SpringerBriefs in Molecular Science – serie

Polysaccharide Based Hybrid Materials

Metals and Metal Oxides, Graphene and Carbon Nanotubes

Bioactive Functionalisation of Silicones with Polysaccharides

Starch, Chitin and Chitosan Based Composites and Nanocomposites

Maillard Reaction in Food Chemistry

Current Technology and Applications

Structure Dependent Energy of Organic Compounds

Surface Properties of Non-conventional Cellulose Fibres

Characterization of Cavitation Bubbles and Sonoluminescence

Raw Material Scarcity and Overproduction in the Food Industry

Dietary Patterns, Food Chemistry and Human Health

Quality Systems in the Food Industry

Maillard Reaction in Foods

Mitigation Strategies and Positive Properties

Pot, Atom, and Step Economy (PASE) Synthesis

Chemistry of CO2 and TiO2

From Breathing Minerals to Life on Mars

Introduction to Ultrasound, Sonochemistry and Sonoelectrochemistry

Iron(III) Thiocyanate Reaction

Research History and Role in Chemical Analysis

Food Sharing

Chemical Evaluation of Durable Foods

Polyhydroxyalkanoates Biopolymers

Production Strategies

Chemistry and Hygiene of Food Gases

Non-Intentionally Added Substances in PET-Bottled Mineral Water

Polyphenols and the Mediterranean Diet

Chemicals in the Food Industry

Toxicological Concerns and Safe Use

Chemistry in 17th-Century New England

Sicilian Street Foods and Chemistry

The Palermo Case Study

Lathyrus sativus and Nutrition

Traditional Food Products, Chemistry and Safety Issues

Bonds That Tie: Chemical Heritage and the Rise of Cannabis Research

Food Traceability in Jordan

Current Perspectives

Chemistry and Safety of South American Yerba Mate Teas

Chemical Profiles of Selected Jordanian Foods

Uranium and Plant Metabolism

Measurement and Application