Weizmann Institute scientists develop an “olfactory fingerprint” test that may do more than just identify individuals.

Researchers at the University of Georgia College of Engineering are helping NASA determine if a key rocket component can withstand the rigors of the next generation of space flight.

A new study of fireflies suggests a new model of how these beetles light up.

10 years after graduating, many have found financially solid and meaningful employment in the private sector, according to a new report from the American Institute of Physics.

For centuries, humans have been playing with yeast. But these simple fungal cells usually do their jobs — making bread rise or converting sugar into alcohol — without having to communicate or work together.

A new recycling method developed by scientists at the Critical Materials Institute, a U.S. Department of Energy Innovation Hub led by the Ames Laboratory, recovers valuable rare-earth magnetic material from manufacturing waste and creates useful magnets out of it. Efficient waste-recovery methods for rare-earth metals are one way to reduce demand for these limited mined resources.

Controlled by magnetic fields, tiny robot climbs inclines, swims, and carries loads twice its weight

Contest will see startup companies develop new ways to improve innovation in life sciences R&D

In a new Research Frontiers video, University of Arkansas biologist J.D. Willson and his graduate students search for reptiles and amphibians at Woolsey Wet Prairie Sanctuary on the outskirts of Fayetteville. Willson’s research group has found rare species in the restored prairie wetland, such as the Graham’s crayfish snake and the crawfish frog.

Researchers have developed a new informatics technology that analyzes existing data repositories of protein modifications and 3D protein structures to help scientists identify and target research on “hotspots” most likely to be important for biological function.

The global supply of seafood is set to change substantially and many people will not be able to enjoy the same quantity and dishes in the future due to climate change and ocean acidification, according to University of British Columbia scientists

New electron microscopes will capture images at subnanometer resolution.