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

Those applying pesticides and producing foods that have been treated with pesticides must follow specific rules

Study provides first evidence linking hypoxic dead zones to economic as well as ecological losses

Scientists have uncovered the biological pathways in rats by which longtime soy consumption improves effectiveness of tamoxifen and reduces breast cancer recurrence