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Citations	Article
84	Fermentation of Cereals and Legumes: Impact on Nutritional Constituents and Nutrient Bioavailability by Janet Adeyinka Adebo, Patrick Berka Njobeh, Sefater Gbashi, Ajibola Bamikole Oyedeji, Opeoluwa Mayowa Ogundele, Samson Adeoye Oyeyinka and Oluwafemi Ayodeji Adebo
72	Antioxidant Activity and Probiotic Properties of Lactic Acid Bacteria by Seonyoung Kim, Ji Yeon Lee, Yulah Jeong and Chang-Ho Kang
68	Effect of Lactic Acid Fermentation on Legume Protein Properties, a Review by Mehrsa Emkani, Bonastre Oliete and Rémi Saurel
66	Recent Developments and Current Status of Commercial Production of Fuel Ethanol by Tuan-Dung Hoang and Nhuan Nghiem
62	Probiotics, Prebiotics, Synbiotics, and Fermented Foods as Potential Biotics in Nutrition Improving Health via Microbiome-Gut-Brain Axis by Divakar Dahiya and Poonam Singh Nigam
59	Research Progress of Fermented Functional Foods and Protein Factory-Microbial Fermentation Technology by Wenli Sun, Mohamad Hesam Shahrajabian and Min Lin
50	Valorization of Brewers’ Spent Grains: Pretreatments and Fermentation, a Review by Sara Mitri, Sarah-Joe Salameh, Anissa Khelfa, Estelle Leonard, Richard G. Maroun, Nicolas Louka and Mohamed Koubaa
48	Dairy-Based Probiotic-Fermented Functional Foods: An Update on Their Health-Promoting Properties by Harpreet Kaur, Gurjeet Kaur and Syed Azmal Ali
45	Chitosan Production by Fungi: Current State of Knowledge, Future Opportunities and Constraints by Silvia Crognale, Cristina Russo, Maurizio Petruccioli and Alessandro D’Annibale
40	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

Citations	Article
39	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
33	Green Synthesis of Copper Oxide Nanoparticles Using Sesbania grandiflora Leaf Extract and Their Evaluation of Anti-Diabetic, Cytotoxic, Anti-Microbial, and Anti-Inflammatory Properties in an In-Vitro Approach by Kanagavalli Ramasubbu, Siddharth Padmanabhan, Khalid A. Al-Ghanim, Marcello Nicoletti, Marimuthu Govindarajan, Nadezhda Sachivkina and Vijayarangan Devi Rajeswari
31	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
31	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
30	Fermented Foods: Their Health-Promoting Components and Potential Effects on Gut Microbiota by Aabid Manzoor Shah, Najeebul Tarfeen, Hassan Mohamed and Yuanda Song
29	Microbial Fermentation for Improving the Sensory, Nutritional and Functional Attributes of Legumes by Dhananga Senanayake, Peter J. Torley, Jayani Chandrapala and Netsanet Shiferaw Terefe
27	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
24	Anaerobic Digestion of Lignocellulosic Biomass: Substrate Characteristics (Challenge) and Innovation by Christy E. Manyi-Loh and Ryk Lues
23	Lignocellulosic Biorefinery Technologies: A Perception into Recent Advances in Biomass Fractionation, Biorefineries, Economic Hurdles and Market Outlook by Yogalakshmi K.N, Mohamed Usman T.M, Kavitha S, Saloni Sachdeva, Shivani Thakur, Adish Kumar S and Rajesh Banu J
23	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

