Findings will help restaurants and food producers make potato-based foods that better align with consumer expectations and desires

Maxxam brings more than 50 years of analytical testing expertise to the Animal Health Corridor

Study is published in the July 7 issue of Science Magazine

The No. 1 most important thing consumers can do is to use a meat thermometer, experts say

The researchers used leaf litter data in streams from 1,025 publications

Material could mean ceramic textiles, improved jet engine blades, 3-D printed ceramics, and better batteries

In total, researchers generated complete flavor profiles for each of the 47 goat cheese samples evaluated using 39 flavor attributes

Technique can mass-produce graphene with three ingredients: hydrocarbon gas, oxygen, and a spark plug

Recent studies looked at increasing the flavor, nutrition, production, and growing season of Kansas strawberries

The new type of resin for adhesives and coatings, developed by researchers at Kansas State University, is the first plant-based resin of its kind

Roger Adams, associate professor and rare books librarian for K-State Libraries, has studied the history of traditional holiday foods

"They don't have to show it on television but they should remind viewers that there are safety issues involved in food preparation," researcher says

According to the collaborative study, Arctic soils containing large amounts of soil carbon are the most sensitive to warming and will release the most carbon dioxide into the atmosphere

Only 40 to 50 percent of people wash their hands when cooking, but 70 to 80 percent of people will wash their hands when a recipe reminds them