All Culture and people articles – Page 213

Review

IXCR

2009-10-02T10:41:06Z

ACD Laboratories

Review

WebCSD

2009-10-02T10:39:53Z

Cambridge Crystallographic Data Centre

Review

iLabber

2009-10-02T10:39:04Z

Contur Software AB

Review

Reaxys

2009-10-02T10:38:03Z

Elsevier Properties

Review

CrystalMaker

2009-10-02T10:36:53Z

CrystalMaker Software

Review

E-WorkBook for Chemistry

2009-10-02T10:35:44Z

IDBS - Use of electronic notebook technology

Review

ChemSpider

2009-10-02T10:33:28Z

Aggregating and indexing chemical structures and associated information

Review

My favourite recipe is...

2009-10-02T10:26:00Z

What's cooking in chemistry? How leading chemists succeed in the kitchen

Review

Science behind your pint

2009-10-02T10:24:48Z

Beer. Tap into the art and science of brewing

Review

Chocolate fix

2009-10-02T10:23:14Z

Chocolate: history, culture and heritage

Review

How safe is our food?

2009-10-02T10:21:13Z

Microbiologically safe foods

Review

The staff of life

2009-10-02T10:17:40Z

Bread: a slice of history

Review

Science behind cooking

2009-10-02T10:16:23Z

The science of good food

Review

Giving spice to our food

2009-10-02T10:14:48Z

Chemistry of spices

Review

First the seed

2009-10-02T10:13:31Z

An orchard invisible: a natural history of seeds

Review

Food, glorious food

2009-10-02T10:11:48Z

The chemistry of food's components continues to delight

Opinion

Flashback

2009-10-01T14:39:35Z

25 years ago in Chemistry in Britain

Careers

Profile: Fabulous food

2009-10-01T14:07:00Z

Denise Smith heads the food science department at Ohio State University, US. She is thrilled by the large numbers of students switching to food science, as she tells Yfke Hager

Opinion

Gadolins's condenser

2009-10-01T13:34:00Z

Chemistry is often compared to cookery, and the pages of a typical cookbook read like the pages of the wonderful compendia Organic- and Inorganic Syntheses

Review

In brief

2009-08-26T10:08:00Z

Short items