Michael M. Haley talks about what he cooks in the lab and at home, with his favorite recipe from Oregon: Lamb Ragout

Professor Uwe Bornscheuer talks about his exciting field of research, biocatalysis and protein engineering, and his broad experience in publishing

Tea is the most widely consumed beverage in the world. Which countries grow and drink the most? And how do black and green teas differ?

German scientists reveal the exact biochemical processes used by strawberries to produce their key aroma compound

The most-accessed chemistry articles from ChemPubSoc Europe and GDCh journals for April 2013

By metabolizing L-carnitine, a nutrient abundant in red meat, intestinal bacteria promote atherosclerosis

New method used to add omega-3 fatty acids to popular food like sausages

A bottom-up process for making dodecane-in-water nanoemulsions in just ten seconds has been reported

ChemistryViews.org is looking for an Assistant Editor (f/m)

Even at low temperatures, platinum nanoparticles on a support catalyze breakdown of ethylene