A new study led by University of Washington researchers borrowed image-analysis methods from engineering to spot the minute movements of a stony coral.
An expansive project led by Michigan State University's Lars Brudvig is examining the benefits, and limits, of environmental restoration on developed land after humans are done with it.
Real-world disease and parasite monitoring is often hampered by the inability of traditional approaches to easily sample broad geographical areas and large numbers of individuals. This can result in patchy data that fall short of what researchers need to anticipate and address outbreaks. Writing in BioScience (https://academic.oup.com/bioscience/article-lookup/doi/10.1093/biosci/biab027), Jessica Farrell, Liam Whitmore, and David Duffy describe the promise of novel molecular techniques to overcome these shortcomings.
The Northwest Atlantic Shelf is one of the fastest-changing regions in the global ocean, and is currently experiencing marine heat waves, altered fisheries and a surge in sea level rise along the North American east coast. A new paper authored by experts at the University of Rhode Island and published in Communications Earth & Environment reveals the causes, potential predictability and historical context for these types of rapid changes.
The coenocytes, i.e. large multinucleate cell structures, originate via nuclear multiplication and cytoplasmic growth among the cells surrounding the early embryo. Interestingly, the coenocytes are commonly found among fungi and plants, yet are quite rare in animals. It is the first time coenocytes have been discovered in placenta.
An international group of scientific experts co-directed by CNRS oceanographer Jean-Pierre Gattuso has stated the requirements for coral reef survival in an article published in Biological Conservation. Over 500 million people rely on coral reefs.
Musty, moldy, smoky or horse dung-like smelling cocoa is not suitable for chocolate production. As part of a larger research project, a team of scientists led by Martin Steinhaus from the Leibniz Institute for Food Systems Biology at the Technical University of Munich has identified the odorants responsible for such off-flavors. The food industry can now use these results to objectively assess the sensory quality of fermented cocoa based on odorant concentrations.
The worldwide adoption of biotechnologies to improve crop production has stalled, putting global food security at risk, according to an international team of researchers led by the University of Birmingham.
American artisan cheese has become increasingly popular over the past few decades. Understanding spoilage concerns and the financial consequences of defects can improve quality, profitability, and sustainability in the American artisan cheesemaking industry. In an article appearing in the Journal of Dairy Science®, scientists from Tufts University took the pulse of artisan cheese producers in the United States through an industry survey.
Four decades after their capture more than a half-mile below the ocean's surface, three snailfish species have received their scientific names, two of them from school children on Guam in the island's native Chamorro language.