Sugar in your cuppa... not just about a sweet tooth
New research by scientists at the University of York has given tea and coffee drinkers new information about why their favourite drinks taste as they do.
New research by scientists at the University of York has given tea and coffee drinkers new information about why their favourite drinks taste as they do.
Other
Jul 30, 2015
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The coffee berry borer is the most devastating coffee pest in the world. The tiny beetle is found in most regions where coffee is cultivated, and a big outbreak can slash crop yield by 80 percent.
Cell & Microbiology
Jul 14, 2015
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132
It will soon be possible to grow premium-quality caffeine-free coffee, tea and cocoa, thanks to research involving University of Queensland expertise.
Biotechnology
Sep 5, 2014
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Enzymes that help produce caffeine evolved independently in coffee, tea and chocolate, say scientists who have newly sequenced the coffee plant genome.
Biotechnology
Sep 4, 2014
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Coffee: It leaves some people feeling fit and refreshed; in others, it makes their heart race. Scientists have developed several decaffeination processes to allow even people who react badly to caffeine to enjoy a cup of ...
Other
Aug 14, 2014
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To understand genetic mechanisms underlying insecticide resistance, scientists employed fruit flies and caffeine, a stimulant surrogate for xenobiotics in lab studies on resistance.
Biotechnology
Mar 26, 2014
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On the third floor of the historic Folgers Coffee Co. building, just blocks from the city's famed Embarcadero waterfront, Target Corp. is brewing up a storm, and it has nothing to do with caffeinated beverages.
Business
Aug 7, 2013
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(Phys.org) —A team of researchers led by Prof. Young-Tae Chang from National University of Singapore and Prof. Yoon-Kyoung Cho from Ulsan National Institute of Science and Technology (UNIST), Korea, developed a fluorescent ...
Analytical Chemistry
Aug 7, 2013
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(Phys.org) —Caffeine is the naturally occurring drug most widely used by humans. In nature, though, it is reported to act as a bitter and toxic deterrent to herbivores, preventing leaves and seeds from being eaten.
Plants & Animals
May 13, 2013
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Some people may joke about living on caffeine, but scientists now have genetically engineered E. coli bacteria to do that—literally. Their report in the journal ACS Synthetic Biology describes bacteria being "addicted" ...
Biochemistry
Mar 27, 2013
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