After a noncardiac surgery, between 15% and 18% of patients suffer a potentially lethal complication called “myocardial injury after noncardiac surgery” (MINS). A carefully preoperative...
Over long distances, such as those that separate Mars from Earth, the light signals are extremely dimmed and it is very difficult to transmit information optically. Matteo Rosati has a Marie...
The researcher from the Centre for Research in Agricultural Genomics (CRAG) Laura R. Botigué has conducted a study in collaboration with British researchers in which the genome of a wheat sample from more than 3,000 years ago has been sequenced for the first time. This...
In the field of supramolecular chemistry, the versatility of the carboxylate ligands of some compounds of Cu (II) and Zn (II) is a property that allows them to coordinate and structure themselves in different ways, forming 1D and 2D networks, and...
The specific needs of the next generations of wireless communication systems, 5G and beyond, as well as devices for the future development of Internet of Things have made graphene and related materials promising...
The study carried out by the researcher Juli Cebrián from the Department of English and Germanic Philology of the UAB has examined if sequences like Spanish diphthongs play a role in cross-linguistic perception, that is, when speakers perceive the sounds...
The 1992 Olympic Games in Barcelona took place during an expansion of ecological thinking in Western Europe, but which was only incipient in Spain. This produced the absence of a unified and coherent environmental plan...
Researchers from the Unitat de Física de Materials I of the Physics Department at the Universitat Autònoma de Barcelona have revealed the nature of the heterogeneous mechanism by which highly stable glasses transform into...
Studying the degree of pleasure that farm animals experience during feeding is important in welfare terms. In addition, it allows the re-formulation of diets according to its palatability. This work proposes new methods of studying palatability in...
