyldiazoacetates leading to functionalized indolizine derivatives is reported. A broad range of pyridine derivatives (including quinoline and isoquinoline) is compatible with this cyclization reaction. The process represents the first successful example of metal-catalyzed cyclization of a π-deficient heterocyclic system with alkenyldiazo compounds.

Measurement of the lepton charge asymmetry in inclusive W production in pp collisions at √s=7 TeV

Abstract: A measurement of the lepton charge asymmetry in inclusive pp to WX production at sqrt(s)= 7 TeV is presented based on data recorded by the CMS detector at the LHC and corresponding to an integrated luminosity of 36 inverse picobarns. This high precision measurement of the lepton charge asymmetry, performed in both the W to e nu and W to mu nu channels, provides new insights into parton distribution functions.

Analytical nanotechnology for food analysis

Abstract: Nanotechnology involves the study and use of materials at nanoscale dimensions (nanomaterial sizes of ≤100 nm), exploiting the different physiochemical properties exhibited by these nanomaterials from the same materials at a larger scale. Nanotechnology is being demonstrated to have a large impact on many aspects of food and agricultural systems, from the development of new food packing materials to nano-delivery systems, including the analytical control of the whole food chain. In fact, the need to generate fast, reliable and precise information on the quality and security of foodstuffs and food industry has resulted in an intensive search for more selective and sensitive analytical methods. Nanotechnology is one way to achieve these goals. Although analytical nanotechnology applied to food industry is still an emerging field, chemical sensor and biosensor technology for use in this area has rather early taken advantage of the unique merits of nanotechnology and nanomaterials. This article reviews the recent progress made in analytical nanotechnology as applied to the food industry and to food analysis, with particular emphasis on nano-sensing. A brief description of the various nano-based sensing approaches is given and their capabilities and limitations are discussed. Typical examples are presented for exogenous compounds (e.g. pesticides, toxic anions, ripening gases or vitamin supplements) and endogenous compounds (from microorganisms to vitamins) in food. In addition, selected nanotechnology-based analytical methods other than sensing are described.