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Citations	Article
80	Effect of Lactic Acid Fermentation on Legume Protein Properties, a Review by Mehrsa Emkani, Bonastre Oliete and Rémi Saurel
74	Research Progress of Fermented Functional Foods and Protein Factory-Microbial Fermentation Technology by Wenli Sun, Mohamad Hesam Shahrajabian and Min Lin
72	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
60	Dairy-Based Probiotic-Fermented Functional Foods: An Update on Their Health-Promoting Properties by Harpreet Kaur, Gurjeet Kaur and Syed Azmal Ali
54	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
46	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
46	*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**
45	Recent Developments in Lignocellulosic Biofuels, a Renewable Source of Bioenergy by Ashutosh Kumar Rai, Naief Hamoud Al Makishah, Zhiqiang Wen, Govind Gupta, Soumya Pandit and Ram Prasad
43	Improve Enzymatic Hydrolysis of Lignocellulosic Biomass by Modifying Lignin Structure via Sulfite Pretreatment and Using Lignin Blockers by Caoxing Huang, Ruolin Li, Wei Tang, Yayue Zheng and Xianzhi Meng
43	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

Citations	Article
43	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
42	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
39	Microbial Fermentation for Improving the Sensory, Nutritional and Functional Attributes of Legumes by Dhananga Senanayake, Peter J. Torley, Jayani Chandrapala and Netsanet Shiferaw Terefe
38	Traditional and New Microorganisms in Lactic Acid Fermentation of Food by Barbara Sionek, Aleksandra Szydłowska, Kübra Küçükgöz and Danuta Kołożyn-Krajewska
32	Anaerobic Digestion of Lignocellulosic Biomass: Substrate Characteristics (Challenge) and Innovation by Christy E. Manyi-Loh and Ryk Lues
30	Recent Progress in Microalgae-Based Technologies for Industrial Wastewater Treatment by Zubair Hashmi, Muhammad Roil Bilad, Fahrurrozi, Juliana Zaini, Jun Wei Lim and Yusuf Wibisono
28	*Enzymatic Hydrolysis Strategies for Cellulosic Sugars Production to Obtain Bioethanol from Eucalyptus globulus* Bark by Mariana S. T. Amândio, Jorge M. S. Rocha and Ana M. R. B. Xavier**
27	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
26	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
23	A Review Unveiling Various Machine Learning Algorithms Adopted for Biohydrogen Productions from Microalgae by Mohamad Zulfadhli Ahmad Sobri, Alya Redhwan, Fuad Ameen, Jun Wei Lim, Chin Seng Liew, Guo Ren Mong, Hanita Daud, Rajalingam Sokkalingam, Chii-Dong Ho, Anwar Usman, D. H. Nagaraju and Pasupuleti Visweswara Rao

Citations	Article
19	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
13	LAB Antagonistic Activities and Their Significance in Food Biotechnology: Molecular Mechanisms, Food Targets, and Other Related Traits of Interest by Radjaa Cirat, Vittorio Capozzi, Zineb Benmechernene, Giuseppe Spano, Francesco Grieco and Mariagiovanna Fragasso
12	The Impact of Physicochemical Conditions on Lactic Acid Bacteria Survival in Food Products by Barbara Sionek, Aleksandra Szydłowska, Monika Trząskowska and Danuta Kołożyn-Krajewska
10	Bioactive Peptides Derived from Whey Proteins for Health and Functional Beverages by Margarita Saubenova, Yelena Oleinikova, Alexander Rapoport, Sviatoslav Maksimovich, Zhanerke Yermekbay and Elana Khamedova
7	Advances and Perspectives in Biohydrogen Production from Palm Oil Mill Effluent by Marcela Moreira Albuquerque, Walter Jose Martinez-Burgos, Gabriela De Bona Sartor, Luiz Alberto Junior Letti, Júlio Cesar De Carvalho, Carlos Ricardo Soccol and Adriane Bianchi Pedroni Medeiros
7	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
7	*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**
6	Filamentous Fungi as Bioremediation Agents of Industrial Effluents: A Systematic Review by Fernanda Maria Rosa, Thaís Fernandes Mendonça Mota, Cleverson Busso, Priscila Vaz de Arruda, Patrícia Elena Manuitt Brito, João Paulo Martins Miranda, Alex Batista Trentin, Robert F. H. Dekker and Mário Antônio Alves da Cunha
6	The Microbial Community of Natural Whey Starter: Why Is It a Driver for the Production of the Most Famous Italian Long-Ripened Cheeses? by Erasmo Neviani, Alessia Levante and Monica Gatti
6	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

