Certain physical acts of completion provide consumers with a sense of closure that makes them happier with their purchases, according to a new study in the Journal of Consumer Research.
Social Sciences
Apr 9, 2013
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Already renowned as a healthy treat when enjoyed in moderation, chocolate could become even more salubrious if manufacturers embraced new technology for making "fruit-juice-infused chocolate," a scientist said here today. ...
Other
Apr 7, 2013
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(Phys.org)—Today's Risk Bite brought to you by the University of Michigan School of Public Health: Does wearing a hat keep you warm when the rest of your body is exposed?
Social Sciences
Dec 24, 2012
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Leaves of the plant that yields carob—the substitute for chocolate that some consider healthier than chocolate—are a rich source of antibacterial substances ideal for fighting the microbe responsible for listeriosis, ...
Biochemistry
Oct 17, 2012
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Consumers enjoy products more in the long run if they don't overuse them when first purchased, according to a new study in the Journal of Consumer Research.
Social Sciences
Aug 15, 2012
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Do all cuisines thrive on kindred flavors? New research suggests that some cuisines may be based on combinations of dissimilar ingredients, but critics say the work is not filtering out flavors that may be unimportant to ...
Other
Dec 26, 2011
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If you believe that good things always come in small packages, University of Alberta researcher Jennifer Argo's new study may change your mind -- especially this close to Halloween.
Social Sciences
Oct 27, 2011
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The mouth-watering aroma of roasted cocoa beans — key ingredient for chocolate — emerges from substances that individually smell like potato chips, cooked meat, peaches, raw beef fat, cooked cabbage, human sweat, ...
Other
Aug 29, 2011
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As evidence regarding the health benefits of consuming dark chocolate and cocoa mounts, there has been an increasing debate about which cocoa and chocolate products deliver the most beneficial compounds, known as flavanols, ...
Biochemistry
Mar 10, 2011
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A first draft of the cacao genome is complete, a consortium of academic, governmental, and industry scientists announced today. Indiana University Bloomington scientists performed much of the sequencing work, which is described ...
Biotechnology
Sep 15, 2010
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