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New technique can reduce the incidence of leafroll disease in vineyards

Removing not only a diseased grapevine but the two vines on either side of it can reduce the incidence of leafroll disease, a long-standing bane of vineyards around the world, Cornell University researchers have found.

20 May 2022

Scientists discover a genetic driver that improves yield traits and protein content in wheat

A team of international researchers has discovered a way to produce higher quality wheat. The scientists from the University of Adelaide and the UK's John Innes Centre have identified a genetic driver that improves yield traits in wheat, which unexpectedly can also lead to increasing protein content by up to 25 per cent.

12 May 2022

IDS Vision Channel: Free web session on "Smart Farming" with guest speakers

Image processing can be used to accelerate, control and optimise processes. When artificial intelligence comes into play, the range of applications becomes even wider.

From IDS Imaging Development Systems GmbH 4 May 2022

Are Sustainable Biopesticides the Future for Agriculture?

In this interview, we speak to Sean Smith, CEO of Eden Research, about their sustainable biopesticides and how they are helping to combat plastic pollution.

From Eden Research plc 13 Apr 2022

Flavanols enhance browning of adipose tissue by activating the sympathetic nervous system

In cold conditions, brown adipose tissue (BAT) or brown fat generates heat to keep the body warm. Compared with white adipose tissue, BAT has more mitochondria-;subcellular organelles associated with energy production-;which allows it to burn calories and produce heat by activating the mitochondrial uncoupling protein 1 (Ucp-1).

3 Feb 2022

Study suggests dietary intake of flavan-3-ols could help prevent obesity

14 Dec 2021

Gallic acid regulates gastric acid secretion by activating bitter taste receptor

An Austrian–German group of researchers recently discovered proof that gallic acid influences gastric acid release by driving a bitter receptor.

29 Oct 2021

Research shows how viticultural trash from red grapes could be a nutritive treasure

Pomace – the mashed, leftover pulp from red grapes in the early process of making wine – is considered byproduct rubbish.

19 Oct 2021

New partnership reveals the genetic secrets hidden in 7,000 grapevines

A new partnership revealing the genetic secrets hidden in 7,000 grapevines are yielding clues that could make the U.S. grape industry more resilient and deliver new kinds of grapes to benefit growers and consumers alike.

30 Sep 2021

Study explores the benefits of the MIND diet for older adults

Scientists identified that older adults could take advantage of a specific diet named the MIND diet even when the protein deposits are developed.

23 Sep 2021

Scientists explore whether consuming cocoa can help us age better

Whether consuming cocoa, known to be packed with powerful antioxidants that protect our cells from damage, helps us age better, is a question scientists want to definitively answer.

14 Sep 2021

Researchers report several compounds responsible for coffee’s distinctive mouthfeel

Coffee drinkers intuitively recognize the pleasure of swallowing a smooth, rich brew versus a watery one. Aside from added cream or sugar, the coffee itself contributes to this sensation -; referred to as body or mouthfeel -; but the specific compounds are not well defined.

24 Aug 2021

Study reveals new insights into role of polyphenols in the soil microbiome

Fruits, vegetables, red wine and chocolate are all rich in polyphenols, natural plant compounds that double as cancer-fighting antioxidants. We can access these foods' health benefits because the microbes in our guts happily feast on them, breaking them down into smaller chemical components.

10 Jun 2021

“Chemical nose” smells vital variations in unusual folding of DNA structures

Small variations in the structure of DNA have been related to breast cancer and other diseases, but they have been incredibly hard to find so far.

6 May 2021

Researchers discover oligosaccharides within chardonnay wine-grape pomace

California produces nearly 4 million tons of world-class wine each year, but with that comes thousands of tons of residue like grape skins, seeds, stems and pulp. What if scientists could harness that viticultural waste to help promote human health?

From The University of California, Davis 23 Apr 2021

Mosel vineyard shares the soil with aromatic plants due to climate change

The landscape of sloping vineyards on the banks of the River Mosel in Germany is a characteristic symbol of a region, which cannot be understood without its wine: the Mosel wine region.

8 Apr 2021

New insights into how lipids interact with grape tannins to influence wine taste

Wine lovers recognize that a perfectly paired wine can make a delicious meal taste even better, but the reverse is also true: Certain foods can influence the flavors of wines.

4 Mar 2021

Researchers use science to take the guesswork out of cheese manufacturing

Making cheese leaves a lot to chance as a batch could be ripened for months or even years before a problem is discovered, which could send a prized batch of cheddar to be sold off cheap as an ingredient for processed cheese.

2 Mar 2021

Oxidation processes play major role in the atmosphere and in combustion

Alkanes, an important component of fuels for combustion engines and an important class of urban trace gases, react via other reaction pathways than previously thought.

24 Feb 2021

Scientists unlock new genetic variation in wheat and barley

An international research collaboration, including scientists from the University of Adelaide's Waite Research Institute, has unlocked new genetic variation in wheat and barley - a major boost for the global effort in breeding higher-yielding wheat and barley varieties.

27 Nov 2020