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When it comes to craft beer, the flavor doesn't have to be all in the hops. As a panel of amateur beer tasters at Washington State University recently demonstrated, malted barley, the number one ingredient in beer besides water, can have a range of desirable flavors too.

Changes in marine nutrients seem like an expected consequence of increased ocean temperatures due to global warming. However, new research suggests that processes below the ocean surface may be controlling what is happening above.

Scientists have uncovered a way of “fine-tuning” the body’s immune response to viral infections at the level of individual T-cells.

By uprooting carbon trapped in soil, wild pigs are releasing around 4.9 million metric tonnes of carbon dioxide annually across the globe, the equivalent of 1.1 million cars.

Researchers have found that tomato fruits inform the rest of the plant when they are being eaten by insects, by triggering defensive electrical signals.

A new approach to analyse satellite measurements of Earth’s cloud cover reveals that clouds are very likely to enhance global heating.

For decades, researchers around the world have searched for ways to use solar power to split water to form hydrogen to be used as a clean energy source. Now, researchers are devices illuminated by sunlight to efficiently split off oxygen molecules from water.

KRAS encodes two gene products, KRAS4A and KRAS4B, and when KRAS mutates, both variants are activated. A study shows that even though KRAS4B is the dominant form in cancer, the KRAS4A mutant is also oncogenic, and it is even more active.

New research shows that a deficit in histone methylation could lead to the development of autism spectrum disorders. The study found that when the methylation gene SUV39H2 was absent, adult mice exhibited cognitive inflexibility similar to what occurs in autism, and embryonic mice showed misregulated expression of genes related to brain development.

With hopes to capitalize on the smell factor in flavor development, researchers are exploring how the route an aroma takes to get to the olfactory system, through the nose or the back of the throat, influences our response to the scent in question.