Hungry dogs would be expected to choose alternatives leading to more food rather than less food. But just as with humans and monkeys, they sometimes show a "less is more" effect. Thus conclude Kristina Pattison and Thomas ...
Plants & Animals
Mar 19, 2014
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Normally, Andrej Shevchenko and his team at the Max Planck Institute of Molecular Cell Biology and Genetics in Dresden analyse proteins and fats in the cells of fruit flies or roundworms. In this case, however, the scientists ...
Archaeology
Mar 12, 2014
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According to Simona Manescu and Johannes Frasnelli of the University of Montreal's Department of Psychology, an odour is judged differently depending on whether it is accompanied by a positive or negative description when ...
Other
Feb 12, 2014
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In an effort to promote better public health, recent European law requires producers to limit fat content, particularly in cheese and cheese-based products.
Other
Oct 15, 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.
Other
Aug 19, 2013
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(Phys.org)—As a young archaeologist, Peter Bogucki based his groundbreaking theory on the development of Western civilization on the most ancient of human technology, pottery. But it took some of the most modern developments ...
Archaeology
Jan 10, 2013
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The first unequivocal evidence that humans in prehistoric Northern Europe made cheese more than 7,000 years ago is described in research by an international team of scientists, led by the University of Bristol, UK, published ...
Analytical Chemistry
Dec 12, 2012
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Consumers are more likely to purchase a product if they have previously focused their attention on it but are less likely to purchase a product they have previously ignored, according to a new study in the Journal of Consumer ...
Social Sciences
Dec 11, 2012
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Whether fruit, meat or cheese - the quality of food is not always as consumers would like it to be. But, in future, a spectrometer will allow them to gage the quality of food before they buy it. No bigger than a sugar cube, ...
Engineering
May 9, 2012
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By carefully analyzing the genetics of specific bacteria killers, a BYU research team has been able to pinpoint where cheese contamination starts.
Biotechnology
Mar 21, 2012
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