You seem to have javascript disabled. Please note that many of the page functionalities won't work as expected without javascript enabled.

Search for Articles:

Title / Keyword

Author / Affiliation / Email

Journal

Article Type

Advanced Search

Section

Special Issue

Volume

Issue

Number

Page

Logical OperatorOperator

Search Text

Search Type

Submit to Fermentation Review for Fermentation

Journal Menu

Journal Browser

► Journal Browser

Most Cited & Viewed

Most Cited & Viewed Papers

Most Cited Papers
Most Viewed Papers
Most Downloaded Papers

Citations	Article
153	Production of Bioethanol—A Review of Factors Affecting Ethanol Yield by Timothy J. Tse, Daniel J. Wiens and Martin J. T. Reaney
78	Fermentation of Cereals and Legumes: Impact on Nutritional Constituents and Nutrient Bioavailability by Janet Adeyinka Adebo, Patrick Berka Njobeh, Sefater Gbashi, Ajibola Bamikole Oyedeji, Opeoluwa Mayowa Ogundele, Samson Adeoye Oyeyinka and Oluwafemi Ayodeji Adebo
62	Recent Developments and Current Status of Commercial Production of Fuel Ethanol by Tuan-Dung Hoang and Nhuan Nghiem
60	Effect of Lactic Acid Fermentation on Legume Protein Properties, a Review by Mehrsa Emkani, Bonastre Oliete and Rémi Saurel
59	Probiotics, Prebiotics, Synbiotics, and Fermented Foods as Potential Biotics in Nutrition Improving Health via Microbiome-Gut-Brain Axis by Divakar Dahiya and Poonam Singh Nigam
58	Antioxidant Activity and Probiotic Properties of Lactic Acid Bacteria by Seonyoung Kim, Ji Yeon Lee, Yulah Jeong and Chang-Ho Kang
56	Research Progress of Fermented Functional Foods and Protein Factory-Microbial Fermentation Technology by Wenli Sun, Mohamad Hesam Shahrajabian and Min Lin
46	Dairy-Based Probiotic-Fermented Functional Foods: An Update on Their Health-Promoting Properties by Harpreet Kaur, Gurjeet Kaur and Syed Azmal Ali
43	Valorisation of CO₂ into Value-Added Products via Microbial Electrosynthesis (MES) and Electro-Fermentation Technology by Marzuqa Quraishi, Kayinath Wani, Soumya Pandit, Piyush Kumar Gupta, Ashutosh Kumar Rai, Dibyajit Lahiri, Dipak A. Jadhav, Rina Rani Ray, Sokhee P. Jung, Vijay Kumar Thakur and Ram Prasad
43	Valorization of Brewers’ Spent Grains: Pretreatments and Fermentation, a Review by Sara Mitri, Sarah-Joe Salameh, Anissa Khelfa, Estelle Leonard, Richard G. Maroun, Nicolas Louka and Mohamed Koubaa

Citations	Article
56	Research Progress of Fermented Functional Foods and Protein Factory-Microbial Fermentation Technology by Wenli Sun, Mohamad Hesam Shahrajabian and Min Lin
37	Lactic Acid for Green Chemical Industry: Recent Advances in and Future Prospects for Production Technology, Recovery, and Applications by Jua Kim, Young-Min Kim, Veeranjaneya Reddy Lebaka and Young-Jung Wee
36	*Purification, Characterization, and Application of Alkaline Protease Enzyme from a Locally Isolated Bacillus cereus* Strain by Najeeb Ullah, Mujaddad Ur Rehman, Abid Sarwar, Muhammad Nadeem, Rubina Nelofer, Hafiz Abdullah Shakir, Muhammad Irfan, Muhammad Idrees, Sumaira Naz, Ghulam Nabi, Sana Shah, Tariq Aziz, Metab Alharbi, Abdulrahman Alshammari and Faleh Alqahtani**
34	Application of Terpenoid Compounds in Food and Pharmaceutical Products by Mei Fan, Siqi Yuan, Lingshan Li, Jia Zheng, Dong Zhao, Chengjun Wang, Hong Wang, Xun Liu and Jun Liu
29	Impact of Natural Degradation on the Aged Lignocellulose Fibers of Moroccan Cedar Softwood: Structural Elucidation by Infrared Spectroscopy (ATR-FTIR) and X-ray Diffraction (XRD) by Yousra Bouramdane, Somia Fellak, Fouad El Mansouri and Abdellatif Boukir
27	Green Synthesis of Copper Oxide Nanoparticles Using Sesbania grandiflora Leaf Extract and Their Evaluation of Anti-Diabetic, Cytotoxic, Anti-Microbial, and Anti-Inflammatory Properties in an In-Vitro Approach by Kanagavalli Ramasubbu, Siddharth Padmanabhan, Khalid A. Al-Ghanim, Marcello Nicoletti, Marimuthu Govindarajan, Nadezhda Sachivkina and Vijayarangan Devi Rajeswari
27	Fermented Foods: Their Health-Promoting Components and Potential Effects on Gut Microbiota by Aabid Manzoor Shah, Najeebul Tarfeen, Hassan Mohamed and Yuanda Song
25	Microalgal Feedstock for Biofuel Production: Recent Advances, Challenges, and Future Perspective by Shoyeb Khan, Probir Das, Mohammed Abdul Quadir, Mahmoud Ibrahim Thaher, Chandan Mahata, Sami Sayadi and Hareb Al-Jabri
25	Kombucha Healthy Drink—Recent Advances in Production, Chemical Composition and Health Benefits by Haruthairat Kitwetcharoen, Ly Tu Phung, Preekamol Klanrit, Sudarat Thanonkeo, Patcharaporn Tippayawat, Mamoru Yamada and Pornthap Thanonkeo
23	Microbial Fermentation for Improving the Sensory, Nutritional and Functional Attributes of Legumes by Dhananga Senanayake, Peter J. Torley, Jayani Chandrapala and Netsanet Shiferaw Terefe

