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Editorial

Acknowledgement to Reviewers of Fermentation in 2017

MDPI AG, St. Alban-Anlage 66, 4052 Basel, Switzerland
Fermentation 2018, 4(1), 4; https://doi.org/10.3390/fermentation4010004
Submission received: 9 January 2018 / Revised: 9 January 2018 / Accepted: 9 January 2018 / Published: 10 January 2018
Peer review is an essential part in the publication process, ensuring that Fermentation maintains high quality standards for its published papers. In 2017, a total of 61 papers were published in the journal. Thanks to the cooperation of our reviewers, the median time to first decision was 16 days and the median time to publication was 36 days. The editors would like to express their sincere gratitude to the following reviewers for their time and dedication in 2017:
Adjé, FélixLi, Lisa
Alkasrawi, MalekLi, Si-Yu
Allan, RichardLi, Yang
Altmann, FriedrichLoman, Abdullah
Angenent, LarsMa, Chao
Aprea, EugenioMAICAN, Edmond
Aranda, AgustínMarcellin, Esteban
Avignone-Rossa, ClaudioMarques, Paula A.S.S.
Bai, YanfenMatoulková, Dagmar
Bamforth, CharlesMatsugo, Seiichi
Banerjee, AreenMcRae, Jacqui M.
Barry, Amanda N.Moreno, Antonio D.
Bartocci, PietroOgorek, Rafal
Benito, SantiagoOgunade, Ibukun
Bevilacqua, AntonioOsadolor, Osagie A.
Bizukojc, MarcinPanagiotopoulos, I.A.
Bohutskyi, PavloPanico, Antonio
Botelho, GoretiPapadimitriuou, Konstantinos
Boziaris, IoannisPasini, Dario
Canonico, LauraPetruzzi, Leonardo
Casalta, ErickPhilippoussis, Antonios
Casassa, Luis FedericoPielech-Przybylska, Katarzyna
Chaudhury, AnweshaPlacido, Jersson
Cheng, Kuan-ChenPuglia, Anna Maria
Cherkaoui Malki, MustaphaQin, Wensheng
Cianchetta, StefanoRodriguez-Couto, Susana
Claus, HaraldRosentrater, Kurt A.
Coelho, ChristianRusso, Pasquale
Congestri, RobertaRychtera, Mojmír
Contreras, AngelaSaha, Sushanta Kumar
Cordero-Bueso, GustavoSalvachua, Davinia
Coulibaly, Wahauwouele HermannSavoie, Jean-Michel
Czyżowska, AgataSchulz, Benjamin L.
Deng, PengSerafim, Luísa Seuanes
Di Maria, FrancescoSerio, Annalisa
Dien, BruceSettanni, Luca
Dostalek, PavelShi, Suan
Efimia, HatzidimitriouSimpson, Tom
Eiteman, MarkSkellam, Elizabeth
Elez-Martinez, PedroSkupin, Piotr
Etxebeste, OierSoccol, Carlos Ricardo
Falqué, ElenaSolano, Francisco
Fernández, BelénSomani, Abhishek
Ferreira, Bruno SommerSommer, Stephan
Ferreira, JorgeSonnenberg, Anton S.M.
Fischer, SusannSpano, Giuseppe
Fracassetti, DanielaSpörndly, Rolf
Galanis, AlexStępień, Łukasz
Gallo, CarmelaSuleria, Hafiz Ansar
Gerin, PatrickTachibana, Shinjiro
Ghaste, ManojTaherzadeh, Mohammad Javad
Gilroyed, BrandonTanner, Ralph
Gómez Barrios, XiomarTashiro, Yohei
Goncalves, OlivierTofalo, Rosanna
Górska, SabinaTrulli, Ettore
Greppi, AnnaTufarelli, Vincenzo
Grilli, SeleneVan Hullebusch, Eric D.
Hallsworth, J.E.Van Leeuwen, Hans
Hirasawa, TakashiVenus, Joachim
Hou, JingweiVerardi, Alessandra
Ifelebuegu, AugustineVon Wright, Atte
Ishii, YasuyukiVriesekoop, Frank
Ivancic Santek, MirelaWang, Zhe
James, TharappelWase, Nishikant
Jin, ZhaoWatanabe, Masanori
Joseph, LucyWeimer, Paul
Kamzolova, SvetlanaWelch, Aaron Z.
Karim, M. A.West, Thomas
Kawamura, AkiraWietstock, Philip C.
Kitagaki, HiroshiWöstemeyer, Johannes
Kolbl, SabinaXavier, Ana Maria Rebelo Barreto
Kubota, KeiichiYasuda, Masahide
Kuenz, AnjaYu, Jian
Ladero, MiguelZacharof, Myrto-Panagiota
Lass, AchimZago, Miriam
Lennartsson, Patrik R.Zara, Severino
Lewis, Jeffrey A.

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MDPI and ACS Style

Fermentation Editorial Office. Acknowledgement to Reviewers of Fermentation in 2017. Fermentation 2018, 4, 4. https://doi.org/10.3390/fermentation4010004

AMA Style

Fermentation Editorial Office. Acknowledgement to Reviewers of Fermentation in 2017. Fermentation. 2018; 4(1):4. https://doi.org/10.3390/fermentation4010004

Chicago/Turabian Style

Fermentation Editorial Office. 2018. "Acknowledgement to Reviewers of Fermentation in 2017" Fermentation 4, no. 1: 4. https://doi.org/10.3390/fermentation4010004

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