Fermented foods are part of the staple diet in many different countries and populations and
contain various probiotic microorganisms and non-digestible prebiotics. Fermentation is the …

Background Korean traditional food (KTF), originated from ancestral agriculture and the
nomadic traditions of the Korean peninsula and southern Manchuria, is based on healthy …

Cucurbita moschata is widely planted in most parts of the world, and is rich in carotenoids,
vitamins, dietary fiber, minerals, and phenolic compounds. It also has important medicinal …

Background Fermented plant products (FPP) are functional liquids or solids produced by
probiotics by fermentation of one or more fresh vegetables, fruits, mushrooms, herbs, etc …

Pumpkin is one of the most regularly consumed vegetables and it is also recognized for its
nutritional, medicinal, and economic benefits. Pumpkins are low in calories yet high in …

Abstract Pyrus ussuriensis Maxim (Korean pear) has been used for hundreds of years as a
traditional herbal medicine due to its strong phytochemical profile and pharmacological …

Simple Summary Recently, high-protein complete feed has been increasingly used in the
Chinese goose industry, increasing the outbreaks of gout in goslings. We found that high …

The prevalence of non-alcoholic fatty liver disease (NAFLD) has been increasing in recent
years. Previous studies have suggested that micro (mi) RNAs may be involved in the …

Background Super enhancers (SEs) refer to the ultralong regions of a gene accompanied by
multiple transcription factors and cofactors and strongly drive the expression of cell-type …

The increasing prevalence of obesity worldwide has promoted research on human
metabolism and foods such as sofrito, a tomato and olive oil-based sauce from the …