Scientists have found a way to make salt taste saltier without increasing its sodium content, a welcome development in the culinary world. Salt is a powerful flavor enhancer, drawing out the subtle flavors of a dish while ...
Rice is one of the world's most familiar staple foods, but how does a single cell develop into a rice plant with specialized tissues and organs? A new study offers a detailed look at this process through a three-dimensional ...
Cell & Microbiology
Oct 13, 2026
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26
Modified lentil protein can act like fat in nonfat foods, especially yogurt, delivering creaminess and richness, according to a new study led by researchers at Penn State. The work, published in Food Chemistry, is the latest ...
Biotechnology
Oct 13, 2026
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14
Plants—like people—come in all shapes and sizes. And just like scientists want to understand the components of the human body to treat disease and improve our lives, they also want to understand how plants thrive, develop ...
Molecular & Computational biology
Oct 13, 2026
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8
Researchers from Eötvös Loránd University (ELTE) and Semmelweis University have investigated what happens to horse chestnut leaves when they are attacked from within by the horse chestnut leaf miner. Their findings show that ...
Plants & Animals
Oct 13, 2026
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7
Agriculture depends on a reliable supply of nutrients. Phosphorus, nitrogen and potassium, for example, are indispensable for agricultural crop production. However, natural reserves are limited, vary greatly in regional availability ...
Ecology
Oct 13, 2026
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9
From a humble mayonnaise-laden sandwich to an expensive piece of sashimi, tuna is a prized source of food for people around the world. Once an inexpensive, easily shipped canned protein source, today's bluefin tunas can fetch ...
Ecology
Oct 13, 2026
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8
