2024 11+12

Floral fragrances are nature's allure, enticing pollinators and helping plants adapt to environmental challenges. These scents, primarily generated in petals, consist of complex compounds such as terpenoids ...

A study led by researchers from the UAB and the University La Sapienza in Rome indicates that during the Late Neolithic, between 7000 and 5000 BCE, the fully agricultural communities in the Fertile Crescent ...

There's a lot of buzz about GMO food out there, and much of it is false. We're here to bust some common misconceptions and separate the facts from the myths.

Could xylitol be the answer for women at high risk of premature birth? A new study examines the health benefits of this chewing gum.

Meet "Hotta Notta" and "Mild Things," the heat-free habaneros you've been seeking for decades.

The combination of molecular profiling capabilities and spatial information is accessible by mass spectrometry imaging (MSI), which has gained substan…

Researchers at Colorado State University have found a new approach for breaking down PFAS – a group of human-made “forever” chemicals commonly used for their water-resistant properties that can ca ...

No, you can't eat the world's thinnest spaghetti. It's 200 times thinner than a human hair, which means you'd have a hard time spotting it on a plate and an even harder time cooking it.

A new multifunctional emulsifier was synthesized by coupling maltodextrin with a dextrose equivalent of 19 to vitamin E succinate. Two emulsifiers wit…

Diet Coke’s intense sweetness, caloric emptiness, and caffeine content hacks our most innate neurological and psychological responses to keep us unconsciously reaching for another bottle.

Milk powder is prone to producing off-flavor when it is not handled properly during production or storage. In order to identify the off-flavor compoun…

A simple, highly efficient, inexpensive, and environmentally friendly process could provide a viable pathway for the sustainable recycling of depleted lithium-ion batteries (LIBs): No chemicals be ...

A careful look at the scientific literature shows humans can absorb some nutrients from the air. Could we use this to our advantage?

New research from RMIT University found confined and isolating environments changed the way people smelled and responded emotionally to certain food aromas.

"SonicSense gives robots a new way to hear and feel, much like humans, which can transform how current robots perceive and interact with objects."

While we’re busy wondering whether machines will ever become conscious, we rarely stop to ask: What happens to us?

The university joins several others that are considering the future of their departments and undergraduate programmes

We finally have an answer!

Citrus essential oils (EOs) are renowned for their aroma, but thermal extraction methods can introduce undesirable cooking and pungent odors. The spec…

Cutting back on animal protein in our diets can save on resources and greenhouse gas emissions. But convincing meat-loving consumers to switch up their menu is a challenge. Looking at this problem from ...

New research suggests that eggs, a food often criticized for their high cholesterol content, could actually benefit cognitive health among certain groups.

The hospitality of Oman is felt upon arrival at Mascate airport with a subtle, diffused scent of frankincense as Omani people know that if they want to create a tranquil atmosphere, they can turn to olibanum.

System offers route for rapid testing, analysis and interpretation of a wide range of chemistries

Some oligopeptides can impart kokumi flavor to foods and beverages, a topic still not addressed in wine. A targeted ultra-high performance liquid-chromatography-mass spectrometry (UHPLC-MS/MS) metabolomics method capable of quantifying both amino acids and oligopeptides in wines was therefore developed and validated, confirming the presence of 50 oligopeptides in wine, most of which had been previously unexplored. In silico screening of the affinity of these oligopeptides to interact with CaSR, the protein necessary to activate kokumi sensations, highlighted 8 dipeptides and 3 tripeptides as putative kokumi compounds. These compounds were ubiquitous in a representative set of Trentodoc classic method sparkling wines, with an average concentration of kokumi oligopeptides of 19.8 mg/L, ranging between 9.1 and 33.3 mg/L. Half of the sparkling wine samples also contained glutamic acid at concentrations equal to or greater than the threshold for the umami taste in wine, namely, 48 mg/L. Sensory tests on the dipeptide Gly-Val confirmed the ability of this novel kokumi compound to significantly modify the perception of complex real wine matrices but not of the simple model one. Preliminary laboratory-scale fermentation tests showed that the oligopeptide profile in wines is linked to the starting grape matrix and that the patterns change by fermenting barley or apple juice with the same yeast.

The rigid structures of language we once clung to with certainty are cracking.

Based on non-invasive technology, a research group at the University of Cordoba has created a tool to guarantee optimal strawberry quality and minimize food waste.

"This technology presents an opportunity to reinvent agriculture from the ground up."

Gene-edited versions of large, domesticated varieties of tomato grew to be sweet like those from wild plants

For the first time, there's scientific evidence that a smaller, lesser known component of the cannabis plant – cannabinol – delivers better quality and longer sleep. It paves the way for finally having an effective sleep aid sourced from medical cannabis that's comparable to existing medications.