In a recent study published in Landscape Ecology, University of Illinois researchers and others found that a common cattle forage grass, tall fescue, is associated with nest failure in dickcissels, small grassland birds similar to sparrows.
Adding highly refined fiber to processed foods could have negative effects on human health, such as promoting liver cancer, according to a new study by researchers at Georgia State University and the University of Toledo.
Computational image analysis of behaving cuttlefish reveals principles of control and development of a biological invisibility cloak.
Neuroscientists have found a brain region that appears to be strongly connected to food preference decisions, like what to choose from a buffet line or potluck table.
Scientists studying a valuable, but vulnerable, species of poplar have identified the genetic mechanism responsible for the species' inability to resist a pervasive and deadly disease. Their finding, published in the Proceedings of the National Academy of Sciences, could lead to more successful hybrid poplar varieties for increased biofuels and forestry production and protect native trees against infection.
A University of Colorado Denver-led research team for the first time developed reliable genetic markers known as nuclear microsatellites for the whitebark pine, a discovery that could improve the tree's prospects for survival. Whitebark pine, which is declining rapidly nearly range-wide, is currently being considered for listing under the Endangered Species Act.
Scientists at Oregon State University have shed light on the evolutionary history of a soil-borne bacteria that is so dangerous to grazing animals it is kept behind lock-and-key to prevent its spread.
Researchers at Scripps Institution of Oceanography and colleagues have found that corals living in more productive waters take advantage of the increased food availability. The findings reevaluate scientific understanding of how corals survive and could aid predictions on coral recovery in the face of climate change.
Special issue of peer-reviewed journal addresses key questions in food systems planning efforts.
Adding refined soluble fiber to processed foods could present a health risk for certain people, researchers say in newly published study.