Food and Beverage
Two young students show how maple syrup prevents the development of amyotrophic lateral sclerosis in the C. elegans worm
The diet in many developing countries is lacking zinc, but researchers have just solved the riddle of how to get more zinc into crop seeds
From the bean to the brew, science can help you get the perfect cup
Scientists found that phosphate alternatives such as polysaccharides—a type of carbohydrate often used as a food additive—can help retain water in shrimp
Microbiologists unravel relationship among plants, mycorrhizal fungi
Popular concoction’s immune-boosting properties are traced to microbes found on plant roots
“We are delighted to be adding Douglas Scientific products to our portfolio of offerings."
Current testing for pathogens in food requires complicated machinery and trained personnel
Meatless alternatives such as soy and wheat-derived products generate substantially lower emissions than actual meat, according to new analysis
