Cornell researchers have discovered a way to open one of the major barriers to the brain, called the blood brain barrier, which prevents the entry of therapies to treat brain disorders.
Cornell researchers investigating why HA treatments have produced mixed results discovered that a molecule, lubricin, helps anchor HA at the tissue surface, which helps to move cartilage into a low-friction regime.
A new method that allows geoscientists to tease out the exact inputs from three different sources, with implications for modeling and predicting climate change.
A $1 million grant from the U.S. Department of Agriculture and the U.S. Department of Energy will help Cornell researchers elucidate the genetic underpinnings of resistance in shrub willow.
Think tofu but with a creepy-crawly, sustainable twist: A Cornell food science team will compete Feb. 14 at the Thought for Food Global Summit in Lisbon, Portugal, with C-fu – a new protein product made entirely of crushed mealworms.
A $4.2 million project at Cornell focused on 100 Alaskan sled dogs, former athletes past their glory days, is part of a quest for one of the holy grails of medicine: how to slow aging.
Russian farmers are visiting northern New York state to meet with a Cornell expert to learn how to tackle devastating alfalfa snout beetles native to their homeland.
In a Cornell study of rats, researchers engineered a common gut bacteria, which when taken orally, helped control diabetes with the body’s own insulin. The study was published Jan. 27 in the journal Diabetes.