Research

Acute kidney injury is quite a common adverse effect that associates with coronary angiography and percutaneous coronary interventions. Vitamin E may decrease the risk...

The DuPont Nutrition & Health Microbiome Venture has partnered with INRA (French National Institute for Agricultural Research) to decipher the molecular mechanisms of action...

Food scientists at the University of Massachusetts Amherst have developed a new, rapid and low-cost method for detecting bacteria in water or a food...

Purdue researchers have identified a set of genes that can be used to naturally boost the provitamin A content of corn kernels. This finding can...

A center stage for food manufacturers to showcase their innovations in sugar reduction has been set by Public Health England with its new guidelines...

The Commonwealth Scientific and Industrial Research Organisation (CSIRO) demonstrated its three dimensional (3D) mastication modelling in Melbourne, Australia on April 15, 2014. The modeling is...

A report in American Chemical Society's Synthetic Biology describes a way to prepare large quantities of stevia using yeast, which would cut out the...

Researchers examined the association of nut consumption with mortality among low-income and racially diverse populations and found that the intake of peanuts was associated...

A new study looking at incidence of disease data nationwide from 2000 to 2016 found a shift in obesity-associated cancers (OACs) to younger individuals. Typically,...

The stronger our memory is of a certain food, the more likely we are to choose it – even if it is the more...