A new culprit in antibacterial resistance: Cysteine persulfide

A joint research project based in Kumamoto University, Japan has developed a new, highly sensitive analytical method that can detect degraded β-lactam antibacterial agents used in the treatment of bacterial infections. With ...

Chemist suggests a way to measure the taste of beer

A chemist from RUDN University has developed a method for analyzing the products of binding of aldehydes with the amino acid cysteine in malt and beer—these substances can adversely affect taste during storage. The technique ...

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