Today’s chemistry is a wet business, mostly done by mixing compounds in liquid solvents. But a push towards using dry powders ...

Researchers reporting in ACS’ Journal of Agricultural and Food Chemistry have identified three compounds that lessen peppers’ ...

Scientists have synthesised a new class of organometallic molecules – metal-centred planar annulene frameworks. These new ...

This can be used for further modification of biologically active molecules. The present work shows that a large number of ...

De Montfort University Leicester (DMU) and advanced chemical solutions specialist Fluid Science have won funding from ...

This spiciness is detected because of capsaicinoid compounds. But for some peppers, despite high levels of capsaicinoids, the heat is mysteriously dull. Now, researchers have identified three ...