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Scientists from Nanyang Technological University, Singapore (NTU Singapore) have demonstrated in a lab-scale study a fermentation method that could transform okara, a nutrient-rich soybean byproduct from tofu and soymilk production, into a more flavorful and protein-rich food ingredient.
We haven't written up this one. Phys.org has the full story — the link below goes straight to it.
Using data from the Japan–led XRISM (X-ray Imaging and Spectroscopy Mission) observatory, astronomers have directly observed a giant star's outflow, called a stellar wind, being captured by its…
The Southern Taurid meteor shower, one of the longest-running meteor showers of the year, is on from now until late November. Here are the two peak nights to watch for.
Climate change is one of the most complex challenges of our time and places considerable strain on a wide range of animal groups.
Nexus Compute provides cutting-edge supercomputing capabilities to power Earth system modeling innovation and accelerate scientific discovery.
The population of kakapo birds has increased from just 51 in the 1990s. What conservation efforts have now borne fruit?
Research scientist Ashish Rajurkar kneels in the dirt, lifting a large clod of soil tangled around a soybean plant. He knocks away pieces of earth from the plant’s roots, which slope straight down…
