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Citations	Article
89	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
75	Antioxidant Activity and Probiotic Properties of Lactic Acid Bacteria by Seonyoung Kim, Ji Yeon Lee, Yulah Jeong and Chang-Ho Kang
72	Effect of Lactic Acid Fermentation on Legume Protein Properties, a Review by Mehrsa Emkani, Bonastre Oliete and Rémi Saurel
67	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
61	Research Progress of Fermented Functional Foods and Protein Factory-Microbial Fermentation Technology by Wenli Sun, Mohamad Hesam Shahrajabian and Min Lin
52	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
50	Dairy-Based Probiotic-Fermented Functional Foods: An Update on Their Health-Promoting Properties by Harpreet Kaur, Gurjeet Kaur and Syed Azmal Ali
46	Chitosan Production by Fungi: Current State of Knowledge, Future Opportunities and Constraints by Silvia Crognale, Cristina Russo, Maurizio Petruccioli and Alessandro D’Annibale
44	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
42	*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**

Citations	Article
44	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
36	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
33	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
32	Fermented Foods: Their Health-Promoting Components and Potential Effects on Gut Microbiota by Aabid Manzoor Shah, Najeebul Tarfeen, Hassan Mohamed and Yuanda Song
32	Microbial Fermentation for Improving the Sensory, Nutritional and Functional Attributes of Legumes by Dhananga Senanayake, Peter J. Torley, Jayani Chandrapala and Netsanet Shiferaw Terefe
28	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
25	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	*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**
25	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
25	Anaerobic Digestion of Lignocellulosic Biomass: Substrate Characteristics (Challenge) and Innovation by Christy E. Manyi-Loh and Ryk Lues

Citations	Article
22	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
13	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
9	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
9	The Impact of Physicochemical Conditions on Lactic Acid Bacteria Survival in Food Products by Barbara Sionek, Aleksandra Szydłowska, Monika Trząskowska and Danuta Kołożyn-Krajewska
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
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	*Bio-Dealcoholization of Wines: Can Yeast Make Lighter Wines?* by Sílvia Martins Afonso, António Inês and Alice Vilela
5	Lactic Acid Fermentation as a Valorising Agent for Brewer’s Spent Yeast—Improving the Sensory Quality and Nutritional Potential by Alice Jaeger, Laura Nyhan, Aylin W. Sahin, Emanuele Zannini and Elke K. Arendt
5	Fermented Beverages Revisited: From Terroir to Customized Functional Products by Spiros Paramithiotis, Jayanta Kumar Patra, Yorgos Kotseridis and Maria Dimopoulou

Citations	Article
5	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
4	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
4	*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**
3	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
2	Advances and Challenges in Biomanufacturing of Glycosylation of Natural Products by Shunyang Hu, Bangxu Wang, Liang Pei, Jisheng Wang, Ya Gan, Liangzhen Jiang, Bingliang Liu, Jie Cheng and Wei Li
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	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
2	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
2	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
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