Citations	Article
17	Traditional and New Microorganisms in Lactic Acid Fermentation of Food by Barbara Sionek, Aleksandra Szydłowska, Kübra Küçükgöz and Danuta Kołożyn-Krajewska
14	Effect of Lactic Acid Bacteria Fermentation on Plant-Based Products by Xiaohua Yang, Jiaqi Hong, Linhao Wang, Changyu Cai, Huanping Mo, Jie Wang, Xiang Fang and Zhenlin Liao
11	Lactic Acid Bacteria in Dairy Foods: Prime Sources of Antimicrobial Compounds by Nooshzad Ahansaz, Armin Tarrah, Shadi Pakroo, Viviana Corich and Alessio Giacomini
9	An Overview of Lignocellulose and Its Biotechnological Importance in High-Value Product Production by Abidemi Oluranti Ojo
8	Lactic Acid Fermentation in the Food Industry and Bio-Preservation of Food by Yulma Lizbeth Aguirre-Garcia, Sendar Daniel Nery-Flores, Lizeth Guadalupe Campos-Muzquiz, Adriana Carolina Flores-Gallegos, Lissethe Palomo-Ligas, Juan Alberto Ascacio-Valdés, Leonardo Sepúlveda-Torres and Raúl Rodríguez-Herrera
7	Biotechnological Potential of Lignocellulosic Biomass as Substrates for Fungal Xylanases and Its Bioconversion into Useful Products: A Review by Seema Dahiya, Alexander Rapoport and Bijender Singh
6	Screening of Acetic Acid Bacteria Isolated from Various Sources for Use in Kombucha Production by Dong-Hun Lee, Su-Hwan Kim, Chae-Yun Lee, Hyeong-Woo Jo, Won-Hee Lee, Eun-Hye Kim, Byung-Kuk Choi and Chang-Ki Huh
5	Sourdoughs as Natural Enhancers of Bread Quality and Shelf Life: A Review by Ricardo H. Hernández-Figueroa, Emma Mani-López, Enrique Palou and Aurelio López-Malo
5	Industrial Production of Antibiotics in Fungi: Current State, Deciphering the Molecular Basis of Classical Strain Improvement and Increasing the Production of High-Yielding Strains by the Addition of Low-Molecular Weight Inducers by Alexander A. Zhgun
5	Fermentation Quality and Aerobic Stability Evaluation of Rice Straw Silage with Different Ensiling Densities by Haopeng Liu, Xinbao Li, Junfeng Hu, Jie Zhao, Guofeng Xu, Dong Dong, Yushan Jia and Tao Shao

Citations	Article
4	Naturally Colored Ice Creams Enriched with C-Phycocyanin and Spirulina Residual Biomass: Development of a Fermented, Antioxidant, Tasty and Stable Food Product by Monize Bürck, Camilly Fratelli, Marcelo Assis and Anna Rafaela Cavalcante Braga
2	Advancing Thermophilic Anaerobic Digestion of Corn Whole Stillage: Lignocellulose Decomposition and Microbial Community Characterization by Alnour Bokhary, Fuad Ale Enriquez, Richard Garrison and Birgitte Kiaer Ahring
2	Solid-State Fermentation of Quinoa Flour: An In-Depth Analysis of Ingredient Characteristics by Ophélie Gautheron, Laura Nyhan, Arianna Ressa, Maria Garcia Torreiro, Ali Zein Alabiden Tlais, Claudia Cappello, Marco Gobbetti, Andreas Klaus Hammer, Emanuele Zannini, Elke K. Arendt and Aylin W. Sahin
2	Characteristics and Immunogenicity of Gluten Peptides in Enzyme-Treated and -Untreated Beers for Celiac Patients by Anneleen Decloedt, Hellen Watson, Godelieve Gheysen and Anita Van Landschoot
2	Changes in the Composition of Olive Pomace after Fermentation: A Preliminary Study by Diana Melo Ferreira, Susana Machado, Liliana Espírito Santo, Anabela S. G. Costa, Floricuța Ranga, Maria Simona Chiș, Josman D. Palmeira, Maria Beatriz P. P. Oliveira, Rita C. Alves and Helena Ferreira
2	*Fed-Batch Bioreactor Cultivation of Bacillus subtilis* Using Vegetable Juice as an Alternative Carbon Source for Lipopeptides Production: A Shift towards a Circular Bioeconomy by Irene Gugel, Maliheh Vahidinasab, Elvio Henrique Benatto Perino, Eric Hiller, Filippo Marchetti, Stefania Costa, Jens Pfannstiel, Philipp Konnerth, Silvia Vertuani, Stefano Manfredini and Rudolf Hausmann**
2	Black Tea Kombucha Consumption: Effect on Cardiometabolic Parameters and Diet Quality of Individuals with and without Obesity by Gabriela Macedo Fraiz, Mirian A. C. Costa, Rodrigo R. Cardoso, James R. Hébert, Longgang Zhao, Viviana Corich, Alessio Giacomini, Fermín I. Milagro, Frederico A. R. Barros and Josefina Bressan
2	Research on the Composting Technology of Cattle and Sheep Manure Based on Intelligent and Efficient Composting Equipment and the Evaluation Standard of Decomposition Degree by Lide Su, Kailin Ren, Yong Zhang and Longfei Zhang
2	A Mixture of Prebiotics, Essential Oil Blends, and Onion Peel Did Not Affect Greenhouse Gas Emissions or Nutrient Degradability, but Altered Volatile Fatty Acids Production in Dairy Cows Using Rumen Simulation Technique (RUSITEC) by Joel O. Alabi, Michael Wuaku, Chika C. Anotaenwere, Deborah O. Okedoyin, Oludotun O. Adelusi, Kelechi A. Ike, DeAndrea Gray, Ahmed E. Kholif, Kiran Subedi and Uchenna Y. Anele
2	The Impact of Physicochemical Conditions on Lactic Acid Bacteria Survival in Food Products by Barbara Sionek, Aleksandra Szydłowska, Monika Trząskowska and Danuta Kołożyn-Krajewska

