Scientists found powerful bitter compounds in a mushroom, revealing new insights into how our bodies sense bitterness.

A study showed that different processing methods significantly affect the biochemical composition of plant-based foods. Current food classification systems do not sufficiently acknowledge the ...

In several experiments, the wearable accurately identified the presence of hydrogen peroxide in groups of plants exposed to a ...

A study conducted at the Food Sciences unit of the University of Turku in Finland showed that different processing methods ...

The molecular world of bitter compounds has so far only been partially explored. Researchers at the Leibniz Institute for ...

S cientists have discovered what could be one of the most bitter substances known to date. The potent chemical compound comes from a “bitter bracket” mushroom and has helped shine a light on how ...

The molecular world of bitter compounds has so far only been partially explored. Researchers at the Leibniz Institute for Food Systems Biology at the Technical University of Munich in Freising and the ...

Biochemists apply their knowledge to design drugs, genetically engineer plants and microbes, and understand more about how life works at the molecular level. The field of biochemistry is very broad, ...