A recent study conducted by the University of Sheffield, in collaboration with Queen Mary University of London, has revealed how bees use their fli...
Researchers from the University of Oxford, in collaboration with several institutions, have engineered a yeast-based food supplement to address nut...
Researchers from the University of Nottingham have discovered that the flavor of chocolate is significantly influenced by the microbes involved in ...
Researchers at the University of Nottingham have successfully recreated the flavor of fine chocolate using a synthetic microbial community. The tea...
A team of scientists from the University of Nottingham has successfully recreated fine chocolate flavors using microbes, as detailed in a study pub...
Researchers at the University of California San Diego, in collaboration with NeurANO Bioscience and Nanotools Bioscience, have developed a novel me...
Researchers at the University of Nottingham have successfully recreated fine chocolate flavors using microbes, as reported in the journal Nature Mi...
A team of scientists from the University of Nottingham has successfully recreated fine chocolate flavors using microbes, as detailed in their recen...
A team of researchers from the University of Nottingham has successfully recreated fine chocolate using microbes. By sampling microbes from cocoa f...
A recent study has found that the observed loss of rRNA in Escherichia coli after rifampicin treatment is due to extraction artifacts rather than i...