An active sulphurous compound found in garlic can be used to fight robust bacteria in patients with chronic infections

Known as controlled environment agriculture, systems combine greenhouse environmental controls such as heating and lighting with hydroponic and soilless production

While low levels of salt can improve the flavor of wine, in excess it can lead to unpalatable tastes, reduce fruit yield and damage the long-term health of grapevines

Mouse study finds significant difference in RNA expression during lactation

Three or 4 cups a day confers greatest benefit, except in pregnancy and for women at risk of fracture

A recently-published paper shows a gene found in a model plant called Arabidopsis could confer improved disease resistance in soybeans

Incorrectly saved, the turkey in that midnight snack could lead to next-day stomach pains, vomiting, or worse, according to a food safety specialist in Penn State's College of Agricultural Sciences

Tiny grains, thousands of years old, tell story of prehistoric food globalization

Scientists had previously observed that cinnamaldehyde, an essential oil that gives cinnamon its flavor, appeared to protect mice against obesity and hyperglycemia

Food allergy research & education co-funds study supporting varied, allergen-rich diet for pregnant and nursing mothers

With the help of a new imaging machine developed at the University of Illinois breeders can learn the number of kernels per ear, plus a lot more information than can be manually observed

Vitamin A deficiency is a common problem in Africa and Southeast Asia, causing an estimated 250,000 to 500,000 children to become permanently blind each year