Testing conventional wisdom with science, recently published research from Washington State University reveals how different flavors "finish," or linger, on the palate following a sip of wine.
Other
May 5, 2014
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(Phys.org) —Some compounds that determine plant species' characteristics such as the taste of tomatoes can be engineered to produce larger quantities in plants that have few or none of them, researchers at Purdue University ...
Biotechnology
Aug 6, 2013
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(Phys.org) —For a grain, red fife wheat has a colorful history. Famed for its flavor, it is believed to have crossed several continents and the Atlantic before arriving in 1842 in Canada, where it gained a foothold and ...
Biotechnology
Jul 11, 2013
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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 and Food ...
Other
Dec 5, 2012
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(Phys.org)—This year's weather threw several curve balls to New York growers—an early, warm spring, a sudden cold snap in April, and a hot, dry summer. But while some vineyards report a reduced crop, many anticipate that ...
Ecology
Oct 2, 2012
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(Phys.org)—Consumers generally prefer having more options when choosing among products but not when making choices involving the distant future, according to a study from Washington University in St. Louis.
Social Sciences
Aug 27, 2012
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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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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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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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