Chocolate cookies on a white parchment paper
Today’s experiment: Dubai stuffed chocolate cookies. These were a lot of work, but looked impressive in the end. #ChemistsWhoCook #FoodChemistry
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#FoodChemistry
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The Chemical Story of Olive Oil: From Grove to Table By Richard Blatchly; Zeynep Delen; Patricia O'Hara
The Science of Chocolate By Stephen T Beckett
Food Microbiology By Martin R. Adams; Peter J. McClure; Maurice O. Moss
【RSC Books】
食品化学分野のベストセラー書籍をご紹介します。 @rscbooks.rsc.org
１位 オリーブオイル🫒
２位 チョコレート🍫
３位 食品微生物学🦠
．．．
それ以外、食品化学、食品の機能性および分析手法に関する書籍コレクションを、下記リンクよりご覧いただけます。
books.rsc.org/books/collec...
#foodChemistry #foodFunction #Microbiology
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🔗 Explore alvaDesc and see how it can support your cheminformatics and QSAR workflows: alvascience.com/alvadesc/
#Cheminformatics #QSPR #RASPR #Antioxidants #FoodChemistry #Nutraceuticals #alvaDesc #Alvascience
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Read the lastest Issue of the Czech Journal of Food Sciences!
1/2026 - published online :)
Link: cjfs.agriculturejournals.cz/magno/cjf/20...
#foodchemistry #foodprocessing #foodtechnology #foodanalysis #foodscience #foodresearch #antibacterialactivities #honey #pumpkinseedflour
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A job advert for a postdoc with APC Microbiome Ireland
APC is recruiting a Post-Doctoral Researcher to work with Prof. Elke Arendt & Dr. Laura Nyhan at University College Cork on a 12 month project focusing on waste valorisation and plant protein characterisation.
#foodchemistry #nutritionalsciences #jobfairy #researchjobs
Full Details: bit.ly/093853
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A job advert for a postdoc with APC Microbiome Ireland
APC is recruiting a Post-Doctoral Researcher to work with Prof. Elke Arendt & Dr. Laura Nyhan at University College Cork on a 12 month project focusing on waste valorisation and plant protein characterisation.
#foodchemistry #nutritionalsciences #jobfairy #researchjobs
Full Details: bit.ly/093853
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A job advert for a postdoc with APC Microbiome Ireland
APC is recruiting a Post-Doctoral Researcher to work with Prof. Elke Arendt & Dr. Laura Nyhan at University College Cork on a 12 month project focusing on waste valorisation and plant protein characterisation.
#foodchemistry #nutritionalsciences #jobfairy #researchjobs
Full Details: bit.ly/093853
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A job advert for a postdoc with APC Microbiome Ireland
APC is recruiting a Post-Doctoral Researcher to work with Prof. Elke Arendt & Dr. Laura Nyhan at University College Cork on a 12 month project focusing on waste valorisation and plant protein characterisation.
#foodchemistry #nutritionalsciences #jobfairy #researchjobs
Full Details: bit.ly/4rGjdYE
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https://www.mdpi.com/2304-8158/14/16/2919
👏 Congratulations to Mónica Umaña, Esperanza Dalmau, Carmen Rosselló, Valeria Eim, and Susana Simal on this excellent work.
Congratulations on the great work! 🌱🔬
www.mdpi.com/2304-8158/14...
#FoodScience #FoodChemistry #Research #ScientificResearch #MDPI #FoodTechnology
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🍷 Curious about a career in enology?
🔹 Enologists study the chemistry, microbiology, and sensory science behind wine to ensure quality, stability, and terroir expression.
🎓 BS in enology/chemistry; MS/PhD for research or academia
💲 Avg salary: ~$69K
#enology #winescience #STEMcareers #foodchemistry
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All 122 summa cum laude PhD graduates of the university grouped together with Rctor Wessels on the stage of the auditorium at the "Schloss".
At the traditional annual "summa cum laude"-reception, the Rectorate of the @uni-muenster.de has honored 18 PhD-graduates from our faculty for their outstanding theses in #Chemistry, #FoodChemistry and #Pharmacy, graded with the best possible result. Congratulations for your great achievement!
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Maillard reaction (Paleontology 🦕)
The Maillard reaction ) is a chemical reaction between amino acids and reducing sugars to create melanoidins, the compounds that give browned food its distinctive flavor. Seared steaks, fried dumplings, cookies and other kinds of biscuits, breads, toasted […]
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Why does one apple taste sweet, another crisp and tart, and another richly aromatic? The answer lies in a layered interplay of sugars, organic acids, and volatile compounds. Modern analytical techniques are helping us understand why.
