Susan Low on Muck Rack

Susan Low

Verified
London
As seen in: Falstaff, LinkedIn, BBC, Forbes, IndyBest, MSN South Africa, MSN UK, Nature, The Independent (UK), Yahoo News UK, Flipboard and
Journalist, food, drink & travel writer & editor. Former dep ed delicious mag, Waitrose Food; ex-ed BBC Food. Yogini. Hollow legs. Website: susanlow.com
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Articles

Multiple human transgenes prolong survival of triple-carbohydrate knockout porcine kidney xenografts in nonhuman primates

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By Ahmad Karadagi, Takayuki Hirose, Grace Lassiter, Ivy A Rosales, David Ma, Toshihide Tomosugi, Ryo Otsuka, Jacob V. Layer, Jia-Yun Chen, Sandro Santagata, Michael Curtis, Susan Low Verified, Wenning Qin, Robert B. Colvin, Tatsuo Kawai, Ranjith P. Anand
| Nature Verified
Abstract Genetically modified pigs are being developed to address the critical shortage of human organs for transplantation. Although porcine xenografts lacking the three major carbohydrate xenoantigens (3KO) have been considered ideal for human transplantation, the optimal combination of human transgenes (HTGs) to mitigate protein incompatibility remains undefined.
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5 best foodie walking tours in London

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By Susan Low Verified
| Flipboard
The RLV C5 concept is smaller than Starship, but a lot cheaper and crucially, independent. Starship might be running late, but it's still likely to be …
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Are emulsifiers safe to eat? Experts explain

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By Susan Low Verified
| BBC Verified
Image source, Getty Images BySusan Low Published 8 minutes ago The word 'emulsifier' may sound scientific, but if you're a keen home cook, chances are you're already familiar with the concept. What are emulsifiers? Simply put, emulsifiers make it easier for several substances to combine into a single, cohesive whole. To make mayonnaise, egg yolks – which are rich in lecithin (a natural emulsifier) – hold the sauce together. In salad dressings, mustard binds oil and vinegar.
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