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Coffee quality depends on numerous factors—from bean size and shape to flavor and aroma—each driven by underlying biochemical compounds like caffeine, chlorogenic acids, trigonelline, and sucrose.

Biochemical assays isolate a defined molecular interaction, while cell-based screening assays capture integrated cellular responses. Each format offers unique advantages and limitations within HTS ...

Microalgae have been used by the Chinese for medicinal and nutritional purposes for thousands of years in the belief they could cure almost any health condition. The idea that microalgae have ...

Once you have completed your screening procedure, what is the next step? This eBook outlines how biochemical assays are used to characterize and prioritize compounds following a primary screen of an ...

Modern neuroscience research continues to explore compounds that interact with brain signaling systems. Scientists analyze molecular pathways that influence attention, neural communication, and ...