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Citations	Article
87	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
77	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
72	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
71	Fermented Foods: Their Health-Promoting Components and Potential Effects on Gut Microbiota by Aabid Manzoor Shah, Najeebul Tarfeen, Hassan Mohamed and Yuanda Song
71	Traditional and New Microorganisms in Lactic Acid Fermentation of Food by Barbara Sionek, Aleksandra Szydłowska, Kübra Küçükgöz and Danuta Kołożyn-Krajewska
66	Anaerobic Digestion of Lignocellulosic Biomass: Substrate Characteristics (Challenge) and Innovation by Christy E. Manyi-Loh and Ryk Lues
63	Microbial Fermentation for Improving the Sensory, Nutritional and Functional Attributes of Legumes by Dhananga Senanayake, Peter J. Torley, Jayani Chandrapala and Netsanet Shiferaw Terefe
60	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
59	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
56	An Overview of Lignocellulose and Its Biotechnological Importance in High-Value Product Production by Abidemi Oluranti Ojo

Citations	Article
71	Traditional and New Microorganisms in Lactic Acid Fermentation of Food by Barbara Sionek, Aleksandra Szydłowska, Kübra Küçükgöz and Danuta Kołożyn-Krajewska
55	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
55	The Impact of Physicochemical Conditions on Lactic Acid Bacteria Survival in Food Products by Barbara Sionek, Aleksandra Szydłowska, Monika Trząskowska and Danuta Kołożyn-Krajewska
44	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
44	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
43	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
36	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
33	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
31	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
28	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

Citations	Article
44	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
19	Advances in Biotechnological Strategies for Sustainable Production of Non-Animal Proteins: Challenges, Innovations, and Applications by Emanuel do Nascimento Muniz, Rebeca Teixeira de Queiroz Montenegro, Daniel Nascimento da Silva, Alan Portal D’Almeida, Luciana Rocha Barros Gonçalves and Tiago Lima de Albuquerque
17	Effects of Lignocellulosic Biomass-Derived Hydrolysate Inhibitors on Cell Growth and Lipid Production During Microbial Fermentation of Oleaginous Microorganisms—A Review by Qiwei Lyu, Rouf Ahmad Dar, Frank Baganz, Adam Smoliński, Abdel-Hamied Mohamed Rasmey, Ronghou Liu and Le Zhang
13	Research and Prospects of Enzymatic Hydrolysis and Microbial Fermentation Technologies in Protein Raw Materials for Aquatic Feed by Qiang Wang, Zhitao Qi, Weilai Fu, Mingzhu Pan, Xidong Ren, Xian Zhang and Zhiming Rao
13	Microbial Characteristics and Functions in Coffee Fermentation: A Review by Xiaojing Shen, Qi Wang, Hongsheng Wang, Guoqing Fang, Ying Li, Jilai Zhang and Kunyi Liu
12	Volatile Fatty Acid Production vs. Methane and Hydrogen in Anaerobic Digestion by Venko N. Beschkov and Ivan K. Angelov
12	Smart Fermentation Technologies: Microbial Process Control in Traditional Fermented Foods by Chong Shin Yee, Nur Asyiqin Zahia-Azizan, Muhamad Hafiz Abd Rahim, Nurul Aqilah Mohd Zaini, Raja Balqis Raja-Razali, Muhammad Ameer Ushidee-Radzi, Zul Ilham and Wan Abd Al Qadr Imad Wan-Mohtar
10	Extremophilic Exopolysaccharides: Bioprocess and Novel Applications in 21st Century by Chandni Upadhyaya, Hiren Patel, Ishita Patel and Trushit Upadhyaya
10	Nutritional Enhancement of Plant-Based Fermented Foods: Microbial Innovations for a Sustainable Future by Sunny Dhiman, Sukhminderjit Kaur, Babita Thakur, Pankaj Singh and Manikant Tripathi
9	Redox Potential and Its Control in Research and Commercial Wine Fermentations by James Nelson, Roger Boulton and André Knoesen

Citations	Article
12	Smart Fermentation Technologies: Microbial Process Control in Traditional Fermented Foods by Chong Shin Yee, Nur Asyiqin Zahia-Azizan, Muhamad Hafiz Abd Rahim, Nurul Aqilah Mohd Zaini, Raja Balqis Raja-Razali, Muhammad Ameer Ushidee-Radzi, Zul Ilham and Wan Abd Al Qadr Imad Wan-Mohtar
10	Nutritional Enhancement of Plant-Based Fermented Foods: Microbial Innovations for a Sustainable Future by Sunny Dhiman, Sukhminderjit Kaur, Babita Thakur, Pankaj Singh and Manikant Tripathi
6	Fungal Biomass Fermentation: Valorizing the Food Industry’s Waste by Simas Borkertas, Jonas Viskelis, Pranas Viskelis, Paulina Streimikyte, Ugne Gasiunaite and Dalia Urbonaviciene
6	Microbial Genome Editing with CRISPR–Cas9: Recent Advances and Emerging Applications Across Sectors by Chhavi Dudeja, Amish Mishra, Ansha Ali, Prem Pratap Singh and Atul Kumar Jaiswal
5	*Valorization of Olive Mill Wastewater via Yarrowia lipolytica: Sustainable Production of High-Value Metabolites and Biocompounds—A Review* by Amina Laribi, Bartłomiej Zieniuk, Doria Naila Bouchedja, Kahina Hafid, Lamia Elmechta and Samira Becila
5	Microbial Community and Metabolic Pathways in Anaerobic Digestion of Organic Solid Wastes: Progress, Challenges and Prospects by Jiachang Cao, Chen Zhang, Xiang Li, Xueye Wang, Xiaohu Dai and Ying Xu
3	Impacts of Sonication on Fermentation Process and Physicochemical, Microbiological and Sensorial Characteristics of Fermented Black Carrot Juice by Muhammet Ercan, Mehmet Akbulut, Hacer Çoklar and Talha Demirci
3	Microbial Fermentation Assisted by Pulsed Electric Fields, Magnetic Fields and Cold Atmospheric Plasma: State of the Art by Nahed Yousfi, Nofel Merbahi, Jalloul Bouajila, Patricia Taillandier and Mohamed Debouba
3	Pigments from Microorganisms: A Sustainable Alternative for Synthetic Food Coloring by Akshay Chavan, Jaya Pawar, Umesh Kakde, Mekala Venkatachalam, Mireille Fouillaud, Laurent Dufossé and Sunil Kumar Deshmukh
3	Functional Properties of Yeast Mannoproteins—Current Knowledge and Future Perspectives by Paulina Chraniuk and Anna Bzducha-Wróbel

