Cocoa butter is polymorphic and can crystallize into several crystal forms. How does this affect the quality of chocolate?

Overview of the latest issue of Angewandte Chemie

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Photoelectron spectroscopy and ab initio studies confirm Al=Al double bond in cluster

NMR-based method evaluates the dynamic exchange rates of encapsulated fluorinated molecules

Online database with extensive information about theoreticians and their scientific ancestors

Transition from ice into a quasi-liquid phase under pressure directly observed for the first time

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Members of the Youth Division of the Royal Flemish Chemical Society (Jong-KVCV) talk about their motivations and work