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Citations	Article
77	Effect of Lactic Acid Fermentation on Legume Protein Properties, a Review by Mehrsa Emkani, Bonastre Oliete and Rémi Saurel
71	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
70	Research Progress of Fermented Functional Foods and Protein Factory-Microbial Fermentation Technology by Wenli Sun, Mohamad Hesam Shahrajabian and Min Lin
58	Dairy-Based Probiotic-Fermented Functional Foods: An Update on Their Health-Promoting Properties by Harpreet Kaur, Gurjeet Kaur and Syed Azmal Ali
49	Chitosan Production by Fungi: Current State of Knowledge, Future Opportunities and Constraints by Silvia Crognale, Cristina Russo, Maurizio Petruccioli and Alessandro D’Annibale
48	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	*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	Single Cell Protein Production through Multi Food-Waste Substrate Fermentation by Alessia Tropea, Antonio Ferracane, Ambrogina Albergamo, Angela Giorgia Potortì, Vincenzo Lo Turco and Giuseppa Di Bella
45	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
44	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

Citations	Article
40	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
38	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
37	Microbial Fermentation for Improving the Sensory, Nutritional and Functional Attributes of Legumes by Dhananga Senanayake, Peter J. Torley, Jayani Chandrapala and Netsanet Shiferaw Terefe
34	Traditional and New Microorganisms in Lactic Acid Fermentation of Food by Barbara Sionek, Aleksandra Szydłowska, Kübra Küçükgöz and Danuta Kołożyn-Krajewska
30	Anaerobic Digestion of Lignocellulosic Biomass: Substrate Characteristics (Challenge) and Innovation by Christy E. Manyi-Loh and Ryk Lues
29	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**
26	Lignocellulosic Biorefinery Technologies: A Perception into Recent Advances in Biomass Fractionation, Biorefineries, Economic Hurdles and Market Outlook by Yogalakshmi K.N, Mohamed Usman T.M, Kavitha S, Saloni Sachdeva, Shivani Thakur, Adish Kumar S and Rajesh Banu J
25	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
24	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

Citations	Article
16	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
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
11	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
8	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	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
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
6	Effect of New Methods for Inhibiting Malolactic Fermentation on the Analytical and Sensory Parameters of Wines by Bozena Prusova, Josef Licek, Michal Kumsta, Mojmir Baron and Jiri Sochor
6	*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**
5	Lutein from Microalgae: An Industrial Perspective of Its Production, Downstream Processing, and Market by Hissashi Iwamoto, Carlos Ricardo Soccol, Denisse Tatiana Molina-Aulestia, Juliana Cardoso, Gilberto Vinícius de Melo Pereira, Luciana Porto de Souza Vandenberghe, Maria Clara Manzoki, Ranga Rao Ambati, Gokare Aswathanarayana Ravishankar and Júlio Cesar de Carvalho

Citations	Article
5	Yogurt Enriched with Chia Seeds: Physicochemical, Microbiological, and Sensory Changes during Storage by Gjore Nakov, Nadya Ninova-Nikolova, Nastia Ivanova, Violeta Raykova, Biljana Trajkovska, Mirela Lučan Čolić, Jasmina Lukinac and Marko Jukić
4	A Preliminary Study of the Effects of Gaseous Ozone on the Microbiological and Chemical Characteristics of Whole-Plant Corn Silage by Douglas Luiz Koakoski, Tiago Bordin, Damiano Cavallini and Giovanni Buonaiuto
4	Dynamic Changes in Microbial Communities and Chemical Compounds during the Semi-Dry Fermentation Processing of Coffea arabica by Xiaojing Shen, Wenjuan Yuan, Qi Wang, Bintao Peng, Yi Guo, Kunyi Liu and Weiwei Jiang
3	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
3	Efficient Bioethanol Production from Spent Coffee Grounds Using Liquid Hot Water Pretreatment without Detoxification by Jiale Huang, Biying Li, Xiaoling Xian, Yinan Hu and Xiaoqing Lin
3	Bacillus clausii: A Review into Story of Its Probiotic Success and Potential Food Applications by Mahtab Sadrimovahed and Beyza H. Ulusoy
2	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
2	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	Characteristic Aroma Screening among Green Tea Varieties and Electronic Sensory Evaluation of Green Tea Wine by Feifei Wu, Bo Lin, Jing Chen, Fengjin Zheng, Xiaochun Fang, Lianfeng Luo, Haisheng Chen, Krishan K. Verma and Ganlin Chen
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