Citations	Article
20	Traditional and New Microorganisms in Lactic Acid Fermentation of Food by Barbara Sionek, Aleksandra Szydłowska, Kübra Küçükgöz and Danuta Kołożyn-Krajewska
20	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
12	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
7	Sourdoughs as Natural Enhancers of Bread Quality and Shelf Life: A Review by Ricardo H. Hernández-Figueroa, Emma Mani-López, Enrique Palou and Aurelio López-Malo
7	Screening of Acetic Acid Bacteria Isolated from Various Sources for Use in Kombucha Production by Dong-Hun Lee, Su-Hwan Kim, Chae-Yun Lee, Hyeong-Woo Jo, Won-Hee Lee, Eun-Hye Kim, Byung-Kuk Choi and Chang-Ki Huh
7	Biotechnological Potential of Lignocellulosic Biomass as Substrates for Fungal Xylanases and Its Bioconversion into Useful Products: A Review by Seema Dahiya, Alexander Rapoport and Bijender Singh
6	Fermentation Quality and Aerobic Stability Evaluation of Rice Straw Silage with Different Ensiling Densities by Haopeng Liu, Xinbao Li, Junfeng Hu, Jie Zhao, Guofeng Xu, Dong Dong, Yushan Jia and Tao Shao
6	*Bio-Dealcoholization of Wines: Can Yeast Make Lighter Wines?* by Sílvia Martins Afonso, António Inês and Alice Vilela
6	Advances and Perspectives in Biohydrogen Production from Palm Oil Mill Effluent by Marcela Moreira Albuquerque, Walter Jose Martinez-Burgos, Gabriela De Bona Sartor, Luiz Alberto Junior Letti, Júlio Cesar De Carvalho, Carlos Ricardo Soccol and Adriane Bianchi Pedroni Medeiros
6	LAB Antagonistic Activities and Their Significance in Food Biotechnology: Molecular Mechanisms, Food Targets, and Other Related Traits of Interest by Radjaa Cirat, Vittorio Capozzi, Zineb Benmechernene, Giuseppe Spano, Francesco Grieco and Mariagiovanna Fragasso

Citations	Article
5	The Impact of Physicochemical Conditions on Lactic Acid Bacteria Survival in Food Products by Barbara Sionek, Aleksandra Szydłowska, Monika Trząskowska and Danuta Kołożyn-Krajewska
4	Naturally Colored Ice Creams Enriched with C-Phycocyanin and Spirulina Residual Biomass: Development of a Fermented, Antioxidant, Tasty and Stable Food Product by Monize Bürck, Camilly Fratelli, Marcelo Assis and Anna Rafaela Cavalcante Braga
3	Black Tea Kombucha Consumption: Effect on Cardiometabolic Parameters and Diet Quality of Individuals with and without Obesity by Gabriela Macedo Fraiz, Mirian A. C. Costa, Rodrigo R. Cardoso, James R. Hébert, Longgang Zhao, Viviana Corich, Alessio Giacomini, Fermín I. Milagro, Frederico A. R. Barros and Josefina Bressan
3	Advancing Thermophilic Anaerobic Digestion of Corn Whole Stillage: Lignocellulose Decomposition and Microbial Community Characterization by Alnour Bokhary, Fuad Ale Enriquez, Richard Garrison and Birgitte Kiaer Ahring
3	Bioactive Peptides Derived from Whey Proteins for Health and Functional Beverages by Margarita Saubenova, Yelena Oleinikova, Alexander Rapoport, Sviatoslav Maksimovich, Zhanerke Yermekbay and Elana Khamedova
3	*Evaluating the Performance of Yarrowia lipolytica* 2.2ab in Solid-State Fermentation under Bench-Scale Conditions in a Packed-Tray Bioreactor by Alejandro Barrios-Nolasco, Carlos Omar Castillo-Araiza, Sergio Huerta-Ochoa, María Isabel Reyes-Arreozola, José Juan Buenrostro-Figueroa and Lilia Arely Prado-Barragán**
2	Evaluation of Essential Oils and Their Blends on the Fermentative Profile, Microbial Count, and Aerobic Stability of Sorghum Silage by Elon S. Aniceto, Tadeu S. Oliveira, José R. Meirelles, Jr., Ismael N. Silva, Elvanio J. L. Mozelli Filho, Raphael S. Gomes, Juliana P. Arévalo and Patrícia R. Moraes
2	Developing a Symbiotic Fermented Milk Product with Microwave-Treated Hawthorn Extract by Aidana Utebaeva, Eleonora Gabrilyants and Zhansaya Abish
2	Solid-State Fermentation of Quinoa Flour: An In-Depth Analysis of Ingredient Characteristics by Ophélie Gautheron, Laura Nyhan, Arianna Ressa, Maria Garcia Torreiro, Ali Zein Alabiden Tlais, Claudia Cappello, Marco Gobbetti, Andreas Klaus Hammer, Emanuele Zannini, Elke K. Arendt and Aylin W. Sahin
2	*Improved Antioxidant Properties and Vitamin C and B12 Content from Enrichment of Kombucha with Jujube (Ziziphus jujuba* Mill.) Powder by Chiara La Torre, Pierluigi Plastina, Erika Cione, Argyro Bekatorou, Theano Petsi and Alessia Fazio**

