Eating a type of food supplement, based on a molecule produced by bacteria in the gut, reduces cravings for high-calorie foods, study suggests

Study is the first to examine the prebiotic impact of resistant starch type 4 known as RS4

UIC receives grant to investigate how progesterone-like compounds in plants could help

While there is no known cure for greening, it’s important to know its locations and how much damage the disease caused at those sites so growers can mitigate the disease

Event features food safety topics, lab grand opening and Temple Grandin book signing

Study finds that traceability is hindered by three things: time pressures, supply chain permeation, and product characteristics that create confusion about what to trace

Finding may reveal dysfunction in the brains of individuals with obesity

But the WHO pulls back from earlier statements that coffee itself is “possibly carcinogenic”

Researcher has been awarded a two-year $150,000 postdoctoral fellowship to lead a study on the genetics of barley yellow dwarf viruses

University of Bath scientists say brewing more flavorsome coffee could be as simple as chilling the beans before grinding

Research could lead to the development of new drugs or diets for intestinal conditions such as irritable bowel disease

Researchers found exposure to LED sources for even a few hours degrades the perceived quality of milk more so than the microbial content that naturally accumulates over time