[EN] This article reviews some of the compelling evidence showing that colloidal gold nanoparticles without any solid support exhibit intrinsic catalytic activity for some of the typical gold-catalyzed reactions including ...

The aim of this work was to develop osmodehydrated products from cubes of persimmon (var. Rojo Brillante), which could be spread as a jam but keeping the typical aroma, flavour and colour of fresh fruit. The application ...

[EN] The development of MOF-based efficient and reusable catalysts for hydrogen production under simulated sunlight irradiation, especially through overall water splitting, remains challenging. This is mainly due to either ...

The traditional way of preparing persimmon jam produces astringent flavours due to the conversion of insoluble tannins into soluble tannins as a consequence of the high temperatures used in the process. For this reason, a ...