Interest in fermented foods is increasing because fermented foods are promising solutions
for more secure food systems with an increased proportion of minimally processed plant …

The rapid growth of human civilizations has led to imminent pressures to develop new food
products with increased nutritional characteristics and decreased environmental footprints …

Scholarly and comprehensive yet accessible, this state-of-the-science work is widely
regarded as the definitive graduate-level psychology of religion text. The authors synthesize …

Seaweed is in the spotlight as a promising source of nutrition for humans as the search for
sustainable food production systems continues. Seaweed has a well-documented rich …

Food fermentation has been practised since ancient times to improve sensory properties
and food preservation. This review discusses the process of fermentation, which has …

Highlights•Fermented food is strongly connected with the territory of origin and
tradition.•Multi-omics profiling unveils the microbial signature of food typicalities.•Machine …

Ethanol misuse is frequently associated with a multitude of profound medical conditions,
contributing to health-, individual-and social-related damage. A particularly dangerous threat …

The yeast Saccharomyces cerevisiae has been used for bread making and beer brewing for
thousands of years. In addition, its ease of manipulation, well-annotated genome, expansive …

Lactic acid fermentation is one of the oldest and most commonly used methods of
bioconservation. This process is widely used for food preservation and also for a production …

Alcoholic beverages played an essential role in rituals in ancient societies. Here we report
the first evidence for beer drinking in the context of burial ritual in early Holocene southern …