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The science of molecular gastronomy and the art of innovative cooking

FEBS letters, 2019-05, Vol.593 (9), p.887-891

This, Hervé

2019

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Improving the Understanding of Chemistry by Using the Right Words: Why Is Talking about Compounds so Messy?

Journal of chemical education, 2024-01, Vol.101 (1), p.39-48

2024

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Improving the Understanding of Chemistry by Using the Right Words: A Clear-Cut Strategy to Avoid Misconceptions When Talking about Elements, Atoms, and Molecules

Journal of chemical education, 2022-08, Vol.99 (8), p.2999-3006

2022

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Solution to fading lemonade challenge

Analytical and bioanalytical chemistry, 2019-03, Vol.411 (9), p.1677-1678

This, Hervé

2019

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Reply to “Using the Right Words in the Right Way: Atom, Molecule, Element, and Compound”

Journal of chemical education, 2023-01, Vol.100 (1), p.7-9

2023

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Fading lemonade challenge

Analytical and bioanalytical chemistry, 2018-10, Vol.410 (25), p.6339-6340

This, Hervé

2018

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Solution to Hollandaise challenge

Analytical and bioanalytical chemistry, 2016-11, Vol.408 (27), p.7543-7544

This, Hervé

2016

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Solution to rubbery egg challenge

Analytical and bioanalytical chemistry, 2016, Vol.408 (1), p.9-10

This, Hervé

2016

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Solution to Maillard and grilled steak challenge

Analytical and bioanalytical chemistry, 2015-11, Vol.407 (27), p.8173-8174

This, Hervé

2015

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Maillard and grilled steak challenge

Analytical and bioanalytical chemistry, 2015-07, Vol.407 (17), p.4873-4875

This, Hervé

2015

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Molecular Gastronomy, a Scientific Look at Cooking

Accounts of chemical research, 2009-05, Vol.42 (5), p.575-583

This, Hervé

2009

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Solution to blue garlic challenge

Analytical and bioanalytical chemistry, 2014-05, Vol.406 (12), p.2743-2745

This, Hervé

2014

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Handbook of Molecular Gastronomy: Scientific Foundations, Educational Practices, and Culinary Applications

1st, 2021

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Blue garlic challenge

Analytical and bioanalytical chemistry, 2014, Vol.406 (1), p.5-6

This, Hervé

2014

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Solution to the copper pots and jam challenge

Analytical and bioanalytical chemistry, 2013-05, Vol.405 (12), p.3913-3914

This, Hervé

2013

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Investigating the performance of in situ quantitative nuclear magnetic resonance analysis and applying the method to determine the distribution of saccharides in various parts of carrot roots (Daucus carota L.)

Talanta (Oxford), 2015-01, Vol.131, p.335-341

2015

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Food for tomorrow? How the scientific discipline of molecular gastronomy could change the way we eat

EMBO reports, 2006-11, Vol.7 (11), p.1062-1066

This, Hervé

2006

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Solution to the whipped egg white challenge

Analytical and bioanalytical chemistry, 2010-11, Vol.398 (5), p.1845-1845

This, Hervé

2010

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Louis Pasteur : de la physico-chimie à la biologie

Comptes rendus. Chimie, 2022-09, Vol.25 (G1), p.237-251

This, Hervé

2022

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The uncooked egg challenge

Analytical and bioanalytical chemistry, 2010-09, Vol.398 (1), p.9-10

This, Hervé

2010

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Sensory exploration of the freshness sensation in plain yoghurts and yoghurt-like products

Food quality and preference, 2013-12, Vol.30 (2), p.282-292

2013

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A domestic-like carrot cooking methodology for multiple research applications

MethodsX, 2024-06, Vol.12, p.102666-102666, Article 102666

2024

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Whipped egg-white challenge

Analytical and bioanalytical chemistry, 2010-07, Vol.397 (5), p.1639-1640

This, Hervé

2010

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Formal descriptions for formulation

International journal of pharmaceutics, 2007-11, Vol.344 (1), p.4-8

This, Hervé

2007

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Celebrate Chemistry. Recent Results of Molecular Gastronomy

European review (Chichester, England), 2013-05, Vol.21 (2), p.158-174

This, Hervé

2013

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The science of molecular gastronomy and the art of innovative cooking

Improving the Understanding of Chemistry by Using the Right Words: Why Is Talking about Compounds so Messy?

Improving the Understanding of Chemistry by Using the Right Words: A Clear-Cut Strategy to Avoid Misconceptions When Talking about Elements, Atoms, and Molecules

Solution to fading lemonade challenge

Reply to “Using the Right Words in the Right Way: Atom, Molecule, Element, and Compound”

Fading lemonade challenge

Solution to Hollandaise challenge

Solution to rubbery egg challenge

Solution to Maillard and grilled steak challenge

Maillard and grilled steak challenge

Molecular Gastronomy, a Scientific Look at Cooking

Solution to blue garlic challenge

Handbook of Molecular Gastronomy: Scientific Foundations, Educational Practices, and Culinary Applications

Blue garlic challenge

Solution to the copper pots and jam challenge

Investigating the performance of in situ quantitative nuclear magnetic resonance analysis and applying the method to determine the distribution of saccharides in various parts of carrot roots (Daucus carota L.)

Food for tomorrow? How the scientific discipline of molecular gastronomy could change the way we eat

Solution to the whipped egg white challenge

Louis Pasteur : de la physico-chimie à la biologie

The uncooked egg challenge

Sensory exploration of the freshness sensation in plain yoghurts and yoghurt-like products

A domestic-like carrot cooking methodology for multiple research applications

Whipped egg-white challenge

Formal descriptions for formulation

Celebrate Chemistry. Recent Results of Molecular Gastronomy

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