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Topic Review
Bulgarian Traditional Dry-Cured Meat Products
Artisan food production, with its unique flavors, is a source of knowledge about sustainable use of natural resources. This is because it reflects the skills of local communities in utilizing these resources (e.g., wild and cultivated plants and autochthonous breeds) under specific environmental conditions for a long period of time. Therefore, the use of local ingredients and the reduction in food miles make traditional food a safer, healthier and more ecofriendly choice for consumers. In the present research, the researchers examined the herbal ingredients in Bulgarian dry-cured meats and discuss their contribution to the flavor and durability of the products. 
  • 1.0K
  • 09 Sep 2022
Topic Review
Methods for the Production of Kilobase-Length Single-Stranded DNA
DNA nanoengineering, in particular, DNA origami has potential applications in a variety of areas including, for example, nanoelectronics, biomedical diagnostics, and therapeutics. To fully realize the potential of DNA self-assembly in these and other areas, methods must be available for economical, scalable, and reliable production of single-stranded DNA (ssDNA) scaffolds from virtually any source. Described here are four such methods.
  • 1.0K
  • 18 Apr 2022
Topic Review
Adipocytokines Produced by Adipose Tissue
The alterations of adipocyte-derived signal mediators strongly influence the regulation of inflammation, resulting in chronic low-grade inflammation.
  • 1.0K
  • 23 Jun 2021
Topic Review
Microvascular Tissue Engineering
Tissue engineering and regenerative medicine have come a long way in recent decades, but the lack of functioning vasculature is still a major obstacle preventing the development of thicker, physiologically relevant tissue constructs. A large part of this obstacle lies in the development of the vessels on a microscale—the microvasculature—that are crucial for oxygen and nutrient delivery. 
  • 1.0K
  • 23 Jun 2021
Topic Review
Operon
The term operon was first coined by Jacob and Monod in 1961 to describe a cluster of genes whose expression was regulated by an operator.
  • 1.0K
  • 04 May 2023
Topic Review
Dietary zeaxanthin occurrence and bioaccessibility
This entry provides a comprehensive and exhaustive overview of natural food sources of zeaxanthin and their respective zeaxanthin bioaccessibility, while also placing emphasis on the importance of this oxygenated carotenoid in human health. The content of zeaxanthin in foods of different origin (plant-, animal- and microalgal-based food sources) has been reviewed and the in vitro accessibility results obtained by various research groups through the standardized INFOGEST protocol were compared among the different zeaxanthin food sources.
  • 1.0K
  • 14 Sep 2020
Topic Review
Traditional Balsamic Vinegar Processing
The most known and traditional vinegar is the one that is made from wine. For its production, the grape must undergo alcohol fermentation and the posterior oxidation of ethanol to acetic acid. Yeasts and acetic acid bacteria (AAB) carry out the biochemical processes in sequence. The process of wine acetification can be achieved by slow traditional processes (the Orléans or French methods) or by a quick submerged industrial process. High-quality vinegar is usually produced by traditional methods using oak casks, once the wood allows the continuous aeration of the acetic bacteria culture. Sour–sweet vinegar presents a balance of both bitter/sour and sweet flavors. The sourness typically comes from acetic acid, while the sweetness can come from the type of fruit or the amount of sugar present at the end of vinegar production. In general, sour-sweet vinegar has a more complex and nuanced flavor profile compared to regular vinegar, which is often simply sour. One kind of vinegar produced by wine acetification where yeasts and bacteria co-exist and produce savory vinegar is traditional balsamic vinegar (TBV).
  • 1.0K
  • 05 Jul 2023
Topic Review
Subtype-Specific Cardiomyocytes
Cardiogenesis produces multiple cardiac muscle cell subtypes, including the contractile cardiomyocytes constituting the four heart chambers and the non-contractile cardiomyocytes forming the cardiac conduction system. The various cardiac cellular subtypes (e.g. atrial, ventricular, nodal) are highly specified, with each subtype expressing a unique set of structural proteins, ion channels and transcription factors. Stringent spatiotemporal molecular, transcriptomic, and electrophysiological regulation gives rise to the differentiation and maturation of the multiple cardiomyocyte subtypes. The precise generation of subtype-specific cardiomyocytes is necessary for translational applications of stem cell-derived cardiomyocytes for regenerative medicine.  
  • 1.0K
  • 21 Apr 2021
Topic Review
Arundo donax L.
Arundo donax L., the giant reed—being a long-duration, low-cost, non-food energy crop able to grow in marginal lands—has emerged as a potential alternative to produce biomass for both energy production, with low carbon emissions, and industrial bioproducts.
  • 1.0K
  • 07 Dec 2020
Topic Review
Oldest People
This is a list of tables of the oldest people in the world in ordinal ranks. To avoid including false or unconfirmed claims of extreme old age, names here are restricted to those people whose ages have been validated by an international body that specifically deals in longevity research, such as the Gerontology Research Group (GRG) or Guinness World Records (GWR), and others who have otherwise been reliably sourced. According to this criterion, the longest human lifespan is that of Jeanne Calment of France (1875–1997), who lived to the age of 122 years, 164 days. She met Vincent van Gogh when she was 12 or 13. She received news media attention in 1985, after turning 110. Subsequent investigation found documentation for Calment's age, beyond any reasonable question, in the records of her native city, Arles, France. More evidence of Calment's lifespan has been produced than for any other supercentenarian, such that her case serves as an archetype in the methodology for verifying the ages of the world's oldest people. As women live longer than men on average, combined records for both sexes are predominated by women. The longest undisputed lifespan for a man is that of Jiroemon Kimura of Japan (1897–2013), who died at age 116 years, 54 days. Since the death of 117-year-old Chiyo Miyako of Japan on 22 July 2018, 115-year-old Kane Tanaka, also of Japan, born 2 January 1903, is the oldest living person in the world whose age has been documented. Since the death of 113-year-old Francisco Núñez Olivera of Spain on 29 January 2018, 113-year-old Masazō Nonaka of Japan, born 25 July 1905, is the world's oldest verified living man.
  • 1.0K
  • 30 Nov 2022
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