Chinese dust cloud 'improves smelly Japanese dish'

Natto, the Japanese breakfast dish of fermented soybeans, has a smell likened to sweaty feet but researchers have come up with an unlikely way of making it less whiffy—using bacteria from Chinese dust clouds.

New method helps researchers decode genomes

(Phys.org)—Although scientists sequenced the entire human genome more than 10 years ago, much work remains to understand what proteins all those genes code for.

Spot the chemical difference

(Phys.org) -- Scientists at Kew have devised a method to distinguish similar flavonoids when chemically profiling plant extracts.

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