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University of California-Davis
Researchers searched millions of enzymes to find the right one to produce the natural colouring, which originates from red cabbage.
The study found that greenhouse gas emissions reduced by 50 percent over 50 years when dairy cows in California produced the same quantity of milk, which is said to be likely due to improvements in animal husbandry, feeding and housing practices, and animal genetics.
Researchers at the University of Reading, the University of California, Davis and Mars, Incorporated, have reportedly identified and validated the first biomarkers for flavanol and procyanidin intake at scale.
The researchers explained how rice was domesticated from wild species that grew in tropical regions, where it then adapted to endure flooding and submersion in water.
A global food system sustainability study has built a map to score the sustainability of food systems country-by-country, including economic and social variables.
The study led by researchers at the University of California, Davis, found that supplements may decrease mortality among children 6-24 months old by 27 percent in low- and middle-income countries.
1 May 2014 | By Linda F. Bisson, Professor & Geneticist, Department of Viticulture and Enology, University of California, Davis
Wine production is inherently a microbial process wherein components of the grape are transformed into flavour and aroma characteristics of the wine. If wine is a symphony of sensorial experiences then the grape precursors are the instruments and the microbes are the members of the orchestra. Wine fermentations may be…
22 June 2011 | By General Mills
General Mills announced a $200,000 grant to researchers at the University of California-Davis...