The US recently approved the genetically modified fruit, which has enhanced nutritional qualities.
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As a laureate professor in nutrition and dietetics, people often ask me what I eat. Here are four plant-based foods I have on my weekly grocery list.
Plants have evolved techniques for protecting themselves from heat and insect attacks – but when both these stresses happen at once, one defense may neutralize the other.
Through genetic detective work, scientists have identified missing links in the tomato’s evolution from a wild blueberry-sized fruit in South America to the larger modern tomato of today.
Have you recently harvested a big fruit from your garden? Here an expert’s tips on how to go from jumbo to gargantuan with your tomatoes.
Tasting like a smoky sundried tomato, the desert raisin has been a staple for Australian desert communities for thousands of years.
Canada recently slapped a tariff on US exports of the tomato-based condiment, and the EU plans to do the same, perhaps on the notion that it’s distinctly American. In fact, ketchup’s origins are global, as are its fans.
New research pinpoints the genes that could counteract decades of bland breeding.
Examination of mutant tomatoes has lead scientists to identify how the plant’s skin is assembled. Identifying the utility…
The red pigment in tomatoes could help prevent prostate cancer, according to researchers at a US university. A daily dose…
Kontributor teratas
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Laureate Professor in Nutrition and Dietetics, University of Newcastle
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Professor of History, University of the Pacific
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Lecturer in Ecology, Evolution and Computational Biology, Newcastle University
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Research and Impact Facilitator, Newcastle University
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PhD candidate, Newcastle University
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Research scientist at Plant Breeding Institute, University of Sydney, University of Sydney
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Professor of Horticulture & Extension Vegetable Specialist, Mississippi State University
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Associate Professor of Biology, UMass Amherst
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Postdoctoral Researcher in Biology, UMass Amherst
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Postdoctoral Fellow in Plant Research, Michigan State University
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Professor of Biochemistry and Molecular Biology, Michigan State University
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Michigan State University
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PhD Candidate in Plants, Food and Health, Quadram Institute
