Highlights from Chemistry Europe, ACES, and GDCh journals
Most Accessed Articles: May 2021
Titanium Dioxide No Longer Considered Safe as a Food Additive
European Food Safety Authority (EFSA) updates safety assessment
Crystalline Structure of Chocolate Can Be Influenced by the Mold
Inhomogeneity in chocolate bars studied using polarized Fourier transform infrared spectroscopy
Interdisciplinary Cultured Meat Research
Merck collaborates with TU Darmstadt and Tufts University on bioreactor designs for cultured meat production
How Does Our Body Process Alcohol?
The short video describes which processes take place in the body during alcohol breakdown and how long this takes
Source of Musty Off-Flavor in Cocoa Identified
Levels of (−)-geosmin and 3-methyl-1H-indole shown to be important factors
Most Accessed Articles: March 2021
Highlights from Chemistry Europe, ACES, and GDCh journals
Hybrid Wheat Seeds for European Markets
RAGT and Bayer partner to provide farmers with new high-potential wheat varieties, enhancing sustainable agricultural practices
Hazelnut Components with Beneficial Health Effects
Chemical composition of hazelnut kernels and biological activities investigated
Discovery of a Natural Cyan Blue
Anthocyanin from food could replace synthetic brilliant blue