For the first time, the genome of the tomato, Solanum lycopersicum, has been decoded, and it becomes an important step toward improving yield, nutrition, disease resistance, taste and color of the tomato and other crops. ...
Biotechnology
May 30, 2012
8
0
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
Teosinte, the wild ancestor of maize, has three times the seed protein content of most modern maize strains. Researchers at the Chinese Academy of Sciences Headquarters tracked down the mechanisms responsible for the declining ...
Molecular & Computational biology
Nov 16, 2022
0
118
A team of international researchers has discovered a way to produce higher quality wheat. The scientists from the University of Adelaide and the UK's John Innes Centre have identified a genetic driver that improves yield ...
Biotechnology
May 11, 2022
1
372
How many calories are on the plate of food you're about to eat?
Computer Sciences
Jan 20, 2016
0
51
There's an old head-scratcher that asks whether the refrigerator light really goes out when you close the door.
Biotechnology
Jul 23, 2013
1
0
Chimpanzees watch what they eat and when, which may show that these primates are giving some thought to the quality of their food, according to Purdue University research.
Plants & Animals
Mar 21, 2013
0
0
Fat worms confirm that researchers from Michigan State University have successfully engineered a plant with oily leaves—a feat that could enhance biofuel production as well as lead to improved animal feeds.
Biotechnology
Feb 26, 2013
0
0
Bread wheat (Triticum aestivum) is one of the "big three" globally important crops, accounting for 20% of the calories consumed by people. Fully 35% of the world's 7 billion people depend on this staple crop for survival. ...
Biotechnology
Nov 28, 2012
0
1
While flies initially prefer food with a sweet flavor, they quickly learn to opt for less sweet food sources that offer more calories and nutritional value, according to new research by University of British Columbia zoologists. ...
Plants & Animals
Oct 16, 2012
0
0
