A moth caterpillar identified by the agribusiness sector as one of the most destructive pests of soybean, cotton and corn crops may harbor fungi and bacteria in its gut that can degrade expanded polystyrene, also […]
Why can zebrafish regenerate damaged gut nerves while humans largely cannot? Michigan State University researchers have developed a new research tool that allows them to remove gut neurons in zebrafish and watch them regenerate in […]
Five minutes. That was the amount of time that Oso Grande strawberries remained in contact with the Ctx(Ile21)-Ha peptide—a molecule isolated from a frog native to the Brazilian Cerrado—in experiments conducted in Brazil by scientists […]
Tanneries generate large quantities of skin trimmings before hides are tanned. These trimmings contain collagen but are commonly treated as low-value waste. An international research team has developed a method that uses ficin, a protein-digesting […]
Researchers at King Abdullah University of Science and Technology (KAUST) have developed a new way to add large pieces of genetic information to plants, overcoming a challenge that has limited plant biotechnology for decades. The […]
According to United Nations projections, global food demand could increase by around 60% by 2050, while only about 2% of additional agricultural land is expected to become available. Researchers at the Technical University of Munich […]
A biotech company called Revel Pharmaceuticals is looking into ways to reverse aging, and the company’s science team, along with researchers from the company Calico and the University of Colorado, may be a step closer […]
In precision agriculture, where data is used to automate and optimize agricultural tasks for maximum yield, large-scale mapping and digital modeling of the land of interest are essential. This digital backbone enables tasks such as […]
Moss may well be something that most of us barely give a second thought, but there is far more to this small nonvascular plant than meets the eye. A new study published in the journal […]
Low-intensity green lighting in refrigerated storage can slow spoilage in leafy greens, helping maintain their appearance and nutritional value, according to a new study from McGill University. The research, published in the Journal of Food […]
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