The World’s Favourite Fruit only Better-Tasting and Longer-LastingTomatoes, said to be the world's most popular fruit, can be made both better-tasting and longer-lasting thanks to UK research with purple GM varieties.
Study Suggests Dairy Herd Water Quality Linked to Milk ProductionA recently completed study of water supplies on Pennsylvania dairy farms found that about a quarter of those tested had at least one water-quality issue.
Center Targets Ocean Contaminants and Human HealthA new center based at UC San Diego will target emerging contaminants found naturally in common seafood dishes as well as man-made chemicals that accumulate in human breast milk.
100K Pathogen Genome Project Maps First GenomesUC project announced that it has sequenced the genomes of its first 10 infectious microorganisms, including strains of Salmonella and Listeria.
Use of FT-IR Spectra and PCA to the Bulk Characterization of Cell Wall Residues of Fruits and Vegetables Along a Fraction ProcessThe study has demonstrated that discrimination between the cell wall residues of fruits and vegetables is possible with the use of FT-IR spectra analysed using the PCA method.
Waters Users’ Meeting at ASMS 2013Register for the Waters Users’ meeting at ASMS 2013 and learn about the latest developments in Mass Spectrometry from Waters experts as we reveal our new technologies and solutions.
Thermo Scientific at ASMS 2013Learn how scientists and researchers are transforming science by applying innovative solutions to a wide range of qualitative and quantitative applications.
Large-Scale Edible Insect Farming Needed to Ensure Global Food SecurityScientists tackle problems of feeding the ever-increasing global population and providing them with enough animal protein.
Droplet Digital™ PCR Works for GMO QuantificationA study published in the journal PLOS ONE has found that Droplet Digital PCR technology is suitable for routine analysis of genetically modified organisms in food, feed and seeds.
Iron-enriched Potatoes Could Help Tackle Anaemia, Nanoscientists' Study SuggestsNTU researchers develop a natural way of enriching potatoes with iron by engineering ‘nano-rust’ particles.
