People around the world eat bread regularly, but the way they store it isn't always the same. In most households, ...

Plastic pollution is a mounting global issue, but scientists at Washington University in St. Louis have taken a bold step forward by creating a new bioplastic inspired by the structure of leaves.

The Washington Post They're the most popular vegetable in the United States, where people eat an average of nearly 50 pounds ...

Three analytical chemists explain how turning powerful techniques towards ordinary objects inspires public engagement with ...

Bioethanol utilises biological materials like plants to extract sugar for fermentation. The type of biomass determines the ...

A staple of coastal tavernas across the country, shrimp pasta is a dish that embodies the very essence of a Greek summer.

Scientists from the Monell Chemical Senses Center will present their research at the 16th Pangborn Sensory Science Symposium, “Connecting Senses and Minds,” August 17-21, 2025 in Philadelphia. Monell ...

Carbohydrate is a familiar term. It’s the bagel you had for breakfast, the bread in your sandwich, the slice of cake you’re ...

The growth of the alpha dextrin market is driven by a rise in demand for product stabilization and texture enhancement and increasing dema ...

LCGC International spoke to Evelyn Rampler of the Department of Analytical Chemistry at the University of Vienna about the ...

If your bread is always going dry and stale too quickly, you should try storing it next to this vegetable to help keep your ...

Organic matter helps soil hold water longer - even in Mars-like dryness - offering new help for farming in extreme climates.