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Recently, exciting new paper unveils the potential of biosurfactants—natural compounds produced by microbes—to dramatically improve the preservation of meat products. This innovative approach could replace synthetic chemicals, enhancing food safety and quality.
Bloch oscillations (BOs) have been extensively studied in static systems but remain mysterious in Floquet systems.
Signal processing is a fundamental necessity for modern society but facing significant trade-off between speed and efficiency.
A UCLA-led study suggests women who are 65 years old or older with high-risk breast cancer and are treated with chemotherapy are more likely to develop a substantial decline in physical function.
A new analysis using compliance data from the Pennsylvania Department of Environmental Protection suggests that if it could be extracted with complete efficiency, lithium from the wastewater of Marcellus shale gas wells could supply up to 40% of the country’s demand. The research is by University of Pittsburgh and National Energy Technology Laboratory scientists.
Lisa Harrison-Gulla's journey in public health is more than just a career choice – it’s a testament to her unwavering dedication for driving change in the face of adversity.
Hae Choon Chang, President of the World Institute of Kimchi (WiKim) announced on April 22 that the institute has developed a 'bio-refactoring-based upcycling technology' that can convert cabbage byproducts discarded as waste during the food manufacturing process into biodegradable plastics.
Worker rights are among the least protected human rights in the world, according to new research from faculty at Binghamton University, State University of New York.
The Faculty of Psychology at Chulalongkorn University cordially invites everyone to join a Research Sharing Session on “Neural Sensitivity and Facilitation in Visual Word Processing of Typical and Dyslexic Readers” presented by Prof. Dr. Urs Maurer from the Department of Psychology, The Chinese University of Hong Kong.
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