Why FoodWrite Ltd?
Why FoodWrite Ltd ? Do you have a novel product you want to bring to market? Are you experiencing technical difficulties manufacturing your product? Do […]
Cockayne Syndrome (CS)
Cockayne Syndrome (CS) is a rare, autosomal recessive genetic disorder characterized by growth failure, premature aging, progressive neurodegeneration, and sensitivity to sunlight (though not to […]
Xeroderma pigmentosum
Xeroderma pigmentosum (XP) is a rare, inherited genetic disorder characterized by an extreme sensitivity to ultraviolet (UV) light, leading to severe skin damage, early onset […]
Combinatorial Gene Control
Combinatorial gene control refers to the regulation of gene expression by the coordinated action of multiple gene regulatory proteins, such as transcription factors and co-regulators, […]
The Alternative Cassette Exon
An alternative cassette exon (also known as skipped exon) is one of the most common forms of alternative splicing. In this process, a specific exon […]
Alternative Splicing
Alternative splicing is a key process in eukaryotic gene expression, allowing a single gene to produce multiple protein isoforms. This process occurs during the maturation […]
About Ethiopian Cuisine
Ethiopian cuisine is rich in history, culture, and flavor. The dishes are often deeply rooted in traditional practices and are known for their bold spices, […]
Shamsy Bread
Shamsy bread (sometimes referred to as Shamsi bread) is a traditional type of bread popular in parts of the Middle East, particularly in areas like […]
Kishk
Kishk is a traditional Middle Eastern and North African food, commonly made from fermented wheat and yogurt. It’s a staple in many countries, especially in […]
Aish Baladi
Aish Baladi is a traditional Egyptian flatbread that holds deep cultural significance. It’s often described as the backbone of Egyptian cuisine, enjoyed with almost every […]
Laban Zeer
Laban Zeer (or Laban Rayeb) is a traditional fermented milk drink from Egypt. It’s a type of naturally soured milk, often made and stored in […]
Mish Cheese
Mish cheese is a traditional fermented cheese from Egypt, known for its bold, tangy, and pungent flavor. It’s deeply rooted in rural Egyptian cuisine and […]
Karish Cheese
Karish cheese (or Kareish cheese) is a traditional, low-fat, soft white cheese that originates from Egypt. It has ancient roots, dating back to the Pharaonic […]
Phthalic Acid Esters (PAEs) or Phthalates
Phthalic acid esters (PAEs) — commonly known as phthalates — are a group of synthetic chemicals used as plasticizers to increase the flexibility and durability […]
The Power of Optogenetic Tools in Microbial Control
Optogenetic tools have revolutionized the way we study and control biological systems by using light to precisely manipulate cellular processes (Wang et al., 2025). When […]
Lipid Oxidation In Foods
Lipid oxidation is a major cause of quality deterioration in foods, especially those containing fats and oils. It’s a complex process where unsaturated fatty acids […]
Photooxidation In Food
Photooxidation in foods is a type of oxidative reaction triggered by light exposure — particularly from ultraviolet (UV) and visible light. This process leads to […]