Thursday, October 30, 2014
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Oxidation Stability of Corn Oil
Oxidation Stability of Instant Noodles
Oxidation Stability of Olive Oil
Oxidation Stability of Peanut Oil
Oxidation Stability of Rapeseed (Canola) Oil
Oxidation Stability of Safflower Oil
Oxidation Stability of Sunflower Oil
Oxidation Stability of Sweet Almond Oil
Oxidation Stability of Walnut Oil
showing results 28 to 36 of 42
Tea and Citrus Products Could Lower Ovarian Cancer Risk
New UEA research finds that women who consume foods containing flavonols and flavanones significantly decrease their risk of developing epithelial ovarian cancer.
Novel Solutions to Fight the Obesity Gene
Potent inhibitors a potential new class of anti-obesity drugs that target one of the most common genetic causes of obesity.
Magnesium Cuts Diabetes Risk
Only about half of Americans get the recommended daily amount in their diet.
Why Fruit Flies Love Beer
Yeast cells in beer hitch ride with fruit flies to find new food sources.
Why Do People Risk Infection From Bat Meat?
Ebola, as with many emerging infections, is likely to have arisen due to man’s interaction with wild animals – most likely the practice of hunting and eating wild meat known as ‘bushmeat’.
Grapefruit Juice Stems Weight Gain in Mice Fed a High-Fat Diet
A study from UC Berkeley found that mice fed a high-fat diet gained 18% less weight when they drank clarified, pulp-free grapefruit juice compared with a control group of mice that drank water.
Nanoparticles Accumulate Quickly in Wetland Sediment
Aquatic food chains might be harmed by molecules "piggybacking" on carbon nanoparticles.
Mass Spectrometry in Your Hand
Electrospray arrays can dramatically downsize systems and costs for onsite chemical analysis and many other applications.
What You Eat and Not Just the Number of Calories, is a Significant Factor in Diabetes Risk
New research in The FASEB Journal suggests that the postprandial levels of circulating metabolites in the blood of identical twins tends to be similar after a fast food meal, independent of weight difference.
Eating Habits, Body Fat Related to Brain Chemistry
NIH study ties eating in response to food cues to habit-forming region in obese adults.
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