You seem to have javascript disabled. Please note that many of the page functionalities won't work as expected without javascript enabled.

Search for Articles:

Title / Keyword

Author / Affiliation / Email

Journal

Article Type

Advanced Search

Section

Special Issue

Volume

Issue

Number

Page

Logical OperatorOperator

Search Text

Search Type

Submit to Fermentation Review for Fermentation

Journal Menu

Journal Browser

► Journal Browser

Most Cited & Viewed

Most Cited & Viewed Papers

Most Cited Papers
Most Viewed Papers
Most Downloaded Papers

Citations	Article
86	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
84	Traditional and New Microorganisms in Lactic Acid Fermentation of Food by Barbara Sionek, Aleksandra Szydłowska, Kübra Küçükgöz and Danuta Kołożyn-Krajewska
80	Microbial Fermentation for Improving the Sensory, Nutritional and Functional Attributes of Legumes by Dhananga Senanayake, Peter J. Torley, Jayani Chandrapala and Netsanet Shiferaw Terefe
78	Anaerobic Digestion of Lignocellulosic Biomass: Substrate Characteristics (Challenge) and Innovation by Christy E. Manyi-Loh and Ryk Lues
76	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
74	The Impact of Physicochemical Conditions on Lactic Acid Bacteria Survival in Food Products by Barbara Sionek, Aleksandra Szydłowska, Monika Trząskowska and Danuta Kołożyn-Krajewska
73	An Overview of Lignocellulose and Its Biotechnological Importance in High-Value Product Production by Abidemi Oluranti Ojo
72	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
70	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
69	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

Citations	Article
76	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
74	The Impact of Physicochemical Conditions on Lactic Acid Bacteria Survival in Food Products by Barbara Sionek, Aleksandra Szydłowska, Monika Trząskowska and Danuta Kołożyn-Krajewska
70	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
60	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
48	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
43	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
41	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
38	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
37	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
35	Cell Walls of Lipid-Rich Microalgae: A Comprehensive Review on Characterisation, Ultrastructure, and Enzymatic Disruption by Sneha Shivakumar, Nicholas Serlini, Sara M. Esteves, Svitlana Miros and Ronald Halim

Citations	Article
37	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
27	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
24	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
23	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
22	Exploring the Functionality of Microbes in Fermented Foods: Technological Advancements and Future Directions by Akanksha Singh and Sanjay Kumar
19	Understanding the Functionality of Probiotics on the Edge of Artificial Intelligence (AI) Era by Remziye Asar, Sinem Erenler, Dilara Devecioglu, Humeyra Ispirli, Funda Karbancioglu-Guler, Hale Inci Ozturk and Enes Dertli
18	Volatile Fatty Acid Production vs. Methane and Hydrogen in Anaerobic Digestion by Venko N. Beschkov and Ivan K. Angelov
14	Comprehensive Review of Strategies for Lactic Acid Bacteria Production and Metabolite Enhancement in Probiotic Cultures: Multifunctional Applications in Functional Foods by Jiun Shen Loo, Siti Nur Hazwani Oslan, Nur Anis Safiah Mokshin, Rafidah Othman, Zarina Amin, Wipawee Dejtisakdi, Asep Awaludin Prihanto and Joo Shun Tan
10	Expanding Layers of Bacteriocin Applications: From Food Preservation to Human Health Interventions by Furkan Demirgül, Halil İbrahim Kaya, Redife Aslıhan Ucar, Naciye Afranur Mitaf and Ömer Şimşek
10	Fungal Biomass Fermentation: Valorizing the Food Industry’s Waste by Simas Borkertas, Jonas Viskelis, Pranas Viskelis, Paulina Streimikyte, Ugne Gasiunaite and Dalia Urbonaviciene

