When biting into a chili pepper, you expect a fiery sensation on your tongue. This spiciness is detected because of capsaicinoid compounds. But for some peppers, despite high levels of capsaicinoids, ...

To get a sense of the spectrum, bell peppers rank around a 0 on Scoville Heat Units (SHUs), while notorious hybrids like the ...

The 54th International Symposium on High Performance Liquid Phase Separations and Related Techniques (HPLC 2025) will be held ...

A joint study between the University of Tennessee (Knoxville, Tennessee) and the University of Pennsylvania School of ...

Avidity Science’s Duo™ II.I benchtop water-purification system produces both Type 2 (de-ionised) and Type 1 (ultrapure) water ...

An analysis of the compounds in chilli peppers has revealed chemicals that seem to negate their heat-giving capsaicinoids.

New research finds growth hormone residues in U.S. beef, pork, and lamb using LC-HRMS/MS, raising food safety and regulatory ...

Astrotech Corporation (Nasdaq: ASTC) (the “Company” or “Astrotech”) reported its financial results for the third quarter of fiscal year 2025, which ended March 31, 2025. Thomas B. Pickens, III, ...