Method expands options for making pure batches of ‘one-handed’ molecules.

The National Synchrotron Light Source II detects its first photons, beginning a new phase of the facility's operations. Scientific experiments at NSLS-II are expected to begin before the end of the year.

South Dakota State University food science professor Padmanaban Krishnan received a four-year grant geared toward getting corn co-products to the food market. 

Understanding networks paramount to solving humankind's most challenging questions.

While studying the atmosphere on Saturn’s moon Titan, scientists discovered intriguing zones of organic molecules unexpectedly shifted away from its north and south poles. These misaligned features seem to defy conventional thinking about Titan’s windy atmosphere, which should quickly smear out such off-axis concentrations.

Probes have potential to map neural activity in the human brain.

Scientists have described a way to convert human skin cells directly into a specific type of brain cell affected by Huntington’s disease, an ultimately fatal neurodegenerative disorder. Unlike other techniques that turn one cell type into another, this new process does not pass through a stem cell phase, avoiding the production of multiple cell types, the study’s authors report.

A new imaging platform designed at Janelia produces high-resolution images with little light damage to cells.

Frying is one of the world's most popular ways to prepare food — think fried chicken and french fries. Even candy bars and whole turkeys have joined the list. But before dunking your favorite food in a vat of just any old oil, consider using olive.

Understanding how viruses attack giant algal blooms may help us understand their role in fixing global carbon.