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Topic Review
Yerba Mate
Ilex paraguariensis (yerba mate) is a plant species of the holly genus Ilex native to South America from the family Aquifoliaceae and is used for the production of yerba mate infusion. The leaves of the plant are steeped in hot water to make a beverage known as mate.
  • 967
  • 07 Mar 2022
Topic Review
Yellow-throated Marten
The Yellow-throated Marten (Martes flavigula) is a charismatic and agile carnivore native to the forests of Asia, including parts of India, Southeast Asia, and China. With its distinctive yellow throat patch and sleek fur, this arboreal mustelid is known for its elusive nature and remarkable climbing abilities. As a versatile predator, the Yellow-throated Marten preys on a variety of small mammals, birds, insects, and fruits, playing a vital role in forest ecosystems as both a predator and a seed disperser.
  • 236
  • 15 Mar 2024
Topic Review
Yellow Supergiant Star
A yellow supergiant (YSG) is a star, generally of spectral type F or G, having a supergiant luminosity class (e.g. Ia or Ib). They are stars that have evolved away from the main sequence, expanding and becoming more luminous. Yellow supergiants are smaller than red supergiants; naked eye examples include Polaris. Many of them are variable stars, mostly pulsating Cepheids such as δ Cephei itself.
  • 1.7K
  • 03 Nov 2022
Topic Review
Yellow Rice Wine Production Research
Yellow rice wine is a traditional fermented beverage in China. The microorganisms in the brewing process play a crucial role in shaping the composition and quality of the wine through their regulation of microbial growth, fermentation metabolites, metabolic balance, and ethanol production. Yellow rice wine not only has culinary value but also possesses potential medicinal value. This is attributed to the presence of polyphenolic compounds, antioxidants, and other natural products that can provide antioxidant and other probiotic effects. The fermentation process of yellow rice wine offers potential nutritional supplementation and improved digestion. While traditional brewing techniques have long been employed, modern biotechnology helps enhance the quality and stability of the wine by selecting suitable microbial strains, optimizing fermentation conditions, and precisely controlling the fermentation process. The collection of diverse fermentation microbes and the construction of specifically designed microbiota for yellow rice wine production could expedite the production of high-quality yellow rice wine. The ultimate goal is to enhance the nutritional value, conditioning function, and overall consumption experience of yellow rice wine. 
  • 312
  • 11 Jan 2024
Topic Review
Yellow Fever Vaccination
Yellow fever (YF) remains a threat to global health, with an increasing number of major outbreaks in the tropical areas of the world over the recent past. In light of this, the Eliminate Yellow Fever Epidemics Strategy was established with the aim of protecting one billion people at risk of YF through vaccination by the year 2026. The current YF vaccine gives excellent protection, but its use is limited by shortages in supply due to the difficulties in producing the vaccine. There are good grounds for believing that alternative fractional dosing regimens can produce strong protection and overcome the problem of supply shortages as less vaccine is required per person. However, immune responses to these vaccination approaches are yet to be fully understood. In addition, published data on immune responses following YF vaccination have mostly quantified neutralising antibody titers. However, vaccine-induced antibodies can confer immunity through other antibody effector functions beyond neutralisation, and an effective vaccine is also likely to induce strong and persistent memory T cell responses.
  • 455
  • 30 Jun 2021
Biography
Yehia Massoud
Yehia Massoud (born 1968) is an Egyptian-American Scientist. As of January 1, 2018, he is the Dean of the School of Systems and Enterprises at Stevens Institute of Technology.[1] He was previously the Director of the Complex and Smart Systems Laboratory[2] and a Professor of Electrical and Computer Engineering department at Worcester Polytechnic Institute. He was named Fellow of the Institute of
  • 436
  • 27 Dec 2022
Topic Review
Yeasts on Fermentation Quality and Human Health-Promoting Compounds
Non-Saccharomyces are important during wine fermentation once they influence wine composition. In the early stages of wine fermentation, and with indigenous or commercial Saccharomyces cerevisiae strains, non-Saccharomyces can transform grape-must sugars into ethanol, CO2, and other important secondary metabolites. A better understanding of yeast biochemistry will allow the selection of yeast strains that have defined specific influences on fermentation efficiency, wine quality, and the production of human health-promoting compounds. Yeast metabolism produces compounds derived from tryptophan, melatonin, and serotonin found in fermented beverages, such as wine and beer. Melatonin is a neurohormone secreted from the pineal gland and has a wide-ranging regulatory and neuroprotective role, while serotonin, as well as being a precursor of melatonin synthesis, is also a neurotransmitter. 
  • 250
  • 14 Sep 2023
Topic Review
Yeasts in Cocoa Bean Fermentation
During the fermentation of cocoa beans, the yeasts produce volatile organic compounds (VOCs). Through reactions associated with amino acid metabolism, yeasts generate important aroma precursors as acetate esters and fatty acid ethyl esters; these are essential in developing fruity flavors and aromas in the final product (usually chocolate). In addition, some yeasts may have pectinolytic and antifungal activity, which is desirable in the post-harvest process of cocoa. The main yeast species in cocoa fermentation are Saccharomyces cerevisiae, Pichia kudriavzevii, and Hanseniaspora opuntiae. These produce higher alcohols and acetyl-CoA to make acetate–esters, compounds that produce floral and fruity notes.
  • 3.0K
  • 19 Jul 2022
Topic Review
Yeast-Based Virus-like Particles
Virus-like particles (VLPs) are empty, nanoscale structures morphologically resembling viruses. Internal cavity, noninfectious, and particulate nature with a high density of repeating epitopes, make them an ideal platform for vaccine development and drug delivery. 
  • 670
  • 11 Apr 2023
Topic Review
Yeast-Based Screening of Anti-Viral Molecules
Viruses are microscopic, subcellular biological entities that mainly consist of proteins and nucleic acid [ssDNA or dsDNA or (+) ssRNA or (−) ssRNA or both DNA and RNA (for example, Leukovirus)]. Yeast emerged as a model of choice for in vivo assays. Several features that compel the use of a yeast-based platform for screening purposes are briefly highlighted here.
  • 257
  • 22 Mar 2024
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