Scientists from the University of Aberdeen have been working as part of an international collaboration co-ordinated by the Institute of Genetics and Developmental Biology at the Chinese Academy of Sciences in Beijing to try ...
Evolution
Aug 26, 2015
12
2569
To help address the global obesity epidemic, scientists are developing a new class of compounds called "micelle sequestrant polymers," or MSPs, that could prevent fat particles from getting absorbed in the body and thus potentially ...
Biochemistry
Jul 29, 2015
0
26
A collaborative study led by international conservation charity the Zoological Society of London (ZSL) has found that harbour porpoises (Phocoena phocoena) are struggling to successfully reproduce as a result of chemical ...
Ecology
Jul 22, 2015
0
20
Dr. Mark J. Post is confident his recipe for his $300,000 cultured hamburger will not only come down in price but someday make it to market, according to a July 12th presentation at IFT15: Where Science Feeds Innovation hosted ...
Other
Jul 13, 2015
0
36
The first comprehensive analysis of the woolly mammoth genome reveals extensive genetic changes that allowed mammoths to adapt to life in the arctic. Mammoth genes that differed from their counterparts in elephants played ...
Archaeology
Jul 2, 2015
6
331
(Phys.org)—A pair of anthropology researchers, one with the University of California, the other Modesto College has found what they believe are clues to human evolutionary development by conducting a long term study of ...
A team of biologists and a mathematician have identified and characterized a network composed of 94 proteins that work together to regulate fat storage in yeast.
Cell & Microbiology
Jun 1, 2015
0
36
An X-ray study carried out at DESY allows to improve the quality of chocolate. The study offers new insights into the formation of fat bloom, an unwelcome white layer that occasionally forms on chocolate. "Although fat blooming ...
Materials Science
May 6, 2015
0
20
Figuring out why the French have low cardiovascular disease rates despite a diet high in saturated fats has spurred research and many theories to account for this phenomenon known as the "French paradox." Most explanations ...
Other
Apr 8, 2015
2
101
Beef with reasonable marbling and juicy taste is preferred among consumers, and industry leaders continue to monitor how to consistently produce a product with these traits. A recent research article addresses the biology ...
Mar 27, 2015
0
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