Adding water to chocolate is known to cause a large increase in the concentration of Strecker aldehydes, which are key aroma compounds in cocoa. 3-Oxazolines may be precursors responsible for this; ...

Living emulsions, which incorporate active bacteria into oil–water multiphase systems, represent an innovative integration of microbiology and colloid science. The active role of living species offers ...

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Department of Chemistry, The Scripps Research Institute, La Jolla, California 92037, United States ...

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We’re excited to introduce ACS Nutrition Science — a new addition to the family of ACS journals. “ACS Nutrition Science is uniquely positioned to fill an important gap in the prestigious ACS portfolio ...

Engineering Laboratory, University of Cambridge, Cambridge CB2 1PZ, U.K. Department of Physics and Astronomy, University College, London WC1E 6BT, U.K. Yusuf Hamied Department of Chemistry, University ...

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Center for Translational Biomedical Research, University of North Carolina at Greensboro, North Carolina Research Campus, Kannapolis, North Carolina 28081, United States Department of Chemistry & ...

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Ecole Polytechnique Fédérale de Lausanne (EPFL), Institute of Electrical and Microengineering (IEM), Photovoltaics and Thin-Film Electronics Laboratory, 2002 Neuchâtel, Switzerland ...