What if you could detect allergens even better, so that before you even put something in your mouth, you knew whether it was dangerous? And what if frogs could help you do it?

Genetics may be contributing towards how one perceives the taste of coffee —’bitter’ or ‘not bitter’, according to a study.

A study by the Technical University of Munich identified new bitter compounds in roasted Arabica coffee and examined their ...

Researchers found that the roasting process of coffee beans alters the bitterness profile, with genetic factors affecting ...

known to taste about 10 times more bitter than caffeine and activate two of the roughly 25 bitter taste receptors in the ...

Genetics may be contributing towards how one perceives the taste of coffee — ‘bitter’ or ‘not bitter’, according to a study. ...

Drink makers want us to believe that their 'diet' versions will not make you gain weight — but is this the reality?

A study by researchers at the Technical University of Munich links genetics to how individuals perceive the bitterness in coffee. They identified compounds in Arabica coffee influencing taste. Despite ...

The researchers observed that the maggots consistently preferred the rotten fruit over the fresh one. This behavior suggested ...

Dolphins have specialized receptors to detect fatty acids in mother's milk, aiding in assessing nutritional value of food.