Articles by Kansas State University

Findings will help restaurants and food producers make potato-based foods that better align with consumer expectations and desires

Maxxam brings more than 50 years of analytical testing expertise to the Animal Health Corridor

Study is published in the July 7 issue of Science Magazine

The No. 1 most important thing consumers can do is to use a meat thermometer, experts say

The researchers used leaf litter data in streams from 1,025 publications

Material could mean ceramic textiles, improved jet engine blades, 3-D printed ceramics, and better batteries

In total, researchers generated complete flavor profiles for each of the 47 goat cheese samples evaluated using 39 flavor attributes

Technique can mass-produce graphene with three ingredients: hydrocarbon gas, oxygen, and a spark plug

Recent studies looked at increasing the flavor, nutrition, production, and growing season of Kansas strawberries