Food – Page 2
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ResearchPollen-mimicking antidote saves bees after pesticide exposure
Calcium carbonate microparticles deliver detoxifying enzyme to bees’ guts
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ResearchThriving wine trade in Islamic Sicily revealed by the chemistry of its pottery
A new method for determining if pottery containers held wine or other grape products could help archaeologist chart the use of the ancient drink
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ResearchNew titration reagent helps identify the best amylase for the job
Fluorogenic compound plugs gap in industrial enzyme screening toolbox
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ResearchBreast milk analysis detects both legacy and emerging fluorinated compounds
Previous focus on legacy substances may have severely underestimated overall exposure of breastfed infants to PFASs
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ResearchSour beer compounds tracked during brewing process
Chemists partner with a California brewery to elucidate the complex flavours in tart beers
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ResearchTwists of orange odorant reveal smell secrets
Modifying octanal produces hard-to-get information about olfactory receptors
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ResearchRare trehalulose sugar found in stingless bee’s honey
Stingless bee honey could be beneficial for diabetes patients as our body digests trehalulose more slowly than sucrose
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ResearchComputational method challenges NMR metabolomics dogma
Macromolecule signal suppression without the loss of quantitative small molecule information finally achieved with mathematical trick
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ResearchDrone blows clouds of pollen laden bubbles that could help farmers out
Automated bubble-firing drones could pollinate crops when insects numbers are down
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ResearchSugar shack test set to flip procedure for maple syrup quality control
Plasmonic tongue sensor checks maple syrup flavour in minutes
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ResearchHas mystery of why benzene forms in cherry-flavoured soft drinks been solved?
Photochemical reaction discovery points to simple way to prevent formation of the carcinogen
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ResearchWhiskey webs could snare counterfeiters
Unique patterns formed by whiskey residues could aid investigations into imitation liquors
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ResearchFreezer magnets improve avocado puree properties
Avocado anxiety could be over as magnetic field helps puree stay fresh
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ResearchSynthetic hormone stops water loss in crops
Virtual screening and scaffold merging behind compound that closes plant stomata
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ResearchMicrobes and renewable energy turn carbon dioxide into edible protein
Sustainable method for producing proteins for human consumption made possible by clever two-stage bioprocess
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ResearchFats may complicate potency tests on cannabis-infused chocolate
Chocolate appears to suppress the signal for THC, and maybe other cannabinoids
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ResearchCatalyst metal recovery adds greener notes to whisky production
Bacteria harnessed to make magnetite nanoparticles that can trap copper for click reactions
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ResearchPoly(ionic liquid)s respond like taste buds in new saccharide detection system
System that exploits non-covalent interactions between ionic liquid moieties and carbohydrates could have multiple real-world applications
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Research2D synthetic clay sheets could create easy to recycle crisp packets
Alternative to metal-coated plastics possible thanks to new environmentally-friendly synthesis
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ResearchHumans consuming thousands of microplastic particles in their food every year
Fans of seafood and bottled water are exposed to thousands of microplastic particles each year