Who doesn't like the smell of caramel? However, the olfactory receptor that contributes decisively to this sensory impression was unknown until now. Researchers at the Leibniz Institute for Food Systems Biology at the Technical ...
Biochemistry
Oct 12, 2021
0
23
Many children, as well as adults, dislike Brassica vegetables, such as broccoli, cauliflower, cabbage and Brussels sprouts. In the mouth, enzymes from these vegetables and from bacteria in saliva can produce unpleasant, sulfurous ...
Other
Sep 22, 2021
0
211
Docosahexaenoic acid (DHA, C22:6) is an important nutrient for the brain and visual development of newborns. It is also widely applied in pharmaceutical and food industries.
Materials Science
Aug 26, 2021
0
7
The mystery of what creates the rare, healthy sugar found in stingless bee honey, has been solved by researchers at The University of Queensland, in collaboration with Queensland Health Forensic and Scientific Services.
Plants & Animals
Aug 25, 2021
0
2888
Wine grapes are particularly finicky when it comes to their environment. For instance, heatwaves and droughts lead to earlier berry ripening and lackluster wine. And these types of episodes are expected to intensify as Earth's ...
Other
Jun 30, 2021
0
0
Pairing blueberry pie with a scoop of ice cream is a nice summer treat. Aside from being tasty, this combination might also help people take up more of the superfruit's nutrients, such as anthocyanins. Researchers reporting ...
Other
Jun 23, 2021
0
8
A team led by Prof. Wu Zhengyan from the Institute of Intelligent Machines of the Hefei Institutes of Physical Science developed a novel infrared light-responsive controlled-release pesticide system, named HCMs/IMI/PEG/α-CD, ...
Ecology
Jun 18, 2021
0
1
It's strawberry season in many parts of the U.S, and supermarkets are teeming with these fresh heart-shaped treats. Although the bright red, juicy fruit can grow almost anywhere with lots of sunlight, production in some hot, ...
Agriculture
Jun 2, 2021
0
4
Researchers at the National Food Institute, Technical University of Denmark, have generated a lactic acid bacterium that efficiently secretes a food-grade preservative when grown on dairy waste.
Other
Apr 27, 2021
0
8
Musty, moldy, smoky or horse dung-like smelling cocoa is not suitable for chocolate production. As part of a larger research project, a team of scientists led by Martin Steinhaus from the Leibniz Institute for Food Systems ...
Other
Apr 20, 2021
0
3
