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Most Cited & Viewed - Fermentation

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Citations	Article
15	Article: A Bacterial Laccase for Enhancing Saccharification and Ethanol Fermentation of Steam-Pretreated Biomass by Antonio D. Moreno, David Ibarra, Antoine Mialon and Mercedes Ballesteros
15	Review: Laccases as a Potential Tool for the Efficient Conversion of Lignocellulosic Biomass: A Review by Úrsula Fillat, David Ibarra, María E. Eugenio, Antonio D. Moreno, Elia Tomás-Pejó and Raquel Martín-Sampedro
12	Review: Syngas Fermentation: A Microbial Conversion Process of Gaseous Substrates to Various Products by John R. Phillips, Raymond L. Huhnke and Hasan K. Atiyeh
12	Review: A Review of Process-Design Challenges for Industrial Fermentation of Butanol from Crude Glycerol by Non-Biphasic Clostridium pasteurianum by Tahereh Sarchami, Garret Munch, Erin Johnson, Sascha Kießlich and Lars Rehmann
11	Review: Biochemical Production and Separation of Carboxylic Acids for Biorefinery Applications by Nanditha Murali, Keerthi Srinivas and Birgitte K. Ahring
11	Article: *Cellulase Production from Bacillus subtilis* SV1 and Its Application Potential for Saccharification of Ionic Liquid Pretreated Pine Needle Biomass under One Pot Consolidated Bioprocess** by Parushi Nargotra, Surbhi Vaid and Bijender Kumar Bajaj
11	Review: Succinic Acid: Technology Development and Commercialization by Nhuan P. Nghiem, Susanne Kleff and Stefan Schwegmann
11	Review: Spontaneous Food Fermentations and Potential Risks for Human Health by Vittorio Capozzi, Mariagiovanna Fragasso, Rossana Romaniello, Carmen Berbegal, Pasquale Russo and Giuseppe Spano
11	Review: *Application of Non-Saccharomyces* Yeasts to Wine-Making Process** by José Juan Mateo and Sergi Maicas
10	Review: Recent Progress in the Microbial Production of Pyruvic Acid by Neda Maleki and Mark A. Eiteman

Citations	Article
2	Review: Grape and Wine Metabolomics to Develop New Insights Using Untargeted and Targeted Approaches by Farhana R Pinu
2	Review: A Review of Seaweed Pre-Treatment Methods for Enhanced Biofuel Production by Anaerobic Digestion or Fermentation by Supattra Maneein, John J. Milledge, Birthe V. Nielsen and Patricia J. Harvey
1	Article: Two-Stage Aeration Fermentation Strategy to Improve Bioethanol Production by Scheffersomyces stipitis by Tiago M. Henriques, Susana R. Pereira, Luísa S. Serafim and Ana M. R. B. Xavier
1	Review: Seaweed Bioethanol Production: A Process Selection Review on Hydrolysis and Fermentation by Felix Offei, Moses Mensah, Anders Thygesen and Francis Kemausuor
1	Article: *Assessment of Volatile Compounds Evolution, Antioxidant Activity, and Total Phenolics Content during Cold Storage of Pomegranate Beverage Fermented by Lactobacillus paracasei* K5** by Ioanna Mantzourani, Stavros Kazakos, Antonia Terpou, Athanasios Mallouchos, Athanasios Kimbaris, Athanasios Alexopoulos, Eugenia Bezirtzoglou and Stavros Plessas
1	Article: Impact of Hydrolysis Methods on the Utilization of Agricultural Residues as Nutrient Source for D-lactic Acid Production by Sporolactobacillus inulinus by Silvia Brock, Anja Kuenz and Ulf Prüße
1	Article: *Production of d-Lactate from Avocado Seed Hydrolysates by Metabolically Engineered Escherichia coli* JU15** by Dulce María Palmerín-Carreño, Ana Lilia Hernández-Orihuela and Agustino Martínez-Antonio
1	Communication: Influence of Media Heat Sterilization Process on Growth Performance of Representative Strains of the Genus Lactobacillus by Martin Senz, Claudia Keil, Maximilian Schmacht, Sophie Palinski, Bettina Cämmerer and Martin Hageböck
1	Review: Beer–The Importance of Colloidal Stability (Non-Biological Haze) by Kristina Mastanjević, Vinko Krstanović, Jasmina Lukinac, Marko Jukić, Zdravko Vulin and Krešimir Mastanjević
1	Article: Microwave-Assisted Extraction Applied to Merlot Grapes with Contrasting Maturity Levels: Effects on Phenolic Chemistry and Wine Color by L. Federico Casassa, Santiago E. Sari, Esteban A. Bolcato and Martin L. Fanzone

