
Microbes
Bacteria give some cheeses their distinct flavors
Linking types of bacteria to specific flavors could help cheesemakers tweak their products — or even develop new cheese flavor.
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Linking types of bacteria to specific flavors could help cheesemakers tweak their products — or even develop new cheese flavor.
The adolescent brain has a hard time resisting junk food. But high-fat, high-sugar diets can interfere with learning and pose risks to mental health.
These bad-news invaders are spreading across the United States. As they turn forest debris into bare ground, soils and ecosystems are changing.
Scientists had not considered fat a 'taste.' The brain begs to differ, new data show.
Technology shows how microbes in the body respond to exercise. That helps scientists understand why those microbes keep athletes healthy.
Photosynthesis turns sunlight into energy for plants. Scientists want to know more about it, imitate it — even improve it.
Ultrasound turns on production of the hormone insulin in mice. Someday, it might help maintain healthy blood-sugar levels in people who were recently diagnosed with diabetes.
In the body, proteins act as biochemical machines to carry out the work of cells.
What’s behind a food’s flavor? More than what we taste, it turns out.
Some supplements claim they can help people with celiac disease, who cannot digest gluten. But do the pills work? One teen used science to find out.