Work could be especially helpful to companies that extract peppers' heat compounds for use in medicine

The American Chemical Society's Reactions video series shares how to make the perfect Super Bowl snack

LJI researcher explains how food tolerance emerges over time in normal individuals

Researchers call for improved data management and transparency

It’s the brain’s desire for calories—not sweetness—that dominates our desire for sugars, according to a recent Yale study

In a recent study, researchers used emojis to measure kids' emotional response to the taste of certain foods

Research has led to a better understanding of how to protect vulnerable vegetation

Team works towards removing the tedious work involved in estimating nutritional content 

Researchers found four odor compounds consistently showed up in mature grapes, a result which could help improve quality

ACS' Reactions video series explores the chemistry behind chocolate poisoning in man's best friend

Vietnamese fish sauce could provide a healthier option while maintaining the perceived good taste of salty foods

Initiative's goal is identifying and sharing best practices, and influencing policy issues from local to international related to food access