Citations	Article
5	Review: Lachancea thermotolerans Applications in Wine Technology by Antonio Morata, Iris Loira, Wendu Tesfaye, María Antonia Bañuelos, Carmen González and José Antonio Suárez Lepe
5	Review: A Review on Established and Emerging Fermentation Schemes for Microbial Production of Polyhydroxyalkanoate (PHA) Biopolyesters by Martin Koller
4	Article: *Enhancement of the Efficiency of Bioethanol Production by Saccharomyces cerevisiae* via Gradually Batch-Wise and Fed-Batch Increasing the Glucose Concentration** by Yi-Huang Chang, Ku-Shang Chang, Chien-Yu Chen, Chuan-Liang Hsu, Tsan-Chang Chang and Hung-Der Jang
4	Review: Conventional and Non-Conventional Yeasts in Beer Production by Angela Capece, Rossana Romaniello, Gabriella Siesto and Patrizia Romano
4	Review: *Oenological Impact of the Hanseniaspora/Kloeckera* Yeast Genus on Wines—A Review** by Valentina Martin, Maria Jose Valera, Karina Medina, Eduardo Boido and Francisco Carrau
3	Article: Comparison of Different Extraction Methods to Predict Anthocyanin Concentration and Color Characteristics of Red Wines by Stephan Sommer and Seth D. Cohen
3	Review: Phytohormones and Effects on Growth and Metabolites of Microalgae: A Review by Xingfeng Han, Huiru Zeng, Pietro Bartocci, Francesco Fantozzi and Yunjun Yan
3	Article: *Development of Probiotic Fruit Juices Using Lactobacillus rhamnosus* GR-1 Fortified with Short Chain and Long Chain Inulin Fiber** by Jessica White and Sharareh Hekmat
3	Communication: *Citric Acid Production by Yarrowia lipolytica* Yeast on Different Renewable Raw Materials** by Igor G. Morgunov, Svetlana V. Kamzolova and Julia N. Lunina
3	Review: Lachancea thermotolerans, the Non-Saccharomyces Yeast that Reduces the Volatile Acidity of Wines by Alice Vilela

Citations	Article
15	Review: Laccases as a Potential Tool for the Efficient Conversion of Lignocellulosic Biomass: A Review by Úrsula Fillat, David Ibarra, María E. Eugenio, Antonio D. Moreno, Elia Tomás-Pejó and Raquel Martín-Sampedro
12	Review: Syngas Fermentation: A Microbial Conversion Process of Gaseous Substrates to Various Products by John R. Phillips, Raymond L. Huhnke and Hasan K. Atiyeh
11	Review: Biochemical Production and Separation of Carboxylic Acids for Biorefinery Applications by Nanditha Murali, Keerthi Srinivas and Birgitte K. Ahring
11	Review: Succinic Acid: Technology Development and Commercialization by Nhuan P. Nghiem, Susanne Kleff and Stefan Schwegmann
11	Review: Spontaneous Food Fermentations and Potential Risks for Human Health by Vittorio Capozzi, Mariagiovanna Fragasso, Rossana Romaniello, Carmen Berbegal, Pasquale Russo and Giuseppe Spano
10	Review: Microbial Propionic Acid Production by R. Axayacatl Gonzalez-Garcia, Tim McCubbin, Laura Navone, Chris Stowers, Lars K. Nielsen and Esteban Marcellin
9	Article: *Continuous Ethanol Production from Synthesis Gas by Clostridium ragsdalei* in a Trickle-Bed Reactor** by Mamatha Devarapalli, Randy S. Lewis and Hasan K. Atiyeh
6	Article: A Sequential Steam Explosion and Reactive Extrusion Pretreatment for Lignocellulosic Biomass Conversion within a Fermentation-Based Biorefinery Perspective by José Miguel Oliva, María José Negro, Paloma Manzanares, Ignacio Ballesteros, Miguel Ángel Chamorro, Felicia Sáez, Mercedes Ballesteros and Antonio D. Moreno
6	Review: Anaerobic Membrane Bioreactor Effluent Reuse: A Review of Microbial Safety Concerns by Moustapha Harb and Pei-Ying Hong
6	Article: *The Importance of a Comparative Characterization of Saccharomyces Cerevisiae* and Saccharomyces Pastorianus Strains for Brewing** by Tim Meier-Dörnberg, Mathias Hutzler, Maximilian Michel, Frank-Jürgen Methner and Fritz Jacob

