October was Nobel season—check out our stories on Physiology or Medicine laureates Professor Tasuku Honjo (2018) and Sir Richard J. Roberts (1993).
Asia's ascendance on the global research stage was a central theme of this month's most-read articles.
Scientists in Singapore have used a cocktail of enzymes, probiotics and yeast to produce a nutrient-rich beverage from food waste.
Singapore-based scientists have discovered a method to manufacture flavonoids in yeast, also showing that these flavonoids can prolong the shelf life of food.
Nanocellulose fibers prevented the absorption of dietary fat from the guts of mice, researchers say.
A research group in China has developed a wireless sensing device that detects odors from meat which has gone bad.
Using polystyrene coated magnetic nanoparticles, scientists in Singapore were able to detect trace amounts of pesticide on vegetables in less than two hours.
Using gas chromatography techniques, scientists in Japan have discovered the molecules responsible for the characteristic aroma of Wagyu beef.
A substance commonly found in sugarcane, rice bran and wheat germ can reduce stress and restore sleep in mice.