Bentham Science announces new multidisciplinary journal, ‘Current Chinese Science’

Bentham Science announces an important new multidisciplinary journal, Current Chinese Science. This will be the world’s largest journal with over 4,000 leading Chinese scientists involved on its editorial board. Current Chinese Science is a peer reviewed journal with over 70 sections headed by leading Chinese scientists as Co-Editors. The journal will cover important and emerging…

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Changes in surface sugarlike molecules help cancer metastasize

Changes in a specific type of sugarlike molecule, or glycan, on the surface of cancer cells help them to spread into other tissues, according to researchers at the University of California, Davis. Published March 23 in Proceedings of the National Academy of Sciences, the work could lead to diagnostic tests and new therapies to slow…

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In COVID-19 response to Congress, AGS calls for medical supplies, telehealth

In letters sent yesterday to Congressional leaders, Vice President Pence, and White House Coronavirus Task Force Coordinator Deborah Birx, MD, experts at the American Geriatrics Society (AGS) reinforced the need for medical supplies, telehealth, expertise in older adult care, and a range of other priorities in response to COVID-19. As diverse as these important focal…

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Coronavirus Makes Daily Life Confounding. Here Are Some Answers.

How to stay safe. How to protect others. How much risk to take when the smallest act can be a risk: touching a doorknob, buying milk. Whether or not the virus has reached your neighborhood, what’s swept into everyone’s lives is a set of confounding dilemmas. So send your questions to us, at dilemmas@nytimes.com. There’s…

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Spanish Broths for More Than Paella

A line of first-rate Spanish broths (chicken, fish and vegetable for soups and stews, and more focused mixtures meant for paella, specifically seafood paella) is now available. There’s even one for black, squid ink paella. These broths, made in Barcelona, are free of additives and preservatives and deliver good flavor. For paella, I might simmer…

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Japanese Food From a Swedish Kitchen

Sofia Hellsten is Swedish, but, having lived in Japan, she’s devoted to Japanese food and dining. Her new book explores the simple everyday meals she craves, especially when not in Japan. They’re the sort of nourishing, comforting plates that are easily made and frequently feature vegetables. They’re also enjoyable to serve one or two but…

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Add a Sprinkle to Breakfast

There’s nothing new about buckwheat, a seed (not really a grain) that’s most comfortable growing in cooler and high-altitude climates worldwide. But the form in which Emily Griffith is selling them is innovative. While living in Australia, she discovered sprouted buckwheat and created Lil Bucks, a company to make and sell the crunchy, earthy-tasting seeds.…

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Meal Kits From the Chef Dan Barber

Like a number of other chefs and restaurants, Dan Barber, the chef and an owner of Blue Hill in Manhattan, and Blue Hill at Stone Barns in Westchester County, is assembling market boxes for pickup. Each will contain ingredients and cooking instructions for a dish that will serve two to four people. Though the ingredients…

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