WASHINGTON, DC, USA – What makes chocolate taste and smell so delicious? Chemistry, of course! A variety of molecules work together to create that...
TRIESTE, Italy — Chemistry, biology, genetics, agronomy… Coffee can be studied with a many different scientific points of view. A scientific research that serves...
KUNMING, Yunnan, People’s Republic of China - ASIC’s 26th International Conference on Coffee Science took place from November 13th to 19th in Kunming, the...
BURLINGTON Vermont, USA & GUELPH, Ontario, Canada – Until today, determining Arabica (Coffea arabica) or Robusta (Coffea canephora) species in coffee products has been...
Paul Green and Aaron Davis explain how scientists at Kew and the U.S. Department of Agriculture (USDA) are exploring some interesting areas for future...
Scientists have uncovered the surprising secret behind the perfect cup of coffee – reasonably hard tap water. Experts used computational chemistry methods to examine...
CHEMISTRY AND FATE OF TEA AND COCOA PHENOLIC COMPOUNDS IN FOOD AND BIOLOGICAL SYSTEMS Kokkinidou S., Zhang L.,Peterson D.G.* Department of Food Science and...