We've updated our Privacy Policy to make it clearer how we use your personal data.

We use cookies to provide you with a better experience, read our Cookie Policy

Advertisement

Making Wheat and Peanuts Less Allergenic With Genetic Engineering

News   Jan 27, 2021 | Original story from the American Society of Agronomy

 
Making Wheat and Peanuts Less Allergenic With Genetic Engineering

Researchers aim to reduce the gluten content in wheat to make it less allergenic for individuals with Celiac disease and gluten sensitivity. Credit: Jonathan Windham.

 
 
Advertisement
 

RELATED ARTICLES

Evidence That Protocells Could Have Made Specialized Compartments

News

New research by the University of Oslo provides evidence that the protocells that formed around 3.8 billion years ago, before bacteria and single-celled organisms, could have had specialized bubble-like compartments that formed spontaneously, encapsulated small molecules, and formed "daughter" protocells.

READ MORE

Innate Immune System Can Make Things Worse in Severe COVID-19

News

In patients with severe COVID-19, the innate immune system overreacts. This overreaction may underlie the formation of blood clots (thrombi) and deterioration in oxygen saturation that affect the patients.

READ MORE

Whiskey Flavor Shaped by "Terroir" Too

News

Much like wine, flavor differences in whiskey can be discerned based solely on the environment in which the barley used to make the whiskey is grown, a new study has found.

READ MORE

 

Like what you just read? You can find similar content on the communities below.

Applied Sciences Cell Science Genomics Research Proteomics & Metabolomics

To personalize the content you see on Technology Networks homepage, Log In or Subscribe for Free

LOGIN SUBSCRIBE FOR FREE