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Word: biochemist (lookup in dictionary) (lookup stats)
Dates: during 2000-2009
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...biggest police investigation in British history has already unearthed a number of links between the bombers and al-Qaeda, which counterterrorism officials fear may have other cells standing by. Police and intelligence services around the world have joined the hunt. On Friday, Egyptian authorities detained Magdy el-Nashar, a biochemist trained at Leeds University who left Britain at least a week before the attacks; he may have had contacts with the Leeds bombers, though he denies having any involvement in the plot...

Author: /time Magazine | Title: Unraveling The Plot | 7/18/2005 | See Source »

...biggest police investigation in British history has already unearthed a number of links between the bombers and al-Qaeda, which counterterrorism officials fear may have other cells standing by. Police and intelligence services around the world have joined the hunt. On Friday, Egyptian authorities detained Magdy el-Nashar, a biochemist trained at Leeds University who left Britain at least a week before the attacks; he may have had contacts with the Leeds bombers, though he denies having any involvement in the plot...

Author: /time Magazine | Title: Hate Around The Corner | 7/17/2005 | See Source »

...article also incorrectly stated that Farley met biochemist Lizzie Burns while studying at Oxford. In fact...

Author: By Samantha A. Papadakis, CONTRIBUTING WRITER | Title: Math Professor Goes Hollywood | 5/3/2005 | See Source »

...founder Lizzie Burns—a biochemist from London whom Farley met while studying at the University of Oxford—is not a stranger to deviating from her mathematical roots. [CORRECTION APPENDED...

Author: By Samantha A. Papadakis, CONTRIBUTING WRITER | Title: Math Professor Goes Hollywood | 5/3/2005 | See Source »

With astonishing speed and obsessiveness, Blumenthal created a circle of foodie physicists and chemists and applied their wisdom to the kitchen. Barham exposed him to lab-equipment catalogs. Tom Coultate, a retired food biochemist from South Bank University, explained advanced gelling agents (used in the restaurant's tea, almond and quail jellies). Anthony Blake, a vice president of Firmenich, a Swiss fragrance and flavor company, was most influential. "The first time I went to Geneva," says Blumenthal, "Tony showed me thousands of flavor molecules and extracts in little jars. I was in heaven...

Author: /time Magazine | Title: Madman in the Kitchen | 4/24/2005 | See Source »

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