The Magazine of Chemistry Europe

Volatiles generated in stored corn oil include toxic compounds

Study of 339 German foods measures amount of trans fatty acids in common foods and identifies their source

Adding emulsified phenolics to virgin olive oil increases its shelf life and its health benefits. But what is the best emulsifier?

Strategies for the enzymatic enrichment of polyunsaturated fatty acids (PUFA) from fish oil

There is interest in incorporating lycopene into foods as it is a natural pigment and can also play a role in preventing disease

Hydrophilic phenols are key factors for virgin olive oil quality

Carotenoids and omega-3 fatty acids play important roles for keeping eyes health