Lipoxygenases (LOXs), naturally occurring enzymes, are widely distributed in plants and
animals. LOXs can be non-sulfur iron, non-heme iron, or manganese-containing …

Alkyl pyrazines—other than being extracted from various natural sources such as coffee
beans, cocoa beans, and vegetables—can be synthesized by chemical methods or by …

Phytohormones exhibit a wide range of chemical structures, though they primarily originate
from three key metabolic precursors: amino acids, isoprenoids, and lipids. Specific amino …

Pea protein is an emerging functional ingredient in structuring plant-based meat analogs.
Due to its hypoallergenic, non-GMO, and high nutritional value, pea protein has succeeded …

Abstract Natural food flavour (E)-2-hexenal, a green leaf volatile, exhibits potent antifungal
activity on Aspergillus flavus, but its antifungal mechanism has not been fully elucidated. In …

The objective of this study was to implement direct sunlight-driven conversion of CO 2 into a
naturally excreted ready-to-use fuel. We engineered four different synthetic metabolic …

Eurotium cristatum is the primary fungus in Fu brick tea (FBT) and plays a crucial role in its
special flavor. This study investigated the effect of inoculation with different E. cristatum …

The selective oxyfunctionalization of unsaturated fatty acids is difficult in chemical reactions,
whereas regio-and stereoselective oxyfunctionalization is often performed in biocatalytic …

In several countries, moringa leaves are starting to be widely used in food products as an
alternative to overcome malnutrition. Malnutrition occurs due to a lack of energy and protein …

Abstract Jujube (Ziziphus jujuba Mill.) is a traditional popular fruit widely grown in China.
The volatiles in jujube determine its unique flavor and the high fruit quality required by …