Announcements

Peer Review Week began 19 September 2022 under the theme of “Research Integrity: Creating and Supporting Trust in Research”. Through various blog articles, podcast, and webinar, we discussed this crucial subject throughout the week, celebrating the essential role peer review plays in maintaining research quality.

To begin, we held a Webinar on the topic. Professor Peter W. Choate and Dr. Emmanuel Obeng-Gyasi joined Dr. Ioana Craciun, one of MDPI’s scientific officers, for an in-depth discussion.

We invite you to view the event recording:

During the week, the MDPI Blog in a series articles highlighted how good Peer Review safeguards research integrity. The following topics were covered:

• Peer Review Week 2022
• Research Integrity
• What We’ve Learned About Peer Review Reports
• 4 Steps to the Perfect Peer Review Report
• How to Write the Perfect Peer Review Report: An Interview
• Inviting Great Peer Reviewers

In a new edition of Insight Faster, an MDPI podcast, we were delighted to talk to the co-chairs of the Peer Review Week committee, Jayashree Rajagopalan (Senior Manager of Global Community Engagement for CACTUS) and Danielle Padula (Head of Marketing and Community Development at Scholastica) to get their take on this year’s event and its related topics.

You can find the Podcast here.

We hope you enjoy the contents!

1. “Production, Characterization, and Industrial Application of Pectinase Enzyme Isolated from Fungal Strains”
by Sudeep KC et al.
Fermentation 2020, 6(2), 59; https://doi.org/10.3390/fermentation6020059
Available online: https://www.mdpi.com/2311-5637/6/2/59
Cited by 32 | Viewed by 4806 

2. “Agricultural Waste and Wastewater as Feedstock for Bioelectricity Generation Using Microbial Fuel Cells: Recent Advances”
by Soumya Pandit et al.
Fermentation 2021, 7(3), 169; https://doi.org/10.3390/fermentation7030169
Available online: https://www.mdpi.com/2311-5637/7/3/169
Cited by 27 | Viewed by 1914

3. “Bioethanol Production from Food Waste Applying the Multienzyme System Produced On-Site by Fusarium oxysporum F3 and Mixed Microbial Cultures”
by George Prasoulas et al.
Fermentation 2020, 6(2), 39; https://doi.org/10.3390/fermentation6020039
Available online: https://www.mdpi.com/2311-5637/6/2/39
Cited by 23 | Viewed by 2337

4. “Influence of the Heating Method on the Efficiency of Biomethane Production from Expired Food Products”
by Joanna Kazimierowicz et al.
Fermentation 2021, 7(1), 12; https://doi.org/10.3390/fermentation7010012
Available online: https://www.mdpi.com/2311-5637/7/1/12
Cited by 14 | Viewed by 1084

5. “Production of Bioethanol—A Review of Factors Affecting Ethanol Yield”
by Timothy J. Tse et al.
Fermentation 2021, 7(4), 268; https://doi.org/10.3390/fermentation7040268
Available online: https://www.mdpi.com/2311-5637/7/4/268
Cited by 13 | Viewed by 1938

6. “Volatile Fatty Acid Production from Organic Waste with the Emphasis on Membrane-Based Recovery”
by Prawat Sukphun et al.
Fermentation 2021, 7(3), 159; https://doi.org/10.3390/fermentation7030159
Available online: https://www.mdpi.com/2311-5637/7/3/159
Cited by 12 | Viewed by 1280

7. “Beer Aroma and Quality Traits Assessment Using Artificial Intelligence”
by Claudia Gonzalez Viejo et al.
Fermentation 2020, 6(2), 56; https://doi.org/10.3390/fermentation6020056
Available online: https://www.mdpi.com/2311-5637/6/2/56
Cited by 11 | Viewed by 2165

8. “Global View of Biofuel Butanol and Economics of Its Production by Fermentation from Sweet Sorghum Bagasse, Food Waste, and Yellow Top Presscake: Application of Novel Technologies”
by N. Qureshi et al.
Fermentation 2020, 6(2), 58; https://doi.org/10.3390/fermentation6020058
Available online: https://www.mdpi.com/2311-5637/6/2/58
Cited by 11 | Viewed by 1920

9. “Glycolipid Biosurfactant Production from Waste Cooking Oils by Yeast: Review of Substrates, Producers and Products”
by Janis Liepins et al.
Fermentation 2021, 7(3), 136; https://doi.org/10.3390/fermentation7030136
Available online: https://www.mdpi.com/2311-5637/7/3/136
Cited by 11 | Viewed by 2203

