How large a problem is nut allergy for people today?

The analytical challenge of detecting leaching chemicals in drugs, food, water, and more

New study adds to knowledge about natural forms of vitamin K in dietary sources, their appreciable presence in commonly consumed foods

With next-generation sequencing tools available, researchers wanted to more finely explore the banana genome with an ultimate goal of helping breeding programs produce hardier, more disease resistant bananas

A recent study examining how fungal infections affect the aroma of wine reveals they do in fact change the aroma of wine, due to changes in chemical aroma substance composition

South Dakota State is one of seven universities nationwide to receive funding to develop new wheat varieties as part of the National Institute of Food and Agriculture’s International Wheat Yield Partnership Program

The markers, called single nucleotide polymorphisms, are individual locations in the genome that, in this case, allow researchers to distinguish between the different variants of sockeye salmon

Link found between chocolate consumption and lower risk of atrial fibrillation

Sheets of gelatin transform into 3-D shapes when dunked in water; could save food shipping costs

This new resource will assist future research programs using genetic tools to improve crop resilience and oil production.