Food and Beverage
A new study suggests that three of the phenolic compounds in cocoa bean shells have powerful effects on the fat and immune cells in mice
New product can be used by lab scientists who need a reliable way to measure corn for poisonous compounds that are produced by mold, known as mycotoxins
Economical, compact, and lightweight vacuum/pressure pump for portable devices
Ongoing research project aims at producing better whiskey through science
The pervasive myth that intensive breeding has made modern wheat cultivars weaker and more dependent on pesticides and fertilizers is debunked by a major new study
Study gains a better understanding, from the perspective of farmers, of the challenges and advantageous opportunities associated with using high tunnels for specialty crops
The more adaptable cows are, the less they will be stressed and fearful in new situations and the more milk they should produce, scientist says
Despite being a key driver of the acceptance or rejection of foods, researchers point out that oral texture perception remains poorly understood relative to taste and smell
Findings will help restaurants and food producers make potato-based foods that better align with consumer expectations and desires