Citations	Article
341	Microbial Fermentation and Its Role in Quality Improvement of Fermented Foods by Ranjana Sharma, Prakrati Garg, Pradeep Kumar, Shashi Kant Bhatia and Saurabh Kulshrestha
195	Probiotic Delivery through Fermentation: Dairy vs. Non-Dairy Beverages by Chaminda Senaka Ranadheera, Janak K. Vidanarachchi, Ramon Silva Rocha, Adriano G. Cruz and Said Ajlouni
188	Microbial Propionic Acid Production by R. Axayacatl Gonzalez-Garcia, Tim McCubbin, Laura Navone, Chris Stowers, Lars K. Nielsen and Esteban Marcellin
183	Succinic Acid: Technology Development and Commercialization by Nhuan P. Nghiem, Susanne Kleff and Stefan Schwegmann
153	Production of Bioethanol—A Review of Factors Affecting Ethanol Yield by Timothy J. Tse, Daniel J. Wiens and Martin J. T. Reaney
142	In Vitro Evaluation of Adhesion Capacity, Hydrophobicity, and Auto-Aggregation of Newly Isolated Potential Probiotic Strains by Gabriela Krausova, Ivana Hyrslova and Iveta Hynstova
141	A Review on Established and Emerging Fermentation Schemes for Microbial Production of Polyhydroxyalkanoate (PHA) Biopolyesters by Martin Koller
138	Harvesting of Microalgae by Flocculation by Irena Branyikova, Gita Prochazkova, Tomas Potocar, Zuzana Jezkova and Tomas Branyik
135	Spontaneous Food Fermentations and Potential Risks for Human Health by Vittorio Capozzi, Mariagiovanna Fragasso, Rossana Romaniello, Carmen Berbegal, Pasquale Russo and Giuseppe Spano
130	Syngas Fermentation: A Microbial Conversion Process of Gaseous Substrates to Various Products by John R. Phillips, Raymond L. Huhnke and Hasan K. Atiyeh

More Articles...

Views	Article
83977	NIR Spectroscopy Assessment of Quality Index of Fermented Milk (Laban) Drink Flavored with Date Syrup during Cold Storage by Abdullah M. Alhamdan
80212	Production of Bioethanol—A Review of Factors Affecting Ethanol Yield by Timothy J. Tse, Daniel J. Wiens and Martin J. T. Reaney
20257	Research Progress of Fermented Functional Foods and Protein Factory-Microbial Fermentation Technology by Wenli Sun, Mohamad Hesam Shahrajabian and Min Lin
19476	Probiotics, Prebiotics, Synbiotics, and Fermented Foods as Potential Biotics in Nutrition Improving Health via Microbiome-Gut-Brain Axis by Divakar Dahiya and Poonam Singh Nigam
18972	Kombucha Healthy Drink—Recent Advances in Production, Chemical Composition and Health Benefits by Haruthairat Kitwetcharoen, Ly Tu Phung, Preekamol Klanrit, Sudarat Thanonkeo, Patcharaporn Tippayawat, Mamoru Yamada and Pornthap Thanonkeo
17303	Fermentation of Cereals and Legumes: Impact on Nutritional Constituents and Nutrient Bioavailability by Janet Adeyinka Adebo, Patrick Berka Njobeh, Sefater Gbashi, Ajibola Bamikole Oyedeji, Opeoluwa Mayowa Ogundele, Samson Adeoye Oyeyinka and Oluwafemi Ayodeji Adebo
16955	Probiotics in the Sourdough Bread Fermentation: Current Status by Ingrid Teixeira Akamine, Felipe R. P. Mansoldo and Alane Beatriz Vermelho
16366	Dairy-Based Probiotic-Fermented Functional Foods: An Update on Their Health-Promoting Properties by Harpreet Kaur, Gurjeet Kaur and Syed Azmal Ali
16298	Microalgal Feedstock for Biofuel Production: Recent Advances, Challenges, and Future Perspective by Shoyeb Khan, Probir Das, Mohammed Abdul Quadir, Mahmoud Ibrahim Thaher, Chandan Mahata, Sami Sayadi and Hareb Al-Jabri
14792	Yeasts as Producers of Flavor Precursors during Cocoa Bean Fermentation and Their Relevance as Starter Cultures: A Review by Hugo Gabriel Gutiérrez-Ríos, Mirna Leonor Suárez-Quiroz, Zorba Josué Hernández-Estrada, Olaya Pirene Castellanos-Onorio, Rodrigo Alonso-Villegas, Patricia Rayas-Duarte, Cynthia Cano-Sarmiento, Claudia Yuritzi Figueroa-Hernández and Oscar González-Rios

