Chem Soc Rev in a nutshell. Fact number 7

24 Nov 2011

24 facts to celebrate Chem Soc Rev’s move to 24 issues per year

Today is Thanskgiving in the USA. As many sit down with friends and family to enjoy a feast of turkey and pumpkin pie, I wonder if anyone is thinking about the chemistry of their food?

Chem Soc Rev has published a number of food and drink-related reviews which are guaranteed to spice up your reading. Download the articles today to indulge yourself with science dedicated to flavour, analysis, engineering, and physiological effects of food.

Wine flavor: chemistry in a glass, P. Polášková, J. Herszage and S. E. Ebeler, Chem. Soc. Rev., 2008, 37, 2478
Determination of mycotoxins in human foods, G. S. Shephard, Chem. Soc. Rev., 2008, 37, 2468
Recent advances in the science of champagne bubbles, G. Liger-Belair, G. Polidori and P. Jeandet, Chem. Soc. Rev., 2008, 37, 2490
Chemopreventive effects of natural dietary compounds on cancer development, M.-H. Pan and C.-T. Ho, Chem. Soc. Rev., 2008, 37, 2558
The impact of flavonoids on memory: physiological and molecular considerations, J. P. E. Spencer, Chem. Soc. Rev., 2009, 38, 902
Nano- and micro-structured assemblies for encapsulation of food ingredients, M. A. Augustin and Y. Hemar, Chem. Soc. Rev., 2009, 38, 2600
Proteome research in food science, M. Pischetsrieder and R. Baeuerlein, Chem. Soc. Rev., 2009, 38, 2600
Food analysis and food authentication by peptide nucleic acid (PNA)-based technologies, S. Sforza, R. Corradini, T. Tedeschi and R. Marchelli, Chem. Soc. Rev., 2011, 40, 221

Also of interest… Chem Soc Rev fact numbers 1, 2, 3, 4, 5, 6

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Chem Soc Rev in a nutshell. Fact number 7

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