Dark roast coffee is more effective than light roast in reducing body weight, restoring red blood cell vitamin E and glutathione concentrations

Optimization of food’s functional properties through the manipulation of its molecular structure by using Atomic Force Microscopy

The distinctive different flavors of light and dark beer could be explained by the presence of iron according to Spanish researchers

Interview with the editors of the new ChemPubSoc Europe journal ChemistryOpen – youngest member, but a first in many aspects

German selection process for the International Chemistry Olympiad (IChO) from the North Rhine-Westphalian point of view and its success

Gin-Jo and Sophie discover the importance of wearing — and removing — gloves

As with any vice — Bieber, brews, or bars of chocolate — those who partake to excess will have a trove of excuses

The chemist’s fear of the fugu or pufferfish extends as far as the distinctive and intriguing poison it carries

Ryoji Noyori Introduces RIKEN, Japan’s flagship institution for comprehensive scientific research

Since 1908 glutamate is known as the fifth taste and found in seaweed broth, asparagus, tomato, cheese, meat