allAfrica.com on MSN
Ethiopia's Mono-Floral Honey Quality - Standards That Turn Hives Into Premium Brands
Ethiopia is at a pivotal moment: a sweet opportunity lies not only in the abundance of bees and flowers, but in how we standardize quality. According to research by Addi and Bareke (2021) in the Gesha ...
Food technology and ingredients company Kerry Group has maintained its full year guidance after it reported a 3% increase in its third quarter volumes.
Getting in shape isn’t just about limiting food and maximising exercise. Strategically timing your workouts alongside your ...
Freeze-drying is preferred for sensitive samples because it combines low-temperature processing with gentle water removal.
Kefir, like many other fermented foods (e.g., yogurt, kombucha, kimchi, unpasteurized sauerkraut) also contains a mix of ...
When we think about protecting our health, we often think of the heart, brain, bones and gut. But not enough of us spare a ...
Armata Pharmaceuticals, Inc. (NYSE American: ARMP) ("Armata" or the "Company"), a clinical-stage biotechnology company focused ...
Cycling Weekly on MSN
Marginal gains or major risks? Introducing and assessing cycling's latest training hacks
From restricting blood flow to inhaling deadly gas, cycling’s latest ‘hacks’ blur the line between innovation and insanity.
Academic scientists and pharmaceutical companies alike are embracing artificial intelligence, even as questions linger about ...
Stockhead on MSN
Scott Power: ASX health stocks rise; Race Oncology enjoys big week with lead drug discovery
Morgans' senior healthcare analyst Scott Power is optimistic as ASX health stocks make a much-needed resurgence this week. ... Read More The post Scott Power: ASX health stocks rise; Race Oncology ...
Natural products derived from microorganisms are a promising source of new active ingredients, but are often produced only in ...
15don MSN
Increase in cell volume and nuclear number of the koji fungus enhances enzyme production capacity
Researchers at University of Tsukuba have identified key characteristics underlying the high enzyme production capacity of the koji fungus Aspergillus oryzae.
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