Results 291 to 300 of about 1,505,898 (354)

Engineering Gossypol‐Free Cottonseeds for Future Global Food Security and Agricultural Sustainability

open access: yesFood Frontiers, EarlyView.
This study depicting the role of transcriptomics, RNA interference (RNAi), and CRISPR/Cas9 technologies in the breeding of glandless cottonseed and glanded cotton tissues. This approach demonstrates the potential of cotton as a dual‐purpose crop, serving both the fiber industry and as a sustainable food and feed source.
Teame Gereziher Mehari   +9 more
wiley   +1 more source

Serum Retinol Levels and Risk of Asthma: Evidence From the NHANES and Mendelian Randomization

open access: yesFood Frontiers, EarlyView.
The results of cross‐sectional studies and MR analysis support an association between serum retinol and the prevalence of asthma in adults. Higher serum retinol levels may serve as a protective factor against asthma. ABSTRACT Given the ongoing controversy regarding the relationship between serum retinol levels and asthma, this study aims to clarify ...
Xingyang Chen   +7 more
wiley   +1 more source

Cardamonin Commands the Colonic Metabolite Columbianetin Acetate to Compete Against LPS in Binding HMGB1 in the Kidney, Preventing Lipopolysaccharide‐Induced Renal Tubular Pyroptosis

open access: yesFood Frontiers, EarlyView.
Cardamonin upregulate sd the intestinal metabolite columbianetin acetate, which competitively bound HMGB1 to prevent LPS‐induced renal tubular cell pyroptosis (the figure is created with BioRender). ABSTRACT Sepsis‐associated acute kidney injury (SA‐AKI) results in high mortality due to the lack of effective interventions. The current study reports the
Zihui Zhou   +6 more
wiley   +1 more source

A Comprehensive Review of Biotechnological Innovations in Valorization of Food Waste: Enhancing Nutritional, Techno‐Functional Properties, and Process Optimization for Sustainable Product Development

open access: yesFood Frontiers, EarlyView.
This review highlights recent biotechnological innovations in the valorization of food waste through enzyme‐assisted processing and microbial fermentation to enhance nutritional, techno‐functional, and shelf‐stable properties for developing sustainable, plant‐based functional foods and nutraceuticals.
Md. Sakhawot Hossain   +6 more
wiley   +1 more source

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