Stevia plant extracts as low-calorie sweeteners

A green chemistry approach to activating alcohols

Intelligent synthetic strategies for low-calorie sweeteners

Combining sweet cations and anions, and turning bitter compounds into sweeteners

Sucrose or Splenda turned into a low-calorie alternative to sucralose or saccharose

How does HPLC work, the single biggest chromatography technique essential to most laboratories worldwide

Famous thought experiment illustrates concepts of quantum mechanics

Can artificial meat be produced cheaply on a large scale?

Thaumatin – a sweet protein with a licorice aftertaste

Acesulfame-K – another successful sweetening agent