University of Vienna

No more brown apples?

The longer an apple retains its beautiful colour, the better it is – especially for the food industry. Therefore, the industry works intensely on inhibiting the "browning" of fruits. Chemists of the University of Vienna ...

dateNov 11, 2015 in Biochemistry
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Reconstructing evolutionary history

Biologist Angela Hancock's current ERC funded project brings the Cape Verde Islands to the Max F. Perutz Laboratories (MFPL): Research with the model organism Arabidopsis thaliana helps her reconstruct the evolutionary history ...

dateNov 11, 2015 in Evolution
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