Citations	Article
369	Microbial Fermentation and Its Role in Quality Improvement of Fermented Foods by Ranjana Sharma, Prakrati Garg, Pradeep Kumar, Shashi Kant Bhatia and Saurabh Kulshrestha
198	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
192	Microbial Propionic Acid Production by R. Axayacatl Gonzalez-Garcia, Tim McCubbin, Laura Navone, Chris Stowers, Lars K. Nielsen and Esteban Marcellin
186	Succinic Acid: Technology Development and Commercialization by Nhuan P. Nghiem, Susanne Kleff and Stefan Schwegmann
166	Production of Bioethanol—A Review of Factors Affecting Ethanol Yield by Timothy J. Tse, Daniel J. Wiens and Martin J. T. Reaney
151	In Vitro Evaluation of Adhesion Capacity, Hydrophobicity, and Auto-Aggregation of Newly Isolated Potential Probiotic Strains by Gabriela Krausova, Ivana Hyrslova and Iveta Hynstova
145	A Review on Established and Emerging Fermentation Schemes for Microbial Production of Polyhydroxyalkanoate (PHA) Biopolyesters by Martin Koller
141	Harvesting of Microalgae by Flocculation by Irena Branyikova, Gita Prochazkova, Tomas Potocar, Zuzana Jezkova and Tomas Branyik
137	Spontaneous Food Fermentations and Potential Risks for Human Health by Vittorio Capozzi, Mariagiovanna Fragasso, Rossana Romaniello, Carmen Berbegal, Pasquale Russo and Giuseppe Spano
133	Multi-Product Lactic Acid Bacteria Fermentations: A Review by José Aníbal Mora-Villalobos, Jéssica Montero-Zamora, Natalia Barboza, Carolina Rojas-Garbanzo, Jessie Usaga, Mauricio Redondo-Solano, Linda Schroedter, Agata Olszewska-Widdrat and José Pablo López-Gómez

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84088	NIR Spectroscopy Assessment of Quality Index of Fermented Milk (Laban) Drink Flavored with Date Syrup during Cold Storage by Abdullah M. Alhamdan
22265	Research Progress of Fermented Functional Foods and Protein Factory-Microbial Fermentation Technology by Wenli Sun, Mohamad Hesam Shahrajabian and Min Lin
21033	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
21004	Probiotics, Prebiotics, Synbiotics, and Fermented Foods as Potential Biotics in Nutrition Improving Health via Microbiome-Gut-Brain Axis by Divakar Dahiya and Poonam Singh Nigam
19122	Fermentation of Cereals and Legumes: Impact on Nutritional Constituents and Nutrient Bioavailability by Janet Adeyinka Adebo, Patrick Berka Njobeh, Sefater Gbashi, Ajibola Bamikole Oyedeji, Opeoluwa Mayowa Ogundele, Samson Adeoye Oyeyinka and Oluwafemi Ayodeji Adebo
19012	Probiotics in the Sourdough Bread Fermentation: Current Status by Ingrid Teixeira Akamine, Felipe R. P. Mansoldo and Alane Beatriz Vermelho
18014	Dairy-Based Probiotic-Fermented Functional Foods: An Update on Their Health-Promoting Properties by Harpreet Kaur, Gurjeet Kaur and Syed Azmal Ali
17264	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
16565	Unlocking the Potential of Fermentation in Cosmetics: A Review by Cristina Pérez-Rivero and José Pablo López-Gómez
15706	Yeasts as Producers of Flavor Precursors during Cocoa Bean Fermentation and Their Relevance as Starter Cultures: A Review by Hugo Gabriel Gutiérrez-Ríos, Mirna Leonor Suárez-Quiroz, Zorba Josué Hernández-Estrada, Olaya Pirene Castellanos-Onorio, Rodrigo Alonso-Villegas, Patricia Rayas-Duarte, Cynthia Cano-Sarmiento, Claudia Yuritzi Figueroa-Hernández and Oscar González-Rios

Views	Article
21033	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
19012	Probiotics in the Sourdough Bread Fermentation: Current Status by Ingrid Teixeira Akamine, Felipe R. P. Mansoldo and Alane Beatriz Vermelho
17264	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
16565	Unlocking the Potential of Fermentation in Cosmetics: A Review by Cristina Pérez-Rivero and José Pablo López-Gómez
14008	Fermented Foods: Their Health-Promoting Components and Potential Effects on Gut Microbiota by Aabid Manzoor Shah, Najeebul Tarfeen, Hassan Mohamed and Yuanda Song
13824	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
13183	Food Waste to Bioethanol: Opportunities and Challenges by Mohit Bibra, Dipayan Samanta, Nilesh Kumar Sharma, Gursharan Singh, Glenn R. Johnson and Rajesh K. Sani
12604	Traditional and New Microorganisms in Lactic Acid Fermentation of Food by Barbara Sionek, Aleksandra Szydłowska, Kübra Küçükgöz and Danuta Kołożyn-Krajewska
12423	Model Predictive Control—A Stand Out among Competitors for Fed-Batch Fermentation Improvement by Emils Bolmanis, Konstantins Dubencovs, Arturs Suleiko and Juris Vanags
12130	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

