A study published in the Journal of Food Science examines the effects of energy drink (ED) exposure either alone or in combination with alcohol (ethanol) on oxidative stress parameters including … Continue Reading →
A study published in the Journal of Food Science demonstrates the potential of using near-infrared spectroscopy to screen extra virgin olive oils (EVOO) for authenticity. IFT Daily News
A study in the Journal of Food Science examines the sensory differences among eight different pecan cultivars in raw and roasted forms. IFT Daily News
