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This topic focuses on distribution, synthesis, metabolism, and the in vivo roles of melatonin in plants, with 1 editorial, 3 reviews, 21 original research studies and 1 corrigendum.

Melatonin --- plant --- reactive oxygen species (ROS) --- development --- stress responses

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Since the discovery of gonadotropin-releasing hormone (GnRH) at the beginning of 1970s, it has been believed that GnRH is the only hypothalamic neuropeptide that regulates gonadotropin release in vertebrates. In 2000, however, a novel hypothalamic neuropeptide that actively inhibits gonadotropin release was discovered in Japanese quail and termed gonadotropin-inhibitory hormone (GnIH). Following seventeen years of research has revealed that GnIH is highly conserved across vertebrates including humans, and GnIH is involved in a number of physiological and behavioral functions related to reproduction. The aim of this e-book is to celebrate the discovery of GnIH and the progress of GnIH research by collecting review and original articles from leading scientists in this new research field.

reproduction --- gonadotropin-inhibitory hormone --- gonadotropin-releasing hormone --- kisspeptin --- hypothalamic-pituitary-gonadal axis --- luteinizing hormone --- follicle-stimulating hormone --- testosterone --- estradiol --- melatonin

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Salt stress is one of the most damaging abiotic stresses because most crop plants are susceptible to salinity to different degrees. According to the FAO, about 800 million Has of land are affected by salinity worldwide. Unfortunately, this situation will worsen in the context of climate change, where there will be an overall increase in temperature and a decrease in average annual rainfall worldwide. This Special Issue presents different research works and reviews on the response of plants to salinity, focused from different points of view: physiological, biochemical, and molecular levels. Although an important part of the studies on the response to salinity have been carried out with Arabidopsis plants, the use of other species with agronomic interest is also notable, including woody plants. Most of the conducted studies in this Special Issue were focused on the identification and characterization of candidate genes for salt tolerance in higher plants. This identification would provide valuable information about the molecular and genetic mechanisms involved in the salt tolerance response, and it also supplies important resources to breeding programs for salt tolerance in plants.

Arabidopsis --- Brassica napus --- ion homeostasis --- melatonin --- NaCl stress --- nitric oxide --- redox homeostasis --- Chlamydomonas reinhardtii --- bZIP transcription factors --- salt stress --- transcriptional regulation --- photosynthesis --- lipid accumulation --- Apocyni Veneti Folium --- salt stress --- multiple bioactive constituents --- physiological changes --- multivariate statistical analysis --- banana (Musa acuminata L.) --- ROP --- genome-wide identification --- abiotic stress --- salt stress --- MaROP5g --- rice --- genome-wide association study --- salt stress --- germination --- natural variation --- Chlamydomonas reinhardtii --- salt stress --- transcriptome analysis --- impairment of photosynthesis --- underpinnings of salt stress responses --- chlorophyll fluorescence --- J8-1 plum line --- mandelonitrile --- Prunus domestica --- redox signalling --- salicylic acid --- salt-stress --- soluble nutrients --- Arabidopsis thaliana --- VOZ --- transcription factor --- salt stress --- transcriptional activator --- chlorophyll fluorescence --- lipid peroxidation --- Na+ --- photosynthesis --- photosystem --- RNA binding protein --- nucleolin --- salt stress --- photosynthesis --- light saturation point --- booting stage --- transcriptome --- grapevine --- salt stress --- ROS detoxification --- phytohormone --- transcription factors --- Arabidopsis --- CDPK --- ion homeostasis --- NMT --- ROS --- salt stress --- antioxidant enzymes --- Arabidopsis thaliana --- ascorbate cycle --- hydrogen peroxide --- reactive oxygen species --- salinity --- SnRK2 --- RNA-seq --- DEUs --- flax --- NaCl stress --- EST-SSR --- Salt stress --- Oryza sativa --- proteomics --- iTRAQ quantification --- cell membrane injury --- root activity --- antioxidant systems --- ion homeostasis --- melatonin --- salt stress --- signal pathway --- SsMAX2 --- Sapium sebiferum --- drought, osmotic stress --- salt stress --- redox homeostasis --- strigolactones --- ABA --- TGase --- photosynthesis --- salt stress --- polyamines --- cucumber --- abiotic stresses --- high salinity --- HKT1 --- halophytes --- glycophytes --- poplars (Populus) --- salt tolerance --- molecular mechanisms --- SOS --- ROS --- Capsicum annuum L. --- CaDHN5 --- salt stress --- osmotic stress --- dehydrin --- Gossypium arboretum --- salt tolerance --- single nucleotide polymorphisms --- association mapping. --- n/a

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Natural products and the preparations based on them play a stable and ever-increasing role in human and veterinary medicine, agriculture, in food and the cosmetic industry, and in an increasing number of other fields. Their importance is based on the fact that they are mostly bound to renewable sources, which in fact makes them valuable within a circular economy, inter alia. At the same time, natural products provide the origin of stereochemistry, optical activity, regioselectivity, chirality, and many other concepts and directions within science, development, and industry in a scope, which is indispensable. They serve as a constant powerful stimulus and model that inspires researchers to create new effective tools, similar to natural ones, for controlling bioregulation mechanisms and solving practical problems. This was the reason for organizing this Special Issue aimed at underlining the current developments in all the fields connected to natural products.