Citations	Article
407	Microbial Fermentation and Its Role in Quality Improvement of Fermented Foods by Ranjana Sharma, Prakrati Garg, Pradeep Kumar, Shashi Kant Bhatia and Saurabh Kulshrestha
207	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
198	Microbial Propionic Acid Production by R. Axayacatl Gonzalez-Garcia, Tim McCubbin, Laura Navone, Chris Stowers, Lars K. Nielsen and Esteban Marcellin
194	Succinic Acid: Technology Development and Commercialization by Nhuan P. Nghiem, Susanne Kleff and Stefan Schwegmann
189	Production of Bioethanol—A Review of Factors Affecting Ethanol Yield by Timothy J. Tse, Daniel J. Wiens and Martin J. T. Reaney
161	In Vitro Evaluation of Adhesion Capacity, Hydrophobicity, and Auto-Aggregation of Newly Isolated Potential Probiotic Strains by Gabriela Krausova, Ivana Hyrslova and Iveta Hynstova
152	A Review on Established and Emerging Fermentation Schemes for Microbial Production of Polyhydroxyalkanoate (PHA) Biopolyesters by Martin Koller
149	Harvesting of Microalgae by Flocculation by Irena Branyikova, Gita Prochazkova, Tomas Potocar, Zuzana Jezkova and Tomas Branyik
142	Spontaneous Food Fermentations and Potential Risks for Human Health by Vittorio Capozzi, Mariagiovanna Fragasso, Rossana Romaniello, Carmen Berbegal, Pasquale Russo and Giuseppe Spano
142	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

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84202	NIR Spectroscopy Assessment of Quality Index of Fermented Milk (Laban) Drink Flavored with Date Syrup during Cold Storage by Abdullah M. Alhamdan
23452	Research Progress of Fermented Functional Foods and Protein Factory-Microbial Fermentation Technology by Wenli Sun, Mohamad Hesam Shahrajabian and Min Lin
22514	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
22056	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
20334	Probiotics in the Sourdough Bread Fermentation: Current Status by Ingrid Teixeira Akamine, Felipe R. P. Mansoldo and Alane Beatriz Vermelho
18905	Dairy-Based Probiotic-Fermented Functional Foods: An Update on Their Health-Promoting Properties by Harpreet Kaur, Gurjeet Kaur and Syed Azmal Ali
18207	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
17801	Unlocking the Potential of Fermentation in Cosmetics: A Review by Cristina Pérez-Rivero and José Pablo López-Gómez
16409	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
16163	Fermented Foods of Korea and Their Functionalities by Su-Jin Jung, Soo-Wan Chae and Dong-Hwa Shin

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18207	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
17801	Unlocking the Potential of Fermentation in Cosmetics: A Review by Cristina Pérez-Rivero and José Pablo López-Gómez
15332	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
14144	Traditional and New Microorganisms in Lactic Acid Fermentation of Food by Barbara Sionek, Aleksandra Szydłowska, Kübra Küçükgöz and Danuta Kołożyn-Krajewska
13413	Model Predictive Control—A Stand Out among Competitors for Fed-Batch Fermentation Improvement by Emils Bolmanis, Konstantins Dubencovs, Arturs Suleiko and Juris Vanags
13020	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
12215	*Bioethanol Production Based on Saccharomyces cerevisiae: Opportunities and Challenges* by Hongyang Zhang, Pengcheng Zhang, Tao Wu and Haihua Ruan
11940	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
10877	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
10464	Microbial Fermentation for Improving the Sensory, Nutritional and Functional Attributes of Legumes by Dhananga Senanayake, Peter J. Torley, Jayani Chandrapala and Netsanet Shiferaw Terefe

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10877	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
9104	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
8923	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
7378	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
6413	*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**
5669	Aged to Perfection: The Scientific Symphony behind Port Wine, Vinegar, and Acetic Acid Bacteria by João Mota and Alice Vilela
5621	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
5580	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
5470	Bacillus clausii: A Review into Story of Its Probiotic Success and Potential Food Applications by Mahtab Sadrimovahed and Beyza H. Ulusoy
4845	The Impact of Physicochemical Conditions on Lactic Acid Bacteria Survival in Food Products by Barbara Sionek, Aleksandra Szydłowska, Monika Trząskowska and Danuta Kołożyn-Krajewska

