Foods high in polyphenols could help reduce chronic inflammation and the diseases associated with it

Carbon nanotube-based ethylene sensor establishes fruit ripeness

A one-pot sequence of radical cyclization and Oppenauer-type oxidation gives gamma-lactones in high yields

Finally, we reach the practical part as we discover the ideal egg, from a culinary perspective

Feathers as previously unrecognized route for pharmaceuticals and personal care products to enter food chain

Louis Pasteur, invented pasteurization and proved the germ theory of disease. He is also the answer to Guess the Chemist (4)

We look at the chemical changes that occur when an egg is boiled and discover how to unboil the egg afterwards

Interesting method for future structure–odour studies to determine the lowest energy conformations of odorants and flavors

ChemistryViews wishes all its readers a happy Easter and recommends some articles to get you in the Easter spirit

We examine an egg on its journey from hen to table, including the first in situ monitoring methods, to ensure the perfect breakfast egg