UBC researchers are one step closer to identifying the biological personalities of the world's greatest wines.
Biotechnology
Aug 4, 2016
0
15
New advances in packaging at Michigan State University can help produce stay fresh longer.
Other
May 16, 2016
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4
The growing organic produce industry may soon have a new way to ensure the safety of fresh fruits.
Cell & Microbiology
Jul 28, 2015
0
19
Research scientists from INRA, Université de Caen and Université de Franche-Comté have reviewed the benefits of traditional, raw-milk cheeses. They showed that traditional cheeses have unrivalled advantages in terms ...
Cell & Microbiology
May 19, 2014
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1
Bacteria and moulds are vital to the ripening and aroma of many cheeses. Scientists from the Institute for Milk Hygiene, Milk Technology and Food Science at the University of Veterinary Medicine, Vienna are working to identify ...
Cell & Microbiology
May 9, 2014
1
0
Human norovirus (hNoV), also known as the winter vomiting bug, is one of the most common stomach bugs in the world. The virus is highly contagious, causing vomiting and diarrhea, and the number of affected cases is growing. ...
Cell & Microbiology
Mar 12, 2013
0
0
The yeast Dekkera bruxellensis plays an important role in the production of wine, as it can have either a positive or a negative impact on the taste. Researchers at Lund University in Sweden, among others, have analyzed the ...
Cell & Microbiology
Jun 4, 2012
0
0
