Parma group

Bocchi et al. [5] pointed out that while the tetraacetate of p-/ T/-butyl calix[4]arene fails to form complexes with guanidium ions or Cs, the octa-(3,6-dioxaheptyl)-ether of p-/cr/-butyl calix[8]arene forms strong complexes with these cations. The Parma group [6] later showed that the hexa-(3-oxabutyl)ether of p-tert-hu y calix[6]arene also forms complexes with these ions. 

Numerous azo dyes derived from 3-amino-2,l-benzisothiazole have been claimed.138 The University of Parma group has continued to develop auxin analogues from derivatives of 2,l-benzisothiazole-3-carboxylic acid,139... 

The ultimate structure proof came in the case of calix[4]arene from the Parma group of Rocco Ungaro, Andrea Pochini an Giovani Andreetti [13] (Fig. 1.3). 

Clean Synthetic Methodologies Group , Dipartimento di Chimica Organica e Industriale deirUniversitd, Viale G.P Usberti 17A, 1-43100 Parma, Italy Department of Chemistry, Imperial College of Science, Technology and Medicine, London SW7 2AY, UK... 

Parmesan or Grana, as it is known in Italy, is a group of very hard bacteria-ripened, granular-textured cheeses made from partially skimmed cow s milk. They originated in Parma, near Emilia, Italy, hence the name. Special lipolytic enzymes derived from animals are used, in addition to rennet, to produce the characteristic rancid flavor. 

In collaboration with the Mainz group, Parma University workers synthesized CMPO-calix[6]arenes CP64 and CP65, bearing three CMPO binding sites onto the narrow and wide rim, respectively. CP65 and to a lesser extent CP64 display relatively low distribution ratios and a selectivity SAm/Eu lesser than 2.5.18... 

Pedro Mena, PhD Bioactives and Health Interlab Group, Department of Food Science, University of Parma, Parma, Italy... 

Professor Dalcanale [University of Parma] commented on an aspect of supra-molecular science that is particularly closely related to funding. As the fi ontier moves from molecular recognition to molecular fimction, analytical tools play an increasingly important role, and become increasingly expensive and exclusive. Their limit availability then becomes a problem. He mentioned a very positive experience that he has had in a collaboration with physicists at the Rudierford Laboratory, and that permitted him to perform some very exotic experiments. Unless chemists develop a simUar collaborative spirit and set up centers where expensive and imusual instrumentation is available, perhaps on a Pan-European scale, they may find themselves in a situation where only a few groups can afford to do front-line supramolecular chemistry on molecules tailor-made to function, while the others watch. 

Enrico Dalcanale graduated in Industrial Chemistry (cum laude) at the University of Bologna in 1981. After working as research scientist at the Donegani Research Institute of Montedison in Novara from 1982 to 1990, he joined the Faculty of the Department of Organic and Industrial Chemistry of the University of Parma, where he is currently a Professor. In 1985-86 he spent a sabbatical year in the group of D. J. Cram (Nobel Laureate 1987) at UCLA. He has published over 120 research papers, 10 reviews and he holds 13 patents. His research interests include molecular recognition, supramolecular sensors, self-assembly of nanostructures in solution and on surfaces, supramolecular polymers. For his work in the field of supramolecular chemistry he received the Federchimica Prize in 1997 and the Research Prize from the Italian Chemical Society in 2009. 

The aroma compounds of dry cured Parma ham have been analyzed by thermal desorption GC-MS after extraction by means of the DHS technique [7], Using GC MS, 122 substances, including hydrocarbons, aldehydes, alcohols and esters, were identified in the volatile fraction. The same research group used DHS and SDE techniques to isolate aroma components from Parmesan cheese [8], By means of GC MS, more than 100 substances were characterized in the extracts. This application is discussed later in this chapter in section 3. 

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