Roasted and browned: How gut bacteria break down heated foods

Crusty bread, fried meat and roasted coffee owe their characteristic taste and browning to chemical reactions that occur when foods are heated. In the so-called Maillard reaction, amino acids—the building blocks of proteins—react ...

Virtual tumor predicts response to liver cancer immunotherapy

Using computational tools, researchers from the Johns Hopkins Kimmel Cancer Center and the Johns Hopkins University School of Medicine have developed a method to predict which patients with a primary liver cancer called hepatocellular ...

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