1. “A Comprehensive Understanding of Electro-Fermentation”
by Drishti Dinesh Bhagchandanii et al.
Fermentation 2020, 6(3), 92; https://doi.org/10.3390/fermentation6030092
Available online: https://www.mdpi.com/2311-5637/6/3/92
Cited by 25 | Viewed by 3205
2. “Production of Oligosaccharides from Agrofood Wastes”
by María Emilia Cano et al.
Fermentation 2020, 6(1), 31; https://doi.org/10.3390/fermentation6010031
Available online: https://www.mdpi.com/2311-5637/6/1/31
Cited by 20 | Viewed by 2932
3. “Oleaginous Yeasts as Cell Factories for the Sustainable Production of Microbial Lipids by the Valorization of Agri-Food Wastes”
by Antonio Caporusso et al.
Fermentation 2021, 7(2), 50; https://doi.org/10.3390/fermentation7020050
Available online: https://www.mdpi.com/2311-5637/7/2/50
Cited by 16 | Viewed by 1592
4. “Valorising Agro-industrial Wastes within the Circular Bioeconomy Concept: the Case of Defatted Rice Bran with Emphasis on Bioconversion Strategies”
by Maria Alexandri et al.
Fermentation 2020, 6(2), 42; https://doi.org/10.3390/fermentation6020042
Available online: https://www.mdpi.com/2311-5637/6/2/42
Cited by 14 | Viewed by 3690
5. “Microbial Biocontrol as an Alternative to Synthetic Fungicides: Boundaries between Pre- and Postharvest Applications on Vegetables and Fruits”
by Vincenzo Michele Sellitto et al.
Fermentation 2021, 7(2), 60; https://doi.org/10.3390/fermentation7020060
Available online: https://www.mdpi.com/2311-5637/7/2/60
Cited by 14 | Viewed by 1853
6. “Selenastrum Capricornutum a New Strain of Algae for Biodiesel Production”
by Annarita Pugliese et al.
Fermentation 2020, 6(2), 46; https://doi.org/10.3390/fermentation6020046
Available online: https://www.mdpi.com/2311-5637/6/2/46
Cited by 12 | Viewed by 1836
7. “Simulation and Performance Analysis of Integrated Gasification–Syngas Fermentation Plant for Lignocellulosic Ethanol Production”
by Sahar Safarian et al.
Fermentation 2020, 6(3), 68; https://doi.org/10.3390/fermentation6030068
Available online: https://www.mdpi.com/2311-5637/6/3/68
Cited by 12 | Viewed by 2420
8. “Potential Role of Sequential Solid-State and Submerged-Liquid Fermentations in a Circular Bioeconomy”
by José Pablo López-Gómez et al.
Fermentation 2021, 7(2), 76; https://doi.org/10.3390/fermentation7020076
Available online: https://www.mdpi.com/2311-5637/7/2/76
Cited by 10 | Viewed by 1205
9. “Microbial Resources, Fermentation and Reduction of Negative Externalities in Food Systems: Patterns toward Sustainability and Resilience”
by Vittorio Capozzi et al.
Fermentation 2021, 7(2), 54; https://doi.org/10.3390/fermentation7020054
Available online: https://www.mdpi.com/2311-5637/7/2/54
Cited by 9 | Viewed by 1481
10. “Production of the Polysaccharide Curdlan by Agrobacterium species on Processing Coproducts and Plant Lignocellulosic Hydrolysates”
by Thomas P. West
Fermentation 2020, 6(1), 16; https://doi.org/10.3390/fermentation6010016
Available online: https://www.mdpi.com/2311-5637/6/1/16
Cited by 8 | Viewed by 1680
