Food and Beverage
Diets rich in fruits and vegetables have been linked to a lower risk of lung cancer, and a red pigment in red peppers and oranges could be one reason
Using human triple-negative breast cancer cells grown in mice, the research team tested a naturally occurring, non-toxic plant compound called luteolin to determine if it could suppress metastasis
The Agri-Food Study Group brought together over 40 mathematicians, engineers, and computer scientists to work on challenges presented by representatives from the agri-food sector over the course of three days
HHMI scientists develop a much-needed genetic resource that is aiding development of wheat plants with improved traits
“Precision means optimizing input to get an ideal output in an environmentally sustainable manner"
Researchers find that in two of our most productive crops, lower, shaded leaves are less efficient than the top leaves, limiting yield
You'll never look at your morning coffee the same way again
These findings may provide further evidence to help researchers solve the $6 billion-a-year disease that continues to evolve and torment potato and tomato growers around the world
UK's Food Standards Agency and Olympian Denise Lewis team up to offer advice on minimizing levels of the potentially harmful chemical in home cooking