Citations	Article
379	Microbial Fermentation and Its Role in Quality Improvement of Fermented Foods by Ranjana Sharma, Prakrati Garg, Pradeep Kumar, Shashi Kant Bhatia and Saurabh Kulshrestha
200	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
196	Microbial Propionic Acid Production by R. Axayacatl Gonzalez-Garcia, Tim McCubbin, Laura Navone, Chris Stowers, Lars K. Nielsen and Esteban Marcellin
189	Succinic Acid: Technology Development and Commercialization by Nhuan P. Nghiem, Susanne Kleff and Stefan Schwegmann
176	Production of Bioethanol—A Review of Factors Affecting Ethanol Yield by Timothy J. Tse, Daniel J. Wiens and Martin J. T. Reaney
155	In Vitro Evaluation of Adhesion Capacity, Hydrophobicity, and Auto-Aggregation of Newly Isolated Potential Probiotic Strains by Gabriela Krausova, Ivana Hyrslova and Iveta Hynstova
150	A Review on Established and Emerging Fermentation Schemes for Microbial Production of Polyhydroxyalkanoate (PHA) Biopolyesters by Martin Koller
146	Harvesting of Microalgae by Flocculation by Irena Branyikova, Gita Prochazkova, Tomas Potocar, Zuzana Jezkova and Tomas Branyik
141	Spontaneous Food Fermentations and Potential Risks for Human Health by Vittorio Capozzi, Mariagiovanna Fragasso, Rossana Romaniello, Carmen Berbegal, Pasquale Russo and Giuseppe Spano
138	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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Views	Article
84155	NIR Spectroscopy Assessment of Quality Index of Fermented Milk (Laban) Drink Flavored with Date Syrup during Cold Storage by Abdullah M. Alhamdan
23166	Research Progress of Fermented Functional Foods and Protein Factory-Microbial Fermentation Technology by Wenli Sun, Mohamad Hesam Shahrajabian and Min Lin
22082	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
21723	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
19926	Probiotics in the Sourdough Bread Fermentation: Current Status by Ingrid Teixeira Akamine, Felipe R. P. Mansoldo and Alane Beatriz Vermelho
19791	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
18672	Dairy-Based Probiotic-Fermented Functional Foods: An Update on Their Health-Promoting Properties by Harpreet Kaur, Gurjeet Kaur and Syed Azmal Ali
17941	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
17437	Unlocking the Potential of Fermentation in Cosmetics: A Review by Cristina Pérez-Rivero and José Pablo López-Gómez
16212	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
22082	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
19926	Probiotics in the Sourdough Bread Fermentation: Current Status by Ingrid Teixeira Akamine, Felipe R. P. Mansoldo and Alane Beatriz Vermelho
17941	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
17437	Unlocking the Potential of Fermentation in Cosmetics: A Review by Cristina Pérez-Rivero and José Pablo López-Gómez
14942	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
14521	Fermented Foods: Their Health-Promoting Components and Potential Effects on Gut Microbiota by Aabid Manzoor Shah, Najeebul Tarfeen, Hassan Mohamed and Yuanda Song
13707	Traditional and New Microorganisms in Lactic Acid Fermentation of Food by Barbara Sionek, Aleksandra Szydłowska, Kübra Küçükgöz and Danuta Kołożyn-Krajewska
13136	Model Predictive Control—A Stand Out among Competitors for Fed-Batch Fermentation Improvement by Emils Bolmanis, Konstantins Dubencovs, Arturs Suleiko and Juris Vanags
12804	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
12176	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

Views	Article
11543	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
10340	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
9352	*Spore-Based Probiotic Bacillus subtilis: Current Applications in Humans and Future Perspectives* by Natasha Williams and Tiffany L. Weir
8782	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
8536	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
7013	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
5915	*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**
5516	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
5507	Aged to Perfection: The Scientific Symphony behind Port Wine, Vinegar, and Acetic Acid Bacteria by João Mota and Alice Vilela
5209	*Mechanisms of Health Improvement by Lactiplantibacillus plantarum* Based on Animal and Human Trials: A Review by Yu Hao, Jianli Li, Jicheng Wang and Yongfu Chen**

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5915	*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**
5144	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
5019	Bacillus clausii: A Review into Story of Its Probiotic Success and Potential Food Applications by Mahtab Sadrimovahed and Beyza H. Ulusoy
4292	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
3736	Pharmaceutical Fermentation: Antibiotic Production and Processing by Alexander A. Zhgun
3226	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
2945	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
2817	Tradition and Innovation in Yoghurt from a Functional Perspective—A Review by Roxana-Andreea Munteanu-Ichim, Cristina-Maria Canja, Mirabela Lupu, Carmen-Liliana Bădărău and Florentina Matei
2732	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
2629	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

