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Aroma compounds in fermented foods are from raw material or produced by microorganisms, contributing to their diverse aroma profiles. The key odor-active compounds (OACs) present in Shanxi aged ...

Julian Fairey, an associate professor of civil engineering at the University of Arkansas, was the first co-author on the paper published in Science. Fairey noted that researchers have known about the ...

For the first time, chemists in the University of Minnesota Twin Cities College of Science and Engineering have created a highly reactive chemical compound that has eluded scientists for more than 120 ...

Solubility is one of the key properties of organic compounds that determines their applications in chemistry, materials science and pharmaceuticals. However, predicting solubility values in any ...