Views	Article
20257	Research Progress of Fermented Functional Foods and Protein Factory-Microbial Fermentation Technology by Wenli Sun, Mohamad Hesam Shahrajabian and Min Lin
18972	Kombucha Healthy Drink—Recent Advances in Production, Chemical Composition and Health Benefits by Haruthairat Kitwetcharoen, Ly Tu Phung, Preekamol Klanrit, Sudarat Thanonkeo, Patcharaporn Tippayawat, Mamoru Yamada and Pornthap Thanonkeo
16955	Probiotics in the Sourdough Bread Fermentation: Current Status by Ingrid Teixeira Akamine, Felipe R. P. Mansoldo and Alane Beatriz Vermelho
16298	Microalgal Feedstock for Biofuel Production: Recent Advances, Challenges, and Future Perspective by Shoyeb Khan, Probir Das, Mohammed Abdul Quadir, Mahmoud Ibrahim Thaher, Chandan Mahata, Sami Sayadi and Hareb Al-Jabri
14567	Unlocking the Potential of Fermentation in Cosmetics: A Review by Cristina Pérez-Rivero and José Pablo López-Gómez
13974	Fermented Foods of Korea and Their Functionalities by Su-Jin Jung, Soo-Wan Chae and Dong-Hwa Shin
12657	Fermented Foods: Their Health-Promoting Components and Potential Effects on Gut Microbiota by Aabid Manzoor Shah, Najeebul Tarfeen, Hassan Mohamed and Yuanda Song
11971	Food Waste to Bioethanol: Opportunities and Challenges by Mohit Bibra, Dipayan Samanta, Nilesh Kumar Sharma, Gursharan Singh, Glenn R. Johnson and Rajesh K. Sani
11510	Nattokinase: Insights into Biological Activity, Therapeutic Applications, and the Influence of Microbial Fermentation by Mudannan Fang, Beichen Yuan, Meng Wang, Junfeng Liu and Zheng Wang
11406	Model Predictive Control—A Stand Out among Competitors for Fed-Batch Fermentation Improvement by Emils Bolmanis, Konstantins Dubencovs, Arturs Suleiko and Juris Vanags

Views	Article
11510	Nattokinase: Insights into Biological Activity, Therapeutic Applications, and the Influence of Microbial Fermentation by Mudannan Fang, Beichen Yuan, Meng Wang, Junfeng Liu and Zheng Wang
9844	Traditional and New Microorganisms in Lactic Acid Fermentation of Food by Barbara Sionek, Aleksandra Szydłowska, Kübra Küçükgöz and Danuta Kołożyn-Krajewska
8596	Effect of Lactic Acid Bacteria Fermentation on Plant-Based Products by Xiaohua Yang, Jiaqi Hong, Linhao Wang, Changyu Cai, Huanping Mo, Jie Wang, Xiang Fang and Zhenlin Liao
6931	Additivities for Soluble Recombinant Protein Expression in Cytoplasm of Escherichia coli by Denis L. Atroshenko, Egor P. Sergeev, Diana I. Golovina and Anastasia A. Pometun
6827	Lactic Acid Bacteria in Dairy Foods: Prime Sources of Antimicrobial Compounds by Nooshzad Ahansaz, Armin Tarrah, Shadi Pakroo, Viviana Corich and Alessio Giacomini
6594	*Spore-Based Probiotic Bacillus subtilis: Current Applications in Humans and Future Perspectives* by Natasha Williams and Tiffany L. Weir
6510	An Overview of Lignocellulose and Its Biotechnological Importance in High-Value Product Production by Abidemi Oluranti Ojo
6274	Precision Fermentation as an Alternative to Animal Protein, a Review by Marilia M. Knychala, Larissa A. Boing, Jaciane L. Ienczak, Débora Trichez and Boris U. Stambuk
5887	Probiotic Functional Yogurt: Challenges and Opportunities by Marinêz de Souza, Deisy Alessandra Drunkler and Eliane Colla
5574	Exploring the Impact of Fermentation on Brown Rice: Health Benefits and Value-Added Foods—A Comprehensive Meta-Analysis by Min-Jin Lim, Kaliyan Barathikannan, Ye-Jin Jeong, Ramachandran Chelliah, Selvakumar Vijayalakshmi, Seon-Ju Park and Deog-Hwan Oh

