Fungal pathogens like Aspergillus species are known for their ability to infect humans, livestock, and crops, causing severe ...

High-fructose corn syrup, prevalent in many processed foods, is a simple carbohydrate that offers minimal nutritional value and contributes to health issues like obesity. Derived from corn ...

The study article, which was published in pre-print (not yet peer-reviewed) in Research Square, claims that “rising global temperatures” could lead to severe infections of Aspergillus ...

This work aimed to study the production and purification of glucose oxidase by Aspergillus niger and Penicillium notatum using corn steep liquor as the substrate and evaluate its antimicrobial ...

In addition, letting it sit for more than a day or two can be a mistake when adding corn to your feeder, as you risk the development of aflatoxins from the Aspergillus fungus if the corn gets moldy.

Corn takes on myriad configurations, from the classic corn on the cob to popcorn to more processed options including corn flour and corn syrup. How, then, do you classify such a versatile food?

“I did the math, and I’ve got to make 18 more bushels per acre with the traited corn than with the conventional hybrid to break even,” Patrick Shivers says. As Patrick Shivers talked with ...

Researchers have demonstrated a promising sterilization technique that uses X-ray irradiation to reduce Aspergillus flavus viability in contaminated corn. This method achieves sterilization ...

Cook corn on the cob to perfection every single time and capture those peak summer flavors. A native New Yorker of Mexican heritage, Diana Perez has spent the last 17 years working across the ...

Corn originated in Mexico, but fears that genetically modified seeds could contaminate these ancient varieties have led to bans on certain U.S. imports. Laurencia Melo grows corn on her family's ...