Browse Articles

Investigation of Everyday Locations for Antibiotic-Resistant Bacteria in Cambridge, Massachusetts

Maggio et al. | Dec 12, 2019

Investigation of Everyday Locations for Antibiotic-Resistant Bacteria in Cambridge, Massachusetts

In this study, the authors investigate whether antibiotic-resistant bacteria can be found in everyday locations. To do this, they collected samples from multiple high-trafficked areas in Cambridge, MA and grew them in the presence and absence of antibiotics. Interestingly, they grew bacterial colonies from many locations' samples, but not all could grow in the presence of ampicillin. These findings are intriguing and relevant given the rising concern about antibiotic-resistant bacteria.

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Evaluating need for adversarial training data given algorithmic defense methods against adversarial attacks

Yian et al. | Jul 05, 2026

Evaluating need for adversarial training data given algorithmic defense methods against adversarial attacks

The purpose of this study was to determine the necessity of previous non-algorithmic attacks (Adversarial Training) in light of algorithmic defense methods (Gradient Masking and Defensive Distillation) against FGSM attacks. We found a significant increase in image classification accuracy from defense methods with the non-algorithmic defense method compared to ones without. By analyzing the significance with a McNemar test, we determined that the inclusion of non-algorithmic defense methods is still necessary in light of new algorithmic defense methods.

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Pressing filtration for extraction of cabbage dietary fiber and soluble components

Xie et al. | Nov 16, 2025

Pressing filtration for extraction of cabbage dietary fiber and soluble components
Image credit: Shelley Pauls

Here the authors introduce pressing filtration as a novel, efficient, and low-energy method for extracting dietary fiber from cabbage, which successfully retains heat-sensitive nutrients and achieves a high fiber yield. The study demonstrates the scalability and economic viability of this technique for commercial use, highlighting that the resulting high-fiber cabbage powder can be incorporated into familiar foods like hamburger buns and beef patties without compromising taste or sensory quality.

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