Most Cited & Viewed

Most Cited & Viewed Papers

Citations Article
 
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
 
Fermented Foods: Their Health-Promoting Components and Potential Effects on Gut Microbiota
by Aabid Manzoor Shah, Najeebul Tarfeen, Hassan Mohamed and Yuanda Song
 
Microalgal Feedstock for Biofuel Production: Recent Advances, Challenges, and Future Perspective
by Shoyeb Khan, Probir Das, Mohammed Abdul Quadir, Mahmoud Ibrahim Thaher, Chandan Mahata, Sami Sayadi and Hareb Al-Jabri
 
Traditional and New Microorganisms in Lactic Acid Fermentation of Food
by Barbara Sionek, Aleksandra Szydłowska, Kübra Küçükgöz and Danuta Kołożyn-Krajewska
 
Microbial Fermentation for Improving the Sensory, Nutritional and Functional Attributes of Legumes
by Dhananga Senanayake, Peter J. Torley, Jayani Chandrapala and Netsanet Shiferaw Terefe
 
Anaerobic Digestion of Lignocellulosic Biomass: Substrate Characteristics (Challenge) and Innovation
by Christy E. Manyi-Loh and Ryk Lues
 
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
 
An Overview of Lignocellulose and Its Biotechnological Importance in High-Value Product Production
by Abidemi Oluranti Ojo
 
The Impact of Physicochemical Conditions on Lactic Acid Bacteria Survival in Food Products
by Barbara Sionek, Aleksandra Szydłowska, Monika Trząskowska and Danuta Kołożyn-Krajewska
 
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
Views Article
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
Probiotics in the Sourdough Bread Fermentation: Current Status
by Ingrid Teixeira Akamine, Felipe R. P. Mansoldo and Alane Beatriz Vermelho
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
Unlocking the Potential of Fermentation in Cosmetics: A Review
by Cristina Pérez-Rivero and José Pablo López-Gómez
Traditional and New Microorganisms in Lactic Acid Fermentation of Food
by Barbara Sionek, Aleksandra Szydłowska, Kübra Küçükgöz and Danuta Kołożyn-Krajewska
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
Bacillus clausii: A Review into Story of Its Probiotic Success and Potential Food Applications
by Mahtab Sadrimovahed and Beyza H. Ulusoy
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
Spore-Based Probiotic Bacillus subtilis: Current Applications in Humans and Future Perspectives
by Natasha Williams and Tiffany L. Weir
Fermented Foods: Their Health-Promoting Components and Potential Effects on Gut Microbiota
by Aabid Manzoor Shah, Najeebul Tarfeen, Hassan Mohamed and Yuanda Song
Downloads Article
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
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
Algae: The Reservoir of Bioethanol
by Thummala Chandrasekhar, Duddela Varaprasad, Poreddy Gnaneswari, Battana Swapna, Khateef Riazunnisa, Vankara Anu Prasanna, Mallikarjuna Korivi, Young-Jung Wee and Veeranjaneya Reddy Lebaka
Fermented Foods: Their Health-Promoting Components and Potential Effects on Gut Microbiota
by Aabid Manzoor Shah, Najeebul Tarfeen, Hassan Mohamed and Yuanda Song
Unlocking the Potential of Fermentation in Cosmetics: A Review
by Cristina Pérez-Rivero and José Pablo López-Gómez
Production, Formulation, and Application of Postbiotics in the Treatment of Skin Conditions
by Alexander da Silva Vale, Gilberto Vinícius de Melo Pereira, Ana Caroline de Oliveira, Dão Pedro de Carvalho Neto, Leonardo Wedderhoff Herrmann, Susan Grace Karp, Vanete Thomaz Soccol and Carlos Ricardo Soccol
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
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
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
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
Back to TopTop