This Week in Nature

In Nature this week, a group of Chinese investigators publish the genomic sequences of 446 geographically diverse versions of the wild rice species Oryza rufipogon, the immediate ancestral progenitor of cultivated rice, and from more than 1,000 varieties of cultivated rice to create a comprehensive map of rice genome variation.

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Berkeley researchers have engineered yeast to make the molecule behind the hoppy taste of beer, Quartz reports.

King's College London researchers examine the influence of school type and genetics on academic achievement.

FiveThirtyEight writes that most who take a direct-to-consumer BRCA1/2 genetic test won't learn much from it.

In Science this week: early life experience influence somatic variation in the genome, and more.