A recent Purdue study, featured on the cover of the May edition of the Journal of Food Science, deciphers why food ingredient blends are more sensitive to changes in climate than single ingredients.
Tens of thousands of people gathered in Washington, D.C., and many more at hundreds of satellite marches around the world on Saturday to join the first March for Science.
New knowledge on milk composition and quality is of essential importance to consumers as well as the industry. There are therefore considerable research efforts in milk worldwide. One of the major topics concerns milk's content ...
Sports drink commercials love talking about them, but what are electrolytes, why do we need them, and what happens if we don't have enough?
Anti-cancer compounds in rocket salad leaves have been found to increase during postharvest shelf life, countering the idea that nutritional content decreases during commercial processing.
A good art dealer can really clean up in today's market, but not when some weird chemistry wreaks havoc on masterpieces.
If you're enjoying some tasty food today that has at least one ingredient that was farmed somewhere, you probably owe a little thanks to earthworms.
Southwest Research Institute (SwRI) helped develop and recently completed initial testing of a field-deployable treatment system that destroys chemical warfare agents (CWAs) using locally available resources. The modular ...
With the help of some designing, a few grams of plastic filament and a 3-D printer, researchers in the University of Helsinki made a unique device for studying chemical reactions, and improved their experimental processes.
Bicycle Day on April 19 honors not the two-wheeled mode of transportation, but the colorful ride taken by Swiss chemist Albert Hoffman who accidentally discovered LSD 74 years ago. In search of new medicines, Hoffman was ...