Author name: Paul Laurent

In the quest for sustainable water solutions, a groundbreaking study has emerged, offering a fresh perspective on the environmental impacts of desalination processes. Led by Zienab Salahshoor from the Department of Nanotechnology at the Agricultural

In the heart of Saudi Arabia’s Al-Ahsa region, a groundbreaking study led by Othman Al-Dossary from King Faisal University is revolutionizing the way we think about crop management and sustainable agriculture. Published in the esteemed journal *Front

In the vast and intricate world of aquaculture, a microscopic ecosystem plays a monumental role in the health and productivity of fish and shellfish. This ecosystem, the gut microbiota, is the focus of a recent review published in the journal *Fronti

In the heart of cashew-producing regions, a mountain of underutilized by-products has long posed an environmental challenge. But what if these cashew leftovers—cashew nut shells, cashew apples, and pomace—could be transformed into valuable animal fee

In the heart of Russia’s Moscow Region, a groundbreaking study is unfolding that could revolutionize the way we approach forage crop cultivation, particularly in the face of aluminum toxicity—a silent enemy of agriculture. Irina A. Klimenko, a leadin

In the relentless pursuit of understanding and combating porcine epidemic diarrhea virus (PEDV), a recent study published in *Veterinary Quarterly* (translated from Dutch as *Veterinary Quarterly*) has shed new light on the intricate dance between ho

In the heart of Korea’s burgeoning dairy industry, a critical study has shed light on the often-overlooked world of spore-forming bacteria in raw milk, with implications that could reshape quality control and safety standards. Led by Won Seo Park fro

In the world of canine nutrition and care, understanding how age influences a dog’s physiology is crucial for pet owners, veterinarians, and the pet food industry. A recent study published in the *Journal of Animal Science and Technology* (translated

In the quest to enhance the quality of fresh waxy corn cakes, a team of researchers led by Yamei Liu from the College of Food Science at Heilongjiang Bayi Agricultural University has made a significant breakthrough. Their study, published in the jour

In the burgeoning world of sustainable food solutions, one microalgae is making waves—not just for its nutritional prowess, but for its potential to reshape consumer markets. Spirulina (Limnospira platensis), a blue-green algae, is capturing attentio