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The home of high impact reviews from across the chemical sciences.
Chem Soc Rev: Food Science
10 September 2009
This web-based themed issue of Chem Soc Rev, with guest editor Dr Richard A. Frazier, focuses on food science, and features selected and representative examples of current research in this area. The field of food science is wide-ranging and encompasses applications of chemistry, alongside other sciences, for the advancement of hedonistic and nutritional quality and safety of foods and beverages. This web issue will expand over time to encompass critical and tutorial reviews that highlight recent advances in food science.
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Food Science Editorial
10 September 2009
by Dr Richard A. Frazier
Determination of mycotoxins in human foods
Gordon Seymour Shephard, Chem. Soc. Rev., 2008, 37, 2468
DOI: 10.1039/b713084h
Wine flavor: chemistry in a glass
Pavla Polá
ková, Julian Herszage and Susan E. Ebeler, Chem. Soc. Rev., 2008, 37, 2478
DOI: 10.1039/b714455p
Recent advances in the science of champagne bubbles
Gérard Liger-Belair, Guillaume Polidori and Philippe Jeandet, Chem. Soc. Rev., 2008, 37, 2490
DOI: 10.1039/b717798b
The impact of flavonoids on memory: physiological and molecular considerations
Jeremy P. E. Spencer, Chem. Soc. Rev., 2009, 38, 1152
DOI: 10.1039/b800422f
Chemopreventive effects of natural dietary compounds on cancer development
Min-Hsiung Pan and Chi-Tang Ho, Chem. Soc. Rev., 2008, 37, 2558
DOI: 10.1039/b801558a
Nano- and micro-structured assemblies for encapsulation of food ingredients
Mary Ann Augustin and Yacine Hemar, Chem. Soc. Rev., 2009, 38, 902
DOI: 10.1039/b801739p
Proteome research in food science
Monika Pischetsrieder and Rainer Baeuerlein, Chem. Soc. Rev., 2009, 38, 2600
DOI: 10.1039/b817898b
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