A much faster, more efficient training method developed at the University of Waterloo could help put powerful artificial ...
Researchers at the Paul Scherrer Institute PSI, in collaboration with the National Institute of Standards and Technology ...
Lewis Wallis and Dr Samuel Dicken review 2025 developments in ultra-processed foods (UPF) and high fat, sugar and salt (HFSS) ...
Researchers in Singapore have developed two natural methods for carob flavour enhancement, improving its suitability for ...
Barb, the UK TV measurement body, has launched the Barb Data Hub, a new cloud-based system for storing, processing and ...
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