Abstract: Nitrogen pollution is one of the major problems faced by modern agriculture. It accelerates global warming and contaminates water. Nitrate leaching is one of the main pathways by which nitrogen becomes pollution. Biological nitrification inhibition (BNI) is a process where certain plants release chemical compounds from their roots that help with suppressing nitrification. BNI has been widely studied and seen as an effective and sustainable way to reduce nitrification. However, the effects of BNI on nitrate leaching in realistic field conditions remain uncertain. This paper examined studies on the effects of BNI-producing plants on nitrification, nitrogen use efficiency, and nitrate leaching. Evidence was drawn from common BNI-producing plants, such as sorghum, rice, and plantain. Evidence shows that BNI can reduce nitrification, and several studies suggest it may improve NUE. However, only one study in this review directly measured nitrate leaching. Simulation evidence also suggests that the timing of BNI compound release may limit its effectiveness in real field conditions, where nitrification often occurs immediately after fertilization. More research in realistic field conditions will be needed to determine the actual effectiveness of BNI for reducing nitrate leaching. Read More

Abstract: Hilly and mountainous regions constitute vital agricultural production bases in China; however, constrained by factors such as complex topography and fragmented land parcels, large-scale agricultural machinery often struggles to operate effectively, making small-scale agricultural machinery pivotal for achieving mechanization in these areas. This paper reviews the development history and research trends of small-scale agricultural machinery in hilly regions both domestically and internationally, focusing on analyzing the current state of research from perspectives such as powertrain systems, multi-functional operating implements, and intelligent technologies; it summarizes key bottlenecks—including insufficient reliability, limited adaptability, and low degree of intelligence—and explores future development trends such as lightweight design, new energy propulsion, intelligent control, and machine-friendly coordination, thereby providing a reference for the innovative R&D and widespread application of small-scale agricultural machinery equipment in China's hilly and mountainous regions. Read More

Abstract: This research discusses possible routes by which upcycled plant-derived bioactives may relieve adipogenic lipotoxicity within the framework of intercellular lipid trafficking. The paper is offered as a theoretical review of the subject, not as an original data research. The debate connects adipocyte lipid storage and overflow, extracellular-vesicle-mediated lipid exchange, macrophage-adipocyte interaction, inflammatory signalling, and the biological actions of plant-derived substances. Upcycled bioactives should not be described as established therapeutics but as candidate modulators whose documented preclinical activities may intersect with lipid management, adipogenesis, oxidative stress and inflammation. It further suggests that their value depends on whether they can affect lipid partitioning and cell-to-cell communication without introducing new metabolic costs. The paper ends by stating that future work should link compositional standardisation, mechanism-focused models, and safety evaluation before making claims regarding translational advantage. Read More

Abstract: Flavored cowhide was made using fresh cowhide as raw materials. Based on the single-factor experiment, through fuzzy mathematical sensory evaluation combined with the response surface experiment, with color, taste, hardness, elasticity and toughness, and tissue state as sensory indicators, the process of flavored cowhide was optimized. The experimental results show that the optimal process parameters are: The ratio of material to liquid is 0.70 g/ml, the boiling time is 60 min, and the soaking time is 45 h. The effect is the best at this time, with a sensory score of 90.36 points. On this basis, the changes in its physical properties, microstructure and molecular structure were determined by using a texture analyzer, SEM scanning electron microscope and Fourier transform infrared spectrometer. The research of this experiment is expected to provide certain references for the application of cowhide in the field of food processing. Read More

Abstract: Pig skin is a food with high nutritional value. The common pig skin food has a single taste and monotonous style, making it difficult to arouse people's desire to eat. This article aims to conduct in-depth research on the production and processing technology of pig skin, fully utilize its nutritional value, and use modern technology to develop pig skin products with unique flavors and diverse products, and name them "Braised Pork Skin". Through sensory evaluation of pig skin samples prepared under different process conditions, single factor experiments, orthogonal experiments, response surface methodology, and electron microscopy were designed to analyze the effects of cooking time, soaking time, and the ratio of pig skin to composite additives on the internal structure and sensory evaluation of pig skin. The optimal production process for making "Braised Pork Skin" was ultimately determined to be: cooking time of 35 minutes, soaking time of 4 days, and a ratio of pig skin to additives of 40:100; Thus exploring the optimal production and processing process for pig skin has certain reference value for the future development and production of pig skin. Read More