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Scientists have assembled a collection of yeasts that convert agriculture waste into bio-oil, which is then easily converted into biodiesel or renewable jet fuel.

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.

ARS scientists are studying the potential health risks of perfluorooctanoic acid (PFOA).

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.

A stabilizer created using corn starch and vegetable oil opens the door to all sorts of useful food-grade and industrial applications.

ARS scientists in collaboration with researchers at the University of Georgia, developed a series of algorithms capable of effectively predicting the prevalence of Salmonella.

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 developed a cool new intervention technology involving the use of cold plasma and hydrogen peroxide aerosols.

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