What to do if one’s fugu banquet seems not to sit well?

Do all chemists like sushi? Do they have a typical hobby? And if so, what is it? ChemViews finds out ...

Dave Gustafson, Senior Fellow, Monsanto Company, discusses climate change and its impact on crop production

Cambridge University, UK, has topped a league table of the world's best universities, with Harvard and MIT, USA, ranked second and third

Do herbal remedies like St. John's wort live up to their claims or are they a source of additional complications?

Richard Zare, Stanford University, USA, discusses his editorial on why the West should help China develop its science

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