Results 91 to 100 of about 23,804 (206)
Biofuels, Bioproducts and Biorefining, Volume 20, Issue 2, Page 1006-1020, March/April 2026.Abstract Industrial ethanol production faces the challenge of balancing metabolic efficiency with the minimization of byproducts such as glycerol, whose formation is intensified by osmotic, thermal, oxidative, and nutritional stresses. In the literature, two main approaches stand out for modulating its synthesis: the use of genetically modified strains
Lorena M. F. Leite +2 more
wiley +1 more source
Трансформация экосистемThe prospects of introducing a circular economic model for optimizing the techno-ecosystems of the pulp and paper industry (PPI) in the North-West of the Russian Federation are investigated.
O. I. Bolotnikova +2 more
doaj +1 more source
Transposable elements: Functional aspects and applications as drivers of crop innovation
Crop Science, Volume 66, Issue 2, March/April 2026.Abstract Transposable elements (TEs), which were once relegated to the status of genomic parasites, are today accepted as important agents of plant genome evolution and adaptation. This review integrates evidence pointing to their dual function as drivers of genetic diversity and instability, with a focus on their contribution to phenotypic innovation,
Flávia Layse Belém Medeiros +12 more
wiley +1 more source
Assessment of Metabolites in Noni Fruit Slurry Fermented With Four Non‐Saccharomyces Yeasts
Food Frontiers, Volume 7, Issue 2, March 2026.Dried noni fruit slurry (DNFS) was fermented for 14 days with selected non‐Saccharomyces yeasts. GCMS, HPLC and amino acid analysis showed that Pichia kluyveri Frootzen and Williopsis saturnus NCYC22 grew well, reduced off‐flavor fatty acids, generated fruity aroma compounds and preserved total phenolic content. ABSTRACT Noni products often suffer from
Zhuoran Zhang, Shao Quan Liu, Yuyun Lu
wiley +1 more source
Edible Qualities and Flavor Omics of Peanut‐Soybean Dajiang
Food Science &Nutrition, Volume 14, Issue 3, March 2026.Dajiang is a fermented beans‐based condiment that is widely popular in Northeast China. In this study, peanut‐soybean Dajiang was successfully prepared by adding peanut to the Dajiang production process and optimizing the fermentation conditions. It was found that the addition of peanuts significantly enhanced the umami, saltiness and compound taste of
Yu Miao +5 more
wiley +1 more source
RNA‐Binding Proteins and Ferroptosis in Cancer: Mechanism and Therapeutic Implications
MedComm – Oncology, Volume 5, Issue 1, March 2026.Ferroptosis critically influences cancer cell fate and represents a promising therapeutic strategy. Emerging evidence identifies RNA‐binding proteins (RBPs) as key post‐transcriptional regulators of ferroptosis. The figure summarizes ferroptosis‐related RBPs across cancers: blue RBPs act as tumor suppressors by promoting ferroptosis, whereas red RBPs ...
Linlin Chang +6 more
wiley +1 more source
New Zealand Journal of Botany, Volume 64, Issue 1, March 2026.Central Asia harbors a rich yet understudied assemblage of wood‐inhabiting Hymenochaetoid fungi. This review delivers the first comprehensive synthesis of 43 poroid species representing 18 genera documented across montane forests, steppes, and xeric habitats.
Yusufjon Gafforov +16 more
wiley +1 more source
Sustainable Food Proteins, Volume 4, Issue 1, March 2026.The lacking essential amino acids, low digestibility, bioavailability, bitterness, and presence of anti‐nutritional factors that limit the consumption of plant proteins and their use in food formulations are discussed comprehensively. The findings of recent studies on novel technologies and computer‐based applications used to cope with these challenges
Humeyra Cavdar Dincturk +3 more
wiley +1 more source
eFoodRed yeast rice (RYR) has been extensively used as a natural food for thousands of years and still plays an important role in the world food industry. In this study, the protective effect and the mechanism of monaphilone B (MB) from RYR on alcoholic liver
Li Wu +6 more
doaj +1 more source