News

A team of Clemson University chemists has constructed a novel two-dimensional electrically conductive metal-organic framework (MOF), a breakthrough that could help advance modern electronics and energy technologies.

Unroasted, “raw” chocolate features certain compounds responsible for fruity flavors and sour tastes that are lost when the cacao beans are processed at high temperatures, a recent study has found.

Tiny bubbles bursting are an essential part of sipping champagne and sparkling wines. But how long can these drinks be stored in sealed bottles before they go flat? According to researchers, the answer depends on the container’s size.

Crop sciences researchers have found variation at more than 308,000 locations across the popcorn genome. This diversity could be important for improving the agronomic performance of the crop, they say, for example in promoting herbicide tolerance.

Scientists studied coffee-drinkers to understand whether that wakefulness effect is dependent on the properties of caffeine, or whether it’s about the experience of drinking coffee.

Scientists have detected signs of "fractional quantum anomalous Hall" states in new semiconductor studies. This observation marks the first step towards constructing fault-tolerant qubits for quantum computing.

A new DNA barcoding technique can identify the plant matter in human feces and may improve clinical trials and nutrition studies.

New research examines blood alcohol concentrations and how obesity and age affect the rate of absorption and elimination for women.

Magnetotactic bacteria, which can align with the Earth’s magnetic field, have been discovered in a new location. Previously observed on land and in shallow water, analysis of a hydrothermal vent proved that they can also survive deep under the ocean.

Researchers have developed a new battery-free, AI-enabled sensor patch comprised of five colorimetric sensors that can monitor wound healing.