Food and Beverage
Research provides better understanding of how the proteins might cross react with other allergens and potentially how to treat the allergy
Work could be especially helpful to companies that extract peppers' heat compounds for use in medicine
The American Chemical Society's Reactions video series shares how to make the perfect Super Bowl snack
LJI researcher explains how food tolerance emerges over time in normal individuals
Researchers call for improved data management and transparency
It’s the brain’s desire for calories—not sweetness—that dominates our desire for sugars, according to a recent Yale study
In a recent study, researchers used emojis to measure kids' emotional response to the taste of certain foods
Research has led to a better understanding of how to protect vulnerable vegetation
Team works towards removing the tedious work involved in estimating nutritional content
Researchers found four odor compounds consistently showed up in mature grapes, a result which could help improve quality
