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; ...

One of Earth's most common nanomaterials is facilitating breakthroughs in tackling climate change: clay. In a new study, ...

Oxidoreductases are key enzymes in biocatalysis, but their dependence on the cofactor nicotinamide adenine dinucleotide ...