Turning plants such as corn, soybeans and sunflowers into fuel uses much more energy than the resulting ethanol or biodiesel generates, according to a new Cornell University and University of California-Berkeley study.
According to a new study by Cornell University food scientists, led by Rui Hai Liu, M.D., Ph.D., associate professor of food science, shallots, Western Yellow, pungent yellow and Northern Red onions are higher in anti-cancer chemicals than other varieties tested. (Oct. 7, 2004)
Neither increases in government subsidies to corn-based ethanol fuel nor hikes in the price of petroleum can overcome what one Cornell University agricultural scientist calls a fundamental input-yield problem: It takes more energy to make ethanol from grain than the combustion of ethanol produces. (August 7, 2001)
An increasingly popular commercial corn, genetically engineered to produce a bacterial toxin to protect against corn pests, has an unwanted side effect: Its pollen kills monarch butterfly larvae in laboratory tests, according to a report by Cornell University researchers.
A simple change in cattle diets in the days before slaughter may reduce the risk of Escherichia coli (E. coli) infections in humans, U.S. Department of Agriculture (USDA) and Cornell University microbiologists have discovered.
Humans' use of antimicrobial spices developed in parallel with food-spoilage microorganisms, Cornell University biologists have demonstrated in a international survey of spice use in cooking. (March 4, 1998)
To offer a healthful alternative to the 1992 U.S. Food Guide Pyramid, Cornell University and Harvard University researchers have teamed up with other experts in unveiling an official Vegetarian Diet Pyramid. (Jan. 7, 1998)