There is nothing better than a ripe, red, homegrown tomato, and now researchers reporting online on May 24 in Current Biology have figured out just what it is that makes some of them so awfully good (and your average supermarket ...
Biotechnology
May 24, 2012
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What does lemon pan sauce chicken have to do with biochemistry and molecular biology? If you ask the students in Joseph Provost's class at Minnesota State University Moorhead, they'll tell you that successful execution of ...
Biochemistry
Apr 23, 2012
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The Daya Bay Reactor Neutrino Experiment, a multinational collaboration operating in the south of China, today reported the first results of its search for the last, most elusive piece of a long-standing puzzle: how is it ...
General Physics
Mar 8, 2012
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Do all cuisines thrive on kindred flavors? New research suggests that some cuisines may be based on combinations of dissimilar ingredients, but critics say the work is not filtering out flavors that may be unimportant to ...
Other
Dec 26, 2011
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North Americans and Western Europeans love a good mix of alpha-terpineol, 4-methylpentanoic acid and ethyl propionate for dinner, flavor compounds shared in popular ingredients like tomatoes, parmesan cheese and white wine. ...
Other
Dec 15, 2011
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Consumers who believe they are making progress toward their goals are motivated by limited product variety, unlike people who think they are further from their goals, according to a new study in the Journal of Consumer Research.
Social Sciences
Nov 15, 2011
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Weaning can be a stressful time, but new research published in the Oct. 19 edition of the online journal PLoS ONE shows that the presence of familiar flavors in food, or even in the surrounding air, has positive effects on ...
Plants & Animals
Oct 20, 2011
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By age 4, Michael Mazourek was already fascinated by bell peppers, squash and sugar peas, the vegetables that featured prominently in his first garden.
Biotechnology
Sep 20, 2011
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Flying in the face of years of scientific belief, University of Illinois researchers have demonstrated that sugar doesn't melt, it decomposes.
Biochemistry
Jul 25, 2011
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(PhysOrg.com) -- Terpenoids are a very large and diverse class of compounds which includes certain hormones, flavors, and drugs, such as steroids, cinnamon or menthol, and antibacterials. They are found in all living organisms, ...
Biochemistry
May 17, 2011
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