Using Chanterelle Mushrooms as a Taste Enhancer
A research team in Germany has developed a new ultra-high-performance liquid chromatography-mass spectrometry method for quality control of chanterelle mushrooms
Technical University of Munich
Articles by Technical University of Munich
Flavor Research for Consumer Protection
Flavorings containing benzaldehyde can develop benzene under the influence of light
Closing in on Elusive Particles
Major steps forward in understanding neutrino properties
Stardust in the Antarctic Snow
Iron-60 discovery in the Antarctic provides information on the environment of the solar system
Food Quality Control Made Faster and Easier
Food profilers develop new methodological approach for food analysis
Light for the Nanoworld
Quantum light sources pave the way for optical circuits
New Approach Facilitates Spectroscopy on Individual Molecules
An international team has now succeeded in determining the spectral properties of individual molecules
How Dangerous is Microplastic?
According to current definitions, microplastic is any piece of plastic measuring five millimeters in size down to one micrometer
Making Cheese & Co. Taste Better
The hunt for flavor-giving fragments
New Agent Against Anthrax
Although the pathogen responsible for anthrax can be treated with antibiotics, the toxin that it releases in the body is particularly dangerous