Professor Ariando and Dr. Stephen Lin Er Chow from the National University of Singapore (NUS) Department of Physics have ...

“Manufacturers should avoid high-temperature processing methods and consider using antioxidants, like butylated hydroxytoluene, or acidifying agents, such as benzoic acid, to reduce benzene ...

Green tea The antioxidant rich compounds in green tea are sensitive to heat. Brewing tea at excessively high temperatures can lead to loss of nutrients and antioxidants. That is the reason it is ...

This discovery further advances NUS' and Singapore's leadership at the forefront of high-temperature superconductivity research. Nearly four decades after the discovery of copper oxide ...