Sweetness defines the appeal of citrus, and it is the soluble sugars in the pulp that set the tone for flavor. This study ...

Theanine—a rare amino acid that gives tea its smooth umami taste and calming effects—is more vulnerable to soil nutrients ...

Ethylene, once thought of solely as the “ripening hormone,” is now taking center stage in a broader developmental narrative.

Manual harvesting remains a major bottleneck in muscadine grape production, accounting for up to 40% of production costs.

A research group led by The University of Osaka has discovered that the DNA repair enzyme Polβ plays a crucial role in ...

As aging progresses, the quality of DNA and proteins inside cells declines, known to be the cause of various degenerative ...

Plants owe much of their scent, defense, and signaling power to terpenoids—a diverse group of chemicals made by terpene synthases (TPSs). But where ...

A research team has revealed how Ethiopia’s diverse landscapes shape the quality of Arabica coffee beans through distinct ...

A new study sheds light on the interaction between plant leaves and microbial communities by analyzing how leaf metabolites ...

A research team found that chlorogenic acid (CGA) improved ovarian function, restored hormonal balance, reduced oxidative ...

A research team has discovered six previously unknown compounds in roasted Arabica coffee beans that may help regulate blood ...

Neovascular age-related macular degeneration (nAMD) is a progressive eye disease characterized by choroidal neovascularization and subretinal ...