News

A study has shown that after drying, proteins remain mostly unaltered after 30 years, offering a new method to store samples for future diagnosis.

A study carried out in mice may help explain why dieting can be an inefficient way to lose weight: key brain cells act as a trigger to prevent us burning calories when food is scarce.

Using an HPLC-CAD/fluorescence lipidomics platform researchers have visualized and measured lipids in real time as they are metabolized by living fish.

GC-MS finds metabolites responsible for the fruit's ability to fend off greening.

Scientists from the University of Bristol have designed a new protein structure, and are using it to understand how protein structures are stabilised.

Prof. Andy Smith of the MRC's Toxicology Department has been awarded the Royal Society of Chemistry's Toxicology Award.

Brown University computer scientists have shown a new way to help prevent users of data exploration software from making false discoveries.

Study shows telomere shortening in youth with higher pollution exposure.

An observational study of 826 patients with stage III colon cancer showed that those who consumed two ounces or more of nuts per week had a 42% lower chance of cancer recurrence and 57% lower chance of death than those who did not eat nuts.

International academic collaborative effort has solved the structure of NarQ proteins which enable bacteria to communicate and 'smell' their environment.