A collection of all the articles covering agriculture, biochemical engineering, biotechnology and related industry topics.
Apple diseases are a real problem. We always hope for a bumper crop of apples if we are lucky enough to have a tree in […]
Serratia marcescens is a Gram-negative bacterium belonging to the family Enterobacteriaceae. It is a common environmental bacterium found in various habitats, including soil, water, plants, […]
Birch (Betula alba L. family: Cupuliferae) is a member of about 40 known species throughout the Northern hemisphere in the Betulaceae family. This particular one […]
Trichosporon cutaneum is a yeast species known for its robust capabilities in lipid production. As an oleaginous yeast, T. cutaneum can accumulate substantial amounts of […]
Flavour in fruits and vegetables is one of our most important quality attributes. It is one of the reasons why the consumer selects one item […]
Doenjang is a traditional Korean food and is widely used in most of that country’s recipes either as a main ingredient, as a condiment, or as a […]
Inflammation is the intricate physiological process underlying the body’s defence mechanism against foreign substances like toxins and infectious agents such as microbes, and the repair […]
A LIMS (Laboratory Information Management System) is a software-based solution designed to manage and streamline the operations of laboratories, particularly in environments where large volumes […]
Salvia miltiorrhiza Bunge (Family: Lamiaceae) has long been associated as a herbal for treating tumours, inflammation and as an antioxidant. One of the key components […]
In the ‘Life Of Pi’ the hero comes across an island which ends up killing fish which enter it via a sinkhole. Although this sounds […]
Natural antimicrobials are commonly being preferred by consumers over chemical preservatives according to ingredient trend studies (Smid and Gorris, 1999). Natural antimicrobials are regularly being […]
Staphylococcus aureus is a serious and common foodborne pathogen – a bacterium widely found in the food supply chain (Tirado and Schmidt, 2001; Loir et al., […]
Postharvest quality management of fruits and vegetables is crucial for maintaining the shelf life, nutritional content, and consumer appeal of fresh produce. Near-infrared (NIR) spectroscopy […]
Klebsiella pneumoniae is a species of Gram-negative, rod-shaped bacteria that belongs to the genus Klebsiella, within the family Enterobacteriaceae. It is a common human pathogen […]
A false presumptive test in coliform detection refers to a situation where a presumptive test incorrectly indicates the presence of coliform bacteria in a sample […]
Biofilms are complex, structured communities of microorganisms that attach to surfaces and are embedded in a self-produced extracellular matrix. This matrix is composed of polysaccharides, […]
Non-vector-dependent methods of gene transfer to plants refer to techniques that do not rely on the use of vectors, such as Agrobacterium tumefaciens or viral […]
♦ Tomato seeds contain useful proteins which could be useful in other foods but just get thrown away The ubiquitous tomato (Lycopersicon esculentum L) is grown […]
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