A hallmark of Alzheimer’s disease (AD) is the accumulation of extracellular amyloid-β plaques in the brain. Amyloid-β is a 40–42 amino acid peptide generated by proteolytic processing of amyloid ...

New research out of Finland is challenging the concept that all processed plant-based foods are unhealthy. The groundbreaking study reveals that food processing methods greatly affect the health value ...

This article is written by a student writer from the Her Campus at USFSP chapter and does not reflect the views of Her Campus. Would you rather study for one hour and learn effectively, or spend five ...

Summary: Even when within the normal range, lower levels of vitamin B12 may contribute to cognitive decline, according to a new study. Researchers found that older adults with lower biologically ...

A new study found that most foods in major U.S. grocery stores are ultra-processed. Researchers created GroceryDB and the TrueFood website to help consumers make healthier choices by providing ...

This important study provides convincing evidence that emotional information in biological motion can induce different patterns of pupil responses, which could serve as a behavioral marker of an ...

Radio station owners seeking new independent processing options for their HD subchannels can now consider a new offering from Orban that’s getting its formal introduction at the upcoming IBC ...

Introduction: The transition of experience from unconscious to conscious, the emergent process, is a crucial topic in consciousness studies. Three frameworks exist to explain the process: (1) ...

Multi-modal Large Language Models (MLLMs) have various applications in visual tasks. MLLMs rely on the visual features extracted from an image to understand its content. When a low-resolution image ...

Expertise from Forbes Councils members, operated under license. Opinions expressed are those of the author. With artificial intelligence (AI) advancing rapidly, there needs to be more clarity about ...

Scientists studying ultra-processed foods have created a new tool for assessing the rewarding and reinforcing properties of foods that make up 58 percent of calories consumed in the United States. The ...