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This study explored sunscreen storage temperature affects the efficacy of sunscreen to block UV light.

Wearing sunglasses may offer protection against the negative health outcomes linked to exposure to ultraviolet waves. In this study, the authors test whether more expensive sunglasses offer better UV protection.

In this study, the authors characterized the trends of cigarette use amongst people who do and don't use electronic nicotine delivery systems (or ENDS). This was done to help determine if the use of ENDS is aiding in helping smokers quit, as the data on this has been controversial. They found that use of ENDS among people either with or without previous cigarette usage were more likely to continue using cigarettes in the future. This is important information contributing to our understanding of ways to effectively (and not effectively) reduce cigarette use.

The authors looked at how different blends of synthetic and non-synthetic fabrics protected against UV radiation.

The authors looked at the potential of different phenolic compounds to reduce oxidative stress (i.e., act as antioxidants).

The availability, portion sizes, and consumption of highly palatable food has been linked adverse health outcomes. McBurnett and O’Donnell sought to assess the relationship between reward-based eating drive, consumption, cravings, and knowledge of the effects of sugary foods. In this study population, reward-based eating drive was related to both consumption and cravings. Further, for females, the knowledge of sugar’s effects was significantly and inversely associated with its consumption.

The authors test the antioxidant content of Taiwanese high mountain teas grown in or processed under differing conditions.

The authors looked at different strategies to extract oil from almonds to determine which gave the best results.

The authors tested environmentally-friendly alternatives to wastewater treatment chemicals, including activated charcoal for filtration and citrus peels for preventing bacterial growth.

Food spoilage leads to a significant loss in agricultural produce each year. Here, the authors investigate whether certain essential oils can protect against fungus-mediated spoilage of fruits and vegetables. Their results suggest that the compounds they tested might indeed inhibit fungal growth, at various temperatures, a promising result that could reduce food wasting.