Researchers developed a way to standardise the description and recording of different smells, according to a study published in the journal Scientific Data. The authors believe this could have several
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For 20 years, during the monthly “Seminars of molecular gastronomy”, culinary questions have been investigated experimentally in Paris, France. These experiments are done in public, in front of an audience
This year, the Chemistry Nobel was awarded to three scientists for their contributions to the development of lithium-ion batteries, which enabled the portable technology revolution and since they first entered