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Most Cited & Viewed - Fermentation

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Citations	Article
14	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
12	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
10	Review: *Application of Non-Saccharomyces* Yeasts to Wine-Making Process** by José Juan Mateo and Sergi Maicas
9	Review: Biochemical Production and Separation of Carboxylic Acids for Biorefinery Applications by Nanditha Murali, Keerthi Srinivas and Birgitte K. Ahring
9	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
9	Review: Succinic Acid: Technology Development and Commercialization by Nhuan P. Nghiem, Susanne Kleff and Stefan Schwegmann
9	Article: *Mixed Carboxylic Acid Production by Megasphaera elsdenii* from Glucose and Lignocellulosic Hydrolysate** by Robert S. Nelson, Darren J. Peterson, Eric M. Karp, Gregg T. Beckham and Davinia Salvachúa
8	Review: Syngas Fermentation: A Microbial Conversion Process of Gaseous Substrates to Various Products by John R. Phillips, Raymond L. Huhnke and Hasan K. Atiyeh
8	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
8	Review: Starter Cultures for Sparkling Wine by Carmela Garofalo, Mattia Pia Arena, Barbara Laddomada, Maria Stella Cappello, Gianluca Bleve, Francesco Grieco, Luciano Beneduce, Carmen Berbegal, Giuseppe Spano and Vittorio Capozzi

Citations	Article
3	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
2	Review: Lachancea thermotolerans Applications in Wine Technology by Antonio Morata, Iris Loira, Wendu Tesfaye, María Antonia Bañuelos, Carmen González and José Antonio Suárez Lepe
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: Grape and Wine Metabolomics to Develop New Insights Using Untargeted and Targeted Approaches by Farhana R Pinu
1	Communication: Regulatory Promotion and Benefit Analysis of Biogas-Power and Biogas-Digestate from Anaerobic Digestion in Taiwan’s Livestock Industry by Wen-Tien Tsai
1	Article: Preventing Overflow Metabolism in Crabtree-Positive Microorganisms through On-Line Monitoring and Control of Fed-Batch Fermentations by Loïc Habegger, Kelly Rodrigues Crespo and Michal Dabros
1	Article: Enhanced Production and in situ Product Recovery of Fusicocca-2,10(14)-Diene from Yeast by Lisa Halka and Rolf Wichmann
1	Review: The Smell of Synthetic Biology: Engineering Strategies for Aroma Compound Production in Yeast by Niël Van Wyk, Heinrich Kroukamp and Isak S. Pretorius
1	Review: Enzymes for Wine Fermentation: Current and Perspective Applications by Harald Claus and Kiro Mojsov

Citations	Article
5	Review: *Malting and Brewing Industries Encounter Fusarium* spp. Related Problems** by Kristina Mastanjević, Vinko Krstanović, Krešimir Mastanjević and Bojan Šarkanj
4	Review: A Review on Established and Emerging Fermentation Schemes for Microbial Production of Polyhydroxyalkanoate (PHA) Biopolyesters by Martin Koller
4	Article: *Molecular and Phenotypic Characterization of Metschnikowia pulcherrima* Strains from Douro Wine Region** by Catarina Barbosa, Patrícia Lage, Marcos Esteves, Lélia Chambel, Arlete Mendes-Faia and Ana Mendes-Ferreira
3	Article: Schizosaccharomyces japonicus: A Polysaccharide-Overproducing Yeast to Be Used in Winemaking by Cristina Romani, Livio Lencioni, Mirko Gobbi, Ilaria Mannazzu, Maurizio Ciani and Paola Domizio
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	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: *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	Article: Mitigation of Volatile Fatty Acid Build-Up by the Use of Soft Carbon Felt Electrodes: Evaluation of Anaerobic Digestion in Acidic Conditions by Rubén Moreno, Elia J. Martínez, Adrián Escapa, Olegario Martínez, Rebeca Díez-Antolínez and Xiomar Gómez
3	Review: Biological Production of 3-Hydroxypropionic Acid: An Update on the Current Status by Leonidas Matsakas, Kateřina Hrůzová, Ulrika Rova and Paul Christakopoulos
2	Article: Comparison of Different Extraction Methods to Predict Anthocyanin Concentration and Color Characteristics of Red Wines by Stephan Sommer and Seth D. Cohen

