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phr1011
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Suzanne Abbas et al.
Drug metabolism and pharmacokinetics, 25(6), 568-577 (2010-10-12)
Parabens (alkyl esters of 4-hydroxybenzoic acid) are widely used as preservatives in drugs, cosmetic products, and foodstuffs. Safety concerns have recently increased due to the potential health risks associated to exposure to large amounts of these substances. Biotransformation of parabens
Christopher Jewell et al.
Toxicology and applied pharmacology, 225(2), 221-228 (2007-09-25)
Parabens are esters of 4-hydroxybenzoic acid and used as anti-microbial agents in a wide variety of toiletries, cosmetics and pharmaceuticals. It is of interest to understand the dermal absorption and hydrolysis of parabens, and to evaluate their disposition after dermal
Antonia M Calafat et al.
Environmental health perspectives, 118(5), 679-685 (2010-01-09)
Parabens are widely used as antimicrobial preservatives in cosmetics, -pharmaceuticals, and food and beverage processing. We assessed exposure to methyl, ethyl, propyl, and butyl parabens in a representative sample of persons >or= 6 years of age in the U.S. general
Nikhil M Vad et al.
Journal of pharmaceutical sciences, 97(5), 1934-1945 (2007-09-12)
The metabolism and toxicity of ethyl 4-hydroxybenzoate (4-HEB) were investigated in vitro using tyrosinase enzyme, a melanoma molecular target, and CYP2E1 induced rat liver microsomes, and in human SK-MEL-28 melanoma cells. The results were compared to 4-hydroxyanisole (4-HA). At 90
Johan Unga et al.
European journal of pharmaceutics and biopharmaceutics : official journal of Arbeitsgemeinschaft fur Pharmazeutische Verfahrenstechnik e.V, 73(2), 260-268 (2009-06-11)
The solid state behaviour of polyethylene glycol 4000 (PEG 4000) and dispersions of a homologous series of parabens (methyl- (MP), ethyl- (EP), propyl- (PP) and butyl- (BP)) were examined and compared to the paraben solubility in liquid PEG 400. Dispersions
Szabolcs Fekete et al.
Journal of chromatography. A, 1359, 124-130 (2014-07-30)
In this study, the retention changes induced by frictional heating were evaluated for model small compounds (150-190Da) and a small protein, namely insulin (5.7kDa). For this purpose, the effect of longitudinal temperature gradient caused by frictional heating was experimentally dissociated
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