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12604	Traditional and New Microorganisms in Lactic Acid Fermentation of Food by Barbara Sionek, Aleksandra Szydłowska, Kübra Küçükgöz and Danuta Kołożyn-Krajewska
10462	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
9094	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
8533	*Spore-Based Probiotic Bacillus subtilis: Current Applications in Humans and Future Perspectives* by Natasha Williams and Tiffany L. Weir
8134	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
7554	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
7230	Probiotic Functional Yogurt: Challenges and Opportunities by Marinêz de Souza, Deisy Alessandra Drunkler and Eliane Colla
6216	Microbial Preservation and Contamination Control in the Baking Industry by Alane Beatriz Vermelho, Jean Vinícius Moreira, Athayde Neves Junior, Claudia Ramos da Silva, Veronica da Silva Cardoso and Ingrid Teixeira Akamine
6036	Exploring the Impact of Fermentation on Brown Rice: Health Benefits and Value-Added Foods—A Comprehensive Meta-Analysis by Min-Jin Lim, Kaliyan Barathikannan, Ye-Jin Jeong, Ramachandran Chelliah, Selvakumar Vijayalakshmi, Seon-Ju Park and Deog-Hwan Oh
5624	Lactococcus lactis in Dairy Fermentation—Health-Promoting and Probiotic Properties by Kristina Kondrotiene, Paulina Zavistanaviciute, Jurgita Aksomaitiene, Aleksandr Novoslavskij and Mindaugas Malakauskas

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9094	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
4825	*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**
3822	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
3732	Optimization of the Process of Chinese Hamster Ovary (CHO) Cell Fed-Batch Culture to Stabilize Monoclonal Antibody Production and Overall Quality: Effect of pH Control Strategies by Kexue Liang, Hongzhen Luo and Qi Li
3634	Bacillus clausii: A Review into Story of Its Probiotic Success and Potential Food Applications by Mahtab Sadrimovahed and Beyza H. Ulusoy
3612	The Impact of Physicochemical Conditions on Lactic Acid Bacteria Survival in Food Products by Barbara Sionek, Aleksandra Szydłowska, Monika Trząskowska and Danuta Kołożyn-Krajewska
3268	Pharmaceutical Fermentation: Antibiotic Production and Processing by Alexander A. Zhgun
2911	Bacterial Nanocellulose Produced by Cost-Effective and Sustainable Methods and Its Applications: A Review by Siriporn Taokaew
2707	Revealing the 2300-Year-Old Fermented Beverage in a Bronze Bottle from Shaanxi, China by Li Liu, Yanglizheng Zhang, Wei Ge, Zhiwei Lin, Nasa Sinnott-Armstrong and Lu Yang
2457	Tradition and Innovation in Yoghurt from a Functional Perspective—A Review by Roxana-Andreea Munteanu-Ichim, Cristina-Maria Canja, Mirabela Lupu, Carmen-Liliana Bădărău and Florentina Matei

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117266	Microbial Fermentation and Its Role in Quality Improvement of Fermented Foods by Ranjana Sharma, Prakrati Garg, Pradeep Kumar, Shashi Kant Bhatia and Saurabh Kulshrestha
86610	Production of Bioethanol—A Review of Factors Affecting Ethanol Yield by Timothy J. Tse, Daniel J. Wiens and Martin J. T. Reaney
84088	NIR Spectroscopy Assessment of Quality Index of Fermented Milk (Laban) Drink Flavored with Date Syrup during Cold Storage by Abdullah M. Alhamdan
43386	Microbial Propionic Acid Production by R. Axayacatl Gonzalez-Garcia, Tim McCubbin, Laura Navone, Chris Stowers, Lars K. Nielsen and Esteban Marcellin
41715	Functional Role of Probiotics and Prebiotics on Skin Health and Disease by Vasiliki Lolou and Mihalis I. Panayiotidis
40803	Quality Ingredients and Safety Concerns for Traditional Fermented Foods and Beverages from Asia: A Review by Anil Kumar Anal
34105	Enzymes for Wine Fermentation: Current and Perspective Applications by Harald Claus and Kiro Mojsov
31973	The Production of Secondary Metabolites with Flavour Potential during Brewing and Distilling Wort Fermentations by Graham G. Stewart
31533	Succinic Acid: Technology Development and Commercialization by Nhuan P. Nghiem, Susanne Kleff and Stefan Schwegmann
30980	Yeast Flocculation—Sedimentation and Flotation by Graham G. Stewart

