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Discusses the inclusion of fermented foods in global food guides, exploring their benefits and risks, enzyme kinetics, and the history of food enzymes.
Provides an in-depth exploration of the citric acid cycle, focusing on Acetyl-CoA production, oxidation, and regulation, as well as the process of fatty acid oxidation and transport.
Explores the diverse structures and functions of lipids, including triglycerides, phosphoglycerolipids, and steroids, focusing on their roles in biological membranes and signaling pathways.
Explores the microbial transformations and health benefits of fermented foods, emphasizing their potential as delivery vehicles for probiotics to underserved communities.
Explores the basic concepts and translational opportunities in immunometabolism, emphasizing the intricate interactions between immune cells and different cell types.
