While most vegetables roast best in a high-heat oven, sweet potatoes are actually best started in a cold oven. Here's why.

Two new studies found that ancient human ancestors carried a surprising diversity of genes for amylase, an enzyme that breaks down starch. By Carl Zimmer As soon as you put starch in your mouth — ...

New research offers insight into the evolutionary history of amylase genes, which are key to our ability to eat and digest starchy food. A study found that human ancestors started carrying multiple ...

This article was published in Scientific American’s former blog network and reflects the views of the author, not necessarily those of Scientific American When I first began making bread, the science ...

Historically, the similarity between AMY1 copies has made this stretch of the genome difficult to map with traditional short-read sequencing techniques like sequencing by synthesis, which map out ...

Scientists report that blood glucose levels following starch ingestion are influenced by genetically-determined differences in the oral enzyme salivary amylase. Specifically, higher salivary amylase ...

TRACES of maltose in leaf extracts are generally attributed to amylase action on starch during processing of the samples and are avoided if enzymes are inactivated immediately after sampling. During ...