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4560	Recent Developments and Current Status of Commercial Production of Fuel Ethanol by Tuan-Dung Hoang and Nhuan Nghiem
4495	Probiotics, Prebiotics, Synbiotics, and Fermented Foods as Potential Biotics in Nutrition Improving Health via Microbiome-Gut-Brain Axis by Divakar Dahiya and Poonam Singh Nigam
4130	Fermentation of Cereals and Legumes: Impact on Nutritional Constituents and Nutrient Bioavailability by Janet Adeyinka Adebo, Patrick Berka Njobeh, Sefater Gbashi, Ajibola Bamikole Oyedeji, Opeoluwa Mayowa Ogundele, Samson Adeoye Oyeyinka and Oluwafemi Ayodeji Adebo
4020	Antimicrobial Activity of Some Plant Extracts and Their Applications in Homemade Tomato Paste and Pasteurized Cow Milk as Natural Preservatives by El Sayed Hassan Atwaa, Magdy Ramadan Shahein, Hanan A. Radwan, Nahed S. Mohammed, Maha A. Aloraini, Nisreen Khalid Aref Albezrah, Maha A. Alharbi, Haitham Helmy Sayed, Mamdouh Abdelmegid Daoud and Ehab Kotb Elmahallawy
3997	Research Progress of Fermented Functional Foods and Protein Factory-Microbial Fermentation Technology by Wenli Sun, Mohamad Hesam Shahrajabian and Min Lin
3606	The Evolution of Fermented Milks, from Artisanal to Industrial Products: A Critical Review by Thomas Bintsis and Photis Papademas
3505	Effect of Lactic Acid Fermentation on Legume Protein Properties, a Review by Mehrsa Emkani, Bonastre Oliete and Rémi Saurel
3491	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
3108	Valorization of Brewers’ Spent Grains: Pretreatments and Fermentation, a Review by Sara Mitri, Sarah-Joe Salameh, Anissa Khelfa, Estelle Leonard, Richard G. Maroun, Nicolas Louka and Mohamed Koubaa
3062	Yeasts as Producers of Flavor Precursors during Cocoa Bean Fermentation and Their Relevance as Starter Cultures: A Review by Hugo Gabriel Gutiérrez-Ríos, Mirna Leonor Suárez-Quiroz, Zorba Josué Hernández-Estrada, Olaya Pirene Castellanos-Onorio, Rodrigo Alonso-Villegas, Patricia Rayas-Duarte, Cynthia Cano-Sarmiento, Claudia Yuritzi Figueroa-Hernández and Oscar González-Rios

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3491	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
2894	Fermented Foods: Their Health-Promoting Components and Potential Effects on Gut Microbiota by Aabid Manzoor Shah, Najeebul Tarfeen, Hassan Mohamed and Yuanda Song
2539	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
2530	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
2510	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
2435	Unlocking the Potential of Fermentation in Cosmetics: A Review by Cristina Pérez-Rivero and José Pablo López-Gómez
2328	*Optimization of Solvent Extraction of Lipids from Yarrowia lipolytica* towards Industrial Applications by Asimina Tsirigka, Maria Ntoula, Konstantinos N. Kontogiannopoulos, Anastasios J. Karabelas and Sotiris I. Patsios**
2292	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
1955	Probiotics in the Sourdough Bread Fermentation: Current Status by Ingrid Teixeira Akamine, Felipe R. P. Mansoldo and Alane Beatriz Vermelho
1877	In Pursuit of Understanding the Rumen Microbiome by Rey Anthony Sanjorjo, Tenzin Tseten, Min-Kyoung Kang, Moonhyuk Kwon and Seon-Won Kim