Citations	Article
10	Lactic Acid Bacteria-Derived Exopolysaccharides: Dual Roles as Functional Ingredients and Fermentation Agents in Food Applications by Ricardo H. Hernández-Figueroa, Aurelio López-Malo and Emma Mani-López
8	Smart and Functional Probiotic Microorganisms: Emerging Roles in Health-Oriented Fermentation by Karina Teixeira Magalhães, Raquel Nunes Almeida da Silva, Adriana Silva Borges, Ana Elisa Barbosa Siqueira, Claudia Puerari and Juliana Aparecida Correia Bento
5	Emerging Technologies in Pretreatment and Hydrolysis for High-Solid-Loading Bioethanol Production from Lignocellulosic Biomass by Nida Arshad, Elizabeth Jayex Panakkal, Palani Bharathy Kalivarathan, Atthasit Tawai, Santi Chuetor, Wanwitoo Wanmolee, Suchata Kirdponpattara, Aiya Chantarasiri, Suchitra Rakesh, Athanasia Amanda Septevani, Ponnusami Venkatachalam and Malinee Sriariyanun
4	Fermentation of Organic Wastes for Feed Protein Production: Focus on Agricultural Residues and Industrial By-Products Tied to Agriculture by Dan He and Can Cui
4	Seasonal Temperature Effects on EPS Composition and Sludge Settling Performance in Full-Scale Wastewater Treatment Plant: Mechanisms and Mitigation Strategies by Fei Xie, Chenzhe Tian, Xiao Ma, Li Ji, Bowei Zhao, Muhammad Ehsan Danish, Feng Gao and Zhihong Yang
3	Advances in Algae-Based Bioplastics: From Strain Engineering and Fermentation to Commercialization and Sustainability by Nilay Kumar Sarker and Prasad Kaparaju
3	Recent Advances in Biosurfactant Production in Solid-State Fermentation by Ma. Guadalupe Bustos-Vázquez, Luis V. Rodríguez-Durán, María Alejandra Pichardo-Sánchez, Nubia R. Rodríguez-Durán, Nadia A. Rodríguez-Durán, Daniel Trujillo-Ramírez and Rodolfo Torres-de los Santos
2	Bioremediation of Polycyclic Aromatic Hydrocarbons (PAHs) in Aqueous Environments: A Review of Biofiltration, Biosorption, and Biodegradation Strategies Using Living Fungal Mycelium by Claudia Colmo, Martin Tegelaar and Phil Ayres
2	Multifunctional Performance of Bacterial Cellulose Membranes in Saline and Oily Emulsion Filtration by Alexandre D’Lamare Maia de Medeiros, Cláudio José Galdino da Silva Junior, Yasmim de Farias Cavalcanti, Matheus Henrique Castanha Cavalcanti, Maryana Rogéria dos Santos, Ana Helena Mendonça Resende, Ivison Amaro da Silva, Julia Didier Pedrosa de Amorim, Andréa Fernanda de Santana Costa and Leonie Asfora Sarubbo
2	*Utilization of Non-Saccharomyces* to Address Contemporary Winemaking Challenges: Species Characteristics and Strain Diversity by Spiros Paramithiotis, Jayanta Kumar Patra, Yorgos Kotseridis and Maria Dimopoulou**

Citations	Article
653	Microbial Fermentation and Its Role in Quality Improvement of Fermented Foods by Ranjana Sharma, Prakrati Garg, Pradeep Kumar, Shashi Kant Bhatia and Saurabh Kulshrestha
297	Production of Bioethanol—A Review of Factors Affecting Ethanol Yield by Timothy J. Tse, Daniel J. Wiens and Martin J. T. Reaney
238	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
237	Microbial Propionic Acid Production by R. Axayacatl Gonzalez-Garcia, Tim McCubbin, Laura Navone, Chris Stowers, Lars K. Nielsen and Esteban Marcellin
234	In Vitro Evaluation of Adhesion Capacity, Hydrophobicity, and Auto-Aggregation of Newly Isolated Potential Probiotic Strains by Gabriela Krausova, Ivana Hyrslova and Iveta Hynstova
218	Succinic Acid: Technology Development and Commercialization by Nhuan P. Nghiem, Susanne Kleff and Stefan Schwegmann
200	A Review on Established and Emerging Fermentation Schemes for Microbial Production of Polyhydroxyalkanoate (PHA) Biopolyesters by Martin Koller
189	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
174	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
172	Harvesting of Microalgae by Flocculation by Irena Branyikova, Gita Prochazkova, Tomas Potocar, Zuzana Jezkova and Tomas Branyik

More Articles...

