The Maillard reaction is responsible for the mouthwatering smells and rich tastes from cooking raw food.  By delving into how this process works, Reactions helps you get the most deliciousness out of your cooking

Novel technology could boost the output power of the electron beam and enable long-range communications or remote sensing for a fraction of the current energy costs

Method nets SDSU scientists an International Cereal Chemists research award

UT Dallas team breathes new life into possibilities by using CMOS integrated circuits technology

"This is the first efficient inorganic nanocrystal solid-state solar cell material that simultaneously meets demands for non-toxicity, abundance, and low-temperature solution processing"

Work could lead to better solar panels and LED bulbs

Nanorods' behavior first theorized 20 years ago, but not seen until now

Nearly 400 people lose sight in one or both eyes due to fireworks injuries every year

Satellite radar images reveal ground movement of infamous sinkholes near Wink, Texas and suggest the two existing holes are expanding, and new ones are forming as nearby subsidence occurs at an alarming rate

Berkeley Lab scientists replace iron in muscle protein with non-biological metal

The detection of ionized oxygen indicates that many very brilliant stars, several dozen times more massive than the Sun, have formed in the galaxy and are emitting the intense ultraviolet light needed to ionize the oxygen atoms

Scientists found that espresso machines can quickly and inexpensively perform some complex chemistry experiments