Researchers successfully optimized a yogurt formulation using composite loquat and wolfberry juice, significantly improving its sensory, textural, and antioxidant properties.
A bibliometric review of palmyra palm sap research finds Indonesia, Thailand and India leading a small literature spanning fermentation, preservation, ...
A new review outlines how lactic acid, alcoholic, and mixed-culture fermentation can break down algal cell walls, soften marine off-flavors, ...
A computational and experimental study identified three yak bone collagen peptides that inhibited MMP-1 and extended the lifespan of Caenorhabditis ...
A broad review finds that postbiotics are becoming deliberately manufactured functional ingredients, while heterogeneous preparations and reliance on cell and ...
γ-Aminobutyric acid, better known as GABA, has long been famous as the brain's main inhibitory neurotransmitter, the molecule that quiets ...
A sulfated fucoidan from the sea cucumber Pearsonothuria graeffei reduced arterial plaques and improved blood lipids in atherosclerosis-prone mice by ...
Silkworm pupae peptides reveal stage-specific molecular features that boost probiotic fermentation performance.
A new review in Frontiers in Soft Matter explains how the two-phase architecture of plant-based bigels can be engineered to ...
A comprehensive review highlights ergothioneine, a mushroom-derived antioxidant dubbed a longevity vitamin, detailing its selective redox chemistry, sustainable fermentation production, ...
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