Though the price makes you wince, you might just buy that bottle of your favorite olive oil anyway. Perhaps it's exactly what you want for the salad dressing you're making tonight and for your special stir-fry ...

Biology - Plants & Animals

May 24, 2013 5 / 5 (1) 0

Nearly 85 percent of seafood enjoyed by U.S. consumers is imported, and almost half of that is farm raised through a process called "aquaculture," according to the National Aquaculture Association, based ...

Biology - Other

May 14, 2013 1 / 5 (1) 0

Though the price makes you wince, you might just buy that bottle of your favorite olive oil anyway. Perhaps it's exactly what you want for the salad dressing you're making tonight and for your special stir-fry ...

Biology - Other

May 10, 2013 4 / 5 (1) 0

Many kinds of cinnamon, cinnamon-flavored foods, beverages and food supplements in the United States use a form of the spice that contains high levels of a natural substance that may cause liver damage in ...

Chemistry - Other

May 08, 2013 4 / 5 (2) 0

Strong new biochemical evidence exists showing that the cereal grain sorghum is a safe food for people with celiac disease, who must avoid wheat and certain other grains, scientists are reporting. Their study, ...

Chemistry - Biochemistry

Apr 03, 2013 1 / 5 (1) 0

No clear evidence exists to support the idea that celiac disease is increasing in prevalence because farmers are growing strains of wheat that contain more gluten. That's the conclusion of an article in the ...

Chemistry - Biochemistry

Feb 06, 2013 5 / 5 (1) 0

With climate change sparking concern about an increased risk of wildfires, scientists are reporting development of a way to detect grapes exposed to smoke from those fires, which otherwise could be vented ...

Chemistry - Other

Jan 23, 2013 not rated yet 0

The key to giving whole wheat bread a more appetizing aroma and taste may lie in controlling the amounts of a single chemical compound that appears in the bread, which nutritionists regard as more healthful ...

Chemistry - Biochemistry

Jan 09, 2013 3 / 5 (3) 3

To plant food, insect repellant and other homespun uses for spent coffee grounds, scientists are adding an application that could make the gunk left over from brewing coffee a valuable resource for production ...

Chemistry - Biochemistry

Jan 09, 2013 4 / 5 (1) 0

A new process for blowing up grains of rice produces a super-nutritious form of puffed rice, with three times more protein and a rich endowment of other nutrients that make it ideal for breakfast cereals, snack foods and ...

Biology - Other

Dec 19, 2012 5 / 5 (2) 1

Bag-in-box wines are more likely than their bottled counterparts to develop unpleasant flavors, aromas and colors when stored at warm temperatures, a new study has found. Published in ACS' Journal of Agricultural an ...

Chemistry - Other

Dec 05, 2012 not rated yet 0

A new study has found that darker and heavier bottles can protect the quality of white wine.

Chemistry - Biochemistry

Nov 29, 2012 not rated yet 0

The latest effort to decipher the unique aroma signature of the durian—revered as the "king of fruits" in southeast Asia but reviled elsewhere as the world's foulest smelling food—has uncovered several ...

Chemistry - Other

Nov 28, 2012 5 / 5 (1) 3

The yeast used to make beer has yielded what may be the first gene for beer foam, scientists are reporting in a new study. Published in ACS' Journal of Agricultural and Food Chemistry, the discovery opens ...

Biology - Biotechnology

Oct 31, 2012 not rated yet 0

Leaves of the plant that yields carob—the substitute for chocolate that some consider healthier than chocolate—are a rich source of antibacterial substances ideal for fighting the microbe responsible ...

Chemistry - Biochemistry

Oct 17, 2012 5 / 5 (2) 0