In recent years the economic value of pollination-dependent crops has substantially increased around the world. As a team of researchers from the Helmholtz Centre for Environmental Research (UFZ), the Technical University ...
Ecology
Apr 27, 2012
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(Phys.org) -- Conventional wisdom says that in order for a species of insect to develop resistance to an antibiotic, several generations have to pass, whereby genes from those that have some natural resistance pass them on ...
The coffee berry borer, Hypothenemus hampei (Ferrari), is considered one of the most serious pests in coffee plantations worldwide. Infestations of this small beetle are difficult to combat; most of the insect's lifecycle ...
Ecology
Mar 14, 2012
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People and animals are not the only ones who can smell. Plants are also able to perceive odors, but they process them in a very different way . While insects or mammals smell odors within a second of exposure, plants require ...
Ecology
Mar 5, 2012
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It's easy to get in a jam. But it's much harder to explain exactly how or when it started.
General Physics
Dec 14, 2011
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The mouth-watering aroma of roasted cocoa beans — key ingredient for chocolate — emerges from substances that individually smell like potato chips, cooked meat, peaches, raw beef fat, cooked cabbage, human sweat, ...
Other
Aug 29, 2011
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(PhysOrg.com) -- Sanitizing the outside of produce may not be enough to remove harmful food pathogens, according to a Purdue University study that demonstrated that Salmonella and E. coli can live inside plant tissues.
Cell & Microbiology
Aug 15, 2011
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To help farmers make the best use of limited irrigation water in the arid West, U.S. Department of Agriculture (USDA) researchers are helping farmers determine how much water major crops actually need.
Environment
Aug 9, 2011
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If caffeine gets your blood pumping more than it should, here's a piece of good news: when roasted appropriately, pistachios can become a tasty and healthier substitute for coffee, with all the aromas and flavour and none ...
Other
Jun 23, 2011
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(PhysOrg.com) -- What do Americans love more than French fries and potato chips? Not much-but perhaps we love them more than we ought to. Fat and calories aside, both foods contain high levels of a compound called acrylamide, ...
Biotechnology
Jun 10, 2011
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