This is one of the findings of a study by Dr Mindi Foster, Wilfrid Laurier University, Canada that is published today, Friday 30 January 2015, in the British Journal of Social Psychology. The study was supported by the Social ...
Jan 30, 2015
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Consumers are increasingly demanding the development of ready-to-eat gluten and lactose-free food products that meet their needs and help improve their health. A recent study in Journal of Food Science, published by the Institute ...
Oct 17, 2012
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Bariatric surgery has positive effects not only on weight loss but also on diabetes and heart disease. Researchers at the Sahlgrenska Academy and University of Cincinnati have shown that the health benefits are not caused ...
Apr 22, 2014
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Professor Stéphane Lefrançois, a researcher at the Institut National de la Recherche Scientifique (INRS), is working on Batten disease, a neurodegenerative genetic disease that primarily affects children. His research focuses ...
Feb 28, 2020
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In today's fast-paced society, consumers often reach for nutrition bars when looking for a healthy on-the-go snack. A new study in the September issue of the Journal of Food Science published by the Institute of Food Technologists ...
Sep 25, 2012
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When the COVID-19 vaccine became widely available in spring of 2021, Black and Latinx populations had a slower uptake of the vaccine. While this gap has narrowed over time, new research from DePaul University examines why ...
Oct 24, 2022
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Individuals who have a high preference for sweets and a high aversion to bitter flavors may be at an increased risk of developing metabolic syndrome, according to a new study in the Journal of Food Science, published by the ...
Feb 14, 2013
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(Medical Xpress)—Surveys regularly reveal that, when asked about their greatest fear, people nominate blindness as one of the two things they dread most (cancer being the other).
Apr 5, 2013
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Experiencing prejudice and discrimination in childhood can have long term consequences, including depression, poor academic performance and negative health outcomes.
Oct 19, 2016
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Popular consumer cookbooks generally define the "doneness" of shrimp by the surface color change (from white to pink) and for salmon by the flakiness of the center. However, these indicators make the products appear to be ...
Feb 14, 2013
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