Citations	Article
12	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
9	Review: Biochemical Production and Separation of Carboxylic Acids for Biorefinery Applications by Nanditha Murali, Keerthi Srinivas and Birgitte K. Ahring
9	Review: Succinic Acid: Technology Development and Commercialization by Nhuan P. Nghiem, Susanne Kleff and Stefan Schwegmann
9	Article: *Mixed Carboxylic Acid Production by Megasphaera elsdenii* from Glucose and Lignocellulosic Hydrolysate** by Robert S. Nelson, Darren J. Peterson, Eric M. Karp, Gregg T. Beckham and Davinia Salvachúa
8	Review: Syngas Fermentation: A Microbial Conversion Process of Gaseous Substrates to Various Products by John R. Phillips, Raymond L. Huhnke and Hasan K. Atiyeh
8	Review: Spontaneous Food Fermentations and Potential Risks for Human Health by Vittorio Capozzi, Mariagiovanna Fragasso, Rossana Romaniello, Carmen Berbegal, Pasquale Russo and Giuseppe Spano
7	Review: Recent Progress in the Microbial Production of Pyruvic Acid by Neda Maleki and Mark A. Eiteman
7	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
5	Article: Production of Bioethanol from Agricultural Wastes Using Residual Thermal Energy of a Cogeneration Plant in the Distillation Phase by Raffaela Cutzu and Laura Bardi

Citations	Article
14	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
12	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
10	Review: *Application of Non-Saccharomyces* Yeasts to Wine-Making Process** by José Juan Mateo and Sergi Maicas
9	Review: Biochemical Production and Separation of Carboxylic Acids for Biorefinery Applications by Nanditha Murali, Keerthi Srinivas and Birgitte K. Ahring
9	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
9	Review: Succinic Acid: Technology Development and Commercialization by Nhuan P. Nghiem, Susanne Kleff and Stefan Schwegmann
9	Article: *Mixed Carboxylic Acid Production by Megasphaera elsdenii* from Glucose and Lignocellulosic Hydrolysate** by Robert S. Nelson, Darren J. Peterson, Eric M. Karp, Gregg T. Beckham and Davinia Salvachúa
8	Review: Syngas Fermentation: A Microbial Conversion Process of Gaseous Substrates to Various Products by John R. Phillips, Raymond L. Huhnke and Hasan K. Atiyeh
8	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
8	Review: Starter Cultures for Sparkling Wine by Carmela Garofalo, Mattia Pia Arena, Barbara Laddomada, Maria Stella Cappello, Gianluca Bleve, Francesco Grieco, Luciano Beneduce, Carmen Berbegal, Giuseppe Spano and Vittorio Capozzi

» More Articles

Views	Article
4266	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
3522	Review: Microbial Propionic Acid Production by R. Axayacatl Gonzalez-Garcia, Tim McCubbin, Laura Navone, Chris Stowers, Lars K. Nielsen and Esteban Marcellin
3206	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
2940	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
2908	Review: Metabolic Engineering for Production of Small Molecule Drugs: Challenges and Solutions by Herbert M. Huttanus, Jiayuan Sheng and Xueyang Feng
2780	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
2742	Review: Microfluidic Bioreactors for Cellular Microarrays by Ronnie G. Willaert and Katty Goossens
2716	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
2684	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
2671	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

