The new method is based on analyzing the oil's aromatic fraction

A study of 46 mammal species explores the evolutionary history of amylase, a compound that breaks down carbs

Researchers report new data on honey proteins that could lead to new medicinal applications

By adding weighing scales to its well-respected and established brand, PEC is looking to increase current customer loyalty

An electronic tongue, or e-tongue, is more effective and accurate in taste-testing fiery foods than sensitive human taste buds

The dryness sensation, also known as astringency, refers to a puckering or rough feeling in the mouth upon drinking wine

Much like a fine wine, high-quality dark chocolate has a multi-layered scent and flavor

Changes to moisture and temperature conditions have increased the risk of Black Sigatoka disease by more than 44 percent

Our genetics suggest beverage preferences hinge on psychoactive effects

According to the USDA, farmers around the world grow 44.9 million metric tons of peanuts on more than 64 million acres

An international team of biologists urge careful use of technology in research and flag potential biosafety risks

Understanding how ingredients affect the body's metabolism at the molecular and cellular level could help tackle the dual epidemics of obesity and diabetes