food
Why I Had My Sense of Flavor Genotyped
Why I Had My Sense of Flavor Genotyped
Bob Holmes | May 1, 2017
One person’s quest to get to the bottom of the unique way he experiences food
Cooking Up Cancer?
Cooking Up Cancer?
Diana Kwon | Apr 1, 2017
Overcooked potatoes and burnt toast contain acrylamide, a potential carcinogen that researchers have struggled to reliably link to human cancers.
Improving Tomato Flavor, Genetically
Improving Tomato Flavor, Genetically
Bob Grant | Jan 26, 2017
A sequencing blitz on the tomato genome reveals the genes that contribute most to tastiness.
Further Support for Early-Life Allergen Exposure
Further Support for Early-Life Allergen Exposure
Jef Akst | Sep 20, 2016
Egg and peanut consumption during infancy is linked to lower risk of allergy to those foods later in life, according to a meta-analysis.
Gut Bugs to Brain: You’re Stuffed
Gut Bugs to Brain: You’re Stuffed
Kerry Grens | Nov 24, 2015
Bacteria in the intestine produce proteins that stop rodents from eating.
Sweet and Low
Sweet and Low
Ashley P. Taylor | Oct 1, 2015
Glucose activates sleep-promoting neurons in the mouse hypothalamus.
Periodic Fasting Improves Rodent Health
Periodic Fasting Improves Rodent Health
Kerry Grens | Jun 18, 2015
And a diet that includes a few days of caloric restriction each month reduces biomarkers of aging and disease in people, according to a small trial.
Soil Bacteria Live on Wine Grapes
Soil Bacteria Live on Wine Grapes
Kerry Grens | Mar 25, 2015
The earthiness of Merlot may have to do with grapevine-dwelling microbiota.
From the Feature Well
From the Feature Well
Jef Akst | Dec 30, 2014
A review of The Scientist’s 2014 special issues, highlighting trending areas of research across the life sciences
Speaking of Food Science
Speaking of Food Science
The Scientist Staff | Jun 1, 2014
June 2014's selection of notable quotes