insect sex pheromone --- tea tussock moth --- total synthesis --- resource chemistry --- phycocyanin --- biosynthesis --- antioxidant --- Spirulina --- gene expression --- apo-CpcB --- Plantago depressa --- octadecanoid --- fatty acid --- natural enantiomer --- anti-inflammation --- soy protein isolate --- bromelain --- triglycidylamine --- viscosity --- water resistance --- adhesive --- Ramulus mori --- polysaccharides --- bioactivity --- synthesis of natural products --- varioxiranol A --- 4-epi-varioxiranol A --- absolute structure --- Emericella variecolor --- caffeoylquinic acids --- chlorogenic acid --- derivatives --- lipid-lowering effects --- oleic acid-elicited --- HepG2 cells --- isosorbide --- reversible urethane linkages --- cell opening --- antioxidant activity --- radical scavenger --- flexible polyurethane foam --- tomato --- SlCOMT1 --- melatonin --- genetical transformation --- salt stress --- natural product --- RiPP --- ribosomally synthesized --- post-translationally modified peptides --- rheumatoid arthritis --- natural products --- polyphenol --- flavonoids --- phenolic acid --- stilbene --- ginkgolide --- platelet-activating factor receptor --- inhibitor --- pinocembrin --- microbial biosynthesis --- pharmacological activities --- pharmacokinetic features --- research progress --- triterpenoids --- bardoxolone methyl --- anticancer drug --- mitochondria --- apoptosis --- cancer cells --- cytotoxicity --- flow cytometry --- live-cell fluorescence microscopy --- PEGylated purpurin 18 --- photodynamic therapy --- photosensitizer --- phototoxicity --- singlet oxygen --- n/a

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During the last few years, industrial fermentation technologies have advanced in order to improve the quality of the final product. Some examples of those modern technologies are the biotechnology developments of microbial materials, such as Saccharomyces and non-Saccharomyces yeasts or lactic bacteria from different genera. Other technologies are related to the use of additives and adjuvants, such as nutrients, enzymes, fining agents, or preservatives and their management, which directly influence the quality and reduce the risks in final fermentation products. Other technologies are based on the management of thermal treatments, filtrations, pressure applications, ultrasounds, UV, and so on, which have also led to improvements in fermentation quality in recent years. The aim of the issue is to study new technologies able to improve the quality parameters of fermentation products, such as aroma, color, turbidity, acidity, or any other parameters related to improving sensory perception by the consumers. Food safety parameters are also included.

itaconic acid --- A. terreus --- pH control --- glucose --- kinetic analysis --- Gompertz-model --- biogenic amines --- ethyl carbamate --- ochratoxin A --- sulfur dioxide --- phthalates --- HACCP --- Yeasts --- alcoholic beverages --- resveratrol --- glutathione --- trehalose --- tryptophan --- melatonin --- serotonin --- tyrosol --- tryptophol --- hydroxytyrosol --- IAA --- probiotics --- Torulaspora delbrueckii --- Lachancea thermotolerans --- Metschnikowia pulcherrima --- Schizosaccharomyces pombe --- Pichia kluyveri --- non-Saccharomyces --- biocontrol application --- non-Saccharomyces screening --- SO2 reduction --- lactic acid bacteria --- yeasts --- chemical analyses --- volatile compounds --- sensory evaluation --- shiraz --- low-ethanol wines --- sequential culture --- Hanseniaspora uvarum yeast --- aromatic/sensorial profiles --- narince --- autochthonous --- Saccharomyces cerevisiae --- aroma --- white wine --- cashew apple juice --- non-conventional yeasts --- alcoholic beverages --- aroma profile --- Hanseniaspora guilliermondii --- Torulaspora microellipsoides --- Saccharomyces cerevisiae --- meta-taxonomic analysis --- vineyard soil --- wine-related bacteria --- wine-related fungi --- sequential inoculation --- Saccharomyces --- non-Saccharomyces --- Riesling --- aroma compound --- Torulaspora delbrueckii --- Pichia kluyveri --- Lachancea thermotolerans --- Tannat --- must replacement --- hot pre-fermentative maceration --- wine color --- wine composition --- climate change --- food quality --- viticulture --- wine --- fermentation --- yeast --- Saccharomyces --- non-Saccharomyces --- alcoholic fermentation --- lactic acid bacteria --- malolactic fermentation --- native yeast --- Saccharomyces cerevisiae --- aroma --- Malvar (Vitis vinifera L. cv.) --- white wine --- yeasts --- Bombino bianco --- technological characterization --- enzymatic patterns --- amino acid decarboxylation --- Lachancea thermotolerans --- non-Saccharomyces --- Saccharomyces --- acidity --- food safety --- HACCP --- wine quality --- color --- human health-promoting compounds --- biocontrol --- wine flavor --- low ethanol wine --- Vineyard Microbiota --- wine color --- wine aroma --- climate change