Over the last few years, the use of nanomaterials for water treatment, food packaging, pesticides, cosmetics and other industries has increased. For example, farmers have used silver nanoparticles as a pesticide because of ...
Bio & Medicine
Aug 22, 2013
8
1
Many plant-based meats have seemingly done the impossible by recreating animal products ranging from beef to seafood. But beyond just the taste and texture, how do these products compare to the real thing in nutritional value? ...
Biochemistry
Apr 19, 2024
0
128
Climate change does not stop at grapevines. Too much sun means that the bouquet of German Riesling wines becomes dominated by a petrol note (some) customers do not appreciate. A research team from the Leibniz Institute for ...
Molecular & Computational biology
Apr 16, 2024
0
161
For many, spring heralds fresh air and exercise on the golf course. But do players risk exposure to unsafe levels of pesticides used to beautify and maintain a golf course's green grass?
Molecular & Computational biology
Apr 1, 2024
0
50
Plant-derived essential oils (EOs) find applications in various industries, such as detergents, cosmetics, pharmacology, and food additives. Moreover, EOs have an exceptional safety profile, and their numerous bioactivities ...
Molecular & Computational biology
Mar 21, 2024
0
81
Spray on coatings for grapes in the vineyard have promise in preventing off flavors in wines that result from contact with wildfire smoke, according to new Oregon State University research.
Biotechnology
Jan 29, 2024
0
62
Two years after the scientists in Finland successfully made coffee in a laboratory, VTT Technical Research Center of Finland Ltd has released detailed information on the process. Published in the Journal of Agriculture and ...
Cell & Microbiology
Dec 12, 2023
0
64
Opening a clamshell of berries and seeing them coated in fuzzy mold is a downer. And it's no small problem. Gray mold and other fungi, which cause fruit to rot, lead to significant economic losses and food waste.
Biotechnology
Oct 25, 2023
0
66
Have you ever bitten into a nut or a piece of chocolate, expecting a smooth, rich taste, only to encounter an unexpected and unpleasant chalky or sour flavor? That taste is rancidity in action, and it affects pretty much ...
Analytical Chemistry
Oct 20, 2023
1
44
The cosmetics industry is turning towards natural alternatives to chemical agents used in products to pave the way towards a more sustainable future.
Biochemistry
Oct 20, 2023
0
34