Citations	Article
15	Article: A Bacterial Laccase for Enhancing Saccharification and Ethanol Fermentation of Steam-Pretreated Biomass by Antonio D. Moreno, David Ibarra, Antoine Mialon and Mercedes Ballesteros
15	Review: Laccases as a Potential Tool for the Efficient Conversion of Lignocellulosic Biomass: A Review by Úrsula Fillat, David Ibarra, María E. Eugenio, Antonio D. Moreno, Elia Tomás-Pejó and Raquel Martín-Sampedro
12	Review: Syngas Fermentation: A Microbial Conversion Process of Gaseous Substrates to Various Products by John R. Phillips, Raymond L. Huhnke and Hasan K. Atiyeh
12	Review: A Review of Process-Design Challenges for Industrial Fermentation of Butanol from Crude Glycerol by Non-Biphasic Clostridium pasteurianum by Tahereh Sarchami, Garret Munch, Erin Johnson, Sascha Kießlich and Lars Rehmann
11	Review: Biochemical Production and Separation of Carboxylic Acids for Biorefinery Applications by Nanditha Murali, Keerthi Srinivas and Birgitte K. Ahring
11	Article: *Cellulase Production from Bacillus subtilis* SV1 and Its Application Potential for Saccharification of Ionic Liquid Pretreated Pine Needle Biomass under One Pot Consolidated Bioprocess** by Parushi Nargotra, Surbhi Vaid and Bijender Kumar Bajaj
11	Review: Succinic Acid: Technology Development and Commercialization by Nhuan P. Nghiem, Susanne Kleff and Stefan Schwegmann
11	Review: Spontaneous Food Fermentations and Potential Risks for Human Health by Vittorio Capozzi, Mariagiovanna Fragasso, Rossana Romaniello, Carmen Berbegal, Pasquale Russo and Giuseppe Spano
11	Review: *Application of Non-Saccharomyces* Yeasts to Wine-Making Process** by José Juan Mateo and Sergi Maicas
10	Review: Recent Progress in the Microbial Production of Pyruvic Acid by Neda Maleki and Mark A. Eiteman

» More Articles

Views	Article
4689	Article: *Application of Non-Saccharomyces* Yeasts Isolated from Kombucha in the Production of Alcohol-Free Beer** by Konstantin Bellut, Maximilian Michel, Martin Zarnkow, Mathias Hutzler, Fritz Jacob, David P. De Schutter, Luk Daenen, Kieran M. Lynch, Emanuele Zannini and Elke K. Arendt
3802	Review: Microbial Propionic Acid Production by R. Axayacatl Gonzalez-Garcia, Tim McCubbin, Laura Navone, Chris Stowers, Lars K. Nielsen and Esteban Marcellin
3408	Review: A Review of Process-Design Challenges for Industrial Fermentation of Butanol from Crude Glycerol by Non-Biphasic Clostridium pasteurianum by Tahereh Sarchami, Garret Munch, Erin Johnson, Sascha Kießlich and Lars Rehmann
3211	Review: 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
3093	Technical Note: Simultaneous Determination of Sugars, Carboxylates, Alcohols and Aldehydes from Fermentations by High Performance Liquid Chromatography by Bin Lai, Manuel R. Plan, Mark P. Hodson and Jens O. Krömer
3023	Review: Metabolic Engineering for Production of Small Molecule Drugs: Challenges and Solutions by Herbert M. Huttanus, Jiayuan Sheng and Xueyang Feng
2864	Review: Microfluidic Bioreactors for Cellular Microarrays by Ronnie G. Willaert and Katty Goossens
2857	Review: Laccases as a Potential Tool for the Efficient Conversion of Lignocellulosic Biomass: A Review by Úrsula Fillat, David Ibarra, María E. Eugenio, Antonio D. Moreno, Elia Tomás-Pejó and Raquel Martín-Sampedro
2829	Article: *Evaluation of Zygosaccharomyces bailii* to Metabolize Residual Sugar Present in Partially-Fermented Red Wines** by Jesse M. Zuehlke, Bradford C. Childs and Charles G. Edwards
2820	Article: *Co-Cultivation of Penicillium* sp. AKB-24 and Aspergillus nidulans AKB-25 as a Cost-Effective Method to Produce Cellulases for the Hydrolysis of Pearl Millet Stover** by Amit Kumar, Archana Gautam and Dharm Dutt

