A new study published in Nature Neuroscience sheds light on the structural foundations of the brain’s default mode network, a ...

This review highlights the high performance liquid chromatography (HPLC), mass spectrometry (MS), chromatography data systems ...

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; ...