Germination is a traditional process and a re-emerging trend in healthy foods, resulting a
progressively increase in scientific research on their nutritional traits and phytochemical …

Abstract The WHO/IUIS Allergen Nomenclature Database (http://allergen. org) provides up‐
to‐date expert‐reviewed data on newly discovered allergens and their unambiguous …

Amyloids are protein aggregates with a highly ordered spatial structure giving them unique
physicochemical properties. Different amyloids not only participate in the development of …

For centuries, crop plants have represented the basis of the daily human diet. Among them,
cereals and legumes, accumulating oils, proteins, and carbohydrates in their seeds …

Due to the increase in demand for donor organs and tissues during the past 20 years, new
approaches have been created. These methods include, for example, tissue engineering in …

Bacterial wilt caused by Ralstonia solanacearum (Smith), is one of the chief severe diseases
of potato in warm temperate regions, tropics and subtropics of the world. The study was …

Unlike orthodox species, seed recalcitrance is poorly understood, especially at the
molecular level. In this regard, seed maturation and germination were studied in the non …

Background Amaranth is a plant naturally resistant to various types of stresses that produces
seeds of excellent nutritional quality, so amaranth is a promising system for food production …

The silkworm (Bombyx mori) is an important economic insect that can be used as food in
many countries in Asia. However, silkworms and their metabolites are an important source of …

Hazelnuts (Corylus avellana L.) have an important role in human nutrition and health.
However, they are a common cause of food allergy. Due to hazelnut varietal diversity, variety …