The lasting sweet taste of some fruits could be due to strong binding interaction with the tongue’s epithelial cells rather than its taste pores

Migration of contaminates from plastic packaging depends on storage temperature and lipophilic nature of the packaged food

A comic series by Sophie Lin: In part 3 she depicts how chemistry can sometimes surprise you

Study reveals that, overall, alcohol is the most harmful drug with heroin and crack cocaine in second and third places

Heating ascorbic acid (vitamin C) and L-cysteine in solution at different pH results in formation of a complex mixture of aroma volatiles

Quality of publishing of ChemPubSoc Europe, RSC, and ACS journals

Experiments with an artificial stomach suggest that Sprite could improve the effectiveness of an oral anticancer drug

Insecticide toxicity data between honey bees and other insects were summarized to determine the relative sensitivity of bees to insecticides

Online particle size measurement in microgel particle suspensions from reflected laser light

Salivary amylase helps determine the feel in the mouth of the food we eat, in particular how the digestion of starch alters texture perception