Author name: Paul Laurent

In the relentless battle against drug-resistant infections, scientists are turning to innovative solutions that blend traditional medicine with cutting-edge nanotechnology. A recent study published in *Notulae Scientia Biologicae* offers a compelling

In a groundbreaking study published in ‘Труды по прикладной ботанике, генетике и селекции’, researchers from the Federal Scientific Center of Agricultural Biotechnology of the Far East named after A.K. Chaika have demonstrated a novel approach to enh

In the heart of Ghana’s agricultural landscape, a silent adversary is taking a toll on one of the country’s most vital crops: maize. Fusarium verticillioides, a fungal pathogen, is causing significant losses in seed quality and seedling performance,

In the heart of Benin, a groundbreaking study is shedding light on how onion varieties respond to drought, offering a beacon of hope for farmers in water-scarce regions. Led by Oladé Charles Sansan from the Department of Crop Production at the Univer

In the quest to transform agricultural by-products into valuable resources, researchers have made a significant stride by enhancing the nutritional quality of Camellia oleifera cake (COC), a by-product of tea oil extraction. A study published in *Oil

In the quest for effective and low-side-effect treatments for leukemia, researchers are turning to nature’s bounty, and a recent study published in *Analytical Cellular Pathology* has shed light on the potential of propolis, a resinous mixture produc

In the quest for efficient and sustainable energy solutions, researchers have long been exploring the potential of electrochemical water splitting, a process that could revolutionize how we produce hydrogen fuel. A recent study published in *Advanced

In the quest for sustainable agricultural practices, researchers are increasingly turning to treated wastewater as a viable irrigation solution. A recent study published in the *Turkish Journal of Agriculture: Food Science and Technology* sheds light

In the quest to enhance the quality and variety of preserved fruit products, a recent study published in *Shipin gongye ke-ji* has uncovered promising results using Lactobacillus plantarum, a common probiotic bacterium, to ferment purple sweet potato