How Antioxidants in Corn Line Could Help Treat IBD
In addition to their anti-inflammatory properties, naturally occurring flavonoids are safer than standard drugs
Food and Beverage
Laboratory Accreditation 101
In this Q&A, Elizabeth Carbonella of A2LA outlines the process of laboratory accreditation and the associated benefits
IR: Shining a Light on Chardonnay
Various forms of light-based analysis—including infrared and near-infrared spectroscopy—provide useful information from an easy workflow
Bio-Rad Launches High-Performance Dairy Testing Supplement
Easy-to-use supplement enriches both Salmonella spp. and Cronobacter spp. in a single broth
Plant Proteins Can Build Aging Muscle but Aren't as Potent as Meat
Recently presented research highlights the potential of alternative plant-based protein sources to maintain the size and quality of aging muscles
First Effective Treatment for Citrus Greening Disease Discovered
New license agreement commercializes innovative, safe technology
Tracking Historical Spread of Grapevine Viruses with HTS
Within the last decade, HTS has been used for virome identification (the assemblage of viral genomes), which will help plant pathologists with future research
Using Chanterelle Mushrooms as a Taste Enhancer
A research team in Germany has developed a new ultra-high-performance liquid chromatography-mass spectrometry method for quality control of chanterelle mushrooms
Analytical Guide for Routine Beverage Analysis
Discover how multiple parameters are simultaneously and reliably analyzed with the technology of a single discrete analyzer
Sneaky Salmonella Finds a Backdoor into Plants
Certain types of bacteria are circumventing plant defenses, causing foodborne illnesses