A transformation in our food production system is being enabled by the convergence of
advances in genome-based technologies and traditional fermentation. Science at the …

In recent years, the simple synthesis of artificial humic substances (A-HS) by alkaline
hydrothermal processing of waste biomass was described. This A-HS was shown to support …

Humans need food processing assuring food safety, quality, and functionality to sustain their
life. The ongoing debates regarding food processing require rational and scientific data …

Fermentation is thought to be born in the Fertile Crescent, and since then, almost every
culture has integrated fermented foods into their dietary habits. Originally used to preserve …

With a doubling of the human population during the last 45 years and Earth's annual
resources being already depleted mid-year, it becomes increasingly clear that the food …

Current food systems reduce, deplete and pollute our limited global resources. Radical
changes are required to ensure future food security and safety. Worldwide biodiversity …

This paper deals with the question about how early humans managed to feed themselves,
and how they preserved and stored food for times of need. It attempts to show how humans …

Summary Web 3.0 and artificial intelligence (AI) have presented unprecedent impact on the
food sector. However, there is no clear scientific description yet related to their influences on …

The eco-physical health assessment of watersheds is crucial for sustainable water resource
management and ecosystem services. This study quantifies the eco-physical health of the …

Lactate, a critical biomarker for various physiological and pathological conditions,
necessitates precise quantification methods for effective disease diagnostics and …