Food and Beverage
With next-generation sequencing tools available, researchers wanted to more finely explore the banana genome with an ultimate goal of helping breeding programs produce hardier, more disease resistant bananas
A recent study examining how fungal infections affect the aroma of wine reveals they do in fact change the aroma of wine, due to changes in chemical aroma substance composition
South Dakota State is one of seven universities nationwide to receive funding to develop new wheat varieties as part of the National Institute of Food and Agriculture’s International Wheat Yield Partnership Program
The markers, called single nucleotide polymorphisms, are individual locations in the genome that, in this case, allow researchers to distinguish between the different variants of sockeye salmon
Link found between chocolate consumption and lower risk of atrial fibrillation
Sheets of gelatin transform into 3-D shapes when dunked in water; could save food shipping costs
This new resource will assist future research programs using genetic tools to improve crop resilience and oil production.
Study provides valuable information that can be used to breed spinach with better disease-resistance, higher yield, and better quality
Technion researchers demonstrate high effectiveness of a combination of metals and organic acids in eradicating bacteria
