Christopher H. Hendon on Muck Rack

Christopher H. Hendon

Eugene
As seen in: Business Insider, Daily Mail, Nature, CNBC, Elsevier, Fast Company, Scientific American, The Conversation, ACS Publications, Analytical Chemistry and
dr coffee, associate professor of computational materials chemistry at @uoregon, creator of @coffeelitrev + water for coffee, editor of j. sci. food agric.
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Articles

Programming stacking order in conducting van der Waals metal–organic frameworks through ligand aggregation

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By Yunlong Fan, Jinkun Guo, Ze-Fan Yao, Zhenghan Zhang, Haoyang Zhang, Xing Huang, Zhichao Pan, luming Yang, Chao Ma, Xinyan Wu, Khoa N. Le, Tianyang Chen, Zhichen Xu, Ling Zhang, Hao Chen, Tongyang Zhao, Shuo Qiao, Tingsong Zhang, Qingqing Ji, Yu-Qing Zheng, Lei Sun, Grigorii Skorupskii, Maxx Q Arguilla, Yuanping Yi, Christopher H. Hendon, Jian Li, Jin-Hu Dou
| Nature Verified
Abstract The physical properties of van der Waals materials are highly dependent on their stacking sequences. However, constructing layered materials with specific compositions and desired stackings is challenging. Here we show that a solvent-directed strategy enables targeted stacking in van der Waals metal–organic frameworks, an emerging class of van der Waals materials.
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Using volts to decode coffee flavour jolts

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By Christopher H. Hendon
| The Naked Scientists Podcast - Stripping Down Science
It takes a surprising amount of work to keep coffee consistent cup to cup and to ensure that the beverage delivers the flavour jolt the consumer desires. But an electrifying new approach from University of Oregon researchers could make the task easier. They’ve discovered a way to measure the flavour profile of a cup of coffee by sending an electrical current through it. It's a process called voltammetry. Chris Smith spoke with chemist Christopher Hendon, the brains behind the discovery...
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Direct electrochemical appraisal of black coffee quality using cyclic voltammetry

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By Robin E. Bumbaugh, Doran L. Pennington, Lena C. Wehn, Elias J. Rheingold, Joshua Williams, Benjamín J. Alemán, Christopher H. Hendon
| Nature Verified
Abstract Despite coffee’s popularity, there are no quantitative methods to measure a chemical property of a black coffee drink in situ and relate it to a flavor experience. Here we show that cyclic voltammetry can be used without any additional sample preparation to directly measure the strength of a coffee beverage and, separately, how dark the coffee has been roasted; these two properties are implicated in the sensory profile of the beverage.
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