An Agricultural Research Service entomologist in California is helping the state's almond, pistachio, and walnut growers decide whether to use a new lure to monitor their fields for navel orangeworm (NOW) infestations and ...
Ecology
May 27, 2015
0
14
Pistachios are already a key ingredient in Turkish baklava, but the country may now have found a new way to exploit the nuts known as "green gold"—by using their shells to heat a new eco-city.
Energy & Green Tech
Apr 18, 2014
7
3
The species from the genus Copa are very common spiders found in the leaf litter of various habitats. Being predominantly ground-living, they occur widely in savanna woodlands but also occasionally in forests, where they ...
Plants & Animals
Mar 7, 2013
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0
(PhysOrg.com) -- With Salmonella-tainted ground turkey sickening more than 100 people and Listeria-contaminated cantaloupes killing 15 this year, the ability to detect outbreaks of food-borne illness and determine their sources ...
Cell & Microbiology
Oct 25, 2011
0
0
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
1
1
Climate change is expected to alter the global industry in fruits and nuts dramatically as tree crops such as pistachios and cherries struggle in the rising temperatures, researchers said.
Environment
May 30, 2011
2
0
(PhysOrg.com) -- Some crunchy, good-for-you tree nuts like almonds and pistachios are vulnerable to attack by a troublesome mold known as Aspergillus flavus. The mold produces cancer-causing natural compounds called aflatoxins.
Ecology
Apr 29, 2011
0
0
Dr. Leo Lombardini has gone underground to get the most top secret information in his field.
Plants & Animals
May 26, 2009
0
0
The pistachio (Pistacia vera L., Anacardiaceae or sometimes Pistaciaceae) is a small tree native to mountainous regions of Iran, Kyrgyzstan, Turkmenistan, Turkey and western Afghanistan, that produces an important culinary nut. Pistacia vera often is confused with other species in the genus Pistacia that are also known as pistachio. These species can be distinguished from P. vera by their geographic distributions (in the wild) and their nuts. Their nuts are much smaller, have a strong flavor of turpentine, and have a shell that is not hard. The word pistachio is a loanword from Persian via Latin, and is a cognate to the Modern Persian word پسته Peste.
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