Citations	Article
4	Dynamic Analysis of Fermentation Quality, Microbial Community, and Metabolome in the Whole Plant Soybean Silage by He Meng, Yan Jiang, Lin Wang, Yuanming Li, Sui Wang, Xiaohong Tong and Shaodong Wang
3	Bacillus clausii: A Review into Story of Its Probiotic Success and Potential Food Applications by Mahtab Sadrimovahed and Beyza H. Ulusoy
3	Effects of Maize–Lablab Intercropping and Lactic Acid Bacteria Additives on Forage Yield, Fermentation Quality and Profitability by Dongsheng Li, Hongyang Ren, Linfeng Zheng, Yue Hou and Hongliang Wang
3	A Review of Antimicrobial Peptides: Structure, Mechanism of Action, and Molecular Optimization Strategies by Xu Ma, Qiang Wang, Kexin Ren, Tongtong Xu, Zigang Zhang, Meijuan Xu, Zhiming Rao and Xian Zhang
2	*Development of Starter Inoculum for Controlled Arabica* Coffee Fermentation Using Coffee By-Products (Pulp and Mucilage Broth), Yeast, and Lactic Acid Bacteria by Anna María Polanía Rivera, Jhennifer López Silva, Laura Sofía Torres-Valenzuela and José Luis Plaza Dorado**
2	Microbial Fermentation in Food: Impact on Functional Properties and Nutritional Enhancement—A Review of Recent Developments by Shailesh S. Sawant, Hye-Young Park, Eun-Young Sim, Hong-Sik Kim and Hye-Sun Choi
2	*Solid-State Fermentation of Grain-Derived By-Products by Aspergillus kawachii* and Rhizopus oryzae: Preparation and Evaluation of Anti-Allergic Activity by Chung-Hsiung Huang, Yu-Ming Liao and Guo-Jane Tsai**
2	Particle Size Effect on Anaerobic Digestion of Fruit and Vegetable Waste by José Vian, Alejandra Velasco-Pérez, Rocío Solar-González, Tania García-Herrera, Hector Puebla and Guadalupe Vivar-Vera
2	Effect of Fermentation Duration on the Chemical Compounds of Coffea arabica from Ultra Performance Liquid Chromatography–Triple Quadrupole Mass Spectrometry and Gas Chromatography–Mass Spectrometry Analysis During the Washed Processing by Xiaojing Shen, Qi Wang, Tingting Zheng, Biao Yuan, Zhiheng Yin, Kunyi Liu and Wenjuan Yuan
2	Designing the Properties of Probiotic Kefir with Increased Whey Protein Content by Aslı Yiğit Ziolkowski, Paulina Bielska, Dorota Cais-Sokolińska and Gülhan Samur

Citations	Article
421	Microbial Fermentation and Its Role in Quality Improvement of Fermented Foods by Ranjana Sharma, Prakrati Garg, Pradeep Kumar, Shashi Kant Bhatia and Saurabh Kulshrestha
208	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
201	Microbial Propionic Acid Production by R. Axayacatl Gonzalez-Garcia, Tim McCubbin, Laura Navone, Chris Stowers, Lars K. Nielsen and Esteban Marcellin
195	Succinic Acid: Technology Development and Commercialization by Nhuan P. Nghiem, Susanne Kleff and Stefan Schwegmann
195	Production of Bioethanol—A Review of Factors Affecting Ethanol Yield by Timothy J. Tse, Daniel J. Wiens and Martin J. T. Reaney
165	In Vitro Evaluation of Adhesion Capacity, Hydrophobicity, and Auto-Aggregation of Newly Isolated Potential Probiotic Strains by Gabriela Krausova, Ivana Hyrslova and Iveta Hynstova
154	A Review on Established and Emerging Fermentation Schemes for Microbial Production of Polyhydroxyalkanoate (PHA) Biopolyesters by Martin Koller
150	Harvesting of Microalgae by Flocculation by Irena Branyikova, Gita Prochazkova, Tomas Potocar, Zuzana Jezkova and Tomas Branyik
148	Multi-Product Lactic Acid Bacteria Fermentations: A Review by José Aníbal Mora-Villalobos, Jéssica Montero-Zamora, Natalia Barboza, Carolina Rojas-Garbanzo, Jessie Usaga, Mauricio Redondo-Solano, Linda Schroedter, Agata Olszewska-Widdrat and José Pablo López-Gómez
143	Spontaneous Food Fermentations and Potential Risks for Human Health by Vittorio Capozzi, Mariagiovanna Fragasso, Rossana Romaniello, Carmen Berbegal, Pasquale Russo and Giuseppe Spano

