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Catcher of the Rye: Science Can Now Detect Gluten in Any Food

by Commonwealth Scientific and Industrial Research Organisation (CSIRO)
Scientists from Australia’s national science agency, CSIRO, can now detect gluten in any food and show which grain it comes from, making it easier for food companies to correctly label their products

A Brewer's Tale of Proteins and Beer

by American Chemical Society
Many proteins in beer come from the barley or yeast used to make it, and these proteins influence a brew's properties, including its flavor and foaminess

Glycosylation: Mapping Uncharted Territory

by Institute of Molecular Biotechnology of the Austrian Academy of Sciences
Whereas massive inroads have been made into genomics, metabolomics, or protein and lipid research, glycosylation remains largely unexplored at the proteome scale