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Citations	Article
118	Production of Bioethanol—A Review of Factors Affecting Ethanol Yield by Timothy J. Tse, Daniel J. Wiens and Martin J. T. Reaney
76	Agricultural Waste and Wastewater as Feedstock for Bioelectricity Generation Using Microbial Fuel Cells: Recent Advances by Soumya Pandit, Nishit Savla, Jayesh M. Sonawane, Abubakar Muh’d Sani, Piyush Kumar Gupta, Abhilasha Singh Mathuriya, Ashutosh Kumar Rai, Dipak A. Jadhav, Sokhee P. Jung and Ram Prasad
67	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
52	Recent Developments and Current Status of Commercial Production of Fuel Ethanol by Tuan-Dung Hoang and Nhuan Nghiem
49	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
48	*Commercially Available Non-Saccharomyces* Yeasts for Winemaking: Current Market, Advantages over Saccharomyces, Biocompatibility, and Safety by Ricardo Vejarano and Angie Gil-Calderón**
47	Effect of Lactic Acid Fermentation on Legume Protein Properties, a Review by Mehrsa Emkani, Bonastre Oliete and Rémi Saurel
46	Antioxidant Activity and Probiotic Properties of Lactic Acid Bacteria by Seonyoung Kim, Ji Yeon Lee, Yulah Jeong and Chang-Ho Kang
46	Research Progress of Fermented Functional Foods and Protein Factory-Microbial Fermentation Technology by Wenli Sun, Mohamad Hesam Shahrajabian and Min Lin
42	Glycolipid Biosurfactant Production from Waste Cooking Oils by Yeast: Review of Substrates, Producers and Products by Janis Liepins, Karina Balina, Raimonda Soloha, Ieva Berzina, Liva Kristiana Lukasa and Elina Dace

Citations	Article
46	Research Progress of Fermented Functional Foods and Protein Factory-Microbial Fermentation Technology by Wenli Sun, Mohamad Hesam Shahrajabian and Min Lin
34	Dairy-Based Probiotic-Fermented Functional Foods: An Update on Their Health-Promoting Properties by Harpreet Kaur, Gurjeet Kaur and Syed Azmal Ali
32	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
30	*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**
30	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
26	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
26	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
24	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
22	Microalgae and Cyanobacteria Biomass Pretreatment Methods: A Comparative Analysis of Chemical and Thermochemical Pretreatment Methods Aimed at Methane Production by Maria C. de Oliveira, Isabelli D. Bassin and Magali C. Cammarota
21	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

Citations	Article
15	Microbial Fermentation for Improving the Sensory, Nutritional and Functional Attributes of Legumes by Dhananga Senanayake, Peter J. Torley, Jayani Chandrapala and Netsanet Shiferaw Terefe
12	The Influence of Cabernet Sauvignon Ripeness, Healthy State and Maceration Time on Wine and Fermented Pomace Phenolic Profile by Nikolina Lisov, Uroš Čakar, Danijela Milenković, Maria Čebela, Gorica Vuković, Saša Despotović and Aleksandar Petrović
11	Traditional and New Microorganisms in Lactic Acid Fermentation of Food by Barbara Sionek, Aleksandra Szydłowska, Kübra Küçükgöz and Danuta Kołożyn-Krajewska
8	Valorization of Fermented Food Wastes and Byproducts: Bioactive and Valuable Compounds, Bioproduct Synthesis, and Applications by Douglas José Faria, Anna Paula Azevedo de Carvalho and Carlos Adam Conte-Junior
8	Anaerobic Digestion of Lignocellulosic Biomass: Substrate Characteristics (Challenge) and Innovation by Christy E. Manyi-Loh and Ryk Lues
8	Effects of Temperature Shifts on Microbial Communities and Biogas Production: An In-Depth Comparison by Gede Adi Wiguna Sudiartha, Tsuyoshi Imai, Chonticha Mamimin and Alissara Reungsang
7	Feasibility Study of Biohydrogen Production from Acid Cheese Whey via Lactate-Driven Dark Fermentation by Brenda Aranda-Jaramillo, Elizabeth León-Becerril, Oscar Aguilar-Juárez, Roberto Castro-Muñoz and Octavio García-Depraect
7	Biobutanol Production from Acetone–Butanol–Ethanol Fermentation: Developments and Prospects by Zhangnan Lin, Wei Cong and Jian’an Zhang
6	A Review of Liquid and Gaseous Biofuels from Advanced Microbial Fermentation Processes by Sonil Nanda, Falguni Pattnaik, Biswa R. Patra, Kang Kang and Ajay K. Dalai
6	Is It Possible to Brew Non-Alcoholic Kombucha? Brazilian Scenario after Restrictive Legislation by Daniel Rossini and Cristina Bogsan

Citations	Article
5	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
3	Fermented Beverages Revisited: From Terroir to Customized Functional Products by Spiros Paramithiotis, Jayanta Kumar Patra, Yorgos Kotseridis and Maria Dimopoulou
3	Advancements and Future Directions in Yellow Rice Wine Production Research by Jingxian Zhang, Tian Li, Gen Zou, Yongjun Wei and Lingbo Qu
3	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
3	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
3	*Bio-Dealcoholization of Wines: Can Yeast Make Lighter Wines?* by Sílvia Martins Afonso, António Inês and Alice Vilela
2	Enhancement of Lycopene Synthesis via Low-Frequency Alternating Magnetic Field in Brassica trispora by Hong Wang, Jiayang Hou, Dongxu Wang, Maohua Yang and Jinlong Liu
2	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
2	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
2	Synergistic Effects of Essential Oil Blends and Fumaric Acid on Ruminal Fermentation, Volatile Fatty Acid Production and Greenhouse Gas Emissions Using the Rumen Simulation Technique (RUSITEC) by Joel O. Alabi, Peter A. Dele, Deborah O. Okedoyin, Michael Wuaku, Chika C. Anotaenwere, Oludotun O. Adelusi, DeAndrea Gray, Kelechi A. Ike, Olatunde A. Oderinwale, Kiran Subedi and Uchenna Y. Anele

