Herbivorous insects are estimated to be responsible for destroying one-fifth of the world's total crop production annually, but a new, natural approach to pesticides that turns insects' taste and smell preferences against ...
Biotechnology
Oct 30, 2017
0
16
As part of an international consortium, INRA researchers, in partnership with the CEA and INRIA , have sequenced one of the first genomes of a moth from the superfamily Noctuoidea: Spodoptera frugiperda, or armyworm. This ...
Biotechnology
Sep 27, 2017
0
7
Blends of artificial sweeteners such as saccharin and cyclamate produce less of a bitter off-taste than each of the individual components, but the explanation for this puzzling phenomenon has been elusive ever since its discovery ...
Biochemistry
Sep 14, 2017
0
2
(Phys.org)—A team of researchers affiliated with several institutions in the U.S. has found that a certain type of bacteria produces compounds that cause sweet taste receptors in the sinuses to activate—this in turn shuts ...
Price labels influence our liking of wine: The same wine tastes better to participants when it is labeled with a higher price tag. Scientists from the INSEAD Business School and the University of Bonn have discovered that ...
Economics & Business
Aug 14, 2017
1
522
A significant technological advance from the Monell Center now allows scientists to identify the complete set of genes in any type of taste receptor cell. The technology provides taste researchers with a treasure trove of ...
Cell & Microbiology
Aug 8, 2017
0
5
(Phys.org)—A team of researchers with Oxford University (with assistance from Bompas & Parr) in collaboration with the Portuguese Cork Association is gearing up to settle the dispute over whether wine tastes better when ...
Ever burn your tongue so badly that you were unable to taste your food for a few days? Luckily, a unique feature of taste cells is that they continually regenerate every 10 to 14 days. Now, a new study from the Monell Center ...
Cell & Microbiology
Jun 21, 2017
0
93
On average, a Danish dairy cow calve once a year. However, there are many indications that fewer calvings and extended milking periods have more advantages.
Other
Feb 9, 2017
0
5
Insects, like mammals including humans, sort chemicals by taste into a few categories and use this information to decide whether to ingest or reject food.
Cell & Microbiology
Jan 23, 2017
0
4
