On a recent afternoon, a small group of students gathered around a large table in one of the rooms at the Stanford Archaeology Center.
Archaeology
Feb 8, 2017
2
1105
Have you tried the national dish gofio while on holiday on the Canary Islands? If so, you have eaten the same food as the original inhabitants ate, nearly 2,000 years ago. The island farmers have cultivated the same types ...
Archaeology
Jan 9, 2017
0
42
Okayama University have identified the gene mutation and the enzyme it encodes to determine whether the dormancy of barley is long (better for food crops) or short (better for beer-making).
Biotechnology
Nov 21, 2016
0
84
For people with celiac disease, wheat allergies or gluten sensitivity, the options for gluten-free foods are growing. But knowing for sure whether products marketed as such are truly safe to eat can be more complicated than ...
Other
Oct 12, 2016
0
1
An international research team has identified two genes which could help protect barley against powdery mildew attack.
Biotechnology
Sep 19, 2016
0
20
An international team of researchers has succeeded for the first time in sequencing the genome of Chalcolithic barley grains. This is the oldest plant genome to be reconstructed to date. The 6,000-year-old seeds were retrieved ...
Biotechnology
Jul 18, 2016
0
553
Residue on pottery from an archeological site has revealed the earliest evidence of beer brewing in China left from a 5,000-year-old recipe, researchers said Monday.
Archaeology
May 23, 2016
0
1241
They provide the food we eat, the medicines we take, the fuel we use – and, of course, the oxygen we breathe. Plants have been indispensable to human beings for millennia, having a profound and often unexpected impact on ...
Other
Nov 25, 2015
0
6
In a world first, researchers from The University of Queensland have identified a key gene in barley that enables the plant to access water stored deep in the soil during droughts.
Biotechnology
Oct 28, 2015
0
29
The hemicellulose sugars of barley straw can be effectively fermented into biobutanol, when starch is added during the pre-treatment or fermentation process, shows a new University of Eastern Finland study.
Biotechnology
Sep 30, 2015
0
12