Views	Article
6274	Precision Fermentation as an Alternative to Animal Protein, a Review by Marilia M. Knychala, Larissa A. Boing, Jaciane L. Ienczak, Débora Trichez and Boris U. Stambuk
2907	*Health-Promoting Effects of Lactobacillus acidophilus* and Its Technological Applications in Fermented Food Products and Beverages by Yanyan Liu, Hira Nawazish, Muhammad Salman Farid, Khansa Abdul Qadoos, Umm E. Habiba, Muhammad Muzamil, Mahwish Tanveer, Monika Sienkiewicz, Anna Lichota and Łukasz Łopusiewicz**
2626	The Impact of Physicochemical Conditions on Lactic Acid Bacteria Survival in Food Products by Barbara Sionek, Aleksandra Szydłowska, Monika Trząskowska and Danuta Kołożyn-Krajewska
2558	Yarrowia lipolytica Yeast: A Treasure Trove of Enzymes for Biocatalytic Applications—A Review by Bartłomiej Zieniuk, Karina Jasińska, Katarzyna Wierzchowska, Şuheda Uğur and Agata Fabiszewska
2553	Exploring Sustainable Aquafeed Alternatives with a Specific Focus on the Ensilaging Technology of Fish Waste by Anastasiia Maksimenko, Leonid Belyi, Anna Podvolotskaya, Oksana Son and Liudmila Tekutyeva
2418	Innovation in Cocoa Fermentation: Evidence from Patent Documents and Scientific Articles by Luciana Lordelo Nascimento, Marizania Sena Pereira, Lorena Santos de Almeida, Larissa da Silveira Ferreira, Bruna Louise de Moura Pita, Carolina Oliveira de Souza, Camila Duarte Ferreira Ribeiro and Alini Tinoco Fricks
2410	Optimization of the Process of Chinese Hamster Ovary (CHO) Cell Fed-Batch Culture to Stabilize Monoclonal Antibody Production and Overall Quality: Effect of pH Control Strategies by Kexue Liang, Hongzhen Luo and Qi Li
2373	Revealing the 2300-Year-Old Fermented Beverage in a Bronze Bottle from Shaanxi, China by Li Liu, Yanglizheng Zhang, Wei Ge, Zhiwei Lin, Nasa Sinnott-Armstrong and Lu Yang
2310	Bacterial Nanocellulose Produced by Cost-Effective and Sustainable Methods and Its Applications: A Review by Siriporn Taokaew
2222	Unlocking the Potential of Mannosylerythritol Lipids: Properties and Industrial Applications by Joana Dias de Almeida, Miguel Figueiredo Nascimento, Petar Keković, Frederico Castelo Ferreira and Nuno Torres Faria

Views	Article
106267	Microbial Fermentation and Its Role in Quality Improvement of Fermented Foods by Ranjana Sharma, Prakrati Garg, Pradeep Kumar, Shashi Kant Bhatia and Saurabh Kulshrestha
83977	NIR Spectroscopy Assessment of Quality Index of Fermented Milk (Laban) Drink Flavored with Date Syrup during Cold Storage by Abdullah M. Alhamdan
80212	Production of Bioethanol—A Review of Factors Affecting Ethanol Yield by Timothy J. Tse, Daniel J. Wiens and Martin J. T. Reaney
42033	Microbial Propionic Acid Production by R. Axayacatl Gonzalez-Garcia, Tim McCubbin, Laura Navone, Chris Stowers, Lars K. Nielsen and Esteban Marcellin
40286	Functional Role of Probiotics and Prebiotics on Skin Health and Disease by Vasiliki Lolou and Mihalis I. Panayiotidis
40000	Quality Ingredients and Safety Concerns for Traditional Fermented Foods and Beverages from Asia: A Review by Anil Kumar Anal
33244	Enzymes for Wine Fermentation: Current and Perspective Applications by Harald Claus and Kiro Mojsov
31428	The Production of Secondary Metabolites with Flavour Potential during Brewing and Distilling Wort Fermentations by Graham G. Stewart
30656	Succinic Acid: Technology Development and Commercialization by Nhuan P. Nghiem, Susanne Kleff and Stefan Schwegmann
30297	Yeast Flocculation—Sedimentation and Flotation by Graham G. Stewart

More Articles...

