What evolution reveals about the function of bitter receptors

To evaluate the chemical composition of food from a physiological point of view, it is important to know the functions of the receptors that interact with food ingredients. These include receptors for bitter compounds, which ...

Chanterelle mushrooms as a taste enhancer

Chanterelles (Cantharellus cibarius) are one of the most popular mushrooms in Germany. Depending on the weather, chanterelle season starts in early July. Connoisseurs value the mushroom's delicate fruity aroma, which is reminiscent ...

Latest findings on bitter substances in coffee

Coffee is very popular around the world despite or perhaps because of its bitter taste. Compounds contained in the coffee such as caffeine contribute to the bitterness to varying degrees. A recent study conducted by the Leibniz-Institute ...

How your clothes influence the air you breathe

Dusan Licina, a tenure-track assistant professor at the Smart Living Lab, EPFL Fribourg, has taken a critical look at how much we really know about our exposure to particles and chemicals transported by our clothing. His ...

Chemists completely change the direction of Diels-Alder reaction

RUDN-based researchers, together with Russian colleagues, have studied the Diels-Alder reaction in the derivatives of furan (a heterocyclic organic substance) and managed to reach 100 percent control over the composition ...

Modular platform for biosensor assembly

Tumor markers are biological substances, usually proteins, that provide early indication of cancerous or benign tumors in the body. 

New terahertz device could strengthen security

We are all familiar with the hassles that accompany air travel. We shuffle through long lines, remove our shoes, and carry liquids in regulation-sized tubes. And even after all the effort, we still wonder if these procedures ...

Chemistry textbook is a recipe collection for future pharma

Pharmaceuticals of the future will be fashioned using the human body's own chemical substances, proteins and peptides. And now, University of Copenhagen chemists have published the ultimate DIY book for laboratory chemists ...

page 2 from 3