Articles by Kansas State University
Sensory Research Digs Deep to Understand Why People like Potatoes
Findings will help restaurants and food producers make potato-based foods that better align with consumer expectations and desires
Food Testing Market Leader Maxxam Opens Lab at K-State Olathe
Maxxam brings more than 50 years of analytical testing expertise to the Animal Health Corridor
Kansas State University Researchers Help with Landmark Study of Wild Wheat Ancestor
Study is published in the July 7 issue of Science Magazine
Meat Scientists Share Ways to Avoid Foodborne Illness When Grilling
The No. 1 most important thing consumers can do is to use a meat thermometer, experts say
Ecology Team Finds Leaf Litter Has Slower Decomposition Rate in Warm Temperatures Than Previously Estimated
The researchers used leaf litter data in streams from 1,025 publications
Engineer Patents Waterlike Polymer to Create High-Temperature Ceramics
Material could mean ceramic textiles, improved jet engine blades, 3-D printed ceramics, and better batteries
Study Catalogs the Complex Flavors of American-Made Goat Cheese
In total, researchers generated complete flavor profiles for each of the 47 goat cheese samples evaluated using 39 flavor attributes
Physicists Patent Detonation Technique to Mass-Produce Graphene
Technique can mass-produce graphene with three ingredients: hydrocarbon gas, oxygen, and a spark plug
Research Looks at Growing More Nutritional, Flavorful Strawberries in Kansas
Recent studies looked at increasing the flavor, nutrition, production, and growing season of Kansas strawberries