Elevated levels of proteins, essential amino acids, and unsaturated fatty acids make rice bean an excellent nutrient
Rice Bean: An Excellent Nutrient
BASF Expands Omega-3-Business to Norway
BASF completes acquisition of Pronova BioPharma, Lysaker, Norway
Preserving Wine Quality
Phenolic glycosides can be used to identify grapes exposed to smoke and prevent the production of bad-quality wines
Most Accessed Articles: December 2012
The most-accessed chemistry articles from ChemPubSoc Europe and GDCh journals for December 2012
New Colloid Structures Hold Key to Healthier Food
Advances in the stabilization of emulsion-based food structures allow healthier ingredients while maintaining appealing tastes and textures
Shampoo Science
The composition of a typical shampoo and how it works
A Chemical Examination of the Isenheim Altar: Role Played in History by Horned Rye (3)
The isolation and structural determination of the potent ergot alkaloids guarantees we can enjoy our daily bread without harm
Most Accessed Articles: November 2012
The most-accessed chemistry articles from ChemPubSoc Europe and GDCh journals for November 2012
Delaying the Chemistry of Tomatoes’ Ripening
The antioxidant n-propyl gallate inhibits the postharvest ripening of tomatoes by affecting several aspects of its biochemistry
Preserving Food with Essential Oils
Zanthoxylum piperitum’s essential oil inhibits the growth of several pathogenic bacteria which contaminate food