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; ...

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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Department of Chemistry, The Scripps Research Institute, La Jolla, California 92037, United States ...

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Research Center for Advanced Science and Technology, The University of Tokyo, 4-6-1 Komaba, Meguro-ku, Tokyo 153-8904, Japan Research Center for Advanced Science and Technology, The University of ...

Center for Translational Biomedical Research, University of North Carolina at Greensboro, North Carolina Research Campus, Kannapolis, North Carolina 28081, United States Department of Chemistry & ...

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Laboratorio de Simulación Molecular y Química Computacional, CIQSO-Centro de Investigación en Química Sostenible and Departamento de Ciencias Integradas, Universidad de Huelva, 21006 Huelva, Spain ...

Ecole Polytechnique Fédérale de Lausanne (EPFL), Institute of Electrical and Microengineering (IEM), Photovoltaics and Thin-Film Electronics Laboratory, 2002 Neuchâtel, Switzerland ...

State Key Laboratory of Applied Organic Chemistry, Key Laboratory of Special Function Materials and Structure Design, College of Chemistry and Chemical Engineering, Lanzhou University, Lanzhou 730000, ...