Content Authored by: Sarah Nightingale
Givaudan's Flavors Division supplies companies that produce drinks, savory goods, snacks, sweets, and dairy. Photos / Stan Kim RIVERSIDE, Calif. - The first bite of a tangy orange; a field of fragrant wildflowers; the sweet aroma of roasted hazelnuts. The natural world is filled with tastes and smells that delight...
A team of researchers, including two from the University of California, Riverside, has identified the genes responsible for the hallmark sour taste of many citrus fruits. Published Tuesday, Feb. 25 in Nature Communications, the research could help plant breeders develop new, sweeter varieties. Modern citrus varieties have been bred over...
Collection edited by UCR researchers focuses on the role of rising oxygen in the birth of complex life
The University Laboratory Building is being renamed the “Rochelle and Allison Campbell Hall”
Molecular fossil evidence suggests sponges lived on the ancient ocean floors 100 million years before the Cambrian period
Faculty, staff, and students on campus are gearing up to participate in the Great California ShakeOut
Study shows mouth injuries caused by hook removal reduce feeding performance in suction-feeding fish
Identification of a transporter that ferries steroids into cells could bring widespread benefits for human health
National Institutes of Health award to UCR’s Naoki Yamanaka recognizes highly innovative research
More intensive water cycle could have impact on biodiversity, human health, and water and food security
Regional report authored by UCR researchers is included in California’s Fourth Climate Change Assessment
UCR research will help agronomists breed plants that attract their own growth-promoting microbes
Major series of review articles outlines past, present, and future of searching for life on other planets