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Comment on "Critical wind speed at which trees break".
Albrecht A, Badel E, Bonnesoeur V, Brunet Y, Constant T, Défossez P, de Langre E, Dupont S, Fournier M, Gardiner B, Mitchell SJ, Moore JR, Moulia B, Nicoll BC, Niklas KJ, Schelhaas MJ, Spatz HC, Telewski FW. Albrecht A, et al. Among authors: constant t. Phys Rev E. 2016 Dec;94(6-2):067001. doi: 10.1103/PhysRevE.94.067001. Epub 2016 Dec 13. Phys Rev E. 2016. PMID: 28085329
Analysis of the Dissolution Behavior of Theophylline and Its Cocrystal Using ATR-FTIR Spectroscopic Imaging.
Tatsumi Y, Shimoyama Y, Kazarian SG. Tatsumi Y, et al. Mol Pharm. 2024 May 28. doi: 10.1021/acs.molpharmaceut.4c00002. Online ahead of print. Mol Pharm. 2024. PMID: 38804156
The IR spectra provided chemically specific information about the transformation of crystal structures during the dissolution experiments. Theophylline (TPL) anhydrate and its cocrystals were used as model systems of molecular crystals. ...
The IR spectra provided chemically specific information about the transformation of crystal structures during the dissolution experiments. …
Xin-yi-san contains potent human CYP1A2 inhibitors and its combined use with theophylline in treatment increases adverse risks in patients.
Kao LT, Chen AC, Wang HJ, Wen YL, Lu CK, Liaw CC, Tsai KC, Ueng YF. Kao LT, et al. Phytomedicine. 2024 May 18;130:155760. doi: 10.1016/j.phymed.2024.155760. Online ahead of print. Phytomedicine. 2024. PMID: 38797029

The incidence of irregular heartbeats increased (OR, 1.36; 95 % CI, 1.07-1.72; p < 0.05) only in the theophylline users who took a high cumulative dose ( 24 g) of XYS. However, the mortality in theophylline users concurrently taking XYS was lower than that in non

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The incidence of irregular heartbeats increased (OR, 1.36; 95 % CI, 1.07-1.72; p < 0.05) only in the theophylline users who took a

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The thermal degradation of glucomoringin and changes of phenolic compounds in moringa seed kernels during different degrees of roasting.
Liu Y, Chin FWL, Huang D, Liu SQ, Lu Y. Liu Y, et al. Food Chem. 2024 May 21;454:139782. doi: 10.1016/j.foodchem.2024.139782. Online ahead of print. Food Chem. 2024. PMID: 38795626
., caffeic and ferulic acids) and alkaloids (e.g., caffeine, theobromine, and theophylline) remarkably increased after roasting, which may contribute to the enhanced total phenolic content (up to 2.9-fold) and antioxidant capacity (up to 5.8-fold) of the roasted MSKs....
., caffeic and ferulic acids) and alkaloids (e.g., caffeine, theobromine, and theophylline) remarkably increased after roasting, whic …
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