Madagascar's biota is hyperdiverse and includes exceptional levels of endemicity. We
review the current state of knowledge on Madagascar's past and current terrestrial and …

Fungi are an understudied, biotechnologically valuable group of organisms. Due to the
immense range of habitats that fungi inhabit, and the consequent need to compete against a …

Abstract Vanillin (4-hydroxy-3-methoxybenzaldehyde) is a known natural aromatic
flavouring agent and the major component of vanilla extracted from cured vanilla pods …

Background Vanilla is the main natural flavoring agent used in industries such as
pharmaceuticals, food, flavoring, and fragrance, in which vanillin is the major component …

Biomass is an important feedstock for the renewable production of fuels, chemicals, and
energy. As of 2005, over 3% of the total energy consumption in the United States was …

Hybrid processes combining membrane separation and heterogeneous photocatalysis
represent an exciting technology because each technique complements the advantages …

This review deals with the production of high-value secondary metabolites including
pharmaceuticals and food additives through plant cell cultures, shoot cultures, root cultures …

In recent years, biotechnology-derived production of flavors and fragrances has expanded
rapidly. The world's most popular flavor, vanillin, is no exception. This review outlines the …

Plants have the capacity to synthesize, accumulate and emit volatiles that may act as aroma
and flavor molecules due to interactions with human receptors. These low‐molecular‐weight …

Woodhead Publishing in Food Science, Technology and Nutrition'... a good reference book
for food processors and packers of herbs and spices.'Food Technology (of Volume 1)'... a …