Not having carried out a proper scientific investigation in the kitchen, I can’s safe for sure, but I would doubt it makes a difference. Let’s delve into a little onion chemistry which will of...
Are you ready for purple ketchup? What about purple pizzas? Scientists in Britain have recently developed a new type of genetically modified tomato enriched with anthocyanin, the pigment also found...
During a public lecture on genetic modification I described an experiment that involved enriching soybeans with the amino acid methionine. Soybeans are widely used to raise animals but are low in...
I have never really been hungry. Sure, I’ve had occasions when I could hardly wait to wolf down a slice of pizza or a serving of veggie goulash and I’ll admit to looking forward eagerly to the end...
You have probably never heard of the Asian citrus psyllid. But this insect, no bigger than the head of a pin, could be the reason that within a couple of years you will not be drinking orange juice...
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