the Journal of Agricultural and Food Chemistry
No mentions found
This entity hasn't been tracked yet, or Iris is still building its knowledge base.
Related Articles from SNS
Why doesn't coffee taste like caffeine?
Why doesn't coffee taste like caffeine? Stephanie Baum Scientific Editor Robert Egan Associate Editor Though decaf fans might disagree, caffeine is a critical component of a cup of joe. This compound is incredibly bitter on its own, but regular coffee itself is not.
Prof Tim Spector's 10-minute cooking rule could prevent heart disease and cancer
Prof Tim Spector's 10-minute cooking rule could prevent heart disease and cancer Here's what you need to know about boosting the health benefits of your vegetables People have been urged to try an unusual cooking technique to boost the cancer-fighting properties of certain vegetables. And the way you prepare them might hold the key. According to Professor Tim Spector, leaving your vegetables to rest after chopping them can ensure you get all of their health benefits.
The Dirt That Refused to Die
The Dirt That Refused To Die Introduction For 15 years, Sébastien Fontaine has been trying to kill dirt. The biochemist, who runs a lab at the French National Institute for Agriculture, Food, and Environment, wanted to know how much carbon is released by soil — just dirt alone, completely devoid of life. His team sealed dirt into jars and blasted them with sterilizing gamma radiation.
Sweet basil carbon dots show potential for sustainable agriculture
June 6, 2026 dialog Sweet basil carbon dots show potential for sustainable agriculture Sadie Harley Scientific Editor Robert Egan Associate Editor What if a common herb found in the kitchen could help farmers grow healthier crops? As the global population grows and agriculture faces increasing environmental challenges, scientists are searching for innovative ways to improve crop productivity while reducing reliance on chemical inputs. Nanotechnology has emerged as a potential solution.