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Research Briefs

November 20, 2013

An additive may help curb a chemical reaction that causes wine to look, smell and taste funky, according to food scientists.

August 29, 2013

Continuing research on Salmonella may enable researchers to identify and track strains of antibiotic resistant bacteria as they evolve and spread, according to researchers in Penn State's College of Agricultural Sciences.

August 22, 2013

Genetics may play a role in how people's taste receptors send signals, leading to a wide spectrum of taste preferences, according to Penn State food scientists. These varied, genetically influenced responses may mean that food and drink companies will need a range of artificial sweeteners to accommodate different consumer tastes.

August 5, 2013

Quick zaps of ultraviolet light can boost the vitamin D levels in mushrooms in seconds, turning the fungi into an even healthier food, according to Penn State food scientists.

July 25, 2013

In light of the global obesity epidemic, many consumers and health professionals are concerned about the levels of added sugars in foods. Now, a study by Penn State researchers has shown that some consumers may not need all the added sugars in order to enjoy one of America's favorite comfort foods: chocolate ice cream.

July 12, 2013

Raw, whole chickens purchased from farmers markets throughout Pennsylvania contained significantly higher levels of bacteria that can cause foodborne illness compared to those purchased from grocery stores in the region, according to a small-scale study by researchers in Penn State's College of Agricultural Sciences.

June 12, 2013

A few cups of hot cocoa may not only fight off the chill of a winter's day, but they could also help obese people better control inflammation-related diseases, such as diabetes, according to Penn State researchers.

May 30, 2013

A method that promises to reduce by more than half the time it takes health officials to identify Salmonella strains has been developed by researchers in Penn State's College of Agricultural Sciences.

November 12, 2012

An ingredient in green tea that helps reduce blood sugar spikes in mice may lead to new diet strategies for people, according to Penn State food scientists.

November 7, 2012

As Penn State celebrates 150 years of graduate education, Research Unplugged featured a graduate student researcher at the third talk in its six-event series. Food science doctoral candidate Nadia Byrnes and her faculty mentor, John Hayes, presented "Some Like it Hot: The Science Behind Our Food Preferences." Hayes is assistant professor of food science and director of the University's Sensory Evaluation Center.

March 2, 2012

Obese mice that were fed a compound found in green tea along with a high-fat diet gained weight significantly slower than mice that did not receive the green tea supplement, says Joshua Lambert, assistant professor of food science.

February 8, 2012

A preference for fatty foods has a genetic basis, according to researchers, who discovered that people with certain forms of the CD36 gene may like high-fat foods more than those who have other forms of this gene.

December 9, 2011

Humans are physiologically unprepared for the amount of sodium found in manufactured foods in the modern food supply, contributing to the diet-related diseases observed today. That's the conclusion of an article titled "Successful Sodium Reduction," recently published in The World of Food Ingredients. Coauthored by John Hayes, assistant professor of food science in Penn State's College of Agricultural Sciences, the piece outlines some basic strategies to reduce the sodium content in preprocessed foods.

May 16, 2011

Vitamins and medications may one day take rides on starch compounds creating stable vitamin-enriched ingredients and cheaper controlled-release drugs, according to Penn State food scientists.

March 31, 2011

How we perceive the taste of bitter foods -- and whether we like or dislike them, at least initially -- depends on which versions of taste-receptor genes a person has, according to a researcher in Penn State's College of Agricultural Sciences.