(PhysOrg.com) -- A team of scientists studying the effects of electron-beam irradiation on iceberg lettuce and spinach has had its research published in the February issue of the leading microbiology journal, Applied and ...
Cell & Microbiology
Feb 6, 2012
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The ability to tag proteins with a green fluorescent light to watch how they behave inside cells so revolutionized the understanding of protein biology that it earned the scientific teams who developed the technique Nobel ...
Cell & Microbiology
Jul 29, 2011
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Many people reach toward the back of the fresh-produce shelf to find the freshest salad greens with the latest expiration dates. But a study led by U.S. Department of Agriculture (USDA) scientists may prompt consumers to ...
Other
May 3, 2011
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Unlike the spinach smoothie my boot camp instructor tries to get me to drink, just because something is green doesn’t necessarily make it a bad thing. Case in point - Algae.
Energy & Green Tech
Apr 22, 2011
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A technique developed by U.S. Department of Agriculture (USDA) scientists for tracking pathogens has helped confirm that Escherichia coli is not likely to contaminate the internal vascular structure of field-grown leafy greens ...
Other
Apr 1, 2011
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(PhysOrg.com) -- After taking a small dose of inorganic nitrate for three days, healthy people consume less oxygen while riding an exercise bike. A new study in the February issue of Cell Metabolism traces that improved performance ...
Cell & Microbiology
Feb 1, 2011
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Far from being a food spoiler, the fluorescent lighting in supermarkets actually can boost the nutritional value of fresh spinach, scientists are reporting. The finding could lead to improved ways of preserving and enhancing ...
Biochemistry
Mar 3, 2010
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(PhysOrg.com) -- An outbreak of food-related illness, such as E. coli-tainted spinach, often leaves food safety experts scratching their heads over the source of the contamination.
Cell & Microbiology
Dec 3, 2009
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A Purdue University researcher has found a way to eliminate bacteria in packaged foods such as spinach and tomatoes, a process that could eliminate worries concerning some food-borne illnesses.
Biochemistry
Mar 2, 2009
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