News

An international team of behavioral biologists designed a set of tasks to assess personality of common marmosets.

Researchers from the University of Illinois Chicago have discovered a new gene-editing technique that allows for the programming of sequential cuts — or edits — over time.

Prior infection with SARS-CoV-2, the virus that causes COVID-19, appears to provide protection against being reinfected with the virus for a few months, according to a new study.

In the largest genome-wide association study of glaucoma comparing the genes of 34,179 people with the disease to 349,321 control subjects, an international consortium of researchers identified 44 new gene loci and confirmed 83 previously reported loci linked to glaucoma. Loci are considered "genetic street addresses," denoting a specific location on a gene.

Researchers analyzed the effects of two abiotic stressors on a root-dwelling health-promoting bacterium. They found that stress can cause compositional changes in the bacterium’s extracellular structures that could be leveraged for the crop’s benefit.

A team of researchers has examined what it would take for cell-based seafood to deliver conservation benefits. The authors contend that cell-based seafood faces a difficult path toward recovering fish stocks in the ocean, with success ultimately determined by the complex interplay of behavioral, economic and ecological factors.

Coprolites, or fossilized dog feces, are often used to understand the dietary preferences of ancient civilizations. However, the samples are often contaminated, making the analysis difficult. A new study has overcome these challenges using a multipronged approach.

In hopes of contributing to the fight against cancer, a team of researchers has identified and mapped 300 proteins that regulate the cell division process.

The high salt content in brined cheeses, necessary for aging, deters some consumers. Now, researchers present a shortened brining time for Parmigiano Reggiano that results in a less salty product, while still potentially maintaining the cheese’s distinctive texture and flavor compounds.

A team of researchers has demonstrated that it is possible to rapidly evolve botulinum toxin in the laboratory to target a variety of different proteins.