Views	Article
37189	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
36613	Unlocking the Potential of Fermentation in Cosmetics: A Review by Cristina Pérez-Rivero and José Pablo López-Gómez
36422	Traditional and New Microorganisms in Lactic Acid Fermentation of Food by Barbara Sionek, Aleksandra Szydłowska, Kübra Küçükgöz and Danuta Kołożyn-Krajewska
32386	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
32276	Bacillus clausii: A Review into Story of Its Probiotic Success and Potential Food Applications by Mahtab Sadrimovahed and Beyza H. Ulusoy
31624	*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**
30785	*Spore-Based Probiotic Bacillus subtilis: Current Applications in Humans and Future Perspectives* by Natasha Williams and Tiffany L. Weir
29614	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
29454	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
27618	The Impact of Physicochemical Conditions on Lactic Acid Bacteria Survival in Food Products by Barbara Sionek, Aleksandra Szydłowska, Monika Trząskowska and Danuta Kołożyn-Krajewska

Views	Article
37189	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
32276	Bacillus clausii: A Review into Story of Its Probiotic Success and Potential Food Applications by Mahtab Sadrimovahed and Beyza H. Ulusoy
31624	*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**
29454	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
27618	The Impact of Physicochemical Conditions on Lactic Acid Bacteria Survival in Food Products by Barbara Sionek, Aleksandra Szydłowska, Monika Trząskowska and Danuta Kołożyn-Krajewska
26976	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
24480	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
23888	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
22740	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
19115	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

Views	Article
19115	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
15143	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
15038	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
14028	Comprehensive Review of Strategies for Lactic Acid Bacteria Production and Metabolite Enhancement in Probiotic Cultures: Multifunctional Applications in Functional Foods by Jiun Shen Loo, Siti Nur Hazwani Oslan, Nur Anis Safiah Mokshin, Rafidah Othman, Zarina Amin, Wipawee Dejtisakdi, Asep Awaludin Prihanto and Joo Shun Tan
12910	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
11836	Strategies for Reducing Purine Accumulation in Beer: From Metabolic Mechanisms to Brewing Technology Innovations by Jun Liu and Jian Lu
10905	*Research Progress on Nutritional Properties of Noni (Morinda citrifolia* L.) Fruit and Its Fermented Foods by Qianjin Ni, Zhi Zhang, Liying Niu, Runqiang Yang, Lingming Xiong, Dajing Li and Zhuqing Dai**
9849	*Response of Akkermansia muciniphila* to Bioactive Compounds: Effects on Its Abundance and Activity by Jair Alejandro Temis-Cortina, Harold Alexis Prada-Ramírez, Hulme Ríos-Guerra, Judith Espinosa-Raya and Raquel Gómez-Pliego**
9271	Exploring the Functionality of Microbes in Fermented Foods: Technological Advancements and Future Directions by Akanksha Singh and Sanjay Kumar
8526	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

Views	Article
6058	Smart and Functional Probiotic Microorganisms: Emerging Roles in Health-Oriented Fermentation by Karina Teixeira Magalhães, Raquel Nunes Almeida da Silva, Adriana Silva Borges, Ana Elisa Barbosa Siqueira, Claudia Puerari and Juliana Aparecida Correia Bento
5590	Advances in Algae-Based Bioplastics: From Strain Engineering and Fermentation to Commercialization and Sustainability by Nilay Kumar Sarker and Prasad Kaparaju
5086	Lactic Acid Bacteria-Derived Exopolysaccharides: Dual Roles as Functional Ingredients and Fermentation Agents in Food Applications by Ricardo H. Hernández-Figueroa, Aurelio López-Malo and Emma Mani-López
4406	β-Glucosidase: Progress from Basic Mechanism to Frontier Application by Linqing Li, Hanyu Liu, Tianyi Liu, Jingyi Mi, Ruitao Cai and Huilian Xu
3915	From Tea Fermentation to New Technologies: Multisectoral Applications of Kombucha SCOBY Through the Lens of Methodi Ordinatio by Nicole de M. Vianna, Gabriel Albagli, Adejanildo da S. Pereira and Priscilla F. F. Amaral
3681	From Raw to Fermented: Uncovering the Microbial Wealth of Dairy by Yusuf Biçer, Arife Ezgi Telli, Gamze Turkal, Nihat Telli and Gürkan Uçar
3633	Emerging Technologies in Pretreatment and Hydrolysis for High-Solid-Loading Bioethanol Production from Lignocellulosic Biomass by Nida Arshad, Elizabeth Jayex Panakkal, Palani Bharathy Kalivarathan, Atthasit Tawai, Santi Chuetor, Wanwitoo Wanmolee, Suchata Kirdponpattara, Aiya Chantarasiri, Suchitra Rakesh, Athanasia Amanda Septevani, Ponnusami Venkatachalam and Malinee Sriariyanun
3415	Fermentation of Organic Wastes for Feed Protein Production: Focus on Agricultural Residues and Industrial By-Products Tied to Agriculture by Dan He and Can Cui
2919	Recent Advances in Biosurfactant Production in Solid-State Fermentation by Ma. Guadalupe Bustos-Vázquez, Luis V. Rodríguez-Durán, María Alejandra Pichardo-Sánchez, Nubia R. Rodríguez-Durán, Nadia A. Rodríguez-Durán, Daniel Trujillo-Ramírez and Rodolfo Torres-de los Santos
2771	Production of Nutritional Protein Hydrolysates by Fermentation of Black Soldier Fly Larvae by Penghui Zhang, Kelyn Seow, Leo Wein, Rachel Steven, Rebecca J. Case, Yulan Wang and Patricia L. Conway

