Scientists reduce sweetener stevia's bitter bits

Good news for consumers with a sweet tooth. Cornell food scientists have reduced the sweetener stevia's bitter aftertaste by physical – rather than chemical – means, as noted in the Oct. 14 issue of the journal Food Chemistry.

Glowing flowers for ultra-trace analysis of TNT

(Phys.org)—Highly sensitive and highly selective tests are important for the early detection of disease, the detection of environmental toxins, or for the detection of explosives at airports. Increased selectivity for the ...

Scientists present new application for nanophotonic sensor

A joint research team from Skoltech, HSE, MPGU and MISIS has developed a compact sensor for biochemical analysis, opening up a new frontier in the development of the "lab-on-a-chip." Using bovine serum albumin film as an ...

Improving DNA amplification from problematic plants

The polymerase chain reaction (PCR) is a common technique used to amplify, or copy, pieces of DNA. Amplified DNA is then used in genetic analyses for everything from medicine to forensics. In plant research, PCR is a vital ...

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