An Anionic Mesoionic Carbene (anMIC) and its Transformation to Metallo MIC-Boranes: Synthesis and Properties.

Neutral mesoionic carbenes (MICs) based on a 1,2,3-triazole core have had a strong impact on various branches of chemistry such as homogeneous catalysis, electrocatalysis, and photochemistry/photophysics. We present here the first general synthesis of anionic mesoionic carbenes (anMICs) based on a 1,2,3-triazole core and a borate backbone. The free anMIC is stable in solution under an inert atmosphere at low temperatures, and can be stored for several weeks.

Studying factual versus social cues as triggers of change in food behaviour.

Numerous public initiatives aim to influence individual food choices by informing about what is considered 'healthy', 'climate-friendly', and generally 'sustainable' food. However, research suggests that rather than public authorities, social influence is more likely to affect people's behaviour. Using a randomised controlled trial, this study investigated if and how the two kinds of influences (factual versus social) could affect the real-life, self-reported intake of plant- and animal-based foods.

Trajectories of Coping With Persistent Smell and Taste Dysfunction After a Covid-19 Infection-A Qualitative Interview Study.

Aim: To explore trajectories of understanding and managing persistent chemosensory dysfunction after COVID-19 in patients undergoing clinical treatment.

Design: A descriptive qualitative interview study with a realist approach.

Method: Data were collected in Sweden, from August 2022 to March 2023 through semi-structured interviews with 30 patients undergoing treatment for long-lasting smell and taste dysfunction resulting from COVID-19.

Sensing Sociality: Disruptions of Social Life When Living With Chemosensory Dysfunctions After COVID-19.

Taste and smell are of direct importance in most social interactions. Radical disruptions in these senses can, therefore, substantially disrupt sociality. This paper focuses on the experiences of a particular type of disruption: persistent chemosensory dysfunctions after COVID-19.

The impact of eating alone on food intake and everyday eating routines: A cross-sectional study of community-living 70- to 75-year-olds in Sweden.

Background: Eating is fundamental not only to survival and health, but also to how humans organise their social lives. Eating together with others is often seen as the healthy ideal, while eating alone is highlighted as a risk factor for negative health outcomes, especially among older adults. This paper, therefore, investigates the relationship between the frequency and subjective experience of eating alone and food-related outcomes among 70- to 75-year-olds in Sweden.