•Impacts of liquid smoke flavoring, sous-vide cooking temperatures and cold storage on the nutritional composition, fatty acid, and amino acid profiles of sea bass (Dicentrarchus labrax Linnaeus, 1758)
•Fermentative valorization of edible algae: nutritional potential, food applications, safety considerations, and industrial challenges
•1-Deoxynojirimycin Alleviates Osteoporosis via Promoting LRP5 Signaling in Osteoblasts and BMSCs
•Blood Metal Concentrations and Heart Failure: Stratified Associations by Smoking Status and Selenium Levels with Mendelian Randomization
•Phytase-lactobacillus co-fermentation of alfalfa silage: Enhancing mineral availability and beneficial metabolites