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1615	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
1490	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
1437	Traditional and New Microorganisms in Lactic Acid Fermentation of Food by Barbara Sionek, Aleksandra Szydłowska, Kübra Küçükgöz and Danuta Kołożyn-Krajewska
1368	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
1015	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
886	Probiotic Functional Yogurt: Challenges and Opportunities by Marinêz de Souza, Deisy Alessandra Drunkler and Eliane Colla
841	*Bio-Dealcoholization of Wines: Can Yeast Make Lighter Wines?* by Sílvia Martins Afonso, António Inês and Alice Vilela
826	*Spore-Based Probiotic Bacillus subtilis: Current Applications in Humans and Future Perspectives* by Natasha Williams and Tiffany L. Weir
821	Lutein from Microalgae: An Industrial Perspective of Its Production, Downstream Processing, and Market by Hissashi Iwamoto, Carlos Ricardo Soccol, Denisse Tatiana Molina-Aulestia, Juliana Cardoso, Gilberto Vinícius de Melo Pereira, Luciana Porto de Souza Vandenberghe, Maria Clara Manzoki, Ranga Rao Ambati, Gokare Aswathanarayana Ravishankar and Júlio Cesar de Carvalho
800	Screening of Acetic Acid Bacteria Isolated from Various Sources for Use in Kombucha Production by Dong-Hun Lee, Su-Hwan Kim, Chae-Yun Lee, Hyeong-Woo Jo, Won-Hee Lee, Eun-Hye Kim, Byung-Kuk Choi and Chang-Ki Huh

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1490	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
652	Optimization of the Process of Chinese Hamster Ovary (CHO) Cell Fed-Batch Culture to Stabilize Monoclonal Antibody Production and Overall Quality: Effect of pH Control Strategies by Kexue Liang, Hongzhen Luo and Qi Li
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536	Investigating the Influence of Vessel Shape on Spontaneous Fermentation in Winemaking by Manuel Malfeito-Ferreira, Joana Granja-Soares, Mahesh Chandra, Arman Asryan, Joana Oliveira, Victor Freitas, Iris Loira, Antonio Morata, Jorge Cunha and Mkrtich Harutyunyan
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493	Advances and Challenges in Biomanufacturing of Glycosylation of Natural Products by Shunyang Hu, Bangxu Wang, Liang Pei, Jisheng Wang, Ya Gan, Liangzhen Jiang, Bingliang Liu, Jie Cheng and Wei Li
489	Pharmaceutical Fermentation: Antibiotic Production and Processing by Alexander A. Zhgun
485	Bacterial Nanocellulose Produced by Cost-Effective and Sustainable Methods and Its Applications: A Review by Siriporn Taokaew

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81409	Microbial Fermentation and Its Role in Quality Improvement of Fermented Foods by Ranjana Sharma, Prakrati Garg, Pradeep Kumar, Shashi Kant Bhatia and Saurabh Kulshrestha
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9.6	Algae—the Medium of Bioenergy Conversion Guest Editors Prashant Praveen and Sheetal Parakh \| Number of Papers: 10
8.64	Anaerobic Fermentation – a Biological Route towards Achieving Net Neutrality Guest Editor Sanjay Nagarajan \| Number of Papers: 11
8.13	Recent Advances in Rumen Fermentation Efficiency Guest Editor Anusorn Cherdthong \| Number of Papers: 23
7.5	Pigment Production in Submerged Fermentation Guest Editor Mekala Venkatachalam \| Number of Papers: 14
7.44	The Antioxidant Potential of Fermented Foods: Challenges and Future Trends Guest Editors Michela Verni and Carlo Giuseppe Rizzello \| Number of Papers: 16
7.17	Biological Conversion of Biomass Residues and Waste Streams for the Sustainable Production of Biofuels and Bio-Based Products Guest Editor Konstantina Kourmentza \| Number of Papers: 18
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57844	The Antioxidant Potential of Fermented Foods: Challenges and Future Trends Guest Editors Michela Verni and Carlo Giuseppe Rizzello \| Number of Papers: 16
55785	Dairy Fermentation Guest Editor Thomas Bintsis \| Number of Papers: 14
51640	Rumen Fermentation Guest Editor Peixin Fan \| Number of Papers: 16
50253	Bioactivity Change in Fermented Foods Guest Editor Parisa Abbasi Parizad \| Number of Papers: 10
47770	In Vitro Fermentation Guest Editor Mengzhi Wang \| Number of Papers: 16
47613	Pigment Production in Submerged Fermentation Guest Editor Mekala Venkatachalam \| Number of Papers: 14
47576	Algae—the Medium of Bioenergy Conversion Guest Editors Prashant Praveen and Sheetal Parakh \| Number of Papers: 10
45217	In Vitro Fermentation, 2nd Edition Guest Editor Mengzhi Wang \| Number of Papers: 19

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