Natto, the Japanese breakfast dish of fermented soybeans, has a smell likened to sweaty feet but researchers have come up with an unlikely way of making it less whiffy—using bacteria from Chinese dust clouds.
Cell & Microbiology
Sep 4, 2012
0
0
Exploding carcasses through putrefaction gases - this is how science explained the mysterious bone arrangements in almost fully preserved dinosaur skeletons for decades. Now a Swiss-German research team has proved that these ...
Archaeology
Mar 28, 2012
1
0
In an advance toward the first portable device for detecting human bodies buried in disasters and at crime scenes, scientists today report early results from a project to establish the chemical fingerprint of death. Speaking ...
Analytical Chemistry
Aug 17, 2009
1
0
