Food & Beverage
Research team investigated and compared the genomes of K. fedtschenkoi, Phalaenopsis equestris (orchid), and Ananas comosus (pineapple) using ORNL’s Titan supercomputer
Tackling weeds in winter strawberry crops—drip by drip!
In a recent mouse study, researchers report that this compound could also prevent or reduce psoriatic skin inflammation
Sulfites can occur naturally in the winemaking process or can be added by producers to preserve freshness and boost flavor in a vintage, but some people have an intolerance to them
Scientists have used the technology in remote locations to diagnose sick trees, and have applied it to livestock, human samples, pathogens in food, and in detecting environmental risks
New study sheds light on beer flavor debate
An active sulphurous compound found in garlic can be used to fight robust bacteria in patients with chronic infections
Known as controlled environment agriculture, systems combine greenhouse environmental controls such as heating and lighting with hydroponic and soilless production
While low levels of salt can improve the flavor of wine, in excess it can lead to unpalatable tastes, reduce fruit yield and damage the long-term health of grapevines
Mouse study finds significant difference in RNA expression during lactation
Three or 4 cups a day confers greatest benefit, except in pregnancy and for women at risk of fracture