Downloads	Article
14271	Production of Bioethanol—A Review of Factors Affecting Ethanol Yield by Timothy J. Tse, Daniel J. Wiens and Martin J. T. Reaney
4449	Recent Developments and Current Status of Commercial Production of Fuel Ethanol by Tuan-Dung Hoang and Nhuan Nghiem
4325	Probiotics, Prebiotics, Synbiotics, and Fermented Foods as Potential Biotics in Nutrition Improving Health via Microbiome-Gut-Brain Axis by Divakar Dahiya and Poonam Singh Nigam
3938	Antimicrobial Activity of Some Plant Extracts and Their Applications in Homemade Tomato Paste and Pasteurized Cow Milk as Natural Preservatives by El Sayed Hassan Atwaa, Magdy Ramadan Shahein, Hanan A. Radwan, Nahed S. Mohammed, Maha A. Aloraini, Nisreen Khalid Aref Albezrah, Maha A. Alharbi, Haitham Helmy Sayed, Mamdouh Abdelmegid Daoud and Ehab Kotb Elmahallawy
3907	Fermentation of Cereals and Legumes: Impact on Nutritional Constituents and Nutrient Bioavailability by Janet Adeyinka Adebo, Patrick Berka Njobeh, Sefater Gbashi, Ajibola Bamikole Oyedeji, Opeoluwa Mayowa Ogundele, Samson Adeoye Oyeyinka and Oluwafemi Ayodeji Adebo
3727	Research Progress of Fermented Functional Foods and Protein Factory-Microbial Fermentation Technology by Wenli Sun, Mohamad Hesam Shahrajabian and Min Lin
3304	Effect of Lactic Acid Fermentation on Legume Protein Properties, a Review by Mehrsa Emkani, Bonastre Oliete and Rémi Saurel
3237	Kombucha Healthy Drink—Recent Advances in Production, Chemical Composition and Health Benefits by Haruthairat Kitwetcharoen, Ly Tu Phung, Preekamol Klanrit, Sudarat Thanonkeo, Patcharaporn Tippayawat, Mamoru Yamada and Pornthap Thanonkeo
2953	Valorization of Brewers’ Spent Grains: Pretreatments and Fermentation, a Review by Sara Mitri, Sarah-Joe Salameh, Anissa Khelfa, Estelle Leonard, Richard G. Maroun, Nicolas Louka and Mohamed Koubaa
2939	Yeasts as Producers of Flavor Precursors during Cocoa Bean Fermentation and Their Relevance as Starter Cultures: A Review by Hugo Gabriel Gutiérrez-Ríos, Mirna Leonor Suárez-Quiroz, Zorba Josué Hernández-Estrada, Olaya Pirene Castellanos-Onorio, Rodrigo Alonso-Villegas, Patricia Rayas-Duarte, Cynthia Cano-Sarmiento, Claudia Yuritzi Figueroa-Hernández and Oscar González-Rios

Downloads	Article
3727	Research Progress of Fermented Functional Foods and Protein Factory-Microbial Fermentation Technology by Wenli Sun, Mohamad Hesam Shahrajabian and Min Lin
3237	Kombucha Healthy Drink—Recent Advances in Production, Chemical Composition and Health Benefits by Haruthairat Kitwetcharoen, Ly Tu Phung, Preekamol Klanrit, Sudarat Thanonkeo, Patcharaporn Tippayawat, Mamoru Yamada and Pornthap Thanonkeo
2760	Fermented Foods: Their Health-Promoting Components and Potential Effects on Gut Microbiota by Aabid Manzoor Shah, Najeebul Tarfeen, Hassan Mohamed and Yuanda Song
2581	Lactic Acid for Green Chemical Industry: Recent Advances in and Future Prospects for Production Technology, Recovery, and Applications by Jua Kim, Young-Min Kim, Veeranjaneya Reddy Lebaka and Young-Jung Wee
2386	Application of Terpenoid Compounds in Food and Pharmaceutical Products by Mei Fan, Siqi Yuan, Lingshan Li, Jia Zheng, Dong Zhao, Chengjun Wang, Hong Wang, Xun Liu and Jun Liu
2325	Production, Formulation, and Application of Postbiotics in the Treatment of Skin Conditions by Alexander da Silva Vale, Gilberto Vinícius de Melo Pereira, Ana Caroline de Oliveira, Dão Pedro de Carvalho Neto, Leonardo Wedderhoff Herrmann, Susan Grace Karp, Vanete Thomaz Soccol and Carlos Ricardo Soccol
2268	*Optimization of Solvent Extraction of Lipids from Yarrowia lipolytica* towards Industrial Applications by Asimina Tsirigka, Maria Ntoula, Konstantinos N. Kontogiannopoulos, Anastasios J. Karabelas and Sotiris I. Patsios**
2237	Unlocking the Potential of Fermentation in Cosmetics: A Review by Cristina Pérez-Rivero and José Pablo López-Gómez
2176	Microalgal Feedstock for Biofuel Production: Recent Advances, Challenges, and Future Perspective by Shoyeb Khan, Probir Das, Mohammed Abdul Quadir, Mahmoud Ibrahim Thaher, Chandan Mahata, Sami Sayadi and Hareb Al-Jabri
2066	*Purification, Characterization, and Application of Alkaline Protease Enzyme from a Locally Isolated Bacillus cereus* Strain by Najeeb Ullah, Mujaddad Ur Rehman, Abid Sarwar, Muhammad Nadeem, Rubina Nelofer, Hafiz Abdullah Shakir, Muhammad Irfan, Muhammad Idrees, Sumaira Naz, Ghulam Nabi, Sana Shah, Tariq Aziz, Metab Alharbi, Abdulrahman Alshammari and Faleh Alqahtani**

