Keith Kendrick

3 weeks ago | nature.com | Keith Kendrick

AbstractReal-time fMRI (rtfMRI) neurofeedback (NF) is a novel noninvasive technique that permits individuals to voluntarily control brain activity. The crucial role of the insula in emotional and salience processing makes it one of the most commonly targeted regions in previous rtfMRI studies. To provide an overview of progress in the field, the present review identified 25 rtfMRI insula studies and systematically reviewed key characteristics and findings in these studies.

Jan 17, 2025 | nature.com | Shuxia Yao |Keith Kendrick

AbstractWhile the highly evolutionarily conserved hypothalamic neuropeptide, oxytocin (OT) can influence cognitive, emotional and social functions, and may have therapeutic potential in disorders with social dysfunction, it is still unclear how it acts. Here, we review the most established findings in both animal model and human studies regarding stimuli which evoke OT release, its primary functional effects and the mechanisms whereby exogenous administration influences brain and behavior.

Aug 2, 2024 | olivemagazine.com | Keith Kendrick

Looking for an Indian restaurant in London that isn't your average curry house? From regional Indian street food at Masala Zone to popular traditional Bombay cafe empire Dishoom. Here are the top best Indian restaurants in the capital... Next discover Bangladeshi food: how to cook like a local. Now find out how to celebrate Holi.

May 21, 2024 | bbcgoodfood.com | Keith Kendrick

2024 British Cheese Awards WinnersA soft pyramid-shaped cheese made using unpasteurised goat’s milk, Tor is made by White Lake Cheese in Somerset. It’s named and shaped to celebrate Glastonbury Tor, which is visible from White Lake’s farm. Judges praised its lemony notes, a lactic tang and subtle peppery undertones from the light ash coating. £8.35 (200g), whitelake.co.uk, thecheesegeek.comCashel Blue is a semi-soft blue cheese made using pasteurised whole cow’s milk in Co. Tipperary, Ireland.

Dec 13, 2023 | bbcgoodfood.com | Keith Kendrick

2) The beef is renowned for being highly marbled. Which is what gives wagyu its unique tender and buttery flavour. 3) Kobe beef is wagyu beef from the Tajima or Tajiri bloodlines. Like champagne in France, wagyu beef is only called Kobe when it has been born, raised and slaughtered in that particular region. 4) The cattle are fed for 600 days after weaning. That’s more than double the time for other breeds. 5) The beef doesn’t need to be hung.