All by Carl R. Woese Institute for Genomic Biology - University of Illinois at Urbana-Champaign
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Antimicrobial resistance of E. coli has either remained steady or increased over the years
| 2 min read
New research suggests numerous different tools to help instructors build more diverse syllabi
| 3 min read
Researchers estimate that people with certain gene variants were 40 percent more likely to survive the plague
| 4 min read
Researchers discover new compounds, three of which were found to have antimicrobial properties
| 4 min read
Researchers compared domesticated rice to its wild counterparts, the results can help improve future rice productivity
| 3 min read
New model accounts for individuals' varying biological susceptibility to infection but also their levels of social activity, which naturally change over time
| 5+ min read
Researchers have identified one of the molecular culprits behind a bacteria known to infect several key crops—pantaphos
| 2 min read
Researchers have developed a direct cloning method that aims to accelerate large-scale discovery of novel natural products
| 2 min read
Researchers reveal considerable differences between rice varieties in the ability of flag leaves to adjust to fluctuating light
| 3 min read
New research shows that some crops are adapted to a pre-industrial environment and cannot distribute their resources effectively to take advantage of extra CO2
| 3 min read
Recent research aimed to understand how much variation exists within diverse cowpea lines in light absorption and carbon dioxide assimilation throughout the canopy
| 3 min read
Researchers find that soybean plants may lose as much as 13 percent of their productivity because they cannot adjust quickly enough to changes in light intensity
| 3 min read
By comparing similarities and differences in DNA sequence across different types of pineapple, researchers were able to trace how natural and artificial selection shaped key traits and established distinct varieties
| 3 min read
In searching for useful products, a team of chemists in Illinois have discovered a whole new class of microbial recipes
| 4 min read
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