Author name: Paul Laurent

In the heart of China’s Zhejiang Province, a quiet revolution is taking place, one that could reshape the future of agriculture and food security. Researchers, led by Xuqing Li from the Institute of Vegetable at the Hangzhou Academy of Agricultural S

In the quest to optimize poultry production, researchers have uncovered a promising avenue through the supplementation of yeast-derived nucleotides (YN) in drinking water for broiler chickens. A recent study led by Vera Perricone from the Department

In the bustling world of functional beverages, water kefir has been making waves, and a recent study published in the *Journal of Functional Foods* (which translates to *Journal of Functional Foods* in English) has added a new layer of intrigue to th

In the relentless battle against antimicrobial resistance (AMR), a novel ally has emerged from the humble world of bees. A recent study published in the *Journal of Functional Foods* (also known as *Journal of Functional Foods*) has shed light on the

In the face of climate change, global agriculture is under siege, with nutrient depletion and crop yield losses threatening food security. But a glimmer of hope emerges from an unlikely source: nanoparticles. A recent review published in the journal

In the world of guava cultivation, seed hardness has long been a thorny issue, quite literally. It’s a trait that can make or break consumer preference, and thus, it’s a critical factor in guava breeding. A recent study published in *Applied Food Res

In the ever-evolving landscape of agriculture, a groundbreaking study led by Francesca Antonucci from the Centro di Ricerca Ingegneria e Trasformazioni Agroalimentari, part of the Consiglio per la Ricerca in Agricoltura e l’Analisi dell’Economia Agra

In the heart of Bangladesh, a critical study is shedding light on the hidden dangers lurking in one of the world’s most farmed fish: tilapia. Led by Md. Hamidur Rahman from the Department of Aquaculture at Bangladesh Agricultural University, this res

In the quest for sustainable and functional plant-based proteins, researchers have turned to an unlikely candidate: garlic. A recent study published in the *Journal of Agriculture and Food Research* (or *Nongye yu Shizhong Yanjiu* in Chinese) has she