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).

An important step in countering antibiotic resistance has been made by researchers from IOCB Prague, the Institute of Microbiology and the Institute of Biotechnology of the CAS.

Study in zebrafish examines how tumors alter whole-body metabolism at the molecular level.

In the article published in Food Chemistry: X, the researchers utilized E-nose, HS-GC-IMS, and HS-SPME-GC–MS to analyze the flavor profiles of the pileus and stipe of Boletus edulis.

In a paper in Forensic Chemistry, Mirjam de Bruin - Hoegée and co-workers present research on the use of dried blood spots for portable detection and laboratory verification of organophosphate poisoning.

In the article published in Food Chemistry: X journal, the researchers explored how puffing temperature and time affect the quality and flavor of sea cucumbers, aiming to make them easier to consume.

The work will help researchers tune surface properties of perovskites, a promising alternative and supplement to silicon, for more efficient photovoltaics.

In the research article published recently in the JACS Au journal, the researchers have reviewed the latest efforts in mapping the exposome chemical space and its subspaces.

Scientists from Palacký University Olomouc and the Technical University of Ostrava, in collaboration with colleagues from China, have discovered a method for developing a new generation of antibiotics.