Views	Article
945	Review: Fermented Foods and Beverages in Human Diet and Their Influence on Gut Microbiota and Health by Nelson Mota de Carvalho, Eduardo M. Costa, Sara Silva, Lígia Pimentel, Tito H. Fernandes and Manuela Estevez Pintado
901	Review: Beer–The Importance of Colloidal Stability (Non-Biological Haze) by Kristina Mastanjević, Vinko Krstanović, Jasmina Lukinac, Marko Jukić, Zdravko Vulin and Krešimir Mastanjević
752	Review: A Review of Seaweed Pre-Treatment Methods for Enhanced Biofuel Production by Anaerobic Digestion or Fermentation by Supattra Maneein, John J. Milledge, Birthe V. Nielsen and Patricia J. Harvey
737	Review: Quality Ingredients and Safety Concerns for Traditional Fermented Foods and Beverages from Asia: A Review by Anil Kumar Anal
728	Article: *Assessment of Volatile Compounds Evolution, Antioxidant Activity, and Total Phenolics Content during Cold Storage of Pomegranate Beverage Fermented by Lactobacillus paracasei* K5** by Ioanna Mantzourani, Stavros Kazakos, Antonia Terpou, Athanasios Mallouchos, Athanasios Kimbaris, Athanasios Alexopoulos, Eugenia Bezirtzoglou and Stavros Plessas
722	Review: Grape and Wine Metabolomics to Develop New Insights Using Untargeted and Targeted Approaches by Farhana R Pinu
701	Review: *The Multiple and Versatile Roles of Aureobasidium pullulans* in the Vitivinicultural Sector** by Despina Bozoudi and Dimitrios Tsaltas
697	Review: *Nutritional and Microbiological Quality of Tiger Nut Tubers (Cyperus esculentus), Derived Plant-Based and Lactic Fermented Beverages* by Elena Roselló-Soto, Cyrielle Garcia, Amandine Fessard, Francisco J. Barba, Paulo E. S. Munekata, Jose M. Lorenzo and Fabienne Remize
693	Article: Soaking in Aqueous Ammonia (SAA) Pretreatment of Whole Corn Kernels for Cellulosic Ethanol Production from the Fiber Fractions by Katherine L. Norvell and Nhuan P. Nghiem
684	Review: 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

Views	Article
4689	Article: *Application of Non-Saccharomyces* Yeasts Isolated from Kombucha in the Production of Alcohol-Free Beer** by Konstantin Bellut, Maximilian Michel, Martin Zarnkow, Mathias Hutzler, Fritz Jacob, David P. De Schutter, Luk Daenen, Kieran M. Lynch, Emanuele Zannini and Elke K. Arendt
1973	Review: A Review on Established and Emerging Fermentation Schemes for Microbial Production of Polyhydroxyalkanoate (PHA) Biopolyesters by Martin Koller
1757	Review: The Smell of Synthetic Biology: Engineering Strategies for Aroma Compound Production in Yeast by Niël Van Wyk, Heinrich Kroukamp and Isak S. Pretorius
1674	Article: *Development of Probiotic Fruit Juices Using Lactobacillus rhamnosus* GR-1 Fortified with Short Chain and Long Chain Inulin Fiber** by Jessica White and Sharareh Hekmat
1641	Review: Conventional and Non-Conventional Yeasts in Beer Production by Angela Capece, Rossana Romaniello, Gabriella Siesto and Patrizia Romano
1454	Review: Yeast Flocculation—Sedimentation and Flotation by Graham G. Stewart
1431	Review: Saccharomycodes ludwigii, Control and Potential Uses in Winemaking Processes by Ricardo Vejarano
1326	Review: Phytohormones and Effects on Growth and Metabolites of Microalgae: A Review by Xingfeng Han, Huiru Zeng, Pietro Bartocci, Francesco Fantozzi and Yunjun Yan
1246	Review: Fumaric Acid Production: A Biorefinery Perspective by Victor Martin-Dominguez, Juliana Estevez, Francisco De Borja Ojembarrena, Victoria E. Santos and Miguel Ladero
1246	Review: Exploitation of Microalgae Species for Nutraceutical Purposes: Cultivation Aspects by Sushanta Kumar Saha and Patrick Murray

