Adding water to chocolate is known to cause a large increase in the concentration of Strecker aldehydes, which are key aroma compounds in cocoa. 3-Oxazolines may be precursors responsible for this; ...

Living emulsions, which incorporate active bacteria into oil–water multiphase systems, represent an innovative integration of microbiology and colloid science. The active role of living species offers ...

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Get article recommendations from ACS based on references in your Mendeley library. Pair your accounts. Export articles to Mendeley Get article recommendations from ACS based on references in your ...

Please note: If you switch to a different device, you may be asked to login again with only your ACS ID. Please note: If you switch to a different device, you may be asked to login again with only ...

Please note: If you switch to a different device, you may be asked to login again with only your ACS ID. Please note: If you switch to a different device, you may be asked to login again with only ...

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Department of Chemistry, The Scripps Research Institute, La Jolla, California 92037, United States ...

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