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5580	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
5470	Bacillus clausii: A Review into Story of Its Probiotic Success and Potential Food Applications by Mahtab Sadrimovahed and Beyza H. Ulusoy
3893	Pharmaceutical Fermentation: Antibiotic Production and Processing by Alexander A. Zhgun
3626	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
2876	Exploring Microbial Dynamics: The Interaction between Yeasts and Acetic Acid Bacteria in Port Wine Vinegar and Its Implications on Chemical Composition and Sensory Acceptance by João Mota and Alice Vilela
2637	Production of Carotenoids by Microorganisms by Margarita Saubenova, Alexander Rapoport, Mekala Venkatachalam, Laurent Dufossé, Zhanerke Yermekbay and Yelena Oleinikova
2190	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
2169	*The Use of Trichoderma* spp. for the Bioconversion of Agro-Industrial Waste Biomass via Fermentation: A Review by Paula C. Lima, Parastoo Karimian, Ema Johnston and Carol J. Hartley**
2110	Yogurt Enriched with Chia Seeds: Physicochemical, Microbiological, and Sensory Changes during Storage by Gjore Nakov, Nadya Ninova-Nikolova, Nastia Ivanova, Violeta Raykova, Biljana Trajkovska, Mirela Lučan Čolić, Jasmina Lukinac and Marko Jukić
2082	*Harnessing Fermentation by Bacillus* and Lactic Acid Bacteria for Enhanced Texture, Flavor, and Nutritional Value in Plant-Based Matrices by Raquel Fernández-Varela, Anders Holmgaard Hansen, Birgit Albrecht Svendsen, Elahe Ghanei Moghadam, Arzu Bas, Stjepan Krešimir Kračun, Olivier Harlé and Vera Kuzina Poulsen**

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124229	Microbial Fermentation and Its Role in Quality Improvement of Fermented Foods by Ranjana Sharma, Prakrati Garg, Pradeep Kumar, Shashi Kant Bhatia and Saurabh Kulshrestha
89359	Production of Bioethanol—A Review of Factors Affecting Ethanol Yield by Timothy J. Tse, Daniel J. Wiens and Martin J. T. Reaney
84202	NIR Spectroscopy Assessment of Quality Index of Fermented Milk (Laban) Drink Flavored with Date Syrup during Cold Storage by Abdullah M. Alhamdan
44273	Microbial Propionic Acid Production by R. Axayacatl Gonzalez-Garcia, Tim McCubbin, Laura Navone, Chris Stowers, Lars K. Nielsen and Esteban Marcellin
43093	Functional Role of Probiotics and Prebiotics on Skin Health and Disease by Vasiliki Lolou and Mihalis I. Panayiotidis
41229	Quality Ingredients and Safety Concerns for Traditional Fermented Foods and Beverages from Asia: A Review by Anil Kumar Anal
34653	Enzymes for Wine Fermentation: Current and Perspective Applications by Harald Claus and Kiro Mojsov
32346	The Production of Secondary Metabolites with Flavour Potential during Brewing and Distilling Wort Fermentations by Graham G. Stewart
32325	Succinic Acid: Technology Development and Commercialization by Nhuan P. Nghiem, Susanne Kleff and Stefan Schwegmann
31417	Yeast Flocculation—Sedimentation and Flotation by Graham G. Stewart

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4685	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
4247	Research Progress of Fermented Functional Foods and Protein Factory-Microbial Fermentation Technology by Wenli Sun, Mohamad Hesam Shahrajabian and Min Lin
4114	The Evolution of Fermented Milks, from Artisanal to Industrial Products: A Critical Review by Thomas Bintsis and Photis Papademas
4109	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
3665	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
3645	Effect of Lactic Acid Fermentation on Legume Protein Properties, a Review by Mehrsa Emkani, Bonastre Oliete and Rémi Saurel
3317	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
3239	Dairy-Based Probiotic-Fermented Functional Foods: An Update on Their Health-Promoting Properties by Harpreet Kaur, Gurjeet Kaur and Syed Azmal Ali
3114	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
2998	Fermented Foods: Their Health-Promoting Components and Potential Effects on Gut Microbiota by Aabid Manzoor Shah, Najeebul Tarfeen, Hassan Mohamed and Yuanda Song

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2890	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
2692	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
2644	Unlocking the Potential of Fermentation in Cosmetics: A Review by Cristina Pérez-Rivero and José Pablo López-Gómez
2424	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
1899	Model Predictive Control—A Stand Out among Competitors for Fed-Batch Fermentation Improvement by Emils Bolmanis, Konstantins Dubencovs, Arturs Suleiko and Juris Vanags
1879	Microbial Fermentation for Improving the Sensory, Nutritional and Functional Attributes of Legumes by Dhananga Senanayake, Peter J. Torley, Jayani Chandrapala and Netsanet Shiferaw Terefe
1854	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
1845	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
1760	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
1753	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

