Increasing Legumes, Reducing Red Meat Is Safe for Bone Health and Protein Intake
Study finds that pea and faba bean based foods provide sufficient amino acid intake
legumes
Chickpea Genetics Reduce Need for Chemicals
Researchers are working to improve chickpea varieties and develop new ways to control disease in legumes
Creating a Bean Variety That Both Farmers and Consumers Want
The bean varieties that farmers want to grow are usually different than the varieties consumers want to purchase—until now
Factors Influencing Soybean Injury by Synthetic Auxin Herbicides
Herbicides often move off-target and can cause severe injury to sensitive plants growing nearby
Researchers Use Soy to Improve Bone Cancer Treatment
In recent research, the slow release of soy-based chemical compounds from a 3D-printed bone-like scaffold resulted in a reduction in bone cancer cells
Knowledge of the Origin of Food Makes It Taste Better
New research demonstrated that the taste of food gets better when we know more about where it comes from and how it's made
Heart-Healthy Effects of Soy Consistent over Time, Meta-Study Finds
Study calls into question the U.S. Food and Drug Administration's current proposal to revoke the health claim for soy protein and heart disease
A Faba Fix for Corn's Nitrogen Need
Faba bean cover crop halves added nitrogen requirement
Synchrotron Science Could Give Soybeans a Boost
Recent research findings could be used to help develop new treatments to promote crop growth and tackle disease
Genetic Limits Threaten Chickpeas, a Globally Critical Food
New research shows promise in improving crops with use of wild relatives