Risk Stratification In The Clinical Context
Risk stratification in a clinical context refers to the process of categorizing patients based on their likelihood of experiencing a particular health outcome, such as […]
Articles by smitsa
What Is Mitochondrial Oxidative Stress (MOS)?
Mitochondrial oxidative stress (MOS) refers to the excessive production of reactive oxygen species (ROS) within the mitochondria, leading to potential cellular damage. Mitochondria are the […]
Preventing Powder Dispersion During Handling and Processing
Preventing powder dispersion during handling and processing is crucial for ensuring product quality, maintaining workplace safety, and minimizing loss. 🌪️ 1. Airflow Managing airflow is […]
Pulsed Electric Field-Assisted Drying of Foods – A Comprehensive Overview
Pulsed Electric Field (PEF)-assisted drying is a novel and innovative technology that has emerged as a game-changer in food dehydration. This non-thermal method uses short, […]
Molecular Evolution as Evidenced in the Three-Dimensional Structures of Proteins
Proteins are the primary functional molecules of life, performing a dazzling array of roles ranging from enzymatic catalysis to structural support, from transport and signaling […]
Deep Learning for Sequence-to-Expression Models in Strain Optimization
Deep learning is a subset of machine learning that uses neural networks with multiple layers i.e. deep neural networks, to learn complex patterns from large […]
Phở Traditions in Hanoi: A Closer Look
Hanoi, the birthplace of phở, is steeped in traditions that have kept the dish authentic and uniquely northern. Unlike its southern counterpart, phở Hà Nội […]
What Is Rheumatoid Arthritis?
Rheumatoid arthritis (RA) is a chronic condition that produces pain, swelling and stiffness in joints. It is worst in the feet, wrists and hands. It […]
The Pathological Consequences of Bacterial Sialoglycan Mimicry
Bacterial pathogens have evolved sophisticated mechanisms to survive within host organisms, evade immune responses, and establish persistent infections. One such strategy involves the synthesis of […]
Hiochi Bacteria
Hiochi bacteria (Lactobacillus homohiochi) are spoilage microorganisms primarily associated with the deterioration of acidic foods and beverages, especially sake. These bacteria are thermophilic (heat-loving) and […]
Sake: History, Production, and Cultural Significance
Sake, a traditional Japanese rice wine, has played an integral role in Japanese culture for over a thousand years. Unlike grape wine, which is fermented […]
What is Seborrheic Dermatitis?
Seborrheic dermatitis is a common, chronic inflammatory skin condition that affects areas of the body with many oil (sebaceous) glands. It often causes: Typical Symptoms […]
Attiéké: The Beloved Cassava Couscous of Côte d’Ivoire
Attiéké (pronounced ah-chee-keh) is a traditional Ivorian dish made from fermented, grated cassava. Often likened to couscous because of its appearance and texture, attiéké is […]
Vitamin C As An Antioxidant
Vitamin C (ascorbic acid) is a water-soluble antioxidant widely used in food systems for its ability to prevent oxidation — but it can also act […]
Nanobubble Creation for Nutraceutical Delivery In Beverages
Nanobubbles offer tremendous variety, novelty and functional benefits in the delivery of nutraceuticals. They are already showing promise with drug delivery especially in the pharmaceutical […]
Air Frying of Foods
Air frying is a cooking method that uses hot air circulation to cook food, replicating the crispiness of deep-fried dishes with minimal or no oil. […]
Multiflash Drying: How Does It Work?
Multiflash drying (MFD) is an innovative food dehydration technique designed to preserve the quality of food products while reducing drying time and energy consumption. This […]
The Synthesis of Arginine
Arginine is a semi-essential amino acid that plays critical roles in protein synthesis, nitrogen metabolism, and cell signaling in both eukaryotic and prokaryotic organisms. In […]
Fluidized Bed Drying For Vegetable Crisps
Fluidized bed drying has been used for generating vegetable snacks, particularly in the production of crispy, low-fat snacks. This method is popular because it offers […]
Supersecondary Structures in Proteins and Their Relationship to Tertiary Organization
Proteins are the essential molecular machines of life, enabling chemical catalysis, molecular recognition, signaling, transport, and structural integrity. Their extraordinary range of functions is a […]