Views	Article
174877	Microbial Fermentation and Its Role in Quality Improvement of Fermented Foods by Ranjana Sharma, Prakrati Garg, Pradeep Kumar, Shashi Kant Bhatia and Saurabh Kulshrestha
113342	Production of Bioethanol—A Review of Factors Affecting Ethanol Yield by Timothy J. Tse, Daniel J. Wiens and Martin J. T. Reaney
85370	NIR Spectroscopy Assessment of Quality Index of Fermented Milk (Laban) Drink Flavored with Date Syrup during Cold Storage by Abdullah M. Alhamdan
59215	Functional Role of Probiotics and Prebiotics on Skin Health and Disease by Vasiliki Lolou and Mihalis I. Panayiotidis
52212	Microbial Propionic Acid Production by R. Axayacatl Gonzalez-Garcia, Tim McCubbin, Laura Navone, Chris Stowers, Lars K. Nielsen and Esteban Marcellin
46953	Quality Ingredients and Safety Concerns for Traditional Fermented Foods and Beverages from Asia: A Review by Anil Kumar Anal
41135	Enzymes for Wine Fermentation: Current and Perspective Applications by Harald Claus and Kiro Mojsov
39702	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
39565	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
39140	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

More Articles...

Downloads	Article
4394	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
4142	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
3957	Unlocking the Potential of Fermentation in Cosmetics: A Review by Cristina Pérez-Rivero and José Pablo López-Gómez
3917	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
3590	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
3161	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
3141	Microbial Fermentation for Improving the Sensory, Nutritional and Functional Attributes of Legumes by Dhananga Senanayake, Peter J. Torley, Jayani Chandrapala and Netsanet Shiferaw Terefe
3139	Traditional and New Microorganisms in Lactic Acid Fermentation of Food by Barbara Sionek, Aleksandra Szydłowska, Kübra Küçükgöz and Danuta Kołożyn-Krajewska
3134	The Influence of Flavonoid Dihydroquercetin on the Enzymatic Processes of Dough Ripening and the Antioxidant Properties of Bread by Irina Kalinina, Rinat Fatkullin, Natalya Naumenko, Natalia Popova and Darya Stepanova
2971	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

Downloads	Article
4394	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
2845	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
2749	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
2619	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
2560	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
2311	The Impact of Physicochemical Conditions on Lactic Acid Bacteria Survival in Food Products by Barbara Sionek, Aleksandra Szydłowska, Monika Trząskowska and Danuta Kołożyn-Krajewska
2131	*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**
1810	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
1774	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
1648	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

