Sort   by:  
 Page size 
In order to investigate how representative the recoverable proteins from charred organic residues (foodcrust) are of the food mixture cooked to produce them, a protein-rich (salmon), lipid-rich (beef fat) and carbohydrate-rich (beetroot) food were mixed, cooked and analysed. The three ingredients we...
ORGANISM(S): Bos taurus (Bovine) Salmo salar (Atlantic salmon) blank sample Beta vulgaris (Sugar beet) 
2025-08-25 | PXD059930 | Pride
Here we propose a multidisciplinary approach for studying ancient bone tools, investigating 1/ the potential choice of raw material, to clarify 2/ the function and use of these artefacts. Applied to the bone tools collection of Biache-Saint-Vaast (BSV, Pas-De-Calais), this approach intends to provid...
ORGANISM(S): Bovidae Rhinocerotidae Cervidae 
2026-07-31 | PXD059787 | Pride

Residues from ancient artifacts can help identify which plant species were used for their psychoactive properties, providing important information regarding the deep-time co-evolutionary relationship between plants and humans. However, relying on the presence or absence of one or several biomarke...

2020-07-21 | MTBLS890 | MetaboLights
Proteomics has become a popular method for investigating diet and cuisine in well-preserved ancient food remains, and calcified deposits like dental calculus. However, foodcrusts (the typically charred residues on the surface of pottery) have not been extensively explored as a source of dietary prot...
ORGANISM(S): Cervus elaphus (Red deer) Salmo salar (Atlantic salmon) Castanea mollissima 
2025-05-06 | PXD050001 | Pride
Sort   by:  
 Page size