The World Health Organisation (WHO) says new scientific tools are creating an unprecedented opportunity to rigorously evaluate ...

Bananas are packed with PPO. This enzyme is the reason an apple turns brown when you slice it and leave it out. That browning ...

Over the past few years, chocolate fans may have noticed a concerning change in the taste and texture of their favorite ...

The Jahn–Teller effect is a well-explored phenomenon in solid-state physics. In a new development, researchers from Waseda ...

Geoff Palmer wants you to know about mycelium-derived spermidine, which he believes is “the most powerful longevity nutrient ...

A new University of Maryland study of campus air samples revealed that chemical compounds from Canada’s historic 2023 fires lingered in the air, forming an ‘atmospheric soup.’ ...

Adding to the growing body of research that proves our microbiome is a powerful ally in fighting disease, scientists have ...

There's nothing tastier than baking a fresh batch of cookies and dipping them into a cold glass of milk, and the chemistry ...

With climate change and higher incidences of crop diseases, global cocoa production and supply is being threatened. A ...

These toxic compounds can get into our food through environmental pollution or during cooking methods like grilling, frying, ...

Per- and polyfluoroalkyl substances (PFAS), often referred to as “forever chemicals,” are a very diverse set of organic chemical compounds ...

Research shows that women’s gas smells worse than men’s, and there’s a scientific reason why. But next time you catch a whiff ...