You’ve never seen corn like this before
Cold Spring Harbor Laboratory uncovers new stem cell regulators, potentially boosting maize productivity and resilience through advanced research.
New research ferments the perfect recipe for fine chocolate flavour
University of Nottingham scientists identify microbial and abiotic factors, enhancing consistency in chocolate flavour production.
Reusable ‘jelly ice’ keeps things cold — without meltwater
University of California, Davis researchers develop compostable gelatin-based cooling material, reducing contamination risks in food supply.
4,000-year-old teeth record the earliest traces of people chewing psychoactive betel nuts
Chiang Mai University researchers discover ancient dental plaque evidence, revealing early psychoactive plant use in Thailand.
Helping me, inhibiting you: Analysis of interactions between intestinal microbiota
Osaka Metropolitan University reveals how F. prausnitzii’s acidity inhibits F. varium growth, impacting gut health balance.
Beetroot juice lowers blood pressure in older people by changing oral microbiome
University of Exeter study finds nitrate-rich beetroot juice reduces harmful oral bacteria, improving vascular health in seniors.
Ocean ‘greening’ at poles could spell changes for fisheries
Duke University researchers find polar phytoplankton increase may impact global carbon cycle and equatorial fisheries.
One in five US foods and drinks contain synthetic dyes, study shows
University of North Carolina research reveals synthetic dyes prevalent in children’s products, linked to behavioural issues.
Brewed for longevity: drinking coffee linked with healthy aging in women
Harvard University study reveals caffeinated coffee boosts mental and physical health, but tea and cola don’t.
Cracking the banana code: Scientists unravel genetic secrets behind key traits
Researchers at Nanjing Agricultural University unveil 62 genomic regions influencing banana yield, structure, and quality traits.