AAV1-hOTOF gene therapy is an experimental molecular treatment developed for Autosomal Recessive Deafness 9 (DFNB9), a form of congenital, prelingual, severe-to-profound hearing loss caused by […]
High-moisture extrusion (HME) is a thermomechanical processing technology primarily used to create dense, fibrous structures from protein-rich formulations. It is most widely associated with plant-based […]
Pequi, scientifically known as Caryocar brasiliense, is a fruit native to the Brazilian cerrado, a vast tropical savanna ecosystem that stretches across central Brazil. Its […]
Grinding is a fundamental process in the food industry, used to reduce the size of solid food particles to achieve a desired texture, consistency, or […]
Perilla (Perilla frutescens) is an annual herbaceous plant belonging to the Lamiaceae family, widely cultivated in East Asia, including China, Korea, and Japan, primarily for […]
Loss of lean muscle mass is a well-recognized risk during weight loss with GLP-1 receptor agonists such as semaglutide and tirzepatide. These medications reduce appetite, […]
Caraway seed and caraway oil occupy a distinctive position at the intersection of traditional cookery, ethnobotany, and functional nutrition. Valued for centuries across Europe, the […]
A traditional preparation that softens the natural bitterness of chicons through gentle braising, allowing light caramelization and a balanced sweet–savory profile. Suitable as a side […]
Salty snacks are highly popular in many countries and it seemed relevant to look at new and emerging packaging trends for salty snacks in North […]
Protein secretion in Escherichia coli is a fundamental cellular process that enables proteins to reach their correct cellular or extracellular destinations. As a Gram-negative bacterium, […]
Attenuation is a regulatory mechanism in prokaryotes that controls gene expression at the level of transcription elongation, rather than initiation (Fincham, 1983). It is a […]
Copy number in genetics refers to the number of copies of a particular DNA sequence—most commonly a gene or genomic region—present in a cell’s genome. […]
Burkholderia cepacia (aka Pseudomonas cepacia) is a Gram-negative, aerobic, non-fermenting bacillus that is clinically important as an opportunistic pathogen, particularly in patients with cystic fibrosis […]
The Major Histocompatibility Complex (MHC) is a set of cell-surface proteins essential for the adaptive immune system to recognize foreign molecules. MHC molecules are classified […]
Bacillus cereus produces several clinically relevant toxins that fall into two main categories: emetic (vomiting-type) toxins and diarrheal toxins. These toxins differ in structure, mechanism […]
5-Aminolevulinic acid (5-ALA, often abbreviated simply as ALA) occupies a distinctive position at the intersection of fundamental biochemistry and applied biotechnology. It is a small, […]
A croustade is a small, crisp edible shell or base—typically made from toasted bread, pastry, or fried dough—used to hold a filling. In classic French […]
Cacio e Pepe Arancini is a homage to the famous sauce that marks out a great past dish. here it is a applied to those […]
Here’s an exploration of what people eat at Hogmanay, Scotland’s famous New Year celebration. I’ll cover its cultural background, traditional dishes, modern interpretations, and the […]
This is a great recipe for venison croquettes. Before we dive into the recipe proper, it’s worth just saying a few words about the venison […]
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