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Increasing the radiosensitivity of the FCV-F9 virus

Increasing the radiosensitivity of the FCV-F9 virus

Noroviruses can be easily transported via fresh fruits and vegetables. This article looks at the methods behind increasing the radiosensitivity of the virus.

24 Mar 2020

Hero proteins can prevent dangerous clumps linked with neurodegenerative diseases

Hero proteins can prevent dangerous clumps linked with neurodegenerative diseases

At the University of Tokyo (UTokyo), scientists have identified a new group of proteins that have been hailed for their extraordinary shape and potential to defend against protein clumps linked with neurodegenerative diseases in laboratory experiments.

13 Mar 2020

Changes in cell death patterns in the nervous system could allow a species to adapt to its environment

Changes in cell death patterns in the nervous system could allow a species to adapt to its environment

According to research conducted in fruit flies at the Francis Crick Institute, the University of Lausanne (UNIL) and the Max Planck Institute for Chemical Ecology, zombie cells tend to develop into functional neurons when the death of neurons is stopped during brain growth.

12 Mar 2020

Study explains “dark” portion of human genome implicated in various disorders

Study explains “dark” portion of human genome implicated in various disorders

A “dark” part of the human genome has puzzled researchers for many years, similar to an enigmatic dark matter that accounts for 85% of the universe.

12 Mar 2020

The use of natural hydrogels in food and agriculture practices

The use of natural hydrogels in food and agriculture practices

Hydrogels are widely used materials for various applications in areas ranging from medicine, cosmetics, and tissue engineering to food and agriculture.

8 Feb 2020

Biospeckle laser analysis as a non-destructive tool for safety and quality assurance of agricultural products

Biospeckle laser analysis as a non-destructive tool for safety and quality assurance of agricultural products

Agricultural food products such as meat, fruit, and vegetables can quickly perish due to a range of factors that cause their deterioration.

6 Feb 2020

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