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84331	NIR Spectroscopy Assessment of Quality Index of Fermented Milk (Laban) Drink Flavored with Date Syrup during Cold Storage by Abdullah M. Alhamdan
24836	Research Progress of Fermented Functional Foods and Protein Factory-Microbial Fermentation Technology by Wenli Sun, Mohamad Hesam Shahrajabian and Min Lin
24330	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
23369	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
22024	Probiotics in the Sourdough Bread Fermentation: Current Status by Ingrid Teixeira Akamine, Felipe R. P. Mansoldo and Alane Beatriz Vermelho
20305	Dairy-Based Probiotic-Fermented Functional Foods: An Update on Their Health-Promoting Properties by Harpreet Kaur, Gurjeet Kaur and Syed Azmal Ali
19698	Unlocking the Potential of Fermentation in Cosmetics: A Review by Cristina Pérez-Rivero and José Pablo López-Gómez
19134	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
17355	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
17267	Fermented Foods of Korea and Their Functionalities by Su-Jin Jung, Soo-Wan Chae and Dong-Hwa Shin

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19698	Unlocking the Potential of Fermentation in Cosmetics: A Review by Cristina Pérez-Rivero and José Pablo López-Gómez
19134	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
16949	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
16333	Traditional and New Microorganisms in Lactic Acid Fermentation of Food by Barbara Sionek, Aleksandra Szydłowska, Kübra Küçükgöz and Danuta Kołożyn-Krajewska
14010	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
13727	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
13447	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
13407	*Bioethanol Production Based on Saccharomyces cerevisiae: Opportunities and Challenges* by Hongyang Zhang, Pengcheng Zhang, Tao Wu and Haihua Ruan
11256	Microbial Fermentation for Improving the Sensory, Nutritional and Functional Attributes of Legumes by Dhananga Senanayake, Peter J. Torley, Jayani Chandrapala and Netsanet Shiferaw Terefe
11203	*Spore-Based Probiotic Bacillus subtilis: Current Applications in Humans and Future Perspectives* by Natasha Williams and Tiffany L. Weir

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13447	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
10264	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
8866	Microbial Preservation and Contamination Control in the Baking Industry by Alane Beatriz Vermelho, Jean Vinícius Moreira, Athayde Neves Junior, Claudia Ramos da Silva, Veronica da Silva Cardoso and Ingrid Teixeira Akamine
8557	*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**
7892	Microbial Degradation of (Micro)plastics: Mechanisms, Enhancements, and Future Directions by Wei Gao, Mingxuan Xu, Wanqi Zhao, Xiaorui Yang, Fengxue Xin, Weiliang Dong, Honghua Jia and Xiayuan Wu
7711	Bacillus clausii: A Review into Story of Its Probiotic Success and Potential Food Applications by Mahtab Sadrimovahed and Beyza H. Ulusoy
6443	The Impact of Physicochemical Conditions on Lactic Acid Bacteria Survival in Food Products by Barbara Sionek, Aleksandra Szydłowska, Monika Trząskowska and Danuta Kołożyn-Krajewska
6104	Aged to Perfection: The Scientific Symphony behind Port Wine, Vinegar, and Acetic Acid Bacteria by João Mota and Alice Vilela
5931	Research Progress in Understanding the Molecular Biology of Cordyceps militaris by Lihong Wang, Ganghua Li, Xueqin Tian, Yitong Shang, Huanhuan Yan, Lihua Yao and Zhihong Hu
5482	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