Downloads	Article
1511	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
1129	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
1100	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
1075	Exploring the Functionality of Microbes in Fermented Foods: Technological Advancements and Future Directions by Akanksha Singh and Sanjay Kumar
1061	PerR Deletion Enhances Oxygen Tolerance and Butanol/Acetone Production in a Solvent-Degenerated Clostridium beijerinckii Strain DS by Chuan Xiao, Jianxiong Dou, Naan Zhang, Laizhuang Liu, Shengjie Du, Xiancai Rao and Longjiang Yu
1001	Comprehensive Review of Strategies for Lactic Acid Bacteria Production and Metabolite Enhancement in Probiotic Cultures: Multifunctional Applications in Functional Foods by Jiun Shen Loo, Siti Nur Hazwani Oslan, Nur Anis Safiah Mokshin, Rafidah Othman, Zarina Amin, Wipawee Dejtisakdi, Asep Awaludin Prihanto and Joo Shun Tan
923	Volatile Fatty Acid Production vs. Methane and Hydrogen in Anaerobic Digestion by Venko N. Beschkov and Ivan K. Angelov
852	Understanding the Functionality of Probiotics on the Edge of Artificial Intelligence (AI) Era by Remziye Asar, Sinem Erenler, Dilara Devecioglu, Humeyra Ispirli, Funda Karbancioglu-Guler, Hale Inci Ozturk and Enes Dertli
826	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
784	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

Downloads	Article
1061	PerR Deletion Enhances Oxygen Tolerance and Butanol/Acetone Production in a Solvent-Degenerated Clostridium beijerinckii Strain DS by Chuan Xiao, Jianxiong Dou, Naan Zhang, Laizhuang Liu, Shengjie Du, Xiancai Rao and Longjiang Yu
502	Impact of Lactic Acid Bacteria on Sour India Pale Ale (IPA) Fermentation: Growth Dynamics, Acidification, and Flavor Modulation by Yue Chih, Shen-Shih Chiang and Ching-Hsiu Tsai
418	Advances in Algae-Based Bioplastics: From Strain Engineering and Fermentation to Commercialization and Sustainability by Nilay Kumar Sarker and Prasad Kaparaju
408	*Fungifuels: Polyethylene Decomposition and Electricity Generation with Aspergillus ochraceopetaliformis* in Microbial Fuel Cell Systems by Rojas-Flores Segundo, Magaly De La Cruz-Noriega, Nancy Soto-Deza, Nélida Milly Otiniano, Cabanillas-Chirinos Luis and Anibal Alviz-Meza**
391	β-Glucosidase: Progress from Basic Mechanism to Frontier Application by Linqing Li, Hanyu Liu, Tianyi Liu, Jingyi Mi, Ruitao Cai and Huilian Xu
390	Smart and Functional Probiotic Microorganisms: Emerging Roles in Health-Oriented Fermentation by Karina Teixeira Magalhães, Raquel Nunes Almeida da Silva, Adriana Silva Borges, Ana Elisa Barbosa Siqueira, Claudia Puerari and Juliana Aparecida Correia Bento
389	Lactic Acid Bacteria-Derived Exopolysaccharides: Dual Roles as Functional Ingredients and Fermentation Agents in Food Applications by Ricardo H. Hernández-Figueroa, Aurelio López-Malo and Emma Mani-López
388	Emerging Technologies in Pretreatment and Hydrolysis for High-Solid-Loading Bioethanol Production from Lignocellulosic Biomass by Nida Arshad, Elizabeth Jayex Panakkal, Palani Bharathy Kalivarathan, Atthasit Tawai, Santi Chuetor, Wanwitoo Wanmolee, Suchata Kirdponpattara, Aiya Chantarasiri, Suchitra Rakesh, Athanasia Amanda Septevani, Ponnusami Venkatachalam and Malinee Sriariyanun
386	Safety Assessment and the Potential of a Postbiotic Powder Formulated from a Three-Strain Fermentation of Lactobacillus salivarius AP-32, Lactobacillus paracasei ET-66, and Lactobacillus plantarum LPL28 by Ching-Min Li, Yen-Yu Huang, Chi-Huei Lin, Jia-Hung Lin, Yi-Wei Kuo, Ko-Chiang Hsia, Shin-Yu Tsai, Yu-Fen Huang, Ching-Wei Chen and Hsieh-Hsun Ho
381	Production of Nutritional Protein Hydrolysates by Fermentation of Black Soldier Fly Larvae by Penghui Zhang, Kelyn Seow, Leo Wein, Rachel Steven, Rebecca J. Case, Yulan Wang and Patricia L. Conway

