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In a groundbreaking study published in PeerJ, researchers have unveiled how the probiotic strain Lactobacillus acidophilus LB can transform marine-derived extracts into a treasure trove of bioactive compounds. This research, led by Ha Phuong Hoang fr

In the quest for sustainable and health-promoting foods, a new review published in *Frontiers in Nutrition* shines a spotlight on the often-overlooked powerhouses of the vegetable kingdom: Alliums. Garlic, onions, leeks, and chives are not just essen

In the world of cotton breeding, a new module has been discovered that could potentially revolutionize the way we approach high-yield cotton production. A recent study published in *Frontiers in Plant Science* has shed light on the evolutionary dynam

In the lush, tropical landscapes of Kerala, India, groundwater is the lifeblood of agriculture, industry, and daily life. Yet, as demand grows and climate change alters rainfall patterns, understanding where to find this vital resource is becoming in

In a significant breakthrough for pulmonary fibrosis research, scientists have uncovered a novel mechanism driving the progression of this debilitating disease. The study, led by JinHyuk Choi from the Department of Biochemistry at Jeju National Unive

In the quest for sustainable agriculture, scientists are turning to an often-overlooked resource: soil microbes. A recent review published in *Current Research in Microbial Sciences* highlights the potential of these microscopic allies to revolutioni

In the intricate world of plant microbiomes, a recent study has shed light on the niche-specific microbial diversity and interactions within spinach, offering valuable insights that could revolutionize agricultural practices. The research, published

In the ever-evolving landscape of agritech and food science, a groundbreaking review published in *Current Research in Microbial Sciences* is shedding new light on the potential of Lactobacillus bacteria, not just as probiotics, but as powerful produ

In the vibrant world of litchi cultivation, the color of the fruit’s pericarp, or outer skin, plays a pivotal role in market appeal and consumer preference. A recent study published in *Food Chemistry: Molecular Sciences* has shed new light on the co

In the quest to reduce food waste and extend the shelf life of fruits, researchers are turning to innovative packaging technologies that not only preserve quality but also monitor freshness throughout the supply chain. A recent review published in *F