A recent study published in the Journal of Food Science found that extracts and isolated compounds from avocado seeds can potentially be used as a natural additive incorporated into ready-to-eat foods to control microbes that cause Listeria

This is the first time scientists have suggested that turkeys were potentially domesticated by early Native Americans in the southeastern United States

Berkeley and Illinois researchers increase plant proteins that result in more efficient use of sunlight

Food allergy occurs in one of every 13 children in the U.S., nearly 6 million, and the incidence is increasing

“Farmers have many questions about what the new federal law requires of them, and how that will play out when the law is enforced at the state level," specialist says

In healthy healing, particular lipids that the body produces from essential dietary fat appear to act as signals to resolve the early acute inflammation, including a group of lipids called resolvins

Farmers have tried to lower the temperature for coffee plants by intercropping them with shade trees; but so far, they haven’t been very successful

The researchers analyzed the nutritional value of 12 fast-, moderate-, and slow-cooking dry bean cultivars from four classes

Because so many chemical compounds comprise a single batch of coffee, determining precise correlations between the solubles’ physical parameters and the beverage’s quality is difficult

AgriLife Research project gathers momentum