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

Hervé This, founder of Molecular Gastronomy, gives insights about food, its toxicity and the importance of chemistry

Immunoassay that uses an optical biosensor can screen infant formula milk products for the toxic chemical melamine

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

Evaluation of quality of science performed within the Chemistry Departments at Dutch universities in the period 2001–2009

New evidence that caffeine is a healthful antioxidant; shedding light on how caffeine interacts with free radicals

Fungi that invade crops for food and biomass production have been genetically sequenced to reveal how they attack

How does garlic destroy bacteria?

How can a tiny molecule like ethanol be at the root of so much human misery?