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Researchers developed a portable, dual detection biosensor that enables on-site testing of samples for mercury and displays the results on a smart phone.

Scientists have identified a tomato gene that's responsible for the softening process in the fruit as it matures, and found a way to inhibit the gene, keeping tomatoes firmer, longer.

Researchers have teamed up with wine growers to determine whether waste from wine grapes can be converted into healthy food components.

Research at the ARS Western Human Nutrition Research Center revealed that consuming a new type of wheat may help control blood sugar.

Scientists have developed and are testing a derivative of urushiol that could help desensitize the skin of individuals susceptible to poison ivy dermatitis.

ARS-funded researchers investigated how the content of oligosaccharides differed in milk produced by women with normal weight, overweight, or obesity.

ARS scientists studied how high-oleic soybean oil--an oil with high amounts of monounsaturated fats--modifies LDL cholesterol in comparison to other oils.

Researchers found that specific fruits and vegetables rich in plant compounds known as flavonoids may significantly reduce the risk of Alzheimer’s dementia.

A progressive resistance strength training regimen may improve muscle strength and muscle fatigue in older adults with limited mobility.

Blood levels of LDL cholesterol were significantly lower in women who consumed stearic and oleic acid diets than in consuming a palmitic acid diet.

ARS scientists have developed a new test to quickly detect Zika virus in mosquitos.

People in their 70s and 80s can improve their mobility and function by walking 30 minutes a day.

A team of researchers, including ARS scientists, is on the cusp of releasing the world's first treatment for peanut allergy.

Scientists at ARS’s Children’s Nutrition Research Center in Texas may have found a breakthrough for one of the biggest health concerns in the United States.

Good food going bad is a sad thing when many people are going hungry, but ARS researchers have addressed that issue.

ARS scientists are using a device known as "SHIME," to study the influence of dietary changes on the activity of these microbes in a simulated environment outside the human digestive tract.

The USDA Branded Food Products Database contains nutrition details on more than 80,000 name brand prepared and packaged foods available at restaurants and grocery stores.

ARS scientists have linked excessive consumption of foods with higher calories, sodium, saturated fat, and trans-fat with increased disease risk.

ARS physiologists found that not all those calories may be available for uptake and use by the body.

ARS nutrition researchers combined seven different analytical methods to resolve conflicting information about vitamin D levels needed for a healthy diet.

ARS chemists found the byproducts of wine-making can be made into a health-promoting flour.

An ARS team devised a two-step system that dries fruits and vegetables using 75 percent less energy than traditional methods.

ARS scientists have developed a biodegradable edible film from casein, a milk protein, which can be used as a food wrap.

Scientists have found a relationship between cognitive control and emotional eating behavior in preschool children.

Researchers found that children who were overweight or obese gained more weight during the summer than during the school year