Angewandte Chemie 47/2019: A Taste for Chemistry

Angewandte Chemie 47/2019: A Taste for Chemistry

Author: Angewandte Chemie International Edition

In this issue, M. Hellwig reviews the chemistry of protein oxidation in food. How does it lead to amino acid modification and changes in flavor? The Minireview deals with complex molecular polymerization under kinetic and thermodynamic control (G. Fernández et al.). In a Viewpoint, R. Beranek discusses selectivity of chemical conversions and light-driven photoelectrocatalytic processes.

In the original research section, K. Kang et al. describe the biological nicotinamide cofactor as a redox-active motif for reversible electrochemical energy storage. S. P. Thomas et al. utilized intermolecular interactions and molecular shapes in crystals to bridge crystal engineering and drug discovery. H. Wang et al. present homochiral MOF–polymer mixed matrix membranes for separation of chiral molecules (see picture), and K. M. Engle et al. succeeded in directed syn-1,2-carboboration and -silylation of functionalized alkenes.


 

Leave a Reply

Your email address will not be published.