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36 Current news about the topic biology

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Swiping, swabbing elevates processing plant food safety

10-May-2021

By swiping surfaces in commercial food processing plants with specially designed rapid-testing adenosine triphospate (ATP) swabs - which produce a light similar to the glow of fireflies in the presence of microorganisms - spoilage and foodborne illness could diminish, according to a new study ...

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Exploit plants' ability to tell the time to make food production more sustainable - study

04-May-2021

Cambridge plant scientists say circadian clock genes, which enable plants to measure daily and seasonal rhythms, should be targeted in agriculture and crop breeding for higher yields and more sustainable farming. Like humans, plants have an 'internal clock' that monitors the rhythms of their ...

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Compound found in some vegetables may reduce diabetes-related kidney damage

Phenethyl isothiocyanate, derived from watercress and other cruciferous vegetables, shows benefits in rats

30-Apr-2021

New research conducted in rats suggests a compound that gives some cruciferous vegetables their pungent taste could help to reverse kidney problems associated with diabetes. It is estimated that about one-quarter of people with diabetes will eventually develop diabetic nephropathy, a gradual loss ...

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Canola growth environments and genetics shape their seed microbiomes

30-Apr-2021

Just as humans receive the first members of their microbiomes from their mothers, seeds may harbor some of the first microorganisms plants encounter. While these initial microbes could become influential players in the plants' microbiomes, the microbial communities that colonize seeds have not ...

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Espresso, latte or decaf?

Genetic code drives your desire for coffee

29-Apr-2021

Whether you hanker for a hard hit of caffeine or favour the frothiness of a milky cappuccino, your regular coffee order could be telling you more about your cardio health than you think. In a world first study of 390,435 people, University of South Australia researchers found causal genetic ...

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A new guide for communicating plant science

A lot is riding on the continued advancement of plant sciences

20-Apr-2021

Take the food supply, for starters. Climate change and population growth will continue to pose challenges in the future, and crop production will require innovation and progress by plant scientists in order to keep pace. It isn't an overstatement to say that populations around the world will go ...

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Consumers are willing to pay for ecosystem services

15-Apr-2021

Many consumers are willing to pay for improved environmental quality and thus non-market values of impacts of food production on e.g. water quality, C sequestration, biodiversity, pollution, erosion or GHG emissions may even be comparable to the market value of agricultural production. ...

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Chickpea genetics reduce need for chemicals

03-Mar-2021

In recent years, hummus has become a pop culture food phenomenon, drawing praises from dieticians for the health benefits and chefs for the flavor. However, the core ingredient, the chickpea, has had its production threatened. The chickpea has played a significant role in the vegetarian diet for ...

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Chemical compounds in foods can inhibit a key SARS-CoV-2 enzyme

07-Dec-2020

hemical compounds in foods or beverages like green tea, muscadine grapes and dark chocolate can bind to and block the function of a particular enzyme, or protease, in the SARS-CoV-2 virus, according to a new study by plant biologists at North Carolina State University. Proteases are important to ...

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Fix to food climate problem doesn't require veganism

09-Nov-2020

The world likely can't keep global warming to a relatively safe minimum unless we change how we grow, eat and throw away our food, but we don't need to all go vegan, a new study says. Researchers looked at five types of broad fixes to the food system and calculated how much they fight warming. ...

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