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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; ...
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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 ...
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 ...
Center for Translational Biomedical Research, University of North Carolina at Greensboro, North Carolina Research Campus, Kannapolis, North Carolina 28081, United States Department of Chemistry & ...
College of New Energy, Zhengzhou University of Light Industry, Zhengzhou 450002, China Institute for Complex Molecular Systems and Laboratory of Macromolecular and Organic Chemistry, Eindhoven ...
Department of Food Science and Technology, 317 Parker Food Science & Technology Building, The Ohio State University, 2015 Fyffe Rd, Columbus, Ohio 43210, United States ...
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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 ...
State Key Laboratory of Natural Medicines, Jiangsu Key Laboratory of Drug Design and Optimization, and Department of Chemistry, China Pharmaceutical University, Nanjing 211198, China Chemistry ...