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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0
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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0
A new study by the University of Stirling has sought to understand why vegetarians consume non-meat animal products despite their concerns that animal agricultural production can be cruel.
Social Sciences
Jul 25, 2023
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24
For many of us, a cheese platter after a nice meal is a guilty pleasure.
Other
Nov 16, 2017
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4
New research shows that the flavoring of various soft cheeses is due in part to the bacteria that colonize them during the ripening process. The research is published in Microbiology Spectrum.
Cell & Microbiology
Nov 16, 2022
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56
It's an age-old tradition that dates back at least 8,000 years but it seems we still have much to learn about the bacteria responsible for turning milk into cheese.
Jan 6, 2009
1
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When it comes to pasta and pizza dishes, nothing beats a sprinkle of grated parmesan on top. But the flavor quality of the popular cheese can be inconsistent. Now scientists are using "molecular food engineering" to help ...
Other
Mar 2, 2016
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7
Tequila and cheese may sound like the makings of an awkward cocktail party, but new research shows that they have a lot to tell us about efforts to boost rural economies around the world.
Social Sciences
Jun 14, 2010
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0
Cheeses with the Idiazabal designation of origin are subjected to stringent controls at the UPV/EHU's Sensory Analysis Laboratory (LASEHU). The panel of experts in this cheese comprises 17 evaluators who have to pass various ...
Other
Apr 7, 2015
1
16
There's not much that can top a big bowl of spaghetti and meatballs—except, of course, for what belongs on top: parmesan cheese. But, it turns out, what we're eating might not be parmesan at all—the Food and Drug Administration ...
Other
Aug 18, 2016
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