Integrated crop-livestock system brings more sustainability to flooded rice.
Promising new pinto bean released with increased leafhopper resistance.
Bacterial canker is caused by the pathogen Clavibacter michiganensis, which infects commercially bred tomatoes by colonizing the xylem, a series of tubes that transports water and minerals throughout the plant. There are no commercially available tomatoes resistant to bacterial canker and management options are limited. However, breeders have known that wild tomato species are less susceptible to bacterial canker, but this knowledge is limited.
A protein hijacked from a bacterial pathogen helps to facilitate more precise genome editing in plants.
Can we tell with the naked eye if any cold-chain food products that we have received have gone bad? A cold-chain safety sticker was developed, which indicates whether any cold-chain food products, such as fish, meat, and fruits and vegetables, have spoiled. This cold-chain safety sticker creates an image on it when exposed to room temperature. Room temperature exposure history and time throughout the cold chain delivery process are indicated but cannot be manually edited.
Consumer stockpiling and hoarding took center stage in recent months as the COVID-19 virus has spread around the world, and with it, panic buying on the part of millions. News broadcasts and social media feeds have been filled with examples of the worst aspects of human nature.
Eastern oysters and three species of clams can be farmed together and flourish, potentially boosting profits of shellfish growers, according to a Rutgers University-New Brunswick study. Though diverse groups of species often outperform single-species groups, most bivalve farms in the United States and around the world grow their crops as monocultures, notes the study in the journal Marine Ecology Progress Series.
Cold brew may be the hottest trend in coffee-making, but not much is known about how this process alters the chemical characteristics of the beverage. Now, scientists report that the content of potentially health-promoting antioxidants in coffee brewed without heat can differ significantly from a cup of joe prepared the traditional way, particularly for dark roasts.
In new research published in EPJ Plus, a team of mathematicians show that by modelling meat as a fluid-saturated matrix of elastic proteins, which are deformed as the fluid moves, cooking behaviours can be simulated more precisely.
Infants who were started on solid foods at or before three months of age showed changes in the levels of gut bacteria and bacterial byproducts, called short-chain fatty acids, measured in their stool samples, according to a study from researchers at Johns Hopkins Bloomberg School of Public Health.