Patent-pending technology has shown success in disease resistance to wheat streak mosaic virus and triticum mosaic virus, among others.

Chlorogenic acid shown to prevent weight gain, maintain blood sugar levels, and promote healthy liver function.

An electronic “tongue” could one day sample food and drinks as a quality check before they hit store shelves. Or it could someday monitor water for pollutants or test blood for signs of disease. With an eye toward these applications, scientists are reporting the development of a new, inexpensive and highly sensitive version of such a device in the American Chemical Society journal ACS Applied Materials & Interfaces.

A new study by a Florida State University researcher reveals that a new dietary supplement is superior to calcium and vitamin D when it comes to bone health.

Laboratory contaminants likely explain the results of a recent study claiming that complete genes can pass from foods we eat into our blood, according to a University of Michigan molecular biologist who re-examined data from the controversial research paper.

The technique involves making high-resolution digital photos of slices of plant tissues and using commercial software to create a 3-dimensional perspective

Findings strengthen link between specific brain region and normal memory decline.

South Dakota State University food science professor Padmanaban Krishnan received a four-year grant geared toward getting corn co-products to the food market. 

Frying is one of the world's most popular ways to prepare food — think fried chicken and french fries. Even candy bars and whole turkeys have joined the list. But before dunking your favorite food in a vat of just any old oil, consider using olive.

A new report from Datamonitor Consumer has identified a significant link between being overworked and the consumption of energy products.  Should employers do more to prevent workers from feeling they need to resort to these products?

A new study in the Journal of Food Science, published by the Institute of Food Technologists (IFT), evaluated consumers’ choice in fresh tomato selection and revealed which characteristics make the red fruit most appealing. 

Improvements were seen within four weeks and generally persisted during treatment duration.