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Explores the microbial transformations and health benefits of fermented foods, emphasizing their potential as delivery vehicles for probiotics to underserved communities.
Delves into the science of food fermentation, covering lactose metabolism, soy food fermentation, human milk production, kimchi making, and bacteria isolation.
Explores the regulation of the urinary system, including the role of vasa recta and ADH in water reabsorption, circulatory volume control, and blood pH stabilization.
Discusses the inclusion of fermented foods in global food guides, exploring their benefits and risks, enzyme kinetics, and the history of food enzymes.
Explores the basic concepts and translational opportunities in immunometabolism, emphasizing the intricate interactions between immune cells and different cell types.
