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The authors examined the effect of varying glucose concentrations on cut rose longevity.

The authors looked at how storage temperature of potatoes can impact the sweetness of potatoes (due to the break down of the starch into simple sugars).

Here, the researchers investigated how exposure to active versus passive music affects a teenager's ability to perform a challenging task, namely a Sudoku puzzle, under stressful conditions. Following testing 75 high school teenagers split into two group, the researchers found that singing in a choir (active music) yielded a greater improvement in performance compared to passive listening for brief time periods.

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.

This study explores the factors that influence coffee quality ratings using data from the Coffee Quality Institute. Through a regression model based on gradient descent, the authors aimed to predict coffee ratings (total cup points) and hypothesized that sweetness and the coffee producer would be the most influential factors.

Default opt-ins and social proof tags effect on decision making in an e-commerce context

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

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

The authors test the effects of common food industry preservatives on the heart rate of the freshwater crustacean Daphnia magna.

The authors test the effects of the pesticide captan on the growth of gut microbiome bacteria including Bacillus coagulan and Escherichia coli.