Most Cited & Viewed

Most Cited & Viewed Papers

Citations Article
Research Progress of Fermented Functional Foods and Protein Factory-Microbial Fermentation Technology
by Wenli Sun, Mohamad Hesam Shahrajabian and Min Lin
 
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
 
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
 
Impact of Natural Degradation on the Aged Lignocellulose Fibers of Moroccan Cedar Softwood: Structural Elucidation by Infrared Spectroscopy (ATR-FTIR) and X-ray Diffraction (XRD)
by Yousra Bouramdane, Somia Fellak, Fouad El Mansouri and Abdellatif Boukir
 
Traditional and New Microorganisms in Lactic Acid Fermentation of Food
by Barbara Sionek, Aleksandra Szydłowska, Kübra Küçükgöz and Danuta Kołożyn-Krajewska
 
Fermented Foods: Their Health-Promoting Components and Potential Effects on Gut Microbiota
by Aabid Manzoor Shah, Najeebul Tarfeen, Hassan Mohamed and Yuanda Song
 
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
 
Anaerobic Digestion of Lignocellulosic Biomass: Substrate Characteristics (Challenge) and Innovation
by Christy E. Manyi-Loh and Ryk Lues
 
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
 
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
Views Article
NIR Spectroscopy Assessment of Quality Index of Fermented Milk (Laban) Drink Flavored with Date Syrup during Cold Storage
by Abdullah M. Alhamdan
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
Research Progress of Fermented Functional Foods and Protein Factory-Microbial Fermentation Technology
by Wenli Sun, Mohamad Hesam Shahrajabian and Min Lin
Probiotics in the Sourdough Bread Fermentation: Current Status
by Ingrid Teixeira Akamine, Felipe R. P. Mansoldo and Alane Beatriz Vermelho
Unlocking the Potential of Fermentation in Cosmetics: A Review
by Cristina Pérez-Rivero and José Pablo López-Gómez
Traditional and New Microorganisms in Lactic Acid Fermentation of Food
by Barbara Sionek, Aleksandra Szydłowska, Kübra Küçükgöz and Danuta Kołożyn-Krajewska
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
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
Fermented Foods of Korea and Their Functionalities
by Su-Jin Jung, Soo-Wan Chae and Dong-Hwa Shin
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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The Evolution of Fermented Milks, from Artisanal to Industrial Products: A Critical Review
by Thomas Bintsis and Photis Papademas
Research Progress of Fermented Functional Foods and Protein Factory-Microbial Fermentation Technology
by Wenli Sun, Mohamad Hesam Shahrajabian and Min Lin
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
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
Fermented Foods: Their Health-Promoting Components and Potential Effects on Gut Microbiota
by Aabid Manzoor Shah, Najeebul Tarfeen, Hassan Mohamed and Yuanda Song
Unlocking the Potential of Fermentation in Cosmetics: A Review
by Cristina Pérez-Rivero and José Pablo López-Gómez
Production, Formulation, and Application of Postbiotics in the Treatment of Skin Conditions
by Alexander da Silva Vale, Gilberto Vinícius de Melo Pereira, Ana Caroline de Oliveira, Dão Pedro de Carvalho Neto, Leonardo Wedderhoff Herrmann, Susan Grace Karp, Vanete Thomaz Soccol and Carlos Ricardo Soccol
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
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
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
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