Food and Beverage
Until now, little was known about the prevalence of food allergy in low socioeconomic ethnic minority populations
Understanding natural variation in these responses could have important agricultural applications in challenging environments.
System can verify pasteurization efficiency in short shelf life dairy products within just five minutes
Why this plant family has a unique way to make such an important chemical building block is a mystery that extends back to the 1960s
UMass Amherst study shows modest but significant lower risk.
A team of chemical and biomolecular engineers at the University of Notre Dame designed nanoparticles that mimic natural allergens by displaying each allergic component one at a time on their surfaces
The Centers for Disease Control and Prevention estimates Vibrio cause 80,000 illnesses and 100 deaths in the U.S. annually
Long-term, UF/IFAS researchers want to develop the knowledge and tools the cattle industry needs to increase tolerance to heat stress
By modeling the spread of two co-infecting viruses together, within and between growing seasons, the team has shed new light on maize lethal necrosis that will help farmers to manage it effectively
