Scientists at University of Rochester and University of Maryland report progress in targeting and destroying leukemic stem cells with a modified form of micheliolide, a natural product found in plants of the magnolia family.
Reshaping a piece of wood may conjure images of wood-carving or whittling, but more recent pursuits have attempted to break down the cellular structures within wood to create more sustainable and durable materials.
Researchers in the University of Maryland are releasing the university’s first-ever patented apple variety, Antietam Blush, tailored for growers in Maryland and the Appalachian region and intended to replace older varieties of apples, such as Red and Golden Delicious.
The University of Maryland, as part of the International Wheat Genome Sequencing Consortium (IWGSC), published findings in Science detailing the full genome sequence of wheat, the world’s most widely cultivated crop.
University of Maryland researchers conducted one of the first in-depth analyses of the educational use of virtual reality and found that people remember information better if it is presented to them in a virtual environment.
A new study led by a multi-institutional research team, including the University of Maryland and Purdue University, sheds new light on how the food we eat can affect the biochemical signaling processes in the gut microbiome.
Engineers at the University of Maryland (UMD) have for the first time demonstrated that wood can be directly converted into a carbon sponge capable of withstanding repeated compression and other extreme mechanical conditions.