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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.

Scientists developed a effective, energy-saving technology to help keep microbes and mycotoxins off almonds.

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

ARS scientists at the Food Safety and Intervention Technologies Laboratory have hatched a way to produce safer eggs without jeopardizing quality.

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.

Raising beef cattle without antibiotics may not reduce levels of antimicrobial resistance.

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.