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In the vast, arid landscapes of Xinjiang, a region known for its traditional fermented dairy products, a team of researchers led by CAI Kuojun from Xinjiang Tianrun Dairy Co., Ltd., has uncovered a treasure trove of microbial diversity. Their finding

In the bustling world of fermented foods, a groundbreaking study led by ZHANG Yi and his team from the College of Bioscience and Engineering, Hebei University of Economics and Trade, and the Institute of Biotechnology and Food Science, Hebei Academy

In the world of Chinese spirits, sauce-flavor Baijiu stands out as a beloved and complex beverage, with its unique production process playing a pivotal role in its distinctive taste. A recent study published in Zhongguo niangzao (China Brewing) sheds

In the heart of India, the Mahanadi River, a lifeline for millions, is under threat. A recent study led by Abhijeet Das, a Research Scholar at the Department of Civil Engineering, C.V. Raman Global University in Bhubaneswar, Odisha, has shed light on

In the lush, isolated mountains of southwestern Yunnan Province, China, a unique breed of chicken has long been known for its distinctive appearance and remarkable resilience to heat. The Ake chicken, with its featherless neck, has captivated scienti

In the world of poultry science, a groundbreaking study led by Hong Jo Lee from the Department of Animal Science at Pennsylvania State University and the Division of Animal Sciences at the University of Missouri has shed new light on the intricate pr

In the lush, verdant landscapes of tea plantations worldwide, a silent battle rages against diseases that threaten the productivity and quality of the world’s favorite beverage. Enter Rimon, a researcher from the Department of Computer Science and En

In the vast and dynamic world of aquaculture, researchers are constantly seeking ways to optimize fish growth and health, ultimately aiming to enhance the sustainability and profitability of the industry. A recent study published in ‘Aquaculture Repo

In the face of a burgeoning global population and the ever-increasing demand for food, the agricultural sector is under immense pressure to boost crop yields. Traditionally, this has meant a heavy reliance on chemical fertilizers and pesticides, but

In the heart of New York City, at Pace University’s Seidenberg School of Computer Science and Information Systems, a groundbreaking study is set to revolutionize the way we approach agricultural research, particularly in the classification of rice va