In the study published in the Food Chemistry journal, researchers explored the mechanisms of aroma formation in Dendrobium nobile stems (Shihu), valued in Chinese cuisine and traditional medicine.

In the study published in the Food Chemistry journal, researchers investigated the aroma compounds of Yamahai-brewed sake produced through natural lactic acid fermentation.

Study shows firefighter gear could pose risks

In the study published in the Food Chemistry journal, researchers investigated the impact of gestational diabetes mellitus (GDM) on the metabolite profile of mature human milk (MHM) using GC–MS and LC-MS.

Scientists tested nine fish species from four northern Illinois rivers for contamination with per- or polyfluoroalkyl substances, synthetic chemicals known to be harmful to human health.

In the study published in the Food Chemistry journal, the researchers provided the first comprehensive characterization of the Acqualagna white truffle.

The state emits more of the common pesticide sulfuryl fluoride than the rest of country combined, a Johns Hopkins study finds.

The researchers explored the metabolomics of degradation compounds formed during hydrothermal treatment of hazelnut shells, a process commonly used for hemicellulose extraction.

In the article in the Food Chemistry Journal, researchers utilized advanced flavor analysis methods (GC–MS, GC-O-MS, and APCI-MS/MS) to profile the aroma of two types of oolong tea (Shuixian and Rougui).

In the article in the Environmental Sciences Europe journal, the researchers assessed the safety compliance of plastic toys in the European market, focusing on polybrominated diphenyl ethers (PBDEs).