Pangenomes are collections of annotated genome sequences of multiple individuals of a species. The structural variants ...

Chickpeas, lentils, beans and peas are a fast-growing food market, with new uses going well beyond bean salads and ...

About 150 children dived into science, technology, engineering and mathematics Saturday at the University of Mary ...

Computational biology and bioinformatics is an interdisciplinary field that develops and applies computational methods to analyse large collections of biological data, such as genetic sequences ...

But archaeological evidence in recent years has challenged this view, suggesting that humans long ago developed a taste for carbohydrates, roasting things such as tubers and other starch-laden ...

It has long been known that humans carry multiple copies of a gene that allows us to begin breaking down complex carbohydrate starch in the mouth, providing the first step in metabolizing starchy ...

It’s unknown what caused the silos to collapse or how much wheat entered the river. The Shoalhaven plant is one of the largest wheat starch and gluten plants of its kind in the world, processing more ...

Amylase is a digestive enzyme that breaks down starch into glucose that the body can use for fuel. It’s produced in the pancreas and salivary glands and also gives bread its taste.

Two new studies found that ancient human ancestors carried a surprising diversity of genes for amylase, an enzyme that breaks down starch. By Carl Zimmer As soon as you put starch in your mouth ...

The lab of Omer Gokcumen helped analyze the genomes of 68 ancient humans for answers about our ability to begin breaking down starch in the mouth. BUFFALO, N.Y. — If you’ve ever struggled to ...

It has long been known that humans carry multiple copies of a gene that allows us to begin breaking down complex carbohydrate starch in the mouth, providing the first step in metabolizing starchy ...