Research Articles
Skin Health from the Inside Out: The New Science of Radiant Skin
Discover how cellular health, microbiome balance, and nutrition create radiant skin from within. Explore the science behind inside-out skin health.
The Science of Healthy Eating: How Japan Pioneered the Functional Food Revolution
Explore Japan's pioneering role in functional food science, regulatory frameworks, and groundbreaking research that transformed global health approaches.
A New Dawn for Vitamins: 100 Years of Discovery and the Science Being Reborn
Explore the fascinating journey of vitamin research over the past century and discover how new breakthroughs are revitalizing this essential field of science.
The Hidden Power of Black Rice: Indonesia's Nutritional Goldmine
Discover the extraordinary health benefits of Indonesian black rice, a nutritional powerhouse with potent antioxidant properties and potential to combat diabetes.
Unlocking Nature's Pharmacy: The Antioxidant Revolution in Dehydrated Fruit Powders
Discover how innovative dehydration techniques preserve antioxidant properties in bael and palmyra fruit powders, bridging traditional wisdom with modern food science.
The Hidden World in Your Food: How Microstructure Shapes What We Eat
Explore how food microstructure determines texture, flavor, and nutrition in everyday foods through advanced microscopy techniques.
The Food Detectives: Uncovering the Hidden Chemistry on Your Plate
Discover how scientists detect carbohydrates, fats, and proteins in food using simple chemical tests and modern analysis techniques.
Seeing Food at Work: How PET Scans Reveal the Journey of Nutrients
Discover how PET imaging technology is revolutionizing food science by tracking nutrients in living bodies with unprecedented clarity.
Sun, Smoke, and Microwaves: The Science of Perfect Dried Food
Explore how charcoal kiln and microwave drying techniques affect the chemical and thermal characteristics of tomato and yam slices.
The Sizzle vs. The Zap: How Your Cooking Method Transforms Your Burger
Discover how microwave heating and pan-frying affect the lipid composition of beef and chicken hamburgers, and learn which cooking method produces fewer harmful oxidation products.