The Maillard reaction is responsible for the mouthwatering smells and rich tastes from cooking raw food.  By delving into how this process works, Reactions helps you get the most deliciousness out of your cooking

Researchers surveyed more than 2,000 people in 31 states to see what they know about the health benefits of blueberries

Method nets SDSU scientists an International Cereal Chemists research award

The muffin study: mono- vs. polyunsaturated fats in patients with metabolic syndrome

Finding may reveal dysfunction in the brains of individuals with obesity

But the WHO pulls back from earlier statements that coffee itself is “possibly carcinogenic”

Researcher has been awarded a two-year $150,000 postdoctoral fellowship to lead a study on the genetics of barley yellow dwarf viruses

University of Bath scientists say brewing more flavorsome coffee could be as simple as chilling the beans before grinding

Research could lead to the development of new drugs or diets for intestinal conditions such as irritable bowel disease

Researchers found exposure to LED sources for even a few hours degrades the perceived quality of milk more so than the microbial content that naturally accumulates over time