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122126	Microbial Fermentation and Its Role in Quality Improvement of Fermented Foods by Ranjana Sharma, Prakrati Garg, Pradeep Kumar, Shashi Kant Bhatia and Saurabh Kulshrestha
88572	Production of Bioethanol—A Review of Factors Affecting Ethanol Yield by Timothy J. Tse, Daniel J. Wiens and Martin J. T. Reaney
84155	NIR Spectroscopy Assessment of Quality Index of Fermented Milk (Laban) Drink Flavored with Date Syrup during Cold Storage by Abdullah M. Alhamdan
44021	Microbial Propionic Acid Production by R. Axayacatl Gonzalez-Garcia, Tim McCubbin, Laura Navone, Chris Stowers, Lars K. Nielsen and Esteban Marcellin
42702	Functional Role of Probiotics and Prebiotics on Skin Health and Disease by Vasiliki Lolou and Mihalis I. Panayiotidis
41104	Quality Ingredients and Safety Concerns for Traditional Fermented Foods and Beverages from Asia: A Review by Anil Kumar Anal
34507	Enzymes for Wine Fermentation: Current and Perspective Applications by Harald Claus and Kiro Mojsov
32250	The Production of Secondary Metabolites with Flavour Potential during Brewing and Distilling Wort Fermentations by Graham G. Stewart
32135	Succinic Acid: Technology Development and Commercialization by Nhuan P. Nghiem, Susanne Kleff and Stefan Schwegmann
31274	Yeast Flocculation—Sedimentation and Flotation by Graham G. Stewart

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4622	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
4265	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
4191	Research Progress of Fermented Functional Foods and Protein Factory-Microbial Fermentation Technology by Wenli Sun, Mohamad Hesam Shahrajabian and Min Lin
4079	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
3924	The Evolution of Fermented Milks, from Artisanal to Industrial Products: A Critical Review by Thomas Bintsis and Photis Papademas
3622	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
3599	Effect of Lactic Acid Fermentation on Legume Protein Properties, a Review by Mehrsa Emkani, Bonastre Oliete and Rémi Saurel
3242	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
3187	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
3160	Antioxidant Activity and Probiotic Properties of Lactic Acid Bacteria by Seonyoung Kim, Ji Yeon Lee, Yulah Jeong and Chang-Ho Kang

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3622	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
2967	Fermented Foods: Their Health-Promoting Components and Potential Effects on Gut Microbiota by Aabid Manzoor Shah, Najeebul Tarfeen, Hassan Mohamed and Yuanda Song
2789	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
2651	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
2636	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
2569	Unlocking the Potential of Fermentation in Cosmetics: A Review by Cristina Pérez-Rivero and José Pablo López-Gómez
2390	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
2067	Probiotics in the Sourdough Bread Fermentation: Current Status by Ingrid Teixeira Akamine, Felipe R. P. Mansoldo and Alane Beatriz Vermelho
1932	In Pursuit of Understanding the Rumen Microbiome by Rey Anthony Sanjorjo, Tenzin Tseten, Min-Kyoung Kang, Moonhyuk Kwon and Seon-Won Kim
1862	Model Predictive Control—A Stand Out among Competitors for Fed-Batch Fermentation Improvement by Emils Bolmanis, Konstantins Dubencovs, Arturs Suleiko and Juris Vanags

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1792	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
1676	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
1457	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
1150	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
996	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
892	*Bio-Dealcoholization of Wines: Can Yeast Make Lighter Wines?* by Sílvia Martins Afonso, António Inês and Alice Vilela
892	*Spore-Based Probiotic Bacillus subtilis: Current Applications in Humans and Future Perspectives* by Natasha Williams and Tiffany L. Weir
874	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
821	*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	Valorization of Agro-Industrial Orange Peel By-Products through Fermentation Strategies by Teresa Gervasi and Giuseppina Mandalari

