McMaster researchers have developed a new form of cultivated meat using a method that promises more natural flavor and texture than other alternatives to traditional meat from animals.
Other
Jan 19, 2021
2
3674
Fragrances—promising mystery and intrigue—are blended by master perfumers, their recipes kept secret. In a new study on the sense of smell, Weizmann Institute of Science researchers have managed to strip much of the mystery ...
Other
Nov 12, 2020
0
139
"Eat your spinach," is a common refrain from many people's childhoods. Spinach, the hearty, green vegetable chock full of nutrients, doesn't just provide energy in humans. It also has potential to help power fuel cells, according ...
Materials Science
Oct 5, 2020
0
209
QUT researchers are working to design faster, cheaper, and better ways to store food.
Materials Science
Sep 14, 2020
0
124
Milk chocolate is a consumer favorite worldwide, prized for its sweet flavor and creamy texture. This confection can be found in all types of treats, but it isn't exactly health food. In contrast, dark chocolate has high ...
Other
Aug 17, 2020
0
147
This it is the story of a unique material—made of a single compound, it conducts electrons in different ways on its different surfaces and doesn't conduct at all in its middle. It is also the story of three research groups—two ...
Materials Science
Jun 11, 2020
0
199
Cold brew may be the hottest trend in coffee-making, but not a lot is known about how this process alters the drink's chemical characteristics. Scientists now report that the content of potentially health-promoting antioxidants ...
Analytical Chemistry
Apr 2, 2020
0
639
In the most recent issue of the academic journal Science, the case is made for a future where the materials and chemicals that make up the basis of our society and our economy are healthful rather than toxic, renewable rather ...
Other
Jan 24, 2020
3
296
The 2019 Nobel Prize in Chemistry will be announced Wednesday, a day after the Physics award was given to a Canadian-American cosmologist and two Swiss scientists.
Other
Oct 9, 2019
0
150
Washington State University scientists have developed a way to triple the shelf life of ready-to-eat macaroni and cheese, a development that could have benefits for everything from space travel to military use.
Other
Sep 24, 2019
0
144
