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Research

New in Research (page 10 of 11)

Apr 15, 2008 | 08:51 PM CDT

Latest Food Chemicals Codex Launched

Annual updates, online revision proposals

Mar 31, 2008 | 11:54 AM CDT

Research Discovery: Humans and Flies Share Sweet Preference

According to researchers at the Monell Center, fruit flies are more like humans in their responses to many sweet tastes than are almost any other species

Mar 19, 2008 | 09:17 AM CDT

Food Science Not Effectively Communicating Safety

Consumer misperceptions, the challenge for the industry

Mar 17, 2008 | 10:25 AM CDT

Study Strengthens Link between Diacetyl and Lung Disease

A recent study conducted by scientists at the National Toxicology Program evaluated the respiratory toxicity of diacetyl in mice at exposure profiles relevant to workplace conditions at microwave popcorn packaging plants.

Mar 10, 2008 | 10:04 AM CDT

Olfactive Nobel Research Under Fire

Study retracted, review underway.

Jan 07, 2008 | 10:52 AM CST

Celery Volatiles Enhance Chicken Soup

Researchers from Ochanomizu University (Tokyo) and the Technical Research Center at T. Hasegawa Co. have found that volatile extracts from celery can enhance the umami and sweet properties of chicken broth.

Nov 09, 2007 | 12:11 PM CST

P&F ALERT: Microwave Popcorn Study Posted

Critical Reviews in Food Science and Nutrition has posted the long-awaited study titled "Emissions from Cooking Microwave Popcorn."

Aug 07, 2007 | 02:33 PM CDT

Genetic Modification Enriches Tomato Flavor

Researchers have used genetic modification to enhance the monoterpene content in tomatoes, thus altering their flavor and aroma

Jul 25, 2007 | 11:26 AM CDT

Flavor research: the Perception of Sour Taste

In a recent study, scientists at Monell Chemical Senses Center report that genes play a large role in determining individual differences in sour taste perception

May 16, 2007 | 03:16 PM CDT

Flavor Perception Study: The role of color, cooling and aroma

In a recent report published in Food Quality and Preference, researchers at the University of Nottingham studied the color, coolant and aroma interactions and their impact on flavor perception