Downloads	Article
1390	Effect of Lactic Acid Bacteria Fermentation on Plant-Based Products by Xiaohua Yang, Jiaqi Hong, Linhao Wang, Changyu Cai, Huanping Mo, Jie Wang, Xiang Fang and Zhenlin Liao
1215	Traditional and New Microorganisms in Lactic Acid Fermentation of Food by Barbara Sionek, Aleksandra Szydłowska, Kübra Küçükgöz and Danuta Kołożyn-Krajewska
1180	Additivities for Soluble Recombinant Protein Expression in Cytoplasm of Escherichia coli by Denis L. Atroshenko, Egor P. Sergeev, Diana I. Golovina and Anastasia A. Pometun
1099	Precision Fermentation as an Alternative to Animal Protein, a Review by Marilia M. Knychala, Larissa A. Boing, Jaciane L. Ienczak, Débora Trichez and Boris U. Stambuk
1013	An Overview of Lignocellulose and Its Biotechnological Importance in High-Value Product Production by Abidemi Oluranti Ojo
806	Lactic Acid Bacteria in Dairy Foods: Prime Sources of Antimicrobial Compounds by Nooshzad Ahansaz, Armin Tarrah, Shadi Pakroo, Viviana Corich and Alessio Giacomini
805	Lactic Acid Fermentation in the Food Industry and Bio-Preservation of Food by Yulma Lizbeth Aguirre-Garcia, Sendar Daniel Nery-Flores, Lizeth Guadalupe Campos-Muzquiz, Adriana Carolina Flores-Gallegos, Lissethe Palomo-Ligas, Juan Alberto Ascacio-Valdés, Leonardo Sepúlveda-Torres and Raúl Rodríguez-Herrera
775	*Bio-Dealcoholization of Wines: Can Yeast Make Lighter Wines?* by Sílvia Martins Afonso, António Inês and Alice Vilela
767	Nattokinase: Insights into Biological Activity, Therapeutic Applications, and the Influence of Microbial Fermentation by Mudannan Fang, Beichen Yuan, Meng Wang, Junfeng Liu and Zheng Wang
740	Fructooligosaccharides (FOS) Production by Microorganisms with Fructosyltransferase Activity by Yadira Belmonte-Izquierdo, Luis Francisco Salomé-Abarca, Juan Carlos González-Hernández and Mercedes G. López

Downloads	Article
1099	Precision Fermentation as an Alternative to Animal Protein, a Review by Marilia M. Knychala, Larissa A. Boing, Jaciane L. Ienczak, Débora Trichez and Boris U. Stambuk
538	*New Solutions in Single-Cell Protein Production from Methane: Construction of Glycogen-Deficient Mutants of Methylococcus capsulatus* MIR by Sergey Y. But, Ruslan Z. Suleimanov, Igor Y. Oshkin, Olga N. Rozova, Ildar I. Mustakhimov, Nikolai V. Pimenov, Svetlana N. Dedysh and Valentina N. Khmelenina**
525	Innovation in Cocoa Fermentation: Evidence from Patent Documents and Scientific Articles by Luciana Lordelo Nascimento, Marizania Sena Pereira, Lorena Santos de Almeida, Larissa da Silveira Ferreira, Bruna Louise de Moura Pita, Carolina Oliveira de Souza, Camila Duarte Ferreira Ribeiro and Alini Tinoco Fricks
513	Yarrowia lipolytica Yeast: A Treasure Trove of Enzymes for Biocatalytic Applications—A Review by Bartłomiej Zieniuk, Karina Jasińska, Katarzyna Wierzchowska, Şuheda Uğur and Agata Fabiszewska
460	The Impact of Physicochemical Conditions on Lactic Acid Bacteria Survival in Food Products by Barbara Sionek, Aleksandra Szydłowska, Monika Trząskowska and Danuta Kołożyn-Krajewska
455	Investigating the Influence of Vessel Shape on Spontaneous Fermentation in Winemaking by Manuel Malfeito-Ferreira, Joana Granja-Soares, Mahesh Chandra, Arman Asryan, Joana Oliveira, Victor Freitas, Iris Loira, Antonio Morata, Jorge Cunha and Mkrtich Harutyunyan
448	Unlocking the Potential of Mannosylerythritol Lipids: Properties and Industrial Applications by Joana Dias de Almeida, Miguel Figueiredo Nascimento, Petar Keković, Frederico Castelo Ferreira and Nuno Torres Faria
448	Optimization of the Process of Chinese Hamster Ovary (CHO) Cell Fed-Batch Culture to Stabilize Monoclonal Antibody Production and Overall Quality: Effect of pH Control Strategies by Kexue Liang, Hongzhen Luo and Qi Li
440	Exploring Sustainable Aquafeed Alternatives with a Specific Focus on the Ensilaging Technology of Fish Waste by Anastasiia Maksimenko, Leonid Belyi, Anna Podvolotskaya, Oksana Son and Liudmila Tekutyeva
401	Bioactive Compounds Produced by Macromycetes for Application in the Pharmaceutical Sector: Patents and Products by Walter José Martinez-Burgos, Everaldo Montes Montes, Roberta Pozzan, Josilene Lima Serra, Diego Ocán Torres, Maria Clara Manzoki, Ricardo Luiz Vieira, Guilherme Anacleto dos Reis, Cristine Rodrigues, Susan Grace Karp and Carlos Ricardo Soccol

