To protect crops, farmers are increasingly resorting to chemical control of insects. However, chemicals not only destroy harmful insects but also have significant environmental consequences, such as inducing resistance or ...

The reintroduction into cultivation of resilient, native, or historically cultivated species such as flax (Linum usitatissimumL.) represents an opportunity for sustainable agriculture, as these species demonstrate a higher ...

Fusariosis is a widespread infection by fungi of the genus Fusarium, affecting a wide range of crops and causing significant economic losses in global agriculture. Biological control using antagonistic microorganisms ...

Agri-food wastes represent an increasingly acute global problem, with approximately one billion tons generated worldwide each year. In addition to the high costs associated with its management, it also creates serious ...

Porphyridium purpureumis a red microalga with significant biotechnological potential, whose biomass composition can be modulated under controlled culture conditions. Increased nitrogen availability and optimized light ...

Sulfated polysaccharides (SPS) are biopolymers located on cell surfaces and in the extracellular matrix of microalgae and cyanobacteria. They are known for antioxidant, antiviral, and immunomodulatory properties. Due to ...

In the current climate change environment, many breeding programs in Northern Europe are focused on developing cold-resistant maize genotypes. In this context, it is important to study and understand the morphophysiological ...

The growing demand for plant-based foods has stimulated the development of vegan sauces with improved stability and safety characteristics. This trend is driven by increasing consumer awareness of health, sustainability, ...

Boar semen used for artificial insemination must meet strict microbiological quality standards because bacterial contamination can negatively affect sperm viability, fertility, and biosafety in pig breeding systems. The ...

Long-term preservation of Saccharomyces cerevisiae by lyophilization is highly important for scientific research and for the biotechnological and food industries. Maintaining cell viability and genetic stability is essential ...