Citations	Article
293	Microbial Fermentation and Its Role in Quality Improvement of Fermented Foods by Ranjana Sharma, Prakrati Garg, Pradeep Kumar, Shashi Kant Bhatia and Saurabh Kulshrestha
186	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
174	Microbial Propionic Acid Production by R. Axayacatl Gonzalez-Garcia, Tim McCubbin, Laura Navone, Chris Stowers, Lars K. Nielsen and Esteban Marcellin
170	Succinic Acid: Technology Development and Commercialization by Nhuan P. Nghiem, Susanne Kleff and Stefan Schwegmann
134	A Review on Established and Emerging Fermentation Schemes for Microbial Production of Polyhydroxyalkanoate (PHA) Biopolyesters by Martin Koller
132	Harvesting of Microalgae by Flocculation by Irena Branyikova, Gita Prochazkova, Tomas Potocar, Zuzana Jezkova and Tomas Branyik
131	Spontaneous Food Fermentations and Potential Risks for Human Health by Vittorio Capozzi, Mariagiovanna Fragasso, Rossana Romaniello, Carmen Berbegal, Pasquale Russo and Giuseppe Spano
127	In Vitro Evaluation of Adhesion Capacity, Hydrophobicity, and Auto-Aggregation of Newly Isolated Potential Probiotic Strains by Gabriela Krausova, Ivana Hyrslova and Iveta Hynstova
123	Syngas Fermentation: A Microbial Conversion Process of Gaseous Substrates to Various Products by John R. Phillips, Raymond L. Huhnke and Hasan K. Atiyeh
122	Second Generation Bioethanol Production: On the Use of Pulp and Paper Industry Wastes as Feedstock by Rita H. R. Branco, Luísa S. Serafim and Ana M. R. B. Xavier

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19374	Advances in Wine Fermentation by Sergi Maicas
15997	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
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15318	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
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83651	NIR Spectroscopy Assessment of Quality Index of Fermented Milk (Laban) Drink Flavored with Date Syrup during Cold Storage by Abdullah M. Alhamdan
15841	Research Progress of Fermented Functional Foods and Protein Factory-Microbial Fermentation Technology by Wenli Sun, Mohamad Hesam Shahrajabian and Min Lin
15318	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
13586	Dairy-Based Probiotic-Fermented Functional Foods: An Update on Their Health-Promoting Properties by Harpreet Kaur, Gurjeet Kaur and Syed Azmal Ali
13549	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
13132	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
13070	Probiotics in the Sourdough Bread Fermentation: Current Status by Ingrid Teixeira Akamine, Felipe R. P. Mansoldo and Alane Beatriz Vermelho
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10875	Unlocking the Potential of Fermentation in Cosmetics: A Review by Cristina Pérez-Rivero and José Pablo López-Gómez
10387	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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7535	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
6694	*Bioethanol Production Based on Saccharomyces cerevisiae: Opportunities and Challenges* by Hongyang Zhang, Pengcheng Zhang, Tao Wu and Haihua Ruan
6006	Microbial Fermentation for Improving the Sensory, Nutritional and Functional Attributes of Legumes by Dhananga Senanayake, Peter J. Torley, Jayani Chandrapala and Netsanet Shiferaw Terefe
5854	Traditional and New Microorganisms in Lactic Acid Fermentation of Food by Barbara Sionek, Aleksandra Szydłowska, Kübra Küçükgöz and Danuta Kołożyn-Krajewska
5637	Joint Multi-Optimization of an Extremophilic Microbial Bioanode for Mitigation of Mixed Hazardous Azo Dyes in Textile Synthetic Wastewater by Sirine Saadaoui, Benjamin Erable, Luc Etchevery, Ameur Cherif and Habib Chouchane
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5052	Certain Fermented Foods and Their Possible Health Effects with a Focus on Bioactive Compounds and Microorganisms by Gülsüm Deveci, Elif Çelik, Duygu Ağagündüz, Elena Bartkiene, João Miguel F. Rocha and Fatih Özogul
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2731	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
2623	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
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2588	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
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13004	Production of Bioethanol—A Review of Factors Affecting Ethanol Yield by Timothy J. Tse, Daniel J. Wiens and Martin J. T. Reaney
4234	Recent Developments and Current Status of Commercial Production of Fuel Ethanol by Tuan-Dung Hoang and Nhuan Nghiem
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3779	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
3434	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
2998	Agricultural Waste and Wastewater as Feedstock for Bioelectricity Generation Using Microbial Fuel Cells: Recent Advances by Soumya Pandit, Nishit Savla, Jayesh M. Sonawane, Abubakar Muh’d Sani, Piyush Kumar Gupta, Abhilasha Singh Mathuriya, Ashutosh Kumar Rai, Dipak A. Jadhav, Sokhee P. Jung and Ram Prasad
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3779	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
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1246	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
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1102	*Exploring Lactobacillus plantarum* on Fermentation Quality, Gas Emissions, and In Vitro Digestibility of Different Varieties of Litchi Leaves Silage by Dandan Chen, Yuxin Zhou, Dan Yang, Wei Zhou, Xiaoyang Chen and Qing Zhang**
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859	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
741	Biobutanol Production from Acetone–Butanol–Ethanol Fermentation: Developments and Prospects by Zhangnan Lin, Wei Cong and Jian’an Zhang

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