The World Institute of Kimchi (WiKim) has announced its development of a rapid analysis method for quantifying capsaicin (CAP) and dihydrocapsaicin (DHC), which are major pungency components in kimchi, within one minute.
Biochemistry
Jun 15, 2020
0
10
Scientists studying so-called 'flammable ice' in the Sea of Japan have made a startling discovery—the existence of life within microscopic bubbles.
Earth Sciences
Feb 6, 2020
1
237
Scientists at Tokyo Institute of Technology (Tokyo Tech) have developed a new methodology that allows researchers to assess the chemical composition and structure of metallic particles with a diameter of only 0.5 to 2 nm. ...
Nanomaterials
Dec 13, 2019
0
2701
An international team led by New Zealand food scientists at the Riddet Institute has used neutron scattering techniques to characterize the structure of an oil-in-water emulsion commonly used in foods, such as milk, cream, ...
General Physics
Nov 13, 2019
0
7
Chemical imaging of surfaces is critical to understand the relationships between structural, chemical and functional properties in disciplines ranging across the chemical, material and biological sciences. Conventional methods ...
Nanomaterials
Mar 26, 2019
0
9
A new study led by UQ School of Biological Sciences Professor Robbie Wilson used analytic techniques developed in evolutionary biology to determine the impact of a player's skill, athletic ability, and balance on their success ...
Other
Nov 29, 2017
0
120
Since the first reports on a dramatic increase in microplastic contamination in the sea twenty years ago, research efforts have intensified worldwide. A review in the journal Angewandte Chemie has critically evaluated these ...
Biochemistry
Jan 5, 2017
0
193
We all know how hard it is to find something small like a dropped contact lens that blends into the background. It's similarly tough for biologists to find tiny proteins against the complex background of the cell. But, increasingly, ...
Cell & Microbiology
Dec 5, 2016
0
11
There's not much that can top a big bowl of spaghetti and meatballs—except, of course, for what belongs on top: parmesan cheese. But, it turns out, what we're eating might not be parmesan at all—the Food and Drug Administration ...
Other
Aug 18, 2016
0
0
Swirl, sniff, sip, and swallow: Discrimination of different wines has always been a matter of tongue and taste. Is objective and reliable discrimination of the thousands of wine varieties possible by means of a simple chemical ...
Analytical Chemistry
Jun 17, 2016
0
5
