Choosing to eat chocolate cake instead of carrot sticks does not equal a lack of self-control, according to new research co-authored by a Cass Business School academic.
Social Sciences
Oct 29, 2019
1
174
Salinity stress is considered one of the most important abiotic factors that limits the productivity of crop plants, and the estimated global cost due to salinity is more than $12 billion annually. This is due to the extensive ...
Biotechnology
Mar 26, 2019
0
4
A giant panda born in a Malaysian zoo celebrated her first birthday Monday with a cake made of ice in front of adoring visitors.
Plants & Animals
Jan 14, 2019
0
4
Adopting a carrot and stick approach is the key to reducing deaths, injuries and illnesses on the job, according to QUT researcher Dr Jason Edwards, who is working with Queensland industry to come up with positive ways to ...
Social Sciences
Jul 13, 2016
0
5
Sometimes, the evolutionary history of a species can be found in a fossil record. Other times, rocks and imprints must be swapped for DNA and genetic fingerprints.
Biotechnology
May 9, 2016
0
6
Scientists unveiled Monday the gene in carrots that gives rise to carotenoids, a critical source of Vitamin A and the pigment that turns some fruits and vegetables bright orange or red.
Biotechnology
May 9, 2016
0
116
Your favorite puffed snack food may soon contain more fiber and nutrition, thanks to research from Washington State University food scientists.
Other
Apr 26, 2016
0
7
What motivates people to cooperate in collaborative endeavors? "First carrot, then stick". Tatsuya Sasaki, mathematician from the University of Vienna, has put forth for the first time ever a mathematical proof of this process. ...
Mathematics
Dec 3, 2014
3
1
Researchers from the FEMSA Center of Biotechnology at Technologic of Monterrey (ITESM) designed a technology that uses grated carrot to obtain phenolic compounds that have a potential to prevent cancer, and cardiovascular ...
Biochemistry
Oct 4, 2013
0
0
The University of Warwick has captured a snapshot of the genetic diversity of cultivated and wild carrots in order to guide crop researchers and breeders in developing varieties adapted to future growing conditions.
Biotechnology
Aug 8, 2013
0
0
The carrot (Daucus carota subsp. sativus, Etymology: Middle French carotte, from Late Latin carōta, from Greek καρότον karōton, originally from the Indo-European root ker- (horn), due to its horn-like shape) is a root vegetable, usually orange in colour, though purple, red, white, and yellow varieties exist. It has a crisp texture when fresh. The most commonly eaten part of a carrot is a taproot, although the greens are edible as well. It is a domesticated form of the wild carrot Daucus carota, native to Europe and southwestern Asia. The domestic carrot has been selectively bred for its greatly enlarged and more palatable, less woody-textured edible taproot.
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