At Creature Comforts Brewing Co., ensuring every sip of your favorite brew tastes just right is a year-round commitment.

In the study published in the Food Chemistry journal, researchers evaluated the potential of split-stream processing to upcycle asparagus waste for use in food formulations.

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.

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

The study revealed a surprisingly large amount of hazardous NIAS components in food packaging materials. Almost 2000 of those are not even contained in the list of authhorized chemicals.

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).

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

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.