10. “Recent Advancements in Biological Conversion of Industrial Hemp for Biofuel and Value-Added Products”
by Anqi Ji et al.
Fermentation 2021, 7(1), 6; https://doi.org/10.3390/fermentation7010006
Available online: https://www.mdpi.com/2311-5637/7/1/6
Cited by 9 | Viewed by 2853

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

1. “A Comprehensive Understanding of Electro-Fermentation”
by Drishti Dinesh Bhagchandanii et al.
Fermentation 2020, 6(3), 92; https://doi.org/10.3390/fermentation6030092
Available online: https://www.mdpi.com/2311-5637/6/3/92
Cited by 25 | Viewed by 3205

2. “Production of Oligosaccharides from Agrofood Wastes”
by María Emilia Cano et al.
Fermentation 2020, 6(1), 31; https://doi.org/10.3390/fermentation6010031
Available online: https://www.mdpi.com/2311-5637/6/1/31
Cited by 20 | Viewed by 2932

3. “Oleaginous Yeasts as Cell Factories for the Sustainable Production of Microbial Lipids by the Valorization of Agri-Food Wastes”
by Antonio Caporusso et al.
Fermentation 2021, 7(2), 50; https://doi.org/10.3390/fermentation7020050
Available online: https://www.mdpi.com/2311-5637/7/2/50
Cited by 16 | Viewed by 1592

4. “Valorising Agro-industrial Wastes within the Circular Bioeconomy Concept: the Case of Defatted Rice Bran with Emphasis on Bioconversion Strategies”
by Maria Alexandri et al.
Fermentation 2020, 6(2), 42; https://doi.org/10.3390/fermentation6020042
Available online: https://www.mdpi.com/2311-5637/6/2/42
Cited by 14 | Viewed by 3690

5. “Microbial Biocontrol as an Alternative to Synthetic Fungicides: Boundaries between Pre- and Postharvest Applications on Vegetables and Fruits”
by Vincenzo Michele Sellitto et al.
Fermentation 2021, 7(2), 60; https://doi.org/10.3390/fermentation7020060
Available online: https://www.mdpi.com/2311-5637/7/2/60
Cited by 14 | Viewed by 1853

6. “Selenastrum Capricornutum a New Strain of Algae for Biodiesel Production”
by Annarita Pugliese et al.
Fermentation 2020, 6(2), 46; https://doi.org/10.3390/fermentation6020046
Available online: https://www.mdpi.com/2311-5637/6/2/46
Cited by 12 | Viewed by 1836

7. “Simulation and Performance Analysis of Integrated Gasification–Syngas Fermentation Plant for Lignocellulosic Ethanol Production”
by Sahar Safarian et al.
Fermentation 2020, 6(3), 68; https://doi.org/10.3390/fermentation6030068
Available online: https://www.mdpi.com/2311-5637/6/3/68
Cited by 12 | Viewed by 2420

8. “Potential Role of Sequential Solid-State and Submerged-Liquid Fermentations in a Circular Bioeconomy”
by José Pablo López-Gómez et al.
Fermentation 2021, 7(2), 76; https://doi.org/10.3390/fermentation7020076
Available online: https://www.mdpi.com/2311-5637/7/2/76
Cited by 10 | Viewed by 1205

9. “Microbial Resources, Fermentation and Reduction of Negative Externalities in Food Systems: Patterns toward Sustainability and Resilience”
by Vittorio Capozzi et al.
Fermentation 2021, 7(2), 54; https://doi.org/10.3390/fermentation7020054
Available online: https://www.mdpi.com/2311-5637/7/2/54
Cited by 9 | Viewed by 1481

10. “Production of the Polysaccharide Curdlan by Agrobacterium species on Processing Coproducts and Plant Lignocellulosic Hydrolysates”
by Thomas P. West
Fermentation 2020, 6(1), 16; https://doi.org/10.3390/fermentation6010016
Available online: https://www.mdpi.com/2311-5637/6/1/16
Cited by 8 | Viewed by 1680

1. “Multi-Product Lactic Acid Bacteria Fermentations: A Review”
by José Aníbal Mora-Villalobos et al.
Fermentation 2020, 6(1), 23; https://doi.org/10.3390/fermentation6010023
Available online: https://www.mdpi.com/2311-5637/6/1/23
Cited by 52 | Viewed by 7033 

2. “Review on Non-Dairy Probiotics and Their Use in Non-Dairy Based Products”
by Maria Aspri et al.
Fermentation 2020, 6(1), 30; https://doi.org/10.3390/fermentation6010030
Available online: https://www.mdpi.com/2311-5637/6/1/30
Cited by 46 | Viewed by 4466