Views	Article
4689	Article: *Application of Non-Saccharomyces* Yeasts Isolated from Kombucha in the Production of Alcohol-Free Beer** by Konstantin Bellut, Maximilian Michel, Martin Zarnkow, Mathias Hutzler, Fritz Jacob, David P. De Schutter, Luk Daenen, Kieran M. Lynch, Emanuele Zannini and Elke K. Arendt
3802	Review: Microbial Propionic Acid Production by R. Axayacatl Gonzalez-Garcia, Tim McCubbin, Laura Navone, Chris Stowers, Lars K. Nielsen and Esteban Marcellin
3211	Review: 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
2857	Review: Laccases as a Potential Tool for the Efficient Conversion of Lignocellulosic Biomass: A Review by Úrsula Fillat, David Ibarra, María E. Eugenio, Antonio D. Moreno, Elia Tomás-Pejó and Raquel Martín-Sampedro
2716	Review: Syngas Fermentation: A Microbial Conversion Process of Gaseous Substrates to Various Products by John R. Phillips, Raymond L. Huhnke and Hasan K. Atiyeh
2713	Article: *Combinatorial Engineering of Yarrowia lipolytica* as a Promising Cell Biorefinery Platform for the de novo Production of Multi-Purpose Long Chain Dicarboxylic Acids** by Ali Abghari, Catherine Madzak and Shulin Chen
2664	Review: Succinic Acid: Technology Development and Commercialization by Nhuan P. Nghiem, Susanne Kleff and Stefan Schwegmann
2664	Brief Report: *Two Novel Strains of Torulaspora delbrueckii* Isolated from the Honey Bee Microbiome and Their Use in Honey Fermentation** by Joseph P. Barry, Mindy S. Metz, Justin Hughey, Adam Quirk and Matthew L. Bochman
2585	Article: Production and Quality Analysis of Wine from Honey and Coconut Milk Blend Using Saccharomyces cerevisiae by Tochukwu V. Balogu and Oyinloye Towobola
2566	Article: Purification of Polymer-Grade Fumaric Acid from Fermented Spent Sulfite Liquor by Diogo Figueira, João Cavalheiro and Bruno Sommer Ferreira

Views	Article
4689	Article: *Application of Non-Saccharomyces* Yeasts Isolated from Kombucha in the Production of Alcohol-Free Beer** by Konstantin Bellut, Maximilian Michel, Martin Zarnkow, Mathias Hutzler, Fritz Jacob, David P. De Schutter, Luk Daenen, Kieran M. Lynch, Emanuele Zannini and Elke K. Arendt
3802	Review: Microbial Propionic Acid Production by R. Axayacatl Gonzalez-Garcia, Tim McCubbin, Laura Navone, Chris Stowers, Lars K. Nielsen and Esteban Marcellin
3408	Review: A Review of Process-Design Challenges for Industrial Fermentation of Butanol from Crude Glycerol by Non-Biphasic Clostridium pasteurianum by Tahereh Sarchami, Garret Munch, Erin Johnson, Sascha Kießlich and Lars Rehmann
3211	Review: 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
2857	Review: Laccases as a Potential Tool for the Efficient Conversion of Lignocellulosic Biomass: A Review by Úrsula Fillat, David Ibarra, María E. Eugenio, Antonio D. Moreno, Elia Tomás-Pejó and Raquel Martín-Sampedro
2820	Article: *Co-Cultivation of Penicillium* sp. AKB-24 and Aspergillus nidulans AKB-25 as a Cost-Effective Method to Produce Cellulases for the Hydrolysis of Pearl Millet Stover** by Amit Kumar, Archana Gautam and Dharm Dutt
2716	Review: Syngas Fermentation: A Microbial Conversion Process of Gaseous Substrates to Various Products by John R. Phillips, Raymond L. Huhnke and Hasan K. Atiyeh
2713	Article: *Combinatorial Engineering of Yarrowia lipolytica* as a Promising Cell Biorefinery Platform for the de novo Production of Multi-Purpose Long Chain Dicarboxylic Acids** by Ali Abghari, Catherine Madzak and Shulin Chen
2664	Review: Succinic Acid: Technology Development and Commercialization by Nhuan P. Nghiem, Susanne Kleff and Stefan Schwegmann
2664	Brief Report: *Two Novel Strains of Torulaspora delbrueckii* Isolated from the Honey Bee Microbiome and Their Use in Honey Fermentation** by Joseph P. Barry, Mindy S. Metz, Justin Hughey, Adam Quirk and Matthew L. Bochman

» More Articles

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