Downloads	Article
80370	Microbial Fermentation and Its Role in Quality Improvement of Fermented Foods by Ranjana Sharma, Prakrati Garg, Pradeep Kumar, Shashi Kant Bhatia and Saurabh Kulshrestha
22058	*Optimization of Arthrospira platensis* (Spirulina) Growth: From Laboratory Scale to Pilot Scale by Florian Delrue, Emilie Alaux, Lagia Moudjaoui, Clément Gaignard, Gatien Fleury, Amaury Perilhou, Pierre Richaud, Martin Petitjean and Jean-François Sassi**
21705	Computing the Composition of Ethanol-Water Mixtures Based on Experimental Density and Temperature Measurements by Brooks B. Danahy, David L. Minnick and Mark B. Shiflett
20373	Microbial Propionic Acid Production by R. Axayacatl Gonzalez-Garcia, Tim McCubbin, Laura Navone, Chris Stowers, Lars K. Nielsen and Esteban Marcellin
17975	Strategies to Extend Bread and GF Bread Shelf-Life: From Sourdough to Antimicrobial Active Packaging and Nanotechnology by Valentina Melini and Francesca Melini
17878	Enzymes for Wine Fermentation: Current and Perspective Applications by Harald Claus and Kiro Mojsov
16225	Production, Characterization, and Industrial Application of Pectinase Enzyme Isolated from Fungal Strains by Sudeep KC, Jitendra Upadhyaya, Dev Raj Joshi, Binod Lekhak, Dhiraj Kumar Chaudhary, Bhoj Raj Pant, Tirtha Raj Bajgai, Rajiv Dhital, Santosh Khanal, Niranjan Koirala and Vijaya Raghavan
15809	Functional Role of Probiotics and Prebiotics on Skin Health and Disease by Vasiliki Lolou and Mihalis I. Panayiotidis
15246	Beer–The Importance of Colloidal Stability (Non-Biological Haze) by Kristina Mastanjević, Vinko Krstanović, Jasmina Lukinac, Marko Jukić, Zdravko Vulin and Krešimir Mastanjević
14896	Determination of Single Sugars, Including Inulin, in Plants and Feed Materials by High-Performance Liquid Chromatography and Refraction Index Detection by Kirsten Weiß and Manuela Alt

Most Cited & Viewed Special Issues

Most Cited Special Issues
Most Viewed Special Issues

Avg. Citations	Special Issue
11.15	Postbiotics from Production to Their Health-Promoting Aspects Guest Editors Farhad Garavand and Eoin Byrne \| Number of Papers: 13
11.1	Bioactivity Change in Fermented Foods Guest Editor Parisa Abbasi Parizad \| Number of Papers: 10
9.86	Dairy Fermentation Guest Editor Thomas Bintsis \| Number of Papers: 14
8.64	Anaerobic Fermentation – a Biological Route towards Achieving Net Neutrality Guest Editor Sanjay Nagarajan \| Number of Papers: 11
8.2	Algae—the Medium of Bioenergy Conversion Guest Editors Prashant Praveen and Sheetal Parakh \| Number of Papers: 10
7.39	Recent Advances in Rumen Fermentation Efficiency Guest Editor Anusorn Cherdthong \| Number of Papers: 23
6.81	The Antioxidant Potential of Fermented Foods: Challenges and Future Trends Guest Editors Michela Verni and Carlo Giuseppe Rizzello \| Number of Papers: 16
6.79	Pigment Production in Submerged Fermentation Guest Editor Mekala Venkatachalam \| Number of Papers: 14
6.56	Biological Conversion of Biomass Residues and Waste Streams for the Sustainable Production of Biofuels and Bio-Based Products Guest Editor Konstantina Kourmentza \| Number of Papers: 18
6.45	Aroma Compound Evolution during Fermentation Guest Editor Niel Van Wyk \| Number of Papers: 11

More Special Issues...

Views	Special Issue
70557	Postbiotics from Production to Their Health-Promoting Aspects Guest Editors Farhad Garavand and Eoin Byrne \| Number of Papers: 13
68390	Recent Advances in Rumen Fermentation Efficiency Guest Editor Anusorn Cherdthong \| Number of Papers: 23
66360	Applied Microorganisms and Industrial/Food Enzymes Guest Editors Xian Zhang and Zhiming Rao \| Number of Papers: 23
57900	Biological Conversion of Biomass Residues and Waste Streams for the Sustainable Production of Biofuels and Bio-Based Products Guest Editor Konstantina Kourmentza \| Number of Papers: 18
54683	The Antioxidant Potential of Fermented Foods: Challenges and Future Trends Guest Editors Michela Verni and Carlo Giuseppe Rizzello \| Number of Papers: 16
52650	Dairy Fermentation Guest Editor Thomas Bintsis \| Number of Papers: 14
48286	Rumen Fermentation Guest Editor Peixin Fan \| Number of Papers: 16
46434	Bioactivity Change in Fermented Foods Guest Editor Parisa Abbasi Parizad \| Number of Papers: 10
45045	In Vitro Fermentation Guest Editor Mengzhi Wang \| Number of Papers: 16
44725	Algae—the Medium of Bioenergy Conversion Guest Editors Prashant Praveen and Sheetal Parakh \| Number of Papers: 10

More Special Issues...

Back to TopTop