Downloads	Article
86184	Microbial Fermentation and Its Role in Quality Improvement of Fermented Foods by Ranjana Sharma, Prakrati Garg, Pradeep Kumar, Shashi Kant Bhatia and Saurabh Kulshrestha
23174	*Optimization of Arthrospira platensis* (Spirulina) Growth: From Laboratory Scale to Pilot Scale by Florian Delrue, Emilie Alaux, Lagia Moudjaoui, Clément Gaignard, Gatien Fleury, Amaury Perilhou, Pierre Richaud, Martin Petitjean and Jean-François Sassi**
22359	Computing the Composition of Ethanol-Water Mixtures Based on Experimental Density and Temperature Measurements by Brooks B. Danahy, David L. Minnick and Mark B. Shiflett
21529	Microbial Propionic Acid Production by R. Axayacatl Gonzalez-Garcia, Tim McCubbin, Laura Navone, Chris Stowers, Lars K. Nielsen and Esteban Marcellin
19159	Strategies to Extend Bread and GF Bread Shelf-Life: From Sourdough to Antimicrobial Active Packaging and Nanotechnology by Valentina Melini and Francesca Melini
18812	Enzymes for Wine Fermentation: Current and Perspective Applications by Harald Claus and Kiro Mojsov
18079	Production of Bioethanol—A Review of Factors Affecting Ethanol Yield by Timothy J. Tse, Daniel J. Wiens and Martin J. T. Reaney
17667	Production, Characterization, and Industrial Application of Pectinase Enzyme Isolated from Fungal Strains by Sudeep KC, Jitendra Upadhyaya, Dev Raj Joshi, Binod Lekhak, Dhiraj Kumar Chaudhary, Bhoj Raj Pant, Tirtha Raj Bajgai, Rajiv Dhital, Santosh Khanal, Niranjan Koirala and Vijaya Raghavan
17292	Syngas Fermentation: A Microbial Conversion Process of Gaseous Substrates to Various Products by John R. Phillips, Raymond L. Huhnke and Hasan K. Atiyeh
17042	Functional Role of Probiotics and Prebiotics on Skin Health and Disease by Vasiliki Lolou and Mihalis I. Panayiotidis

Most Cited & Viewed Special Issues

Most Cited Special Issues
Most Viewed Special Issues

Avg. Citations	Special Issue
8.9	Probiotics, Prebiotics and Their Use as Innovative Ingredients in Food Technology Guest Editor Katarzyna Pobiega \| Number of Papers: 10
6.94	Fermentation: 10th Anniversary Guest Editor Badal C. Saha \| Number of Papers: 31
6.53	In Vitro Fermentation, 3rd Edition Guest Editor Mengzhi Wang \| Number of Papers: 15
6.2	*The Use of Lactobacillus* in Forage Storage and Processing Guest Editors Tao Shao , Jie Zhao , Lin Mu, Hao Guan and Qiming Cheng** \| Number of Papers: 10
5.92	Optimization and Analysis of Fermentation Process for Microbial Products Guest Editors Xidong Ren and Deqiang Zhu \| Number of Papers: 13

More Special Issues...

Views	Special Issue
166305	Fermentation: 10th Anniversary Guest Editor Badal C. Saha \| Number of Papers: 31
73675	Probiotics, Prebiotics and Their Use as Innovative Ingredients in Food Technology Guest Editor Katarzyna Pobiega \| Number of Papers: 10
52883	In Vitro Fermentation, 3rd Edition Guest Editor Mengzhi Wang \| Number of Papers: 15
50905	Optimization and Analysis of Fermentation Process for Microbial Products Guest Editors Xidong Ren and Deqiang Zhu \| Number of Papers: 13
44957	New Research on Strains Improvement and Microbial Biosynthesis Guest Editors Kaloyan Petrov and Penka Petrova \| Number of Papers: 10
40131	Precision Fermentation: Applications in the Food and Beverage Industry Guest Editor Tiago Lima de Albuquerque \| Number of Papers: 11
39160	Application of Fermentation Technology in Animal Nutrition Guest Editors Wansup Kwak and Siran Wang \| Number of Papers: 13
34139	*10th Anniversary of Fermentation: Feature Papers in Section "Probiotic Strains and Fermentation"* Guest Editor Ren-You Gan \| Number of Papers: 15
32586	Biofuels Production and Processing Technology, 3rd Edition Guest Editor Alessia Tropea \| Number of Papers: 10
32207	Food Wastes: Feedstock for Value-Added Products: 5th Edition Guest Editor Diomi Mamma \| Number of Papers: 10

More Special Issues...

Back to TopTop