3. “Changes Occurring in Spontaneous Maize Fermentation: An Overview”
by Clemencia Chaves-López et al.
Fermentation 2020, 6(1), 36; https://doi.org/10.3390/fermentation6010036
Available online: https://www.mdpi.com/2311-5637/6/1/36
Cited by 25 | Viewed by 2976

4. “PTR-ToF-MS for the Online Monitoring of Alcoholic Fermentation in Wine: Assessment of VOCs Variability Associated with Different Combinations of Saccharomyces/Non-Saccharomyces as a Case-Study”
by Carmen Berbegal et al.
Fermentation 2020, 6(2), 55; https://doi.org/10.3390/fermentation6020055
Available online: https://www.mdpi.com/2311-5637/6/2/55
Cited by 23 | Viewed by 1747

5. “Production of Lactic Acid from Seaweed Hydrolysates via Lactic Acid Bacteria Fermentation”
by Hong-Ting Victor Lin et al.
Fermentation 2020, 6(1), 37; https://doi.org/10.3390/fermentation6010037
Available online: https://www.mdpi.com/2311-5637/6/1/37
Cited by 21 | Viewed by 4051

6. “Gluten-Free Brewing: Issues and Perspectives”
by Nazarena Cela et al.
Fermentation 2020, 6(2), 53; https://doi.org/10.3390/fermentation6020053
Available online: https://www.mdpi.com/2311-5637/6/2/53
Cited by 21 | Viewed by 2998

7. “Biodiversity of Oenological Lactic Acid Bacteria: Species- and Strain-Dependent Plus/Minus Effects on Wine Quality and Safety”
by Vittorio Capozzi et al.
Fermentation 2021, 7(1), 24; https://doi.org/10.3390/fermentation7010024
Available online: https://www.mdpi.com/2311-5637/7/1/24
Cited by 16 | Viewed by 1624

8. “Coffee and Yeasts: From Flavor to Biotechnology”
by Lavinia Liliana Ruta et al.
Fermentation 2021, 7(1), 9; https://doi.org/10.3390/fermentation7010009
Available online: https://www.mdpi.com/2311-5637/7/1/9
Cited by 10 | Viewed by 2996 

9. “Evaluating the Effect of Lignocellulose-Derived Microbial Inhibitors on the Growth and Lactic Acid Production by Bacillus coagulans Azu-10”
by Mohamed Ali Abdel-Rahman et al.
Fermentation 2021, 7(1), 17; https://doi.org/10.3390/fermentation7010017
Available online: https://www.mdpi.com/2311-5637/7/1/17
Cited by 8 | Viewed by 1449

10. “An Overview of CRISPR-Based Technologies in Wine Yeasts to Improve Wine Flavor and Safety”
by Alice Vilela
Fermentation 2021, 7(1), 5; https://doi.org/10.3390/fermentation7010005
Available online: https://www.mdpi.com/2311-5637/7/1/5
Cited by 7 | Viewed by 2340

Conference: China Functional Foods Conference 2022
Date: 1–3 August 2022
Place: Nanjing, China
Booth Number: #A19
Theme: Functional Foods and Human Health

Nutrients (ISSN: 2072-6643) will be attending the China Functional Foods Conference 2022 as exhibitors from 1 to 3 August in Nanjing, China.

Conference program:

(I) Invited reports: 

1. Development status and trending of global nutritional functional foods;
2. Nutrition, healthcare for special food regulations and standards;
3. Current situation and development of a special food industry;
4. Future trends of personalized precision nutrition.

(II) Thematic forums: 

1. Technological innovation and industrial development of special medical use formula food;
2. Technological innovation and industrial development of probiotics;
3. Technological innovation and industrial development of bioactive peptides;
4. Development and application of functional food raw materials/ingredients;
5. Food nutrition and human health;
6. Functional food development and industrial development of marine resources;
7. Homology of medicine and food and development and industrial development of natural products;
8. Functional polysaccharide nutrition and development and application;
9. Cereal food nutrition and intensive processing.

Booth information:

The following MDPI journals will be represented:

• Nutrients;
• Beverages;
• Fermentation;
• Foods;
• Plants.

Please do not hesitate to reach out if you plan on attending this conference. Our delegates look forward to meeting you in person and answering any questions that you might have.

For more information about the conference, please visit the following website: http://guohsushipn.mikecrm.com/0EYH8vK.

Conference: 15th China Nutrition Science Congress
Date: 29–31 July 2022
Place: Wuhan, China
Booth: #3

Nutrients (ISSN: 2072-6643) will be attending the 15th China Nutrition Science Congress 2022 as an exhibitor from 29 to 31 July in Wuhan, China.

