Adding water to chocolate is known to cause a large increase in the concentration of Strecker aldehydes, which are key aroma compounds in cocoa. 3-Oxazolines may be precursors responsible for this; ...

Living emulsions, which incorporate active bacteria into oil–water multiphase systems, represent an innovative integration of microbiology and colloid science. The active role of living species offers ...

Announcing ACS Nutrition Science. We’re excited to introduce ACS Nutrition Science — a new addition to the family of ACS journals. “ACS Nutrition Science is uniquely positio ...

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Article subjects are automatically applied from the ACS Subject Taxonomy and describe the scientific concepts and themes of the article. Formaldehyde and chemicals that release formaldehyde, known as ...

Department of Materials Science and Metallurgy, University of Cambridge, 27 Charles Babbage Rd, Cambridge CB3 0FS, U.K.

Department of Chemistry and Biochemistry, University of Oregon, Eugene, Oregon 97403, United States Oregon Center for Electrochemistry, University of Oregon, Eugene, Oregon 97403, United States ...

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Department of Energy Engineering, College of Engineering, Hanyang University, Seoul 04763, Republic of Korea State Key Laboratory of Physical Chemistry of Solid Surfaces, College of Chemistry and ...

G. W. Woodruff School of Mechanical Engineering, Georgia Institute of Technology, Atlanta, Georgia 30332, United States School of Materials Science and Engineering, Georgia Institute of Technology, ...

Department of Chemical and Biomolecular Engineering, University of California, Irvine, Irvine, California 92617, United States National Fuel Cell Research Center, University of California, Irvine, ...