The Food Chemistry and Inorganic Chemistry Sciences are two new key chemistry branches covered by the Sciences Social Network ScienceIndex.com. The users of the website monitor 146 scientific journals publishing in these two branches and submit the most recent and significant articles for inclusion in ScienceIndex.com. While the site currently contains a total of 1,880,000 posts, it features 25,000 articles in these two sections. ScienceIndex.com was established in 1998 to index the very latest news, headlines, references and resources in all fields of biology, business, chemistry, engineering, geography, health, mathematics and society. <\/p>\n
Mannheim, Germany (PRWEB) November 06, 2012 <\/p>\n
ScienceIndex.com's Chemistry Sciences Category covers the composition, structure, properties, and reactions of substances. Its seven sections include Biochemistry, Food, Inorganics, Materials, Organics, Physics and Toxicology. Users can receive alerts for newly published content in this category by subscribing to ScienceIndex.com's Chemistry Sciences Category RSS feed. <\/p>\n
ScienceIndex.com's Food Chemistry Section covers production of materials of plant or animal origin, that are ingested and assimilated by an organism to produce energy, stimulate growth, and maintain life. It currently contains 16,091 articles derived from 81 scientific journals. The latest articles in this category are also available through a Food Chemistry Section RSS feed. One of the latest additions in this section covers a carotenoid database of commonly eaten Swiss vegetables and their estimated contribution to carotenoid intake. Based on the estimated consumption of the different vegetables in Switzerland, the authors estimate that 3.3 mg -carotene, 2.2 mg lycopene and 1.8 mg lutein are consumed daily from fresh vegetables in Switzerland. Another article in this section measures effects of red pepper powder on microbial communities and metabolites during kimchi fermentation. Results indicate that the addition of red pepper powder into kimchi results in the slowing of the kimchi fermentation process, especially during the early fermentation period and influences the microbial succession and metabolite production during the kimchi fermentation processes. <\/p>\n
ScienceIndex.com's Inorganic Chemistry Section covers chemical reactions and properties of all elements in the periodic table and their compounds, except element carbon. It currently contains 8,916 articles derived from 65 scientific journals. The latest articles in this section are also available through a Inorganic Chemistry Section RSS feed. One recently included article in this section covers structure determination of -brass-related composite structures in the NiZn system. The aim of this study was to represent the structure of these phases in a coherent modulated description to make them more readily comparable to the previously reported Pd phases. The authors solved three incommensurately modulated -brass-related composite structures in the NiZn system from X-ray single crystal diffraction data using a 3+1 dimensional super space description. Another article investigates the evolution of morphology and microstructure in electrodeposited nanocrystalline AlMg alloy dendrites. Microstructural examinations revealed that the feather-like and rough globules possessed grain sizes of 42 and 36 nm respectively. <\/p>\n
The Sciences Social Network currently contains over 1.88 million posts distributed among its' 75 categories. 81,773 users monitor 13,528 journals publishing within the scope of the site. Since new science content is discovered in real-time, the delay between original publication and appearance at ScienceIndex.com is no more than two days. The site provides an advanced search feature which suggests up to ten closely related articles for a search and every displayed post. <\/p>\n
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\nNew Food Chemistry and Inorganic Chemistry Sections Published at Sciences Social Network<\/a><\/p>\n","protected":false},"excerpt":{"rendered":"