Making fermented dairy products taste better

Researchers at the Technical University of Munich (TUM), the Leibniz-Institute for Food Systems Biology, and the University of Hohenheim have developed a new methodical approach for the faster identification of flavor-giving ...

A record-long polymer DNA negative

A fragment of a single strand of DNA, built of the nucleobases cytosine and guanine, can be imprinted in a polymer—this has been shown by chemists from Warsaw, Denton and Milan. The resulting artificial negative, with a ...

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