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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 researchers compared egg storage methods to verify the benefits of egg washing and refrigerated storage.

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.

The researchers found that raising the temperature in stored peanuts solved the mold problem without affecting peanut quality.

ARS researchers teamed with University of California-Davis scientists to devise a thriftier way to dry walnuts.

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.

ARS scientists have worked with public and private partners to develop animal vaccines, antibody therapies, and strategies for enhancing the immune systems of farm animals.