Most Cited & Viewed

Most Cited & Viewed Papers

Citations Article
Microbial Fermentation in Food: Impact on Functional Properties and Nutritional Enhancement—A Review of Recent Developments
by Shailesh S. Sawant, Hye-Young Park, Eun-Young Sim, Hong-Sik Kim and Hye-Sun Choi
 
Traditional and New Microorganisms in Lactic Acid Fermentation of Food
by Barbara Sionek, Aleksandra Szydłowska, Kübra Küçükgöz and Danuta Kołożyn-Krajewska
 
The Impact of Physicochemical Conditions on Lactic Acid Bacteria Survival in Food Products
by Barbara Sionek, Aleksandra Szydłowska, Monika Trząskowska and Danuta Kołożyn-Krajewska
 
Microbial Fermentation for Improving the Sensory, Nutritional and Functional Attributes of Legumes
by Dhananga Senanayake, Peter J. Torley, Jayani Chandrapala and Netsanet Shiferaw Terefe
 
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
 
Anaerobic Digestion of Lignocellulosic Biomass: Substrate Characteristics (Challenge) and Innovation
by Christy E. Manyi-Loh and Ryk Lues
 
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
 
An Overview of Lignocellulose and Its Biotechnological Importance in High-Value Product Production
by Abidemi Oluranti Ojo
 
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
 
Lactic Acid Bacteria in Dairy Foods: Prime Sources of Antimicrobial Compounds
by Nooshzad Ahansaz, Armin Tarrah, Shadi Pakroo, Viviana Corich and Alessio Giacomini
Views Article
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
Traditional and New Microorganisms in Lactic Acid Fermentation of Food
by Barbara Sionek, Aleksandra Szydłowska, Kübra Küçükgöz and Danuta Kołożyn-Krajewska
Unlocking the Potential of Fermentation in Cosmetics: A Review
by Cristina Pérez-Rivero and José Pablo López-Gómez
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
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
Bacillus clausii: A Review into Story of Its Probiotic Success and Potential Food Applications
by Mahtab Sadrimovahed and Beyza H. Ulusoy
Spore-Based Probiotic Bacillus subtilis: Current Applications in Humans and Future Perspectives
by Natasha Williams and Tiffany L. Weir
Microbial Fermentation in Food: Impact on Functional Properties and Nutritional Enhancement—A Review of Recent Developments
by Shailesh S. Sawant, Hye-Young Park, Eun-Young Sim, Hong-Sik Kim and Hye-Sun Choi
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
Benefits of Kombucha Consumption: A Systematic Review of Clinical Trials Focused on Microbiota and Metabolic Health
by Gabriela Macedo Fraiz, Dandara Baia Bonifácio, Rayanne Santos de Paulo, Carolynne Martins Teixeira, Hércia Stampini Duarte Martino, Frederico Augusto Ribeiro de Barros, Fermín I. Milagro and Josefina Bressan
Downloads Article
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
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
Unlocking the Potential of Fermentation in Cosmetics: A Review
by Cristina Pérez-Rivero and José Pablo López-Gómez
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
Traditional and New Microorganisms in Lactic Acid Fermentation of Food
by Barbara Sionek, Aleksandra Szydłowska, Kübra Küçükgöz and Danuta Kołożyn-Krajewska
Microbial Fermentation for Improving the Sensory, Nutritional and Functional Attributes of Legumes
by Dhananga Senanayake, Peter J. Torley, Jayani Chandrapala and Netsanet Shiferaw Terefe
Microbial Fermentation in Food: Impact on Functional Properties and Nutritional Enhancement—A Review of Recent Developments
by Shailesh S. Sawant, Hye-Young Park, Eun-Young Sim, Hong-Sik Kim and Hye-Sun Choi
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
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
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
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