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New variety of sorghum with superior popping quality

Popcorn is one of America's favorite snacks. But did you know that a grain called sorghum can also be popped?

28 Oct 2021

Study reveals how glycogen is linked to thermogenesis in fat cells

Humans carry around with them, often abundantly so, at least two kinds of fat tissue: white and brown. White fat cells are essentially inert containers for energy stored in the form of a single large, oily droplet.

28 Oct 2021

Feeding Cows Seaweed to Reduce Climate Change

We spoke to Professor Ermias Kebreab about his latest research into methane emissions and how, by feeding cows seaweed, we could potentially reduce them.

From The University of California, Davis 27 Oct 2021

Experts use photothermal nanofibers for the safe engineering of therapeutic cells

Ghent University’s concentrated on a technique for the safe engineering of therapeutic cells with photothermal nanofibers for the past decade.

26 Oct 2021

Mitochondrial inner membrane fusion protein acts as a molecular chaperone

Cells contain numerous functional “micro-organs” known as organelles. Mitochondria, the “power plant” of the cell, are the energy-producing organelles.

25 Oct 2021

Simulation study helps understand how crops adapt to changing climate conditions

With crops, farmers will adapt -; they always have and always will. To help this adaptation, however, a Texas A&M AgriLife research project has used artificial intelligence modeling to determine what traits cultivars will need to be successful under changing climate conditions.

20 Oct 2021

Microbiomes may play a role in corals' ability to tolerate rising ocean temperatures

The microbiomes of corals -; which comprise bacteria, fungi and viruses -; play an important role in the ability of corals to tolerate rising ocean temperatures, according to new research led by Penn State.

From Penn State University 1 Oct 2021

Study seeks climate-smart strategies for root, tuber and banana crops in sub-Saharan Africa

Root, tuber and banana (RT&B) crops are widely cultivated across the landscapes of sub-Saharan Africa (SSA).

23 Sep 2021

Low oxygen conditions are pushing fish species out of their optimal habitats, finds study

Fish can drown. While it may not seem like it, fish do require oxygen to breathe; it's just that they get what they need from the oxygen dissolved in water rather than in the air.

17 Sep 2021

Climate change plus weeds could significantly reduce corn yield

By the end of the century, scientists expect climate change to reduce corn yield significantly, with some estimating losses up to 28%.

8 Sep 2021

Exploring more about sesame seed cultivation

Sesame is one of the most versatile crops. Sesame seeds are a reservoir of healthy fats and protein. The oil extracted from sesame seeds is a premium cooking oil.

8 Sep 2021

Study suggests a simple mechanism could underlie the self-replication of protocells

Recent research suggests that a simple process could underlie the growth and self-replication of protocells—putative ancestors of modern living cells.

7 Sep 2021

Study: Fat tissue of older mice lose the ability to restore body heat in cold temperatures

The evolution of humans has given them a level of protection from the risk of cold temperature with the ability to generate heat from fat stored in the body.

3 Sep 2021

Researchers develop heat-controllable CAR T cells to kill tumors and prevent relapse

A team of researchers led by bioengineers at the Georgia Institute of Technology is expanding the precision and ability of a revolutionary immunotherapy that is already transforming oncology. CAR T-Cell therapy has been hailed by patients, clinical-researchers, investors, and the media as a viable cure for some cancers.

19 Aug 2021

Researchers develop method to preserve high-quality cultured stem cells for a long time

Hematopoietic stem cells — the precursors to blood cells — have been notoriously difficult to grow in a dish, a critical tool in basic research.

16 Aug 2021

Study finds spike in calories among children, adolescents due to consumption of ultraprocessed foods

The calories that children and adolescents consumed from ultraprocessed foods jumped from 61% to 67% of total caloric intake from 1999 to 2018, according to a new study from researchers at the Friedman School of Nutrition Science & Policy at Tufts University.

12 Aug 2021

Cytokines play a role in regulation of beige fat

An immune signal promotes the production of energy-burning "beige fat," according to a new study publishing August 5th in the open-access journal PLOS Biology by Zhonghan Yang of Sun Yat-Sen University, Guangzhou, China, and colleagues.

6 Aug 2021

Climate change likely to worsen conflicts between humans and wildlife

With wildfires spreading across the parched Western U.S., severe floods in Europe and in the coming decade a potential surge in coastal flooding, 2021 could be a pivotal year in how governments, societies and families view the threat of climate change.

30 Jul 2021

Profound changes in human behavior can meet the challenges of climate emergency

In a year marked by unprecedented flooding, deadly avalanches, and scorching heat waves and wildfires, the climate emergency's enormous cost—whether measured in lost resources or human lives—is all too apparent.

28 Jul 2021

Natto, a Japanese fermented soybean dish, may hold the key to COVID-19 treatment

Natto is a fermented soybean dish usually served by the Japanese for breakfast. Although it actually originated at the turn of the last millennium, it could be the key to a modern problem—COVID-19—reports a new cell-culture-based study.

23 Jul 2021