#FoodChemistry #Metabolomics #AnalyticalChemistry #GCMS #NMR
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🥚 Ever tried to UNCook a boiled egg? 🤔
Sprinkle some sodium borohydride… and watch egg white turn back into slime 🤯
Crazy? Yes. Gross? A bit.😃 But pure chemistry magic 🔬✨
Follow @chemistryunwrapped.bsky.social for more!
#TheGloriousProteins #UncookAnEgg #FoodChemistry #ScienceMagic
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🥚✨ The Glorious Proteins: What happens if you sprinkle sodium borohydride on a boiled egg? 🤯
Dive into the chemistry of proteins with us & see the magic unfold!
Follow @chemistryunwrapped.bsky.social for more 🔬
#TheGloriousProteins #FoodChemistry #KitchenChemistry #ScienceIsFun
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#BPR
Study identifies key odorants (e.g., δ-decalactone) in 'Dahongpao' tea's empty-cup aroma and reveals caffeine enhances their perception.
Details: maxapress.com/article/doi/10.48130/bpr...
#TeaAroma #FoodChemistry
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This silverskin is rich in dietary fiber (up to 67%), protein, and bioactive compounds. But there's more! It has a powerful antioxidant capacity 🛡️, rivaling other natural ingredients, thanks to compounds like melanoidins formed during roasting. (2/6)
#foodchemistry
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La película plateada del café es rica en fibra dietética (hasta 67%), proteínas y compuestos bioactivos. ¡Pero hay más! Posee una gran capacidad antioxidante 🛡️, similar e incluso superior a la de otros ingredientes naturales, gracias a compuestos como los melanoidines. 2/6
#foodchemistry
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Springer Nature book highlights how fermentation transforms raw beans into flavourful coffee and addresses sustainability and innovation in coffee production. The Art and Science of Coffee Fermentation Book cover.
Starting with an overview of the coffee processing chain, this @springer.springernature.com book explores critical steps of fermentation, the crucial yet often overlooked process that transforms coffee beans after harvest. Learn more: spklr.io/63325By9FR
#FoodChemistry #Microniology
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From Caviar to Watermelon: The Unexpected Science of Flavor Pairings
#FlavorScience #FoodChemistry #CulinaryInnovation #TasteExploration #FactRage #FactRageNews
tglm.us/FigbO
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All the more reason to drink espresso coffee!
doi.org/10.1021/acs....
Caffeine and genistein shows promising results in this paper as neuroprotective compounds against tauopathies aka Alzheimer's disease.
#foodchemistry #ChemSky
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Morning starts with great news. A tiny contribution to an amazing project on kitchen ingredients with my great team of food chemists is coming out soon by end of this year around my birthday!
#foodchemistry #Mondayvibe
www.routledge.com/Exploration-...
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Why Honey Never Spoils: The Natural Chemistry Behind Its Long Shelf Life
#HoneyScience #NaturalPreservation #BeekeepingFacts
#FoodChemistry #ShelfStableFoods #HoneyFacts #LongLastingSweeteners #OrganicLiving #BuzzworthyTruth
#BeesAndScience
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Do you like chocolate? 🍫
Then don’t miss Dr Josh Smalley’s fabulous chocolate and jelly demonstration on the @asynt.bsky.social stand (H102) at CHEMUKEXPO around 12 noon.
You never know, samples may be available! 😘 😋
#FoodChemistry #Chocolatelover #chemuk #chemsky
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#FoodScience
#AddictionScience
#Bundling
double #ReinforcementLoop
#soda #pop
#FastFood
#HomeEconomics became #FoodChemistry
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GBBO finalist & chemistry advocate, Dr. Josh Smalley is joining Asynt at ChemUK for a live demo!
You can sign up for your free ChemUK pass here: chemuk25.smartreg.co.uk/Visitors/Vis...
Find Josh at our stand (H102) midday Thursday 22nd May, Birmingham NEC.
#scienceofbaking #foodchemistry
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New paper in #FoodChemistry! We used #GWAS & #metabolomics to explore genetic control of free asparagine in durum wheat—key for reducing toxic acrylamide in baked goods. Thanks to all collaborators & @ACRYRED!
👉 doi.org/10.1016/j.fo...
#cropscience #biodiversity
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🔬 We've pioneered the use of natural terpenoid mixtures (menthol:cineole & camphor:cineole) to boost the extraction of fatty acids & bioactive compounds using supercritical CO2. A greener approach! 🧪 #GreenExtraction #FoodChemistry
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