Keeping the taste, reducing the salt

Washington State University researchers have found a way to make food taste salty but with less of the sodium chloride tied to poor health.

Small interactions, large effects on the body

Molecular interactions occurring at the interface between water and other substances can have an influence on the functioning of our bodies. EPFL researchers have been able to observe these interactions through the use of ...

New molecules detected in Io's atmosphere

Io – Jupiter's innermost Galilean moon – is the most geologically active body in the Solar System. With over 400 active volcanic regions, plumes of sulfur can climb as high as 300 miles above the surface. It is dotted ...