Researchers advance in the development of 'papaya sugarcane'

When the papaya (Carica papaya) is ripening, its cell walls separate, making the tissue softer and more digestible. The cell contents become accessible and the sucrose in the fruit is more easily extracted. Sugarcane roots ...

Sweet success: Nanocapsule perfectly binds sucrose in water

Scientists around the world are pursuing the goal of developing synthetic receptors capable of recognizing biologically important molecules. Although many attempts have been made to mimic the way that protein pockets detect ...

Sweet route to greater yields

Three years ago, biotechnologists demonstrated in field trials that they could increase the productivity of maize by introducing a rice gene into the plant that regulated the accumulation of sucrose in kernels and led to ...

Diatom / bacteria symbiosis in the open ocean explored

A study published in PNAS Nexus explores the genetic expression of a photosynthetic symbiont that lives inside an abundant marine organism. Marine diatoms are responsible for one-fifth of global photosynthesis. Many are coastal, ...

How a moth's taste preferences change with age

The larvae and adult forms of the cotton bollworm (Helicoverpa armigera) adopt different sugar-sensing systems to satisfy their requirements for food selection, according to new research.

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