High-tech genomics and traditional Chinese medicine come together as researchers identify the genes responsible for the intense bitter taste of wild cucumbers. Taming this bitterness made cucumber, pumpkin and their relatives ...
Biotechnology
Nov 27, 2014
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Let's start with a quiz…
Other
Oct 28, 2014
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One key to animal survival is bitter taste——the better to avoid ingesting potentially harmful poisons or foods. The evolution of bitter taste has been a hot topic amongst evolutionary biologists, and with more and more ...
Evolution
Oct 8, 2014
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Chickens are not fussy eaters. Any object resembling food is worth an exploratory peck. But give a chicken the choice between sugary sweets and seeds, and they will pick the grains every time. This is odd. Many animals, including ...
Plants & Animals
Sep 10, 2014
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Everything about hummingbirds is rapid. An iridescent blur to the human eye, their movements can be captured with clarity only by high-speed video.
Evolution
Aug 21, 2014
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Mosquitoes not only have a sense of smell for certain insect repellents, but they also have a sense of taste for these chemicals, according to U.S. Department of Agriculture (USDA) scientists.
Cell & Microbiology
Aug 5, 2014
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(Phys.org) —A pair of researchers in China has found vampire bats have difficulty tasting bitter flavors. In their paper published in Proceedings of the Royal Society B: Biological Sciences, Wei Hong and Huabin Zhao of ...
Food scientists are working to block, mask and/or distract from bitter tastes in foods to make them more palatable to consumers, many of whom are genetically sensitive to bitter tastes, according to a new presentation at ...
Other
Jun 24, 2014
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Perhaps one of the keys to good health isn't just what you eat but how you taste it. Taste buds – yes, the same ones you may blame for that sweet tooth or French fry craving – may in fact have a powerful role in a long ...
Cell & Microbiology
May 19, 2014
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(Phys.org) —It's an unlikely beer-drinking toast: "Here's to El-Tee-Pee-Won!" Yet, the secret to optimal foam in the head of a freshly poured brew, according to Cornell food science research, is just the right amount and ...
Other
May 9, 2014
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