Citations	Article
589	Microbial Fermentation and Its Role in Quality Improvement of Fermented Foods by Ranjana Sharma, Prakrati Garg, Pradeep Kumar, Shashi Kant Bhatia and Saurabh Kulshrestha
265	Production of Bioethanol—A Review of Factors Affecting Ethanol Yield by Timothy J. Tse, Daniel J. Wiens and Martin J. T. Reaney
231	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
227	Microbial Propionic Acid Production by R. Axayacatl Gonzalez-Garcia, Tim McCubbin, Laura Navone, Chris Stowers, Lars K. Nielsen and Esteban Marcellin
215	In Vitro Evaluation of Adhesion Capacity, Hydrophobicity, and Auto-Aggregation of Newly Isolated Potential Probiotic Strains by Gabriela Krausova, Ivana Hyrslova and Iveta Hynstova
214	Succinic Acid: Technology Development and Commercialization by Nhuan P. Nghiem, Susanne Kleff and Stefan Schwegmann
189	A Review on Established and Emerging Fermentation Schemes for Microbial Production of Polyhydroxyalkanoate (PHA) Biopolyesters by Martin Koller
169	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
169	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
168	Harvesting of Microalgae by Flocculation by Irena Branyikova, Gita Prochazkova, Tomas Potocar, Zuzana Jezkova and Tomas Branyik

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36702	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
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33657	Unlocking the Potential of Fermentation in Cosmetics: A Review by Cristina Pérez-Rivero and José Pablo López-Gómez
33016	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
32646	Traditional and New Microorganisms in Lactic Acid Fermentation of Food by Barbara Sionek, Aleksandra Szydłowska, Kübra Küçükgöz and Danuta Kołożyn-Krajewska
29068	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
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27355	Bacillus clausii: A Review into Story of Its Probiotic Success and Potential Food Applications by Mahtab Sadrimovahed and Beyza H. Ulusoy
26863	*Spore-Based Probiotic Bacillus subtilis: Current Applications in Humans and Future Perspectives* by Natasha Williams and Tiffany L. Weir
26786	*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**

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33016	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
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26863	*Spore-Based Probiotic Bacillus subtilis: Current Applications in Humans and Future Perspectives* by Natasha Williams and Tiffany L. Weir
26786	*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**
26482	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
23834	The Impact of Physicochemical Conditions on Lactic Acid Bacteria Survival in Food Products by Barbara Sionek, Aleksandra Szydłowska, Monika Trząskowska and Danuta Kołożyn-Krajewska
23189	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
22857	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
21277	Probiotic Functional Yogurt: Challenges and Opportunities by Marinêz de Souza, Deisy Alessandra Drunkler and Eliane Colla

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10045	Microbial Genome Editing with CRISPR–Cas9: Recent Advances and Emerging Applications Across Sectors by Chhavi Dudeja, Amish Mishra, Ansha Ali, Prem Pratap Singh and Atul Kumar Jaiswal
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9022	Nutritional Enhancement of Plant-Based Fermented Foods: Microbial Innovations for a Sustainable Future by Sunny Dhiman, Sukhminderjit Kaur, Babita Thakur, Pankaj Singh and Manikant Tripathi
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4854	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
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3975	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
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2112	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
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1127	Smart Fermentation Technologies: Microbial Process Control in Traditional Fermented Foods by Chong Shin Yee, Nur Asyiqin Zahia-Azizan, Muhamad Hafiz Abd Rahim, Nurul Aqilah Mohd Zaini, Raja Balqis Raja-Razali, Muhammad Ameer Ushidee-Radzi, Zul Ilham and Wan Abd Al Qadr Imad Wan-Mohtar
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1127	Smart Fermentation Technologies: Microbial Process Control in Traditional Fermented Foods by Chong Shin Yee, Nur Asyiqin Zahia-Azizan, Muhamad Hafiz Abd Rahim, Nurul Aqilah Mohd Zaini, Raja Balqis Raja-Razali, Muhammad Ameer Ushidee-Radzi, Zul Ilham and Wan Abd Al Qadr Imad Wan-Mohtar
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85715	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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