Latest Sugars in wine Stories
University of Illinois scientists have engineered a new strain of yeast that converts seaweed into biofuel in half the time it took just months ago.
A new study has created an analog of what researchers think the first multicellular cooperation might have looked like, showing that yeast cellsâ€”in an environment that requires them to work for their foodâ€”grow and reproduce better in multicellular clumps than singly.
Researchers at Universitat Autonoma de Barcelona have developed an electronic tongue which can identify different types of cava wines, thanks to a combination of sensor systems and advanced mathematical procedures.
For thousands of years, bakers and brewers have relied on yeast to convert sugar into alcohol and carbon dioxide.
Why do we constantly crave that chocolate or those sweet tarts?
A new research study dramatically increases knowledge of how taste cells detect sugars, a key step in developing strategies to limit overconsumption.
Joint press release from NWO and TU Delft Researcher Jean-Paul Meijnen has 'trained' bacteria to convert all the main sugars in vegetable, fruit and garden waste efficiently into high-quality environmentally friendly products such as bioplastics.
Scientists have overturned the conventional wisdom that cooperation is essential for the well-being of the whole population, finding evidence that slackers can sometimes help the common good.
In the news release, Study on Fructose and Pancreatic Cancer Generates Premature and Potentially Misleading Conclusions, issued 03-Aug-2010 by the Corn Refiners Association over PR Newswire, the source organization should be "Corn Refiners Association" rather than "Cancer Research Alliance", as incorrectly transmitted by PR Newswire.
WASHINGTON, Aug. 3 /PRNewswire-USNewswire/ -- A study published in the August issue of Cancer Research (1) has resulted in several premature and potentially misleading conclusions when it comes to fructose and its effect on pancreatic tumor cells.