News

New light has been shed on the motivations why people hunt, trade or consume different species, showing that more differentiated solutions are needed to prevent uncontrolled disease emergence and species decline.

Widespread use of pesticides and other agrochemicals can speed the transmission of the debilitating disease schistosomiasis, while also upsetting the ecological balances in aquatic environments that prevent infections, finds a new study.

A durable coating, made from titanium dioxide, has been shown to be capable of eliminating foodborne microbes, such as Salmonella and E. coli, and provides a preventative layer of protection against future cross-contamination on stainless steel food-contact surfaces.

A new study from Columbia University provides more evidence that genetic-sequencing can reveal evolutionary differences in reef-building corals that one day could help scientists identify which strains could adapt to warmer seas.

Older women who eat more than one to two servings a week of baked or broiled fish or shellfish may consume enough omega-3 fatty acids to counteract the effects of air pollution on the brain, according to a new study.

A new study has explored whether soil fluorine levels in New Zealand are high enough to hurt a Rhizobium, bacteria that support legume crops.

Researchers have detected and measured six coumarins in oak wood, wine and spirits, showing that a combination of these compounds can produce a bitter taste.

Chemists have shown that asphalt binder, the glue that holds together the stones, sand and gravel in paved roads, when exposed to sun and water, leaches thousands of potentially toxic compounds into the environment.

Virginia Tech researchers have proven that a single gene can convert female Aedes aegypti mosquitoes into fertile male mosquitoes and identified a gene needed for male mosquito flight.

Vertical farms with their soil-free, computer-controlled environments may sound like sci-fi, but there is a growing environmental and economic case for them, according to new research laying out radical ways of putting food on our plates.