Latest Journal of Agricultural and Food Chemistry Stories
Contrary to popular belief, crabgrass does not thrive in lawns, gardens and farm fields by simply crowding out other plants.
Just in time for Valentine's Day, the American Chemical Society (ACS), the world's largest scientific society, released a new Bytesize Science video today featuring five chemistry facts that highlight why chocolate, in moderation, may be good for you.
Scientists have discovered a way to make worker bees produce an enhanced version of royal jelly (RJ) – the super-nutritious substance that dictates whether larvae become workers or queens, and that is also renowned as a health supplement for people.
Soybeans soaking in warm water could become a new "green" source for production of a cancer-fighting substance now manufactured in a complicated and time-consuming industrial process.
A new study provides a long-sought explanation for the beneficial fat-fighting effects of black pepper.
Strong scientific evidence exists that eating blueberries, blackberries, strawberries and other berry fruits has beneficial effects on the brain and may help prevent age-related memory loss and other changes, scientists report.
The first study to check the effects of eating potatoes on blood pressure in humans has concluded that two small helpings of purple potatoes (Purple Majesty) a day decreases blood pressure by about 4 percent without causing weight gain.
The widely used farm practice of grafting watermelon and other melon plants onto squash or pumpkin rootstocks results in larger amounts of certain pesticides in the melon fruit, scientists are reporting in a new study.
In part of an effort to replace animal fat in hot dogs, sausages, hamburgers and other foods with healthier fat, scientists are reporting an advance in solving the mystery of why hot dogs develop an unpleasant tough texture when vegetable oils pinch hit for animal fat.
Defying common sense, ducks that plump up less produce the finest foie gras — that rich, buttery French delicacy made from goose or duck livers and sometimes eaten as slices atop lightly toasted bread — scientists are reporting.
The Journal of Agricultural and Food Chemistry is a peer-reviewed scientific journal established in 1950 and published by the American Chemical Society. The current editor-in-chief, James N. Seiber, has served as editor of the journal since 1999. His career has included positions in industry, government, and academia. He is an emeritus faculty member in the Department of Environmental Toxicology at the University of California, Davis. This journal publishes cutting edge original research...