The 15th China Nutrition Science Congress is a key academic activity of The Chinese Nutrition Society, which is a scientific grand meeting in the nutrition field, and an important platform to display the latest research results on nutrition in China, sharing the latest research progress in the field of nutrition.

The theme of the conference is “Food Nutrition and Health”. The conference will host many well-known experts and outstanding scholars in the field of nutrition and health to discuss basic theoretical research and the application of food nutrition and health, the latest breakthroughs in the field of nutrition, exchange new academic ideas and new methods, and forecast the future development trends of nutrition.

The following MDPI journals will be represented:

• Nutrients;
• Children;
• CIMB;
• Fermentation;
• Foods;
• Healthcare;
• Nutraceuticals;
• Obesities;
• Women.

Please do not hesitate to contact us if you plan on attending this conference. Our delegates look forward to meeting you in person and answering any questions that you might have.

For more information about the conference, please visit the following link: https://cnsc2021.sciconf.cn/cn/web/index/11176.

The 2021 citation metrics have been released in the Journal Citation Reports (JCR), and we’re pleased to announce the following results for MDPI journals:

For more information on Impact Factors and what it means to index academic journals, please visit our related blog posts.

* Journals given their first Impact Factor in 2022

Source: 2021 Journal Impact Factors, Journal Citation Reports ^TM (Clarivate, 2022)

The 2021 citation metrics have been officially released in Scopus!

We are pleased to announce that 182 MDPI journals are included, of which:

● 21 journals received their first CiteScore.
● 85% of journals increased their CiteScore from 2020.
● 155 journals (85%) ranked above average, in at least one category.

The following 65 MDPI journals (36%) ranked among the top 25% of journals, in at least one category:

Source: 2021 CiteScores™ (Elsevier)

In order to acknowledge our reviewers, who so generously dedicate their time to reviewing papers and demonstrate diligence, professionalism, and timeliness when reviewing manuscripts, MDPI journals regularly offer outstanding reviewer awards to scholars who participate in the peer-review process.

We are proud to recognize winners for the year 2021 in the “Biology & Life Sciences” category for their outstanding contributions among extensive competition by presenting them with an Outstanding Reviewer Award.

We would like to take this opportunity to congratulate all the winners on their achievement.

MDPI will continue to provide support and recognition to the academic community.

Biology:

• Enrico Vito Perrino, CIHEAM, Mediterranean Agronomic Institute of Bari, Italy
• Dhirendra Kumar, National Institute of Environmental Health Sciences, Research Triangle Park, USA
• Carlos A. Viegas, Univesity of Trás-os-Montes e Alto Douro, Portugal
• Yuri Shavrukov, Flinders University, Australia
• Bipin Gaihre, Mayo Clinic, USA

Brain Sciences:

• Craig D. Workman, University of Iowa, USA
• Vivian Ciaramitaro, University of Massachusetts Boston, USA
• Yang Zhang, University of Minnesota, USA

Cells:

• Bonam Srinivasa Reddy, Université de Paris, France
• Homma Takujiro, Yamagata University, Japan
• Hwang, In Koo, Seoul National University, South Korea
• Kobeissy Firas, University of Florida, USA
• Rebelo, Sandra, University of Aveiro, Portugal

Diversity:

• Günter Gollmann, University of Vienna, Austria
• Stephan Koblmüller, University of Graz, Austria
• Emiliano Mori, Istituto di Ricerca sugli Ecosistemi Terrestri, Italy

Horticulturae:

• Joshua D. Klein, Agricultural Research Organization—The Volcani Center, Israel
• Ana Cristina S Figueiredo, Faculdade de Ciências da Universidade de Lisboa, Portugal

Insects:

• Carmelo Peter Bonsignore, Università Mediterranea di Reggio Calabria, Italy
• Klaus H. Hoffmann, University of Bayreuth, Germany
• Ivan Milosavljević, University of California, USA

Metabolites:

• Remigiusz Bachor, University of Wrocław, Poland
• Nguyen Phuoc Long, Inje University College of Medicine, South Korea
• Chi Chen, University of Minnesota, USA

Nutrients:

• Jadwiga Hamułka, Warsaw University of Life Sciences, Poland
• Grace Campbell, University of Sydney, Australia
• Nicholas Norwitz, Harvard Medical School, USA
• Stefan Kabisch, Charité University Hospital Berlin, Germany
• Luis Rodrigo, University of Oviedo, Spain

Veterinary Sciences:

• Carlos Viegas, Univesity of Trás-os-Montes e Alto Douro, Portugal
• Arvind Sharma, The University of Queensland, Australia