Those who eat more fish, plant proteins less likely to suffer, study finds

Small intestinal cells hindered by chronic exposure to common food additive

The results have implications for public engagement across other controversial science issues, such as nuclear energy, climate change, vaccination, and water fluoridation, study's authors say

Sorghum is a cereal grain that is becoming more popular in the United States because it’s gluten free and nutritious

Even though the reverse osmosis technique is widely used, we only have limited documentation of how it affects milk quality, researcher says

Despite this study's observed connection between consuming fewer calories and improved lifespan, researcher assures that people shouldn't start counting calories and expect to stay forever young

Live cell time-lapse imaging of maize mutant provides crucial details for UC Riverside researchers

In 2015, one-quarter of Americans reported eating gluten-free, a 67 percent increase from 2013

The research was conducted in tandem with a study that looked at the effects of a whole-grain diet on energy metabolism

There is immense potential for the genome sequence to help scientists understand quinoa and therefore modify it for more widespread, commercial use

According to a recent study, nuts have a positive effect on health because, among other things, they are involved in activating the body's own defences for detoxifying reactive oxygen species

Professor works with a team of specialists on a peer-reviewed paper to examine the detection of illegal ingredients in the supplements