The importance of fizz, more technically known as effervescence, in sparkling wines and champagnes is not to be underestimated—it contributes to the complete sensory experience of a glass, or flute, of fine bubbly. A scientist ...
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Apr 2, 2014
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The smells of summer—the sweet fragrance of newly opened flowers, the scent of freshly cut grass and the aroma of meats cooking on the backyard grill—will soon be upon us. Now, researchers are reporting that the very same ...
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Mar 26, 2014
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Adjusting the calcium level and acidity could be the key to developing new better-tasting, more eye-appealing and creamier reduced-fat sauces, desserts and salad dressings that could be on the market soon, researchers reported ...
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Mar 16, 2014
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They call it the holy grail of ready-to-eat meals for soldiers: a pizza that can stay on the shelf for up to three years and still remain good to eat.
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Feb 14, 2014
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The hefty college textbook, weighty in both pounds and dollars, has long been a staple of student life. But UC Davis chemistry professor Delmar Larsen is on a mission to replace textbooks with an online, open e-textbook network. ...
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Oct 23, 2013
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(Phys.org) —A team of Chinese researchers working at Sun Yat-Sen University has found a possible way for drinkers of alcoholic beverages to minimize their risk of developing a hangover and other negative side-effects: consume ...
Pneumonia kills more children worldwide than malaria, AIDS and tuberculosis combined. This is surprising given that treatment for pneumonia is relatively simple. In rich countries survival rates are very high, but in remote ...
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Sep 23, 2013
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The Royal Society of Chemistry, together with the British Cheese Board, has today announced the formula for making the perfect slice of cheese on toast.
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Aug 19, 2013
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A scientist who helped verify authenticity of the fabled Gospel of Judas today revealed how an ancient Egyptian marriage certificate played a pivotal role in confirming the veracity of inks used in the controversial text. ...
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Apr 8, 2013
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The mystery of how arsenic levels in beer sold in Germany could be higher than in the water or other ingredients used to brew the beer has been solved, scientists announced here today at the 245th National Meeting & Exposition ...
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Apr 7, 2013
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