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.

The research analyzes the presence, seasonal variations, and air-sea exchange of a wide range of POPs, such as PFAS, DDT, PCBs, and others using passive sampling.

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.

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

Professor Daniele Miranda tracks the flow of per- and polyfluoroalkyl substances (PFAS), also known as forever chemicals, through waterways to study the effects they have on local communities.

Marie Stará and the team from the Department of Glass Producing Machines and Robotics at the Technical University of Liberec are behind the discovery of how to give waste glass a chance.

A research project led by Daniel Zicha at CEITEC BUT is investigating whether some drugs approved for other purposes are slowing or even stopping the spread of cancer cells.

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).

Breakthrough findings on pesticide residue levels in environmental samples from both conventional and organic farms with documented residue findings even in rural homesteads