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Topic Review
Microalgae
Recently, microalgal biotechnology has received increasing interests in producing valuable, sustainable and environmentally friendly bioproducts. The development of economically viable production processes entails resolving certain limitations of microalgal biotechnology, and fast evolving genetic engineering technologies have emerged as new tools to overcome these limitations. 
  • 1.5K
  • 05 May 2022
Topic Review
Applications and Action Mechanisms of Probiotic-Based Multi-Components
Probiotic-based multi-component preparations refer to a mixture of bioactive agents, containing probiotics or postbiotics as main functional ingredients, and prebiotics, protectants, stabilizers, encapsulating agents, and other compounds as additional constituents.
  • 1.5K
  • 13 Sep 2022
Topic Review
Foodborne Viruses
The human norovirus (HuNoV), human rotavirus (HRV), hepatitis A virus (HAV), hepatitis E virus (HEV), human astrovirus (HAstV), Aichi virus (AiV), sapovirus (SaV), human adenovirus (HAdV) and enterovirus (EV) are important foodborne viruses. The majority of the foodborne viruses have a low infection dose, are stable and can survive and persist in foods for a long time without loss of infectivity. Foodborne viruses are usually transmitted to human by consumption of contaminated food, person-to-person contact or drinking contaminated water.
  • 1.5K
  • 03 Dec 2020
Topic Review
Agrivoltaic Systems Design
An agrivoltaic system is a complex system, being, at least, a spatial, an energy and an agronomic system. Its design and assessment must adhere to requirements set depending on the project’s needs in order to meet desired performance quality objectives. Different dimensions of performance need to be taken into account.
  • 1.5K
  • 18 Nov 2021
Topic Review
Lonone
The term ionone is derived from “iona” (Greek for violet) which refers to the violet scent and “ketone” due to its structure. Ionones can either be chemically synthesized or endogenously produced via asymmetric cleavage of β-carotene by β-carotene oxygenase 2 (BCO2). 
  • 1.5K
  • 05 Jan 2021
Topic Review
Lavender Essential Oil
The producers of essential oils from the Republic of Moldova care about the quality of their products and at the same time, try to capitalize on the waste from processing. The purpose of the present study was to analyze the chemical composition of lavender (Lavanda angustifolia L.) essential oil and some by-products derived from its production (residual water, residual herbs), as well as to assess their “in vitro” antimicrobial activity. The gas chromatography-mass spectrometry analysis of essential oils produced by seven industrial manufacturers led to the identification of 41 constituents that meant 96.80–99.79% of the total. The main constituents are monoterpenes (84.08–92.55%), followed by sesquiterpenes (3.30–13.45%), and some aliphatic compounds (1.42–3.90%). The high-performance liquid chromatography analysis allowed the quantification of known triterpenes, ursolic, and oleanolic acids, in freshly dried lavender plants and in the residual by-products after hydrodistillation of the essential oil. The lavender essential oil showed good antibacterial activity against Bacillus subtilis, Pseudomonas fluorescens, Xanthomonas campestris, Erwinia carotovora at 300 μg/mL concentration, and Erwinia amylovora, Candida utilis at 150 μg/mL concentration, respectively. 
  • 1.5K
  • 14 Sep 2021
Topic Review
The Flavonoid Biosynthesis Network in Plants
Flavonoids have long been a major focus of research into secondary metabolism. We present a systematic summary of what is known of the flavonoid biosynthetic pathway in plants, presenting a model of flavonoid biosynthesis that includes eight branches (stilbene, aurone, flavone, isoflavone, flavonol, phlobaphene, proanthocyanidin, and anthocyanin biosynthesis) and four important intermediate metabolites (chalcone, flavanone, dihydroflavonol, and leucoanthocyanidin). 
  • 1.5K
  • 23 Dec 2021
Topic Review
Pichia kluyveri in Wine Technology
The surfaces of grapes are covered by different yeast species that are important in the first stages of the fermentation process. In recent years, non-Saccharomyces yeasts such as Torulaspora delbrueckii, Lachancea thermotolerans, Metschnikowia pulcherrima, and Pichia kluyveri have become popular with regard to winemaking and improved wine quality. For that reason, several manufacturers started to offer commercially available strains of these non-Saccharomyces species. P. kluyveri stands out, mainly due to its contribution to wine aroma, glycerol, ethanol yield, and killer factor. 
  • 1.5K
  • 18 Feb 2021
Topic Review
Bisindole Alkaloids from Alstonia Species
Bisindoles are structurally complex dimers and are intriguing targets for partial and total synthesis. They exhibit stronger biological activity than their corresponding monomeric units. Bisindole alkaloids are naturally occurring alkaloids containing two indole nuclei and are the products of late-stage biosynthetic processes in higher plants by combining two monomeric units. Depending on the monomeric units involved, bisindoles can be a homo- or heterodimer. As a result, bisindole alkaloids comprise much higher structural complexity than both of the monomeric units that comprise them. Alstonia, a major genus in the Apocynaceae family of plants, has more than 150 species and is found all over the world. Robert Brown named it in 1811 in honor of Charles Alston (1685–1760), an eminent botanist at the University of Edinburgh. The Alstonia genus’ trees and shrubs are prevalent in the tropical and subtropical parts of Africa, Asia, and Australia. They contribute significant pharmacological activity, including anticancer, antileishmanial, antimalarial, antitussive, antiviral, antiarthritic, and antibacterial activities. 
  • 1.5K
  • 30 Jun 2021
Topic Review
Current Technologies and Target Crops in Australia
Indoor farm facilities are broadly categorised into the following three levels of technological advancement: low-, medium- and high-tech with corresponding challenges that require innovative solutions. Furthermore, limitations on indoor plant growth and protected cropping systems (e.g., high energy costs) have restricted the use of indoor agriculture to relatively few, high value crops. Hence, there is a need to develop new crop cultivars suitable for indoor agriculture that may differ from those required for open field production. In addition, protected cropping requires high start-up costs, expensive skilled labour, high energy consumption, and significant pest and disease management and quality control. Overall, protected cropping offers promising solutions for food security, while reducing the carbon footprint of food production. However, for indoor cropping production to have a substantial positive impact on global food security and nutritional security, the economical production of diverse crops will be essential. 
  • 1.5K
  • 24 Jun 2022
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