Journal of Agricultural and Food Chemistry

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A peachy defense system for seeds

ETH chemists are developing a new coating method to protect seeds from being eaten by insects. In doing so, they have drawn inspiration from the humble peach and a few of its peers.

dateMay 23, 2016 in Biotechnology
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Cancer-fighting properties of horseradish revealed

Horseradish contains cancer-fighting compounds known as glucosinolates. Glucosinolate type and quantity vary depending on size and quality of the horseradish root. For the first time, the activation of cancer-fighting enzymes ...

dateMay 18, 2016 in Biochemistry
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Healthier and more sustainable olive oil

A team of researchers that includes UPM have confirmed that the benefits of virgin olive oil are partly due to minority compounds that can be increased with sustainable irrigation strategies.

dateSep 07, 2015 in Other
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Creating a reduced-fat chocolate that melts in your mouth

Chocolate is divinely delicious, mouthwateringly smooth and unfortunately full of fat. But reducing the fat content of the confection makes it harder and less likely to melt in your mouth. That's why scientists are investigating ...

dateApr 27, 2016 in Other
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Wine-making shortcut gives bubbly a fruitier aroma

The best sparkling wines take months to ferment to perfection. In recent years, many winemakers have turned to commercial yeast products to give this process a boost. How they ultimately affect bubbly has been an open question, ...

dateJun 17, 2015 in Other
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