As the most consumed snack food in the United States, it is no surprise that fresh fruit is also the fastest growing. In the August issue of Food Technology magazine published by the Institute of Food Technologists (IFT), ...
Other
Aug 20, 2013
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(Phys.org) —UOW chemistry researchers have revealed what turns free radicals on...and off again in an article recently published in Nature Chemistry.
Biochemistry
Apr 23, 2013
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European scientists investigated differences in the genomes of various distantly-related yeast and their effects on cell survival. Results may provide insight into cell death induced by free radicals.
Cell & Microbiology
Oct 19, 2012
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Red wine and chocolate are part of the working week for Australian Institute for Bioengineering and Nanotechnology researcher Dr. Aaron Micallef.
Other
Aug 25, 2011
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Potatoes come in all shapes, sizes and colors-including tubers with red, yellow, orange and purple flesh. This diversity also applies to phytonutrients, Agricultural Research Service (ARS) scientists in Prosser, Wash., are ...
Other
May 19, 2010
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If you're an aging baby boomer hoping for a buffer physique, there's hope. A team of American scientists from Texas and Michigan have made a significant discovery about the cause of age-related muscle atrophy that could lead ...
Biochemistry
Jan 4, 2010
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