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776	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
728	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
722	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
649	*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**
601	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
573	Pharmaceutical Fermentation: Antibiotic Production and Processing by Alexander A. Zhgun
573	Advances and Challenges in Biomanufacturing of Glycosylation of Natural Products by Shunyang Hu, Bangxu Wang, Liang Pei, Jisheng Wang, Ya Gan, Liangzhen Jiang, Bingliang Liu, Jie Cheng and Wei Li
543	Bacillus clausii: A Review into Story of Its Probiotic Success and Potential Food Applications by Mahtab Sadrimovahed and Beyza H. Ulusoy
522	*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**
513	Tradition and Innovation in Yoghurt from a Functional Perspective—A Review by Roxana-Andreea Munteanu-Ichim, Cristina-Maria Canja, Mirabela Lupu, Carmen-Liliana Bădărău and Florentina Matei

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81879	Microbial Fermentation and Its Role in Quality Improvement of Fermented Foods by Ranjana Sharma, Prakrati Garg, Pradeep Kumar, Shashi Kant Bhatia and Saurabh Kulshrestha
22288	*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**
21810	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
20644	Microbial Propionic Acid Production by R. Axayacatl Gonzalez-Garcia, Tim McCubbin, Laura Navone, Chris Stowers, Lars K. Nielsen and Esteban Marcellin
18294	Strategies to Extend Bread and GF Bread Shelf-Life: From Sourdough to Antimicrobial Active Packaging and Nanotechnology by Valentina Melini and Francesca Melini
18064	Enzymes for Wine Fermentation: Current and Perspective Applications by Harald Claus and Kiro Mojsov
16504	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
16055	Functional Role of Probiotics and Prebiotics on Skin Health and Disease by Vasiliki Lolou and Mihalis I. Panayiotidis
15439	Beer–The Importance of Colloidal Stability (Non-Biological Haze) by Kristina Mastanjević, Vinko Krstanović, Jasmina Lukinac, Marko Jukić, Zdravko Vulin and Krešimir Mastanjević
15210	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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12.1	Bioactivity Change in Fermented Foods Guest Editor Parisa Abbasi Parizad \| Number of Papers: 10
11	Dairy Fermentation Guest Editor Thomas Bintsis \| Number of Papers: 14
10.4	Algae—the Medium of Bioenergy Conversion Guest Editors Prashant Praveen and Sheetal Parakh \| Number of Papers: 10
8.7	Recent Advances in Rumen Fermentation Efficiency Guest Editor Anusorn Cherdthong \| Number of Papers: 23
8.29	Pigment Production in Submerged Fermentation Guest Editor Mekala Venkatachalam \| Number of Papers: 14
7.72	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
7.55	Aroma Compound Evolution during Fermentation Guest Editor Niel Van Wyk \| Number of Papers: 11
6.75	Rumen Fermentation Guest Editor Peixin Fan \| Number of Papers: 16
6.23	Flavor and Aroma in the Fermented Food Guest Editor Ye Liu \| Number of Papers: 13
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74235	Recent Advances in Rumen Fermentation Efficiency Guest Editor Anusorn Cherdthong \| Number of Papers: 23
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57770	Dairy Fermentation Guest Editor Thomas Bintsis \| Number of Papers: 14
53555	Rumen Fermentation Guest Editor Peixin Fan \| Number of Papers: 16
52454	Bioactivity Change in Fermented Foods Guest Editor Parisa Abbasi Parizad \| Number of Papers: 10
49515	Algae—the Medium of Bioenergy Conversion Guest Editors Prashant Praveen and Sheetal Parakh \| Number of Papers: 10
49451	Pigment Production in Submerged Fermentation Guest Editor Mekala Venkatachalam \| Number of Papers: 14
47180	In Vitro Fermentation, 2nd Edition Guest Editor Mengzhi Wang \| Number of Papers: 19
47146	Yeast - Fermentation Guest Editor Hao Li \| Number of Papers: 13
42177	Flavor and Aroma in the Fermented Food Guest Editor Ye Liu \| Number of Papers: 13

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