News tagged with journal science

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Spicing up your fish fillets with science

The health benefits of consuming omega-3 long chain polyunsaturated fatty acids such as EPA and DHA are well established. The primary sources of these fatty acids in the human diet are through fish and seafood. Researchers ...

Aug 14, 2013
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Color and texture matter most when it comes to tomatoes

A new study in the Journal of Food Science, published by the Institute of Food Technologists (IFT), evaluated consumers' choice in fresh tomato selection and revealed which characteristics make the red fruit most appealing.

Oct 21, 2014
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When it comes to how pizza looks, cheese matters

Most consumers have an idea what they want their pizza slice to look like. Golden cheese with that dark toasted-cheese color scattered in distinct blistery patches across the surface with a bit of oil glistening in the valleys. ...

Aug 21, 2014
4 / 5 (1) 0

Why animals compare the present with the past

Humans, like other animals, compare things. We care not only how well off we are, but whether we are better or worse off than others around us, or than we were last year. New research by scientists at the University of Bristol ...

May 30, 2013
2 / 5 (1) 2 | with audio podcast