UC Davis

1 week ago | phys.org | Kat Kerlin |UC Davis

UC Davis Professor Hugh Safford was hiking for pleasure in California's High Sierra when he stumbled upon a new elevation record for the Jeffrey pine, which may now be the state's highest-altitude tree. His serendipitous finding is published in the journal Madroño.

1 week ago | dailydemocrat.com | Amy Quinton |UC Davis

Valley fever, or coccidioidomycosis, is caused by a fungus that thrives in moist soils and becomes airborne during drought. Its spores are easily inhaled, leading to infection. Climate change is creating the perfect conditions for it in the Western United States, with increasing heavy rains followed by prolonged drought. A new study by UC Davis researchers shows that dogs, who are also susceptible to the disease, can help us understand its spread. Subscribe to continue reading this article.

1 month ago | phys.org | Kat Kerlin |UC Davis

Almost everywhere in California, salmon are on the decline. But in Putah Creek—a restored stream running through the University of California, Davis, campus—wild salmon are not only increasing, they are also completing their life cycle.

1 month ago | phys.org | Amy Quinton |UC Davis

California produces 99% of the nation's pistachios, generating nearly $3 billion in economic value in the state. But pistachios have been slightly understudied, in part because of the lack of a high-quality map of their DNA.

2 months ago | medicalxpress.com | Ula Chrobak |UC Davis

In September, the Nigerian government made an important change to its food fortification program to date—a set of standards outlining that voluntarily fortified bouillon cubes must contain minimum amounts of four micronutrients: iron, zinc, folic acid and vitamin B12. While some foods are already fortified in the country, the dehydrated seasoning blocks, consumed in virtually all Nigerian households, may prove to be the ideal vessel for some vitamins and minerals.