Making gluten-free, sorghum-based beers easier to brew and enjoy

Though beer is a popular drink worldwide, it's usually made from barley, which leaves those with a gluten allergy or intolerance unable to enjoy the frothy beverage. Sorghum, a naturally gluten-free grain, could be an alternative, ...

Yeast speeds discovery of medicinal compounds in plants

Cornell researchers have harnessed the power of baker's yeast to create a cost-effective and highly efficient approach for unraveling how plants synthesize medicinal compounds, and used the new method to identify key enzymes ...

Developing pioneering ways to study catalysts

In a pioneering application of operando spectroscopy, researchers at The University of Manchester at Harwell (UoMaH), in collaboration colleagues at Diamond Light Source, University College London, University of Sheffield, ...

Watching a bimetallic catalytic surface in action

A team of researchers from the Department of Interface Science at the Fritz Haber Institute of the Max Planck Society addressed the question: what happens to a Ga-promoted Cu surface under reaction conditions required for ...

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