New film provides a one-two punch, preventing over-ripening and microbial growth, which could help improve the shelf life of perishables

A new study in the Journal of the Academy of Nutrition and Dietetics reveals a link between high dietary energy density in food and obesity-related cancer in normal weight individuals

New research on the inner workings of a bacterium has important implications for Australia's billion dollar cheese industry

To boost crop yields, scientists have developed a method to make a low-cost, biocompatible fertilizer with carbon dots derived from rapeseed pollen

This week's Reactions video explains the unique chemistry behind durian

These devices are used extensively in the pharmaceutical and food industries as well as the chemical, cosmetic, and other hygienic industries

The ancient networks of the Silk Road opened pathways for genetic exchange that shaped one of the world's most popular fruits: the apple

Researchers are investigating the potential use of a wild/weedy, locally adapted Chenopodium species as a breeding partner with quinoa in an effort to "re-domesticate" quinoa into a form suitable for crop production

Essence, usually extracted from a plant to add flavor or provide a scent, according to a new UF/IFAS study, can be used to improve juice flavor

UMD study is first long-term study to explore patterns of energy drink consumption