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7711	Bacillus clausii: A Review into Story of Its Probiotic Success and Potential Food Applications by Mahtab Sadrimovahed and Beyza H. Ulusoy
5240	A Review of Antimicrobial Peptides: Structure, Mechanism of Action, and Molecular Optimization Strategies by Xu Ma, Qiang Wang, Kexin Ren, Tongtong Xu, Zigang Zhang, Meijuan Xu, Zhiming Rao and Xian Zhang
3540	Production of Carotenoids by Microorganisms by Margarita Saubenova, Alexander Rapoport, Mekala Venkatachalam, Laurent Dufossé, Zhanerke Yermekbay and Yelena Oleinikova
3125	Microbial Fermentation in Food: Impact on Functional Properties and Nutritional Enhancement—A Review of Recent Developments by Shailesh S. Sawant, Hye-Young Park, Eun-Young Sim, Hong-Sik Kim and Hye-Sun Choi
2695	Comprehensive Study on Hygiene and Quality Assessment Practices in the Production of Drinkable Dairy-Based and Plant-Based Fermented Products by Toshika Mishra, Jyothi Machireddy and Suneetha Vuppu
2473	Impacts of Slow-Release Urea in Ruminant Diets: A Review by Szu-Wei Ma and Antonio P. Faciola
2462	Advances in Biorefinery of Cattle Manure for Value-Added Products by Wachiranon Chuenchart, Amit Prasad Timilsina, Jiawei Ge and Ajay Shah
2327	Innovative Lactic Acid Production Techniques Driving Advances in Silage Fermentation by Xiaorui Zhao, Yu Sun, Zhiyi Chang, Boqing Yao, Zixin Han, Tianyi Wang, Nan Shang and Ran Wang
2245	Microbial Fermentation and Therapeutic Potential of p-Cymene: Insights into Biosynthesis and Antimicrobial Bioactivity by Yeonhee Pyo and Yeon Ja Jung
2240	Advances in Biotechnological Strategies for Sustainable Production of Non-Animal Proteins: Challenges, Innovations, and Applications by Emanuel do Nascimento Muniz, Rebeca Teixeira de Queiroz Montenegro, Daniel Nascimento da Silva, Alan Portal D’Almeida, Luciana Rocha Barros Gonçalves and Tiago Lima de Albuquerque

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84331	NIR Spectroscopy Assessment of Quality Index of Fermented Milk (Laban) Drink Flavored with Date Syrup during Cold Storage by Abdullah M. Alhamdan
45384	Microbial Propionic Acid Production by R. Axayacatl Gonzalez-Garcia, Tim McCubbin, Laura Navone, Chris Stowers, Lars K. Nielsen and Esteban Marcellin
44590	Functional Role of Probiotics and Prebiotics on Skin Health and Disease by Vasiliki Lolou and Mihalis I. Panayiotidis
41865	Quality Ingredients and Safety Concerns for Traditional Fermented Foods and Beverages from Asia: A Review by Anil Kumar Anal
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4921	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
4916	The Evolution of Fermented Milks, from Artisanal to Industrial Products: A Critical Review by Thomas Bintsis and Photis Papademas
4525	Research Progress of Fermented Functional Foods and Protein Factory-Microbial Fermentation Technology by Wenli Sun, Mohamad Hesam Shahrajabian and Min Lin
4193	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
3935	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
3866	Effect of Lactic Acid Fermentation on Legume Protein Properties, a Review by Mehrsa Emkani, Bonastre Oliete and Rémi Saurel
3602	Dairy-Based Probiotic-Fermented Functional Foods: An Update on Their Health-Promoting Properties by Harpreet Kaur, Gurjeet Kaur and Syed Azmal Ali
3473	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
3417	Algae: The Reservoir of Bioethanol by Thummala Chandrasekhar, Duddela Varaprasad, Poreddy Gnaneswari, Battana Swapna, Khateef Riazunnisa, Vankara Anu Prasanna, Mallikarjuna Korivi, Young-Jung Wee and Veeranjaneya Reddy Lebaka
3172	The Potential of Marine Microalgae for the Production of Food, Feed, and Fuel (3F) by Chandan Mahata, Probir Das, Shoyeb Khan, Mahmoud I. A. Thaher, Mohammed Abdul Quadir, Senthil Nagappan Annamalai and Hareb Al Jabri

