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.

The unintended consequences of tinkering with online prices

When your online retail platform clears billions of transactions a year, what's the harm in testing different prices for the same products on a relative handful of your customers? You might find a way to maximize revenue ...

Can you evolve while being robust?

It was long thought that DNA, together with the genes encoded in it, determined genetic destiny. But equally important is coordinating when genes are turned on and off. In fact, the regulation of gene expression defines life ...

Genes might play unrecognized role in aging, intervention

While aging is familiar to all of us, exactly how it occurs on a molecular basis has been an area of intense study and interest. We take it for granted that different species age at different rates, yet we do not have a good ...

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