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This study explored the various effects of three different produce-based biofertilizers on pea plant growth, using red apple, pear, strawberry, and control treatments. It was hypothesized that the application of fruit biomatter would increase the growth of pea plants, with the application of strawberry biomatter having the most significant effect due to strawberries containing a higher nutrient content compared to pears and apples. Analysis confirmed the hypothesis. The application of strawberry biomatter could prove to be an effective way to increase plant growth in commercial agriculture.

This study compares different methods for cooking vegetables to determine which retain iron and ascorbic acid, or vitamin C, levels the most.

Here the authors aimed to find the best preservative combinations to stop bacterial growth in food, using data modeling and biochemical experiments. They discovered that single preservatives are often not enough, with varying effectiveness against different bacteria, and suggest future research into combining preservatives for better results.

Evidence suggests certain food preservatives may be genotoxic due to their ability to impair normal cellular pathways. The authors investigated the genotoxic potential and effects of commonly used synthetic food preservatives, specifically sodium nitrite, potassium sulfate, and hydrogen peroxide.

The authors looked at the impact of different harvest and feeding treatments on Heterandria formosa over three generations as a model for changes in marine ecosystems.

Most people put little thought into the type of plastic wrap they use to store their leftovers. This study investigates the differences between biodegradable plastic wrap and non-biodegradable plastic wrap in their ability to prevent food spoilage. Does one work better than the other? Read more to find out!

This study investigated how well food labels from 280 different brands across multiple food and drink categories in India and the US adhered to recommended nutritional labeling standards as outlined by the Codex Alimentarius.

The authors test the effects of common food industry preservatives on the heart rate of the freshwater crustacean Daphnia magna.

The authors look at how different food types impact the ability of bacteria to produce electricity.

In this study, potential physiological effects of Red 40 food dye, found in many different food products, are tested using Daphnia magna, a small freshwater crustacean.