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3417	Algae: The Reservoir of Bioethanol by Thummala Chandrasekhar, Duddela Varaprasad, Poreddy Gnaneswari, Battana Swapna, Khateef Riazunnisa, Vankara Anu Prasanna, Mallikarjuna Korivi, Young-Jung Wee and Veeranjaneya Reddy Lebaka
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2549	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
2363	The Influence of Flavonoid Dihydroquercetin on the Enzymatic Processes of Dough Ripening and the Antioxidant Properties of Bread by Irina Kalinina, Rinat Fatkullin, Natalya Naumenko, Natalia Popova and Darya Stepanova
2187	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
2100	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
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1997	Hybrid Cheeses—Supplementation of Cheese with Plant-Based Ingredients for a Tasty, Nutritious and Sustainable Food Transition by Blandine M. L. Genet, Guillermo Eduardo Sedó Molina, Anders Peter Wätjen, Giovanni Barone, Kristian Albersten, Lilia M. Ahrné, Egon Bech Hansen and Claus H. Bang-Berthelsen
1854	Single-Cell Protein Production from Industrial Off-Gas through Acetate: Techno-Economic Analysis for a Coupled Fermentation Approach by Elodie Vlaeminck, Evelien Uitterhaegen, Koen Quataert, Tom Delmulle, Stoilas-Stylianos Kontovas, Nikiforos Misailidis, Rafael G. Ferreira, Demetri Petrides, Karel De Winter and Wim K. Soetaert

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2187	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
1428	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
1178	LAB Antagonistic Activities and Their Significance in Food Biotechnology: Molecular Mechanisms, Food Targets, and Other Related Traits of Interest by Radjaa Cirat, Vittorio Capozzi, Zineb Benmechernene, Giuseppe Spano, Francesco Grieco and Mariagiovanna Fragasso
1139	Microbial Degradation of (Micro)plastics: Mechanisms, Enhancements, and Future Directions by Wei Gao, Mingxuan Xu, Wanqi Zhao, Xiaorui Yang, Fengxue Xin, Weiliang Dong, Honghua Jia and Xiayuan Wu
977	The Impact of Physicochemical Conditions on Lactic Acid Bacteria Survival in Food Products by Barbara Sionek, Aleksandra Szydłowska, Monika Trząskowska and Danuta Kołożyn-Krajewska
957	Valorization of Agro-Industrial Orange Peel By-Products through Fermentation Strategies by Teresa Gervasi and Giuseppina Mandalari
952	*Current Advances in Carotenoid Production by Rhodotorula* sp. by Nayra Ochoa-Viñals, Dania Alonso-Estrada, Sandra Pacios-Michelena, Ariel García-Cruz, Rodolfo Ramos-González, Evelyn Faife-Pérez, Lourdes Georgina Michelena-Álvarez, José Luis Martínez-Hernández and Anna Iliná**
944	Bioactive Peptides Derived from Whey Proteins for Health and Functional Beverages by Margarita Saubenova, Yelena Oleinikova, Alexander Rapoport, Sviatoslav Maksimovich, Zhanerke Yermekbay and Elana Khamedova
941	Microbial Preservation and Contamination Control in the Baking Industry by Alane Beatriz Vermelho, Jean Vinícius Moreira, Athayde Neves Junior, Claudia Ramos da Silva, Veronica da Silva Cardoso and Ingrid Teixeira Akamine
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807	A Review of Antimicrobial Peptides: Structure, Mechanism of Action, and Molecular Optimization Strategies by Xu Ma, Qiang Wang, Kexin Ren, Tongtong Xu, Zigang Zhang, Meijuan Xu, Zhiming Rao and Xian Zhang
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489	Optimization of Bacterial Cellulose Production from Waste Figs by Komagataeibacter xylinus by Merve Yilmaz and Yekta Goksungur
484	*Exploration of the Bioactivity of Pigmented Extracts from Streptomyces* Strains Isolated Along the Banks of the Guaviare and Arauca Rivers (Colombia) by Aixa A. Sarmiento-Tovar, Sara J. Prada-Rubio, Juliana Gonzalez-Ronseria, Ericsson Coy-Barrera and Luis Diaz**
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