Food Chemistry is the leading journal in its field, publishing and disseminating important research at the heart of the food science literature. Join the journal editors, board members, authors, ...

Due to the unique properties of PFAS, almost no other chemical substances can compete with them. That explains why it is so ...

I am a food scientist at the University of Wisconsin who has studied cheese chemistry for the past 35 years. In the U.S., cheese is predominantly made with cow’s milk.

The research is published in the journal Food Chemistry. The term kokumi derives from Japanese and refers to a full-bodied and long-lasting taste experience. The taste impression is particularly ...