Spotted in a Table of Contents alert:
Gounga, M. E., S.-Y. Xu & Z. Wang. 2008. Nutritional and microbiological evaluations of chocolate-coated Chinese chestnut (Castanea mollissima) fruit for commercial use. Journal of Zhejiang University - Science B 9 (9): 675-683.
Best lines from the abstract: "Chocolate coating significantly improved the nutritional value of chestnut....The combination of freeze-drying and chocolate-coating generally results in greater reductions on microbiological loads, extending shelf life of harvested chestnut for commercial application." I'm taking it for my health. Honest!
2016 Nobel Prize predictions
9 hours ago in The Curious Wavefunction