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1760	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
1510	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
1200	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
1031	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
909	Lutein from Microalgae: An Industrial Perspective of Its Production, Downstream Processing, and Market by Hissashi Iwamoto, Carlos Ricardo Soccol, Denisse Tatiana Molina-Aulestia, Juliana Cardoso, Gilberto Vinícius de Melo Pereira, Luciana Porto de Souza Vandenberghe, Maria Clara Manzoki, Ranga Rao Ambati, Gokare Aswathanarayana Ravishankar and Júlio Cesar de Carvalho
852	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
846	Valorization of Agro-Industrial Orange Peel By-Products through Fermentation Strategies by Teresa Gervasi and Giuseppina Mandalari
844	*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**
821	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
812	State of the Art Technologies for High Yield Heterologous Expression and Production of Oxidoreductase Enzymes: Glucose Oxidase, Cellobiose Dehydrogenase, Horseradish Peroxidase, and Laccases in Yeasts P. pastoris and S. cerevisiae by Milica Crnoglavac Popović, Marija Stanišić and Radivoje Prodanović

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852	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
633	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
598	Pharmaceutical Fermentation: Antibiotic Production and Processing by Alexander A. Zhgun
593	Bacillus clausii: A Review into Story of Its Probiotic Success and Potential Food Applications by Mahtab Sadrimovahed and Beyza H. Ulusoy
577	*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**
555	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
512	Production of Carotenoids by Microorganisms by Margarita Saubenova, Alexander Rapoport, Mekala Venkatachalam, Laurent Dufossé, Zhanerke Yermekbay and Yelena Oleinikova
484	*Harnessing Fermentation by Bacillus* and Lactic Acid Bacteria for Enhanced Texture, Flavor, and Nutritional Value in Plant-Based Matrices by Raquel Fernández-Varela, Anders Holmgaard Hansen, Birgit Albrecht Svendsen, Elahe Ghanei Moghadam, Arzu Bas, Stjepan Krešimir Kračun, Olivier Harlé and Vera Kuzina Poulsen**
473	Insights into Agitated Bacterial Cellulose Production with Microbial Consortia and Agro-Industrial Wastes by María Augusta Páez, Mary Casa-Villegas, Miguel Aldas, Maribel Luna, Daniel Cabrera-Valle, Orestes López, Danae Fernández, María Alejandra Cruz, Omar Flor-Unda, Mario D. García and Liliana Cerda-Mejía
456	Impacts of Slow-Release Urea in Ruminant Diets: A Review by Szu-Wei Ma and Antonio P. Faciola

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82069	Microbial Fermentation and Its Role in Quality Improvement of Fermented Foods by Ranjana Sharma, Prakrati Garg, Pradeep Kumar, Shashi Kant Bhatia and Saurabh Kulshrestha
22325	*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**
21819	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
20679	Microbial Propionic Acid Production by R. Axayacatl Gonzalez-Garcia, Tim McCubbin, Laura Navone, Chris Stowers, Lars K. Nielsen and Esteban Marcellin
18353	Strategies to Extend Bread and GF Bread Shelf-Life: From Sourdough to Antimicrobial Active Packaging and Nanotechnology by Valentina Melini and Francesca Melini
18102	Enzymes for Wine Fermentation: Current and Perspective Applications by Harald Claus and Kiro Mojsov
16543	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
16109	Functional Role of Probiotics and Prebiotics on Skin Health and Disease by Vasiliki Lolou and Mihalis I. Panayiotidis
15469	Beer–The Importance of Colloidal Stability (Non-Biological Haze) by Kristina Mastanjević, Vinko Krstanović, Jasmina Lukinac, Marko Jukić, Zdravko Vulin and Krešimir Mastanjević
15340	Production of Bioethanol—A Review of Factors Affecting Ethanol Yield by Timothy J. Tse, Daniel J. Wiens and Martin J. T. Reaney

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8.36	Aroma Compound Evolution during Fermentation Guest Editor Niel Van Wyk \| Number of Papers: 11
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6.62	Flavor and Aroma in the Fermented Food Guest Editor Ye Liu \| Number of Papers: 13
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55090	Bioactivity Change in Fermented Foods Guest Editor Parisa Abbasi Parizad \| Number of Papers: 10
51641	Algae—the Medium of Bioenergy Conversion Guest Editors Prashant Praveen and Sheetal Parakh \| Number of Papers: 10
49512	Yeast - Fermentation Guest Editor Hao Li \| Number of Papers: 13
49210	In Vitro Fermentation, 2nd Edition Guest Editor Mengzhi Wang \| Number of Papers: 19
44471	Flavor and Aroma in the Fermented Food Guest Editor Ye Liu \| Number of Papers: 13
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