1. “Microbial Fermentation and Its Role in Quality Improvement of Fermented Foods”
by Ranjana Sharma et al.
Fermentation 2020, 6(4), 106; https://doi.org/10.3390/fermentation6040106
Available online: https://www.mdpi.com/2311-5637/6/4/106
Cited by 69 | Viewed by 5973
2. “The Effect of Non-Saccharomyces and Saccharomyces Non-Cerevisiae Yeasts on Ethanol and Glycerol Levels in Wine”
by Nedret Neslihan Ivit et al.
Fermentation 2020, 6(3), 77; https://doi.org/10.3390/fermentation6030077
Available online: https://www.mdpi.com/2311-5637/6/3/77
Cited by 19 | Viewed by 3099
3. “Brewer’s Spent Yeast (BSY), an Underutilized Brewing By-Product”
by Alice Jaeger et al.
Fermentation 2020, 6(4), 123; https://doi.org/10.3390/fermentation6040123
Available online: https://www.mdpi.com/2311-5637/6/4/123
Cited by 18 | Viewed by 2938
4. “LC-ESI-QTOF-MS/MS Characterisation of Phenolics in Herbal Tea Infusion and Their Antioxidant Potential”
by Osbert Chou et al.
Fermentation 2021, 7(2), 73; https://doi.org/10.3390/fermentation7020073
Available online: https://www.mdpi.com/2311-5637/7/2/73
Cited by 14 | Viewed by 1293
5. “Impact of Hanseniaspora Vineae in Alcoholic Fermentation and Ageing on Lees of High-Quality White Wine”
by Juan Manuel Del Fresno et al.
Fermentation 2020, 6(3), 66; https://doi.org/10.3390/fermentation6030066
Available online: https://www.mdpi.com/2311-5637/6/3/66
Cited by 13 | Viewed by 2414
6. “Sequential Non-Saccharomyces and Saccharomyces cerevisiae Fermentations to Reduce the Alcohol Content in Wine”
by Margarita García et al.
Fermentation 2020, 6(2), 60; https://doi.org/10.3390/fermentation6020060
Available online: https://www.mdpi.com/2311-5637/6/2/60
Cited by 12 | Viewed by 2033
7. “Commercially Available Non-Saccharomyces Yeasts for Winemaking: Current Market, Advantages over Saccharomyces, Biocompatibility, and Safety”
by Ricardo Vejarano et al.
Fermentation 2021, 7(3), 171; https://doi.org/10.3390/fermentation7030171
Available online: https://www.mdpi.com/2311-5637/7/3/171
Cited by 12 | Viewed by 1708
8. “Modifications of Phenolic Compounds, Biogenic Amines, and Volatile Compounds in Cabernet Gernishct Wine through Malolactic Fermentation by Lactobacillus plantarum and Oenococcus oeni”
by Shao-Yang Wang et al.
Fermentation 2020, 6(1), 15; https://doi.org/10.3390/fermentation6010015
Available online: https://www.mdpi.com/2311-5637/6/1/15
Cited by 10 | Viewed by 1547
9. “Insights into Chufa Milk Frozen Yoghurt as Cheap Functional Frozen Yoghurt with High Nutritional Value”
by Seham Swelam et al.
Fermentation 2021, 7(4), 255; https://doi.org/10.3390/fermentation7040255
Available online: https://www.mdpi.com/2311-5637/7/4/255
Cited by 10 | Viewed by 789
10. “How to Deal with Uninvited Guests in Wine: Copper and Copper-containing Oxidases”
by Harald Claus
Fermentation 2020, 6(1), 38; https://doi.org/10.3390/fermentation6010038
Available online: https://www.mdpi.com/2311-5637/6/1/38
Cited by 9 | Viewed by 1699
