Researchers found that people who habitually consumed moderate to high amounts of foods rich in flavonoids were less likely to die from cancer or heart disease

Researchers have developed a technique to analyze potato chips' physical characteristics from simulated first bite to swallow, which they say could be used to help formulate a tastier low-fat snack

Scientists and graphic designers are joining forces to strengthen the communication power of research through attractive, informative, and even surprising visuals

Study calls urgently for further research into optimized dosing regimens for undernourished children

Grasshoppers and silkworms have antioxidant capacity similar to fresh orange juice, says study

A recent study reviews worldwide scientific literature on the role of dairy products in health and in the prevention of chronic diseases

'High-tech' framing may be driving negative attitudes toward cultured meat

Study is believed to be the first to reveal the diversity of oligosaccharides in goat's milk-based infant formula and their similarity to human milk

A new study suggests that three of the phenolic compounds in cocoa bean shells have powerful effects on the fat and immune cells in mice

A protein that is found in abundance in junk foods may be contributing to the rise of food allergy cases in children