News

Research reveals a promising breakthrough in green energy: an electrolyzer device capable of converting carbon dioxide into propane in a manner that is both scalable and economically viable.

In a new study, researchers have developed a novel and resilient photomechanical material that can transform light energy into mechanical work without heat or electricity,

Researchers have proposed a new layer-by-layer growth technique for preparing highly crystalline all-graphene macrostructures.

A study demonstrated that the partial substitution of red and processed meat with pea- and faba bean–based food products ensured sufficient intake of amino acids in the diet and did not negatively affect bone metabolism.

New research has categorized soil bacteria into specialists or generalists, giving greater insight into how they are affected by global changes such as habitat destruction and climate change.

A new study shows that intermittent fasting and calorie restriction change the microbiome diversity in the gut, which could impact other functions in the body.

We all know having a balanced diet is important to stay healthy. New research from Waseda University has started to unpick the optimum proportion of macronutrients for a diet that supports metabolic health as we age – starting with protein.

The Bronze Age peoples of the Caucasus feasted on communal stews made from deer, sheep, goats and cows, a new study has found. The analysis stems from preserved samples of metal cooking cauldrons that still harbored the ancient animal proteins.

New research has succeeded in measuring the behavior of wild orangutans in their first encounter with an unfamiliar object, revealing the factors that influence curiosity.

A new study led by researchers at Brown offers fresh insights into the forces above and beneath the ocean surface that influence how sea ice moves and disperses in the Arctic Ocean, which is warming at over twice the rate of the global average.