Lectures related to Phenolic content in wine

Explores the chemistry of tea, polyphenols, alkenes, and alkynes.

Delves into the chemistry of tea polyphenols and their interaction with milk.

Explores the chemistry of tea, polyphenols, health effects, addition of electrophilic reagents to alkenes, and anti-Markovnikov addition.

Covers the process of wood modification and its applications in the industry.

Covers the chemistry of aubergines, focusing on their organic compounds and structural properties.

Delves into the chemistry of autumn leaf colors, explaining the vibrant hues through chlorophyll, carotenoids, flavonoids, and anthocyanins.

Delves into the chemistry of autumn leaf colors, revealing the science behind the vibrant hues of fall foliage.

Delves into fermented foods, umami taste, taste receptors, and microbial consortia in food biotechnology.