Dow AgroSciences and Fraunhofer Institute for Molecular Ecology collaborate to improve and enhance crops

The naming of the new elements causes a stir in the Wonderlab

Films coated with whey protein improve barrier effect and sustainability of food packaging

Klaus Roth uncovers the nature of this culinary-chemical marvel, and thereby comes to enjoy it all the more

A brief guide to designing effective figures for the scientific paper created by University of Washington scientists

Professor B. Albert, the new GDCh (German Chemical Society) president, introduces herself to the membership

Study of 339 German foods measures amount of trans fatty acids in common foods and identifies their source

US agencies collaborate to test 10,000 chemicals for potential toxicity

The first articles from the new Wiley-VCH and ChemPubSoc Europe journal ChemPlusChem are now online

Nanoprobe encapsulated in silica and hooked to a bacteriophage tailspike protein can identify Salmonella contamination