Salivary amylase helps determine the feel in the mouth of the food we eat, in particular how the digestion of starch alters texture perception

The EuCheMS elected Ulrich Schubert, Vienna University of Technology, member of the Austrian chemical society, as their new president

Electrochemical immunoassay evaluated spiked food samples, including fruit juices, milk, and pork, with excellent detection levels

Nanoplates with time-temperature dependant UV/Vis spectra could have future in monitoring transportation and storage of food

20 biopharma companies with the best reputations as employers in 2010

New delivery method for main component of turmeric could have multiple health benefits

The Nobel Prize in Chemistry for 2010 was awarded to Wiley author Prof. Ei-ichi Negishi along with Richard Heck and Akira Suzuki

A cup of tea has many restorative and health benefits, but it all depeands on how you make your cuppa

Test your knowledge of the Nobel Prizes with our quiz

A new comic series by Sophie Lin: In part 2 she depicts the highs and lows of her master’s training