Biokimia, Biofisika

A.W. Duncan's book "The Chemistry of Food and Nutrition" gives a thorough overview of the function of chemistry in the study of food and nutrition. The chemistry of macronutrients, …

This book is a compilation of the bench experience of leading experts from various research labs involved in the cutting edge area of research. The authors describe the use of stem cells both as part …

Elastomeric proteins are ubiquitous in nature, where they have evolved precise structures and properties that are necessary to perform specific biological roles and functions. This book emphasizes th …

Stem cell based therapy is a 21st century approach of therapeutic intervention which epitomizes a shift from conventional symptomatic treatment strategy to addressing the root cause of the disease pr …

Untangling Molecular Biodiversity presents a unique global framework to explain molecular and organismal biodiversity that is grounded in evolutionary genomics. This book will tackle important …

To thrive, every living cell must continuously gauge and respond to changes in its environment. These changes are ultimately implemented by modulating gene expression, a process that relies on …

The physical properties associated with the saturated and trans fats obtained through partial hydrogenation of vegetable oils (PHVOs) provide the solid fat content, melting and textural properties th …

We are at a critical point in human history and that of the planet. In this book, a world leader in agricultural research, Professor Sayed Azam-Ali, proposes a radical transformation of our agrifood …

The Capsicum genus comprises the botanic species known as chili peppers, the most widely consumed natural product by humankind. Their usage is diverse and varies from food additives to defensive devi …

The formation of placenta can be viewed as a controlled process of inflammation or cancer development in which cell proliferation, invasion, and immune surveillance or evasion are promoted in a time- …