Saliva is crucial for tasting and digesting food, but scientists have now found that it may have another, more subtle role. Salivary proteins could be part of a feedback loop that influences how food tastes to people—and ...
Other
Aug 20, 2018
0
39
What happens when you X-ray a chocolate rabbit? How complex is the wafer and chocolate composite of a Kit Kat? And why does the inside of a Ferrero Rocher resemble moon rock?
General Physics
Mar 29, 2018
2
86
With Easter fast approaching, the thought of chocolate is probably on all our minds, but could the UK's love of chocolate be having a damaging effect on the environment?
Environment
Mar 29, 2018
0
89
Get a charge out of chocolate? New research suggests candy companies may be able to make lower fat versions of the tasty treat with a little electrical trick.
General Physics
Jun 20, 2016
7
515
Lecithin is an ingredient that you've probably never heard of, but one that plays a vital role in the production of chocolate and many other foods. It's never been clear how this ingredient works on a molecular level, and ...
General Physics
Aug 25, 2015
0
555
Chocolate has many health benefits—it can potentially lower blood pressure and cholesterol and reduce stroke risk. But just as connoisseurs thought it couldn't get any better, there's this tasty new tidbit: Researchers ...
Biochemistry
Mar 24, 2015
0
84
A simple kitchen sink experiment helped Northwestern University researchers discover that green tea leaves not only can be used to steep a good cup of tea, but they make an excellent antibacterial coating, too.
Materials Science
Aug 22, 2013
0
0
(Phys.org) —Breathing oxygen... can be hazardous to your health? Indeed, our bodies aren't perfect. They make mistakes, among them producing toxic chemicals, called oxidants, in cells. We fight these oxidants naturally, ...
Earth Sciences
May 2, 2013
0
0
If you ask a rat whether it knows how it came to acquire a certain coveted piece of chocolate, Indiana University neuroscientists conclude, the answer is a resounding, "Yes." A study newly published in the journal Current ...
Plants & Animals
Feb 27, 2013
1
0
Chocolate isn't usually on the diet for snails, but when Lee Fruson and Ken Lukowiak from the University of Calgary, became curious about the effects of diet on memory, they decided to try a flavonoid from chocolate, epicatechin ...
Plants & Animals
Sep 27, 2012
5
0
