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Micronutrient fertilizers. --- Micro-nutrient fertilizers --- Fertilizers --- Trace elements

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Zinc in agriculture. --- Zinc in human nutrition. --- Zinc fertilizers. --- Fertilizers --- Micronutrient fertilizers --- Nutrition --- Agriculture

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Cancer survival rates and successful organ transplantation in patients continues to increase due to improvements in early diagnosis and treatments. Since immuno-suppressive therapies are frequently used, the mortality rate due to secondary infections has become an ever-increasing problem. Opportunistic fungal infections are probably the deadliest threat to these patients due to their difficult early diagnosis, the limited effect of antifungal drugs and the appearance of resistances. In recent years, a considerable effort has been devoted to investigating the role of many virulence traits in the pathogenic outcome of fungal infections. New virulence factors (hypoxia adaptation, CO2 sensing, pH regulation, micronutrient acquisition, secondary metabolites, immunity regulators, etc.) have been reported and their molecular mechanisms of action are being thoroughly investigated. The recent application of gene-editing technologies such as CRISPr-Cas9, has opened a whole new window to the discovery of new fungal virulence factors. Accurate fungal genotyping, Next Generation Sequencing and RNAseq approaches will undoubtedly provide new clues to interpret the plethora of molecular interactions controlling these complex systems. Unraveling their intimate regulatory details will provide insights for a more target-focused search or a rational design of more specific antifungal agents. This Special Issue is show significant discoveries, proofs of concept of new theories or relevant observations in fungal pathogenesis and its regulation.

CO2 sensing --- Micronutrient acquisition --- Biofilm formation --- Secondary metabolites and toxins --- Criptococcus --- Fungal virulence --- Immune evasion --- pH regulation --- Pneumocysits --- Aspergillus --- Regulation of antifungals resistance --- Candida --- Fusarium --- Trehalose biosynthesis --- Fungal genotyping --- Scedosporium

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Fertilité du sol --- soil fertility --- Fertilisation --- Fertilizer application --- Engrais --- fertilizers --- Substance nutritive --- Nutrients --- Amendement du sol --- soil amendments --- Matière organique du sol --- soil organic matter --- Rendement des cultures --- Crop yield --- Relation plante sol --- plant soil relations --- Engrais à oligo-éléments --- Micronutrient fertilizers --- Azote --- Nitrogen --- Phosphore --- Phosphorus --- Potassium --- Fertilizers. --- Soil fertility. --- Crops --- Nutrition. --- 631.452 --- Plants --- Soils --- Fallowing --- Fertilizers --- Soil productivity --- Artificial fertilizers --- Chemical fertilizers --- Fertilisers --- Fertilization of soils --- Fertilizers and manures --- Field crops --- Agricultural chemicals --- Soil amendments --- Soil fertility --- Nutrition --- Fertilization --- Fertilizer movement --- 631.452 Soil fertility

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Grains are fundamental in the daily diet of many people worldwide. They are used for the production of popular foods, such as bread, bakery products, breakfast cereals, pasta, couscous, bulgur, snacks, etc. Botanically, they are the seeds of plants—mainly cereals, pseudocereals and legumes. They contribute macronutrients to the human diet, mainly carbohydrates, but also proteins and lipids, and micronutrients, such as vitamins and minerals. They are also an important source of dietary fibre and bioactives, particularly wholegrains, which are important for the manufacture of high-value foods with enhanced health benefits. They can be used for the production of gluten-containing but also gluten-free products. A key objective of the food industry in producing grain-based foods is to manufacture safe, attractive products with enhanced nutritional value, to respond to consumer expectations. This book, Nutritional Value of Grain-Based Foods, contributes to existing knowledge on important ingredients such as fat substitutes and on the technological quality and nutritional role of grains and grain-based foods, such as bread, muffins and muesli bars, both gluten-containing and gluten-free.

salt --- sodium chloride --- artisanal bread --- industrial bread --- fat replacers --- baked products --- carbohydrates --- gums --- gels --- whole foods --- minor cereal --- pseudocereal --- bioactive compound --- gluten-free grain --- tocols --- carotenoids --- durum wheat --- fatty acids --- grain --- kernel --- lipids --- gluten-free bread --- edible insects --- protein enrichment --- rheology --- texture --- 1H NMR --- water behavior --- water activity --- celiac disease --- gluten-free diet --- gluten-free product --- micronutrient --- vitamin and minerals --- dietary recommendation --- muesli bars --- grains --- whole grain --- dietary fibre --- snack foods --- nutrition --- wheat bread --- lentil bread --- bread composition --- aged mice --- immune function --- intraepithelial lymphocytes --- gut health --- muffin --- in vitro starch digestibility --- glycemic index --- stevia --- sugar replacement --- cereals --- legumes --- pseudocereals --- gluten-free grains --- macronutrients --- micronutrients --- bioactives --- processing