Rather than sending water samples to laboratories and waiting days for results, this new test can be administered locally to obtain answers within hours

Archaeologists revealed variations in the radiocarbon cycle at certain periods of time, affecting frequently cited standards 

A team of Cornell food scientists has discovered a way to process natural beet juice so that it maintains its bright red color 

Discovery is an important one for the future of electronics

Light-emitting diode (LED) lighting was always assumed to be less damaging to milk due to its lower power consumption—but a recent study shows that assumption seems to be wrong

Choline—found in egg yolks, lean red meat, fish, poultry, legumes, nuts, and cruciferous vegetables—has many functions

New method for implanting insulin-producing pancreatic cell clusters into a patient was inspired by the way water beads on a spider's web

While engineers have had success building tiny, insect-like robots, programming them to behave autonomously like real insects continues to present technical challenges

Known as controlled environment agriculture, systems combine greenhouse environmental controls such as heating and lighting with hydroponic and soilless production

Scienists combined different types of genetic association analyses to identify 14 genes across the genome that were involved in the synthesis of vitamin E

Among those molds were important food spoilage molds like Aspergillus and Penicillium, and even some notorious producers of mycotoxin

The study sets a precedent for co-administering this or related drugs and starting cancer therapy simultaneously, though such interventions would first require lengthy human trials

Atoms in quasicrystals are arranged in an orderly but nonperiodic way, unlike most crystals, which are made up of a three-dimensional, orderly, and periodic (repeating) arrangement of atoms

By using a technique that combines electricity and chemistry, future pharmaceuticals may soon be easily scaled up to be manufactured in a more sustainable way

“We found that the more people lost sensitivity to sweetness, the more sugar they wanted in their foods,” said lead author Robin Dando