Researchers at Children?s Hospital of Pittsburgh of UPMC have launched a major National Institutes of Health-funded study to develop definitive treatment guidelines for the most common pediatric illness ? ear infections.
Can a gene from an orange cauliflower found three decades ago be the key to making food crops more nutritious? Quite possibly, according to Agricultural Research Service (ARS) scientist Li Li. She’s using cauliflower to identify genes and define molecular mechanisms that regulate nutrients in plant-based foods.
The effect of broccoli and tomato on health remains “unclear”, Cancer Research UK has said, following research linking the vegetables to a reduced risk of prostate cancer.
Researchers at a medical research firm affiliated to the University of Bristol say that they have identified a new method of fighting the spread of cancer. The scientists looked at the natural life cycle of cells, one of the key biological processes linked to cancer growth. In particular they focused on a molecule known as protein kinase B (PKB) that is found in all cells.
75% of science graduates use their science degree regularly or every day suggests a survey by The University of Auckland?s Faculty of Science.
A unique collaboration between electrical engineers, mechanical engineers and cancer researchers may be the perfect combination to improve diagnosis, treatment and follow-up of patients with melanoma.
In a study of nonhuman primates infected with the influenza virus that killed 50 million people in 1918, an international team of scientists has found a critical clue to how the virus killed so quickly and efficiently.
Eosinophilic esophagitis (EE) is disease that was first described in children only 20 years ago, but has shown a rising incidence in both children and adults. An inflammatory condition of the esophagus, its symptoms including vomiting, heartburn and difficulty in swallowing.
Swimmers and scuba divers can improve their swimming endurance and breathing capacity through targeted training of the respiratory muscles, researchers at the University at Buffalo have shown.
What really happens after you place an order for a Big Mac or a Whopper with Cheese? Jerry M. Newman, Ph.D., SUNY Distinguished Teaching Professor in the University at Buffalo School of Management, knows because he worked undercover in seven fast-food restaurants across the country, observing operations from the top down — from the biggest management whoppers to the smallest fries at the fry station.