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1 January 2011
Stilton, camembert, limburger and cheddar - why, and how, does cheese come in such a variety of smells and tastes?
1 July 2010
That’s chemistry: The molecules behind Mars bars
1 March 2010
When you squeeze lemon juice over your pancakes this Shrove Tuesday, you will be using citric acid – 2-hydroxypropane-1,2,3-tricarboxylic acid. This molecule has a host of applications, making it quite a magnificent molecule
1 May 2006
Spices have been used in cooking since Roman times, and were believed to be important as antiparasitic agents and as gastrointestinal protectants in the diet
1 January 2006
Genetically modified (GM) foods continue to generate media attention and concern among the public. How can analytical chemists help consumers make informed choices
1 March 2005
Today's quality control of the food and drinks industry is thanks to pioneering work started in the 19th century
FROM THE ROYAL SOCIETY OF CHEMISTRY
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