Block News



2018


  • "2018 Christopher S. Foote Lecture"

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    2017


    2016

  • Chemists Discover Why the Nose Is Hypersensitive to Sulfur Odros

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  • The Nose Knows

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  • Understanding Sulfur's Rotten Smell

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  • Metals Help Sniff out Offensive Odors

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  • Copper Key to our Sensitivity to Rotten Eggs' Foul Smell

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  • The Science of Why Onions Make Us Cry


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    Eric Block awarded the American Chemical Society's 2016 Ernest Gunether Award in the Chemistry of Natural Products

    UAlbany alumna Sharon Kantor and her husband Gregory Van Buskirk made the trip from San Francisco to attend the award ceremony.

    Participants in the Award Symposium in my honor. To my left Alison Frontier (University of Rochester) and Thomas Hoye (University of Minnesota; 2015 recipient of the Ernest Guenther Award). To my right Scott Denmark (University of Illinois-Urbana), Sharon Rozovsky (University of Delaware), and Richard Glass (University of Arizona)

    Pre-symposium dinner, with Scott Denmark, Frank Davis (Temple University; Chair of the Symposium in my honor), Sharon Rozovsky, Alison Frontier, and Richard Glass

    Guenther Award certificate

    Guenther Award medal

    Post-symposium book signing

    K. Barry Sharpless’s 75th birthday party at the Scripp’s Research Institute



    2015

    UAlbany Researcher Eric Block, Receives Highest Award in Natural Products Chemistry


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    The Heady Musk of Scientific Debate


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    UAlbany-led Study Finds Vibration Theory of Odor Perception Implausible


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    Chemical & Engineering News Feature on Mechanism of Olfaction Research


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    2014

    Garlic and Other Alliums: The Lore and the Science


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    US-China collaborative research published by Eric Block and colleague, Hanyi Zhuang


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    2012

    UAlbany Chemist Eric Block Named to Highest Rank by International Science Organization


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    Chemical & Engineering News Feature on Olfaction Research


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    2010


    "Garlic and Other Alliums: The Lore and The Science" a 474 page book with a Foreword by Nobel Laureate E. J. Corey, published by the Royal Society of Chemistry, Cambridge.
    Essential reading for anyone with a general interest in science, the book is written at a level accessible to experts and non-experts alike. It has sufficient additional detail and references to satisfy both those wanting to know more, as well as researchers in disciplines as diverse as archaeology, medicine, ecology, pharmacology, food and plant sciences, agriculture, and organic chemistry.

    Book Cover

    >SEE: "Amazon (hardback)", "Amazon (paperback)","RSC (hardback)", "RSC (paperback)"

    Book Reviews


    Review in Journal of Chemical Education
    Review in University of Washington Botanic Gardens
    Review in NY Times
    Review in Choice
    Review in Biochemist e-volution
    Review in Portuguese
    Review in Chemistry World
    Review in Chemistry & Industry
    Review in Food and Foodways
    Review in Angewandte Chemie
    Review in Education in Chemistry
    Review in HerbalGram
    Review in Journal of Sulfur Chemistry
    Review in Journal of Natural Products

    Transcript and Webcast of Science Friday interview on National Public Radio, July 2, 2010: http://www.npr.org/templates/story/story.php?storyId=128268496

    Read about the Delray Professorship