Fermentation | Top Cited Papers in 2020–2021 in the Section “Fermentation for Food and Beverages”

1. “Microbial Fermentation and Its Role in Quality Improvement of Fermented Foods”
by Ranjana Sharma et al.
Fermentation 2020, 6(4), 106; https://doi.org/10.3390/fermentation6040106
Available online: https://www.mdpi.com/2311-5637/6/4/106
Cited by 69 | Viewed by 5973

2. “The Effect of Non-Saccharomyces and Saccharomyces Non-Cerevisiae Yeasts on Ethanol and Glycerol Levels in Wine”
by Nedret Neslihan Ivit et al.
Fermentation 2020, 6(3), 77; https://doi.org/10.3390/fermentation6030077
Available online: https://www.mdpi.com/2311-5637/6/3/77
Cited by 19 | Viewed by 3099

3. “Brewer’s Spent Yeast (BSY), an Underutilized Brewing By-Product”
by Alice Jaeger et al.
Fermentation 2020, 6(4), 123; https://doi.org/10.3390/fermentation6040123
Available online: https://www.mdpi.com/2311-5637/6/4/123
Cited by 18 | Viewed by 2938

4. “LC-ESI-QTOF-MS/MS Characterisation of Phenolics in Herbal Tea Infusion and Their Antioxidant Potential”
by Osbert Chou et al.
Fermentation 2021, 7(2), 73; https://doi.org/10.3390/fermentation7020073
Available online: https://www.mdpi.com/2311-5637/7/2/73
Cited by 14 | Viewed by 1293

5. “Impact of Hanseniaspora Vineae in Alcoholic Fermentation and Ageing on Lees of High-Quality White Wine”
by Juan Manuel Del Fresno et al.
Fermentation 2020, 6(3), 66; https://doi.org/10.3390/fermentation6030066
Available online: https://www.mdpi.com/2311-5637/6/3/66
Cited by 13 | Viewed by 2414

6. “Sequential Non-Saccharomyces and Saccharomyces cerevisiae Fermentations to Reduce the Alcohol Content in Wine”
by Margarita García et al.
Fermentation 2020, 6(2), 60; https://doi.org/10.3390/fermentation6020060
Available online: https://www.mdpi.com/2311-5637/6/2/60
Cited by 12 | Viewed by 2033

7. “Commercially Available Non-Saccharomyces Yeasts for Winemaking: Current Market, Advantages over Saccharomyces, Biocompatibility, and Safety”
by Ricardo Vejarano et al.
Fermentation 2021, 7(3), 171; https://doi.org/10.3390/fermentation7030171
Available online: https://www.mdpi.com/2311-5637/7/3/171
Cited by 12 | Viewed by 1708

8. “Modifications of Phenolic Compounds, Biogenic Amines, and Volatile Compounds in Cabernet Gernishct Wine through Malolactic Fermentation by Lactobacillus plantarum and Oenococcus oeni”
by Shao-Yang Wang et al.
Fermentation 2020, 6(1), 15; https://doi.org/10.3390/fermentation6010015
Available online: https://www.mdpi.com/2311-5637/6/1/15
Cited by 10 | Viewed by 1547

9. “Insights into Chufa Milk Frozen Yoghurt as Cheap Functional Frozen Yoghurt with High Nutritional Value”
by Seham Swelam et al.
Fermentation 2021, 7(4), 255; https://doi.org/10.3390/fermentation7040255
Available online: https://www.mdpi.com/2311-5637/7/4/255
Cited by 10 | Viewed by 789

10. “How to Deal with Uninvited Guests in Wine: Copper and Copper-containing Oxidases”
by Harald Claus
Fermentation 2020, 6(1), 38; https://doi.org/10.3390/fermentation6010038
Available online: https://www.mdpi.com/2311-5637/6/1/38
Cited by 9 | Viewed by 1699