Views	Article
4266	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
1436	Review: The Smell of Synthetic Biology: Engineering Strategies for Aroma Compound Production in Yeast by Niël Van Wyk, Heinrich Kroukamp and Isak S. Pretorius
1058	Review: Saccharomycodes ludwigii, Control and Potential Uses in Winemaking Processes by Ricardo Vejarano
955	Review: Lachancea thermotolerans, the Non-Saccharomyces Yeast that Reduces the Volatile Acidity of Wines by Alice Vilela
955	Review: *The Impact of Non-Saccharomyces* Yeast on Traditional Method Sparkling Wine** by Nedret Neslihan Ivit and Belinda Kemp
938	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
882	Review: Enzymes for Wine Fermentation: Current and Perspective Applications by Harald Claus and Kiro Mojsov
806	Review: Schizosaccharomyces pombe: A Promising Biotechnology for Modulating Wine Composition by Iris Loira, Antonio Morata, Felipe Palomero, Carmen González and José Antonio Suárez-Lepe
782	Review: Lachancea thermotolerans Applications in Wine Technology by Antonio Morata, Iris Loira, Wendu Tesfaye, María Antonia Bañuelos, Carmen González and José Antonio Suárez Lepe
781	Review: *Challenges of the Non-Conventional Yeast Wickerhamomyces anomalus* in Winemaking** by Beatriz Padilla, Jose V. Gil and Paloma Manzanares

Views	Article
4266	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
2432	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
1597	Review: A Review on Established and Emerging Fermentation Schemes for Microbial Production of Polyhydroxyalkanoate (PHA) Biopolyesters by Martin Koller
1463	Review: Fermentation Assisted by Pulsed Electric Field and Ultrasound: A Review by Leandro Galván-D’Alessandro and Ramiro Ariel Carciochi
1447	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
1436	Review: The Smell of Synthetic Biology: Engineering Strategies for Aroma Compound Production in Yeast by Niël Van Wyk, Heinrich Kroukamp and Isak S. Pretorius
1425	Article: Adding Flavor to Beverages with Non-Conventional Yeasts by Davide Ravasio, Silvia Carlin, Teun Boekhout, Marizeth Groenewald, Urska Vrhovsek, Andrea Walther and Jürgen Wendland
1367	Review: The Impact of Simple Phenolic Compounds on Beer Aroma and Flavor by Michael Lentz
1366	Review: Biological Production of 3-Hydroxypropionic Acid: An Update on the Current Status by Leonidas Matsakas, Kateřina Hrůzová, Ulrika Rova and Paul Christakopoulos
1344	Review: The Use of UV-Vis Spectroscopy in Bioprocess and Fermentation Monitoring by Jessica Roberts, Aoife Power, James Chapman, Shaneel Chandra and Daniel Cozzolino

Views	Article
4266	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
3522	Review: Microbial Propionic Acid Production by R. Axayacatl Gonzalez-Garcia, Tim McCubbin, Laura Navone, Chris Stowers, Lars K. Nielsen and Esteban Marcellin
2780	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
2671	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
2540	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
2470	Review: Syngas Fermentation: A Microbial Conversion Process of Gaseous Substrates to Various Products by John R. Phillips, Raymond L. Huhnke and Hasan K. Atiyeh
2444	Review: Succinic Acid: Technology Development and Commercialization by Nhuan P. Nghiem, Susanne Kleff and Stefan Schwegmann
2440	Article: Purification of Polymer-Grade Fumaric Acid from Fermented Spent Sulfite Liquor by Diogo Figueira, João Cavalheiro and Bruno Sommer Ferreira
2439	Article: Production and Quality Analysis of Wine from Honey and Coconut Milk Blend Using Saccharomyces cerevisiae by Tochukwu V. Balogu and Oyinloye Towobola
2432	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

Views	Article
4266	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
3522	Review: Microbial Propionic Acid Production by R. Axayacatl Gonzalez-Garcia, Tim McCubbin, Laura Navone, Chris Stowers, Lars K. Nielsen and Esteban Marcellin
3206	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
2940	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
2908	Review: Metabolic Engineering for Production of Small Molecule Drugs: Challenges and Solutions by Herbert M. Huttanus, Jiayuan Sheng and Xueyang Feng
2780	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
2684	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
2671	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
2540	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
2470	Review: Syngas Fermentation: A Microbial Conversion Process of Gaseous Substrates to Various Products by John R. Phillips, Raymond L. Huhnke and Hasan K. Atiyeh

» More Articles

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