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

New sensor allows winemakers to establish whether the grape must contains the right sort of microorganisms before fermentation has begun

The 2012 ACS National Awards are presented at the 243rd ACS National Meeting, San Diego, CA, USA

First red wine, now popcorn ... discovery of polyphenols in popcorn presented at the 243rd ACS National Meeting, San Diego, CA, USA

Nuclear magnetic resonance profiling is used for the identification and quantification of the content of mixtures of different kinds of milk

In food science, magnetic resonance has proved itself to be a tool of remarkable flexibility and constantly developing

Concerns about antimony leaching from plastic drinking water bottles are unfounded according to new data from UK chemists