Thierry Duclos, Simppar: “Placing every exhibitor, whether a small producer or a multinational company, on equal footing” - Nez the olfactory cultural movement
Understanding the impact of cooling and warming compounds on in-mouth aroma release from flavoured aqueous systems: the unexpected effect of menthol - ScienceDirect
Advances in essential oil co-encapsulation: Synergistic interactions, fabrication strategies, functional properties, and applications in food and biomedicine - ScienceDirect
Taste and smell genes could help explain how diet influences disease risk - News - The University of Queensland
Retour sur le Congrès Goût et Arômes 2026 - SNIAA
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Characteristic Smell of Bacteria and Fungi: A Clinical and Laboratory Guide — Microbe Online
Comparison of techniques for the evaluation of taste sensitivity | Scientific Reports
Inter- and intra-individual variability in oral food processing and its impact on aroma release - ScienceDirect
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Sound Waves Brew Espresso-Strength Coffee Without Heat, Using 75% Less Energy
Human sweet, umami and bitter taste receptors: From decoders of taste perception to sentinels of systemic metabolism and health
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Fossil fruits show flowering plants flourished in time of dinosaurs
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Artificial intelligence evaluates chemical spectra in minutes - Researchers from the University of Jena, Helmholtz-Zentrum Berlin, and Zakodium develop AI system for chemical structure analysis
Chemists achieve breakthrough: Editing molecules instead of rebuilding them
Early humans were bringing fire into caves 1.8 million years ago
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DNA time stamps reveal the strawberry’s surprising origins
Scientists say most of what’s in your food is still a mystery
Scientists just found a hidden weakness in forever chemicals
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Nestle’s race to scale sustainable coffee
Lemon-Lime Soda Once Contained This Illicit Substance Before The US Banned It
Why food scientists still can’t crack the perfect natural red
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