Efficiency of biological versus mesoporous adsorbents for gadolinium removal from wastewater by Inga Zinicovscaia, Nikita Yushin, Dube Sifelani, Doina Humelnicu

“…The maximum sorption capacity of titanosilicate ETS-10 (234 mg/g) significantly overpassed the value obtained for yeast biomass (98 mg/g). The relevant thermodynamic parameters, standard free energy, enthalpy change, and entropy change were calculated to understand the nature of the adsorption process. …”
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Process optimization and quality analysis of strawberry lees steamed buns by Qianqian Tong, Linlin Yin, Hong Rong, Jingjing Yang, Mengmeng Gu, Chaojia Shi

“…The free amino acid profiles varied, with glutamic acid exhibiting the highest taste activity value. …”
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Fermentation to Increase the Value of Roasted Coffee Silverskin as a Functional Food Ingredient by Nadia Guzińska, Maria Dolores del Castillo, Edyta Kordialik-Bogacka

“…Roasted coffee silverskin (RCSS) is a by-product of coffee production characterized by its content of phenolic compounds, both free and bound to macromolecules. In this study, RCSS was fermented to release these compounds and consequently increase its value as a functional food ingredient. …”
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Enhancing the Cosmetic Potential of Aloe Vera Gel by Kombucha-Mediated Fermentation: Phytochemical Analysis and Evaluation of Antioxidant, Anti-Aging and Moisturizing Properties by Aleksandra Ziemlewska, Martyna Zagórska-Dziok, Anna Nowak, Anna Muzykiewicz-Szymańska, Magdalena Wójciak, Ireneusz Sowa, Dariusz Szczepanek, Zofia Nizioł-Łukaszewska

“…In addition, the methods of DPPH, ABTS and the determination of intracellular free radical levels in keratinocytes (HaCaT) and fibroblasts (HDF) cell lines were used to determine antioxidant potential. …”
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Proteomic and N-glycomic comparison of synthetic and bovine whey proteins and their effect on human gut microbiomes in vitro by Matthew Bolino, Hatice Duman, İzzet Avcı, Hacı Mehmet Kayili, Juli Petereit, Chandler Zundel, Bekir Salih, Sercan Karav, Steven A. Frese

“…This work highlights the need to understand how differences in novel biotechnological systems affect the bioactivity of synthesized proteins and how these differences impact the human gut microbiome.IMPORTANCERecent advances in food technology have led to the production of animal-free products from yeast that are traditionally derived from animals, such as milk proteins. …”
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Canning process of hilsa shad (Tenualosa ilisha) in Bangladeshi style mustard curry medium: assessment of thermal sterilization and shelf-life evaluation by Kazi Ahsan Habib, Shaid Kaisar Shafi, Md. Nazmus Sakib, Farhan Bin Habib, Mohammed Shariful Azam

“…Subsequently, the preservative-free treatment was selected for Real-Time Shelf-Life Testing (RT-SLT). …”
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Functional Characterization of Cassava A20/AN1 Genes (Metip4, Metip8, and Metip11) in Multiple Abiotic Stresses by Yu‐Lan Chen, Chun‐Wen Huang, Yan‐Liu Wu, Xian‐Wei Fan, You‐Zhi Li

“…In this study, three Metip genes (Metip4, Metip8, and Metip11) were functionally characterized by prediction, yeast two‐hybrid, subcellular localization in rice protoplasts, transgene in Arabidopsis, and virus‐induced gene silencing (VIGS) and transcriptome sequencing in cassava. …”
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Screening of novel β-carotene hydroxylases for the production of β-cryptoxanthin and zeaxanthin and the impact of enzyme localization and crowding on their production in Yarrowia l... by Mladen Soldat, Tadej Markuš, Vasilka Magdevska, Martin Kavšček, Aleksander Johannes Kruis, Jaka Horvat, Gregor Kosec, Štefan Fujs, Uroš Petrovič

“…In this study, we used genetic engineering to leverage the oleaginous yeast Yarrowia lipolytica as a bio-factory for zeaxanthin and β-cryptoxanthin production. …”
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