Welcome to our book review site go-pdf.online!
You may have to Search all our reviewed books and magazines, click the sign up button below to create a free account.
Multi-targeted Natural Products as Cancer Therapeutics: Challenges and Opportunities, Volume I, 2nd edition
This Research Topic is part of a series with: Multi-targeted Natural Products as Cancer Therapeutics: Challenges and Opportunities, Volume II Cancer remains a leading cause of disease-related deaths worldwide, despite recent advances in our understanding of cancer initiation, progression, and metastasis. Chemotherapy and radiotherapy have been used as standard non-surgical treatments of human cancer for decades, however, the survival rates of patients with cancer, especially those with advanced diseases are still very low due to the high toxicities of these treatments as well as the severe side effects. This fact has motivated researchers to discover new cancer therapeutics with minimum side...
The Salvia miltiorrhiza Genome
This is the first book on the genome of Salvia miltiorrhiza, summarizing the research advances in the molecular mapping, whole genome sequencing, chloroplast and mitochondria genomes, epigenetics, transcriptomics and functional genomics of this emerging model plant with great economic and medicinal value. It also describes its distribution, taxonomy and morphology and provides useful information on its cultivation and breeding. Further, it highlights the biosynthetic pathways of tanshinones and phenolic acids – two main classes of bioactive components produced in this plant species – and reviews and discusses the technology of hairy root induction, tissue culture and genetic transformation of S. miltiorrhiza. The book is a valuable resource for students, teachers and researchers in academia and industry interested in medicinal plants and pharmacy.
Sourdough Innovations
Sourdough fermentation was probably one of the first microbial processes employed by mankind for the production and preservation of food. This practice is still widely used worldwide due to the distinct sensorial and health properties attributed to these products. Traditional sourdough bread is achieved by spontaneous fermentations, leading to natural selections of microorganisms (mainly yeast and lactic acid bacteria) with health benefits for the consumers’ microbiota. However, multiple opportunities are currently underexploited through the entire sourdough value chain. Sourdough Innovations: Novel Uses of Metabolites, Enzymes, and Microbiota from Sourdough Processing summarizes the lates...
Nanotechnology for Sustainable Agriculture, Food and Environment
Nanotechnology has the potential to drastically transform the agri-food sector with its significant applications to improve agricultural productivity and the efficiency of agrochemicals. The food sector has benefitted from the inclusion of nanoparticles in food matrixes and the nanoencapsulation of nutraceuticals. Smart packaging materials designed with the help of nanotechnology have been used for increasing the shelf life of stored food products. Nanomaterials have been extensively used for the delivery of important agrochemicals to enhance their bioefficacy, prevent their degradation, and control their release. Various nanomaterials have been explored for remediation of arising environmen...
Crop Improvement
The improvement of crop species has been a basic pursuit since cultivation began thousands of years ago. To feed an ever increasing world population will require a great increase in food production. Wheat, corn, rice, potato and few others are expected to lead as the most important crops in the world. Enormous efforts are made all over the world to document as well as use these resources. Everybody knows that the introgression of genes in wheat provided the foundation for the “Green Revolution”. Later also demonstrated the great impact that genetic resources have on production. Several factors are contributing to high plant performance under different environmental conditions, therefore an effective and complementary use of all available technological tools and resources is needed to meet the challenge.
Frontiers in Plant Science: 2020 Highlights
The Editorial Office of Frontiers in Plant Science would like to thank all the Chief Editors, Associate Editors and Review Editors that played an integral part in Frontiers’ innovative Collaborative Peer-Review process in 2020. In particular, we would like to recognize and thank Prof. Joshua L. Heazlewood – our now former Field Chief Editor, for his commitment, support and enthusiasm for the Plant Science field. Josh’s dedication and leadership has helped Frontiers in Plant Science become the most cited journal in the field with a strong editorial community. Looking forward, we’re excited to welcome Prof. Yunde Zhao, as our new Field Chief Editor in 2021. Having been with Frontiers in Plant Science since 2017, Yunde has contributed extensively to the development of the journal and will continue to ensure the journal goes from strength to strength.
