Hybridization Impact Factor

Hybridization happens when atomic orbitals mix to form a new atomic orbital. The new orbital can hold the same total number of electrons as the old ones. The properties and energy of the new, hybridized orbital are an 'average' of the original unhybridized orbitals. The concept of hybridization was introduced because it was the best explanation for the fact that all the C - H bonds in molecules like methane are identical. In chemistry, orbital hybridisation is the concept of mixing atomic orbitals into new hybrid orbitals suitable for the pairing of electrons to form chemical bonds in valence bond theory.

High Impact List of Articles

Conference Proceedings

Nutraceuticals in gastrointestinal ailments: An emerging paradigm
Matteo Micucci, Alberto Chiarini, Monica Cevenini, Rita Aldini and Roberta Budriesi
Scientific Tracks Abstracts: Medicinal Chemistry
Nutraceuticals in gastrointestinal ailments: An emerging paradigm
Matteo Micucci, Alberto Chiarini, Monica Cevenini, Rita Aldini and Roberta Budriesi
Scientific Tracks Abstracts: Medicinal Chemistry
Discovery of small molecule DNA G-Quadruplex stabilizing agents: Design, synthesis and biological studies
Mrinalkanti Kundu
Scientific Tracks Abstracts: Medicinal Chemistry
Discovery of small molecule DNA G-Quadruplex stabilizing agents: Design, synthesis and biological studies
Mrinalkanti Kundu
Scientific Tracks Abstracts: Medicinal Chemistry
Combinatorially-generated library of benzamide-containing aminonitriles as promising cathepsin K inhibitors: A molecular docking study
Jure Borisek and Marjana Novic
Posters: Medicinal Chemistry
Combinatorially-generated library of benzamide-containing aminonitriles as promising cathepsin K inhibitors: A molecular docking study
Jure Borisek and Marjana Novic
Posters: Medicinal Chemistry
Novel and underutilized plant proteins for food security
Anne Pihlanto
Keynote: Journal of Experimental Food Chemistry
Novel and underutilized plant proteins for food security
Anne Pihlanto
Keynote: Journal of Experimental Food Chemistry
Efficacy of Lysine or glycine-derived Maillard reaction products to inhibit growth of Salmonella enterica serotype Typhimurium
Kaiwen Mu and David Kitts
Posters & Accepted Abstracts: Journal of Experimental Food Chemistry
Efficacy of Lysine or glycine-derived Maillard reaction products to inhibit growth of Salmonella enterica serotype Typhimurium
Kaiwen Mu and David Kitts
Posters & Accepted Abstracts: Journal of Experimental Food Chemistry

Chemical Sciences Journal