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
109	Research Progress of Fermented Functional Foods and Protein Factory-Microbial Fermentation Technology by Wenli Sun, Mohamad Hesam Shahrajabian and Min Lin
85	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
73	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
70	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
70	Traditional and New Microorganisms in Lactic Acid Fermentation of Food by Barbara Sionek, Aleksandra Szydłowska, Kübra Küçükgöz and Danuta Kołożyn-Krajewska
69	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
68	Fermented Foods: Their Health-Promoting Components and Potential Effects on Gut Microbiota by Aabid Manzoor Shah, Najeebul Tarfeen, Hassan Mohamed and Yuanda Song
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
62	Anaerobic Digestion of Lignocellulosic Biomass: Substrate Characteristics (Challenge) and Innovation by Christy E. Manyi-Loh and Ryk Lues
60	*Purification, Characterization, and Application of Alkaline Protease Enzyme from a Locally Isolated Bacillus cereus* Strain by Najeeb Ullah, Mujaddad Ur Rehman, Abid Sarwar, Muhammad Nadeem, Rubina Nelofer, Hafiz Abdullah Shakir, Muhammad Irfan, Muhammad Idrees, Sumaira Naz, Ghulam Nabi, Sana Shah, Tariq Aziz, Metab Alharbi, Abdulrahman Alshammari and Faleh Alqahtani**

Citations	Article
70	Traditional and New Microorganisms in Lactic Acid Fermentation of Food by Barbara Sionek, Aleksandra Szydłowska, Kübra Küçükgöz and Danuta Kołożyn-Krajewska
54	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
51	An Overview of Lignocellulose and Its Biotechnological Importance in High-Value Product Production by Abidemi Oluranti Ojo
51	The Impact of Physicochemical Conditions on Lactic Acid Bacteria Survival in Food Products by Barbara Sionek, Aleksandra Szydłowska, Monika Trząskowska and Danuta Kołożyn-Krajewska
43	Lactic Acid Bacteria in Dairy Foods: Prime Sources of Antimicrobial Compounds by Nooshzad Ahansaz, Armin Tarrah, Shadi Pakroo, Viviana Corich and Alessio Giacomini
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
41	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
37	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
35	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
30	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
37	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
20	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
17	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
15	Efficacy of Probiotics in Reducing Pathogenic Potential of Infectious Agents by Poonam Vinayamohan, Divya Joseph, Leya Susan Viju, Sangeetha Ananda Baskaran and Kumar Venkitanarayanan
12	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
12	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	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
11	Volatile Fatty Acid Production vs. Methane and Hydrogen in Anaerobic Digestion by Venko N. Beschkov and Ivan K. Angelov
9	Extremophilic Exopolysaccharides: Bioprocess and Novel Applications in 21st Century by Chandni Upadhyaya, Hiren Patel, Ishita Patel and Trushit Upadhyaya

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
9	Exploring the Functionality of Microbes in Fermented Foods: Technological Advancements and Future Directions by Akanksha Singh and Sanjay Kumar
8	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
8	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
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 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	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
4	Fungal Biomass Fermentation: Valorizing the Food Industry’s Waste by Simas Borkertas, Jonas Viskelis, Pranas Viskelis, Paulina Streimikyte, Ugne Gasiunaite and Dalia Urbonaviciene
3	Evaluation of In Vitro Digested Mulberry Leaf Tea Kombucha: A Functional Fermented Beverage with Antioxidant, Anti-Inflammatory, Antihyperglycemic, and Antihypertensive Potentials by Pitchaporn Wanyo, Tossaporn Chamsai, Nitchara Toontom, Le Ke Nghiep and Kukiat Tudpor
3	Different Commercial Microbial Additives Influence Fermentation Quality and Microbial Community of King Grass Silage by Xianjun Lai, Haiyan Wang, Rui Peng, Zihan Chen, Yuxin Xiang and Lang Yan

Citations	Article
578	Microbial Fermentation and Its Role in Quality Improvement of Fermented Foods by Ranjana Sharma, Prakrati Garg, Pradeep Kumar, Shashi Kant Bhatia and Saurabh Kulshrestha
262	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
225	Microbial Propionic Acid Production by R. Axayacatl Gonzalez-Garcia, Tim McCubbin, Laura Navone, Chris Stowers, Lars K. Nielsen and Esteban Marcellin
213	Succinic Acid: Technology Development and Commercialization by Nhuan P. Nghiem, Susanne Kleff and Stefan Schwegmann
211	In Vitro Evaluation of Adhesion Capacity, Hydrophobicity, and Auto-Aggregation of Newly Isolated Potential Probiotic Strains by Gabriela Krausova, Ivana Hyrslova and Iveta Hynstova
188	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
167	Harvesting of Microalgae by Flocculation by Irena Branyikova, Gita Prochazkova, Tomas Potocar, Zuzana Jezkova and Tomas Branyik
166	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

More Articles...

Views	Article
36050	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
33508	Probiotics in the Sourdough Bread Fermentation: Current Status by Ingrid Teixeira Akamine, Felipe R. P. Mansoldo and Alane Beatriz Vermelho
32714	Unlocking the Potential of Fermentation in Cosmetics: A Review by Cristina Pérez-Rivero and José Pablo López-Gómez
32293	Research Progress of Fermented Functional Foods and Protein Factory-Microbial Fermentation Technology by Wenli Sun, Mohamad Hesam Shahrajabian and Min Lin
31576	Traditional and New Microorganisms in Lactic Acid Fermentation of Food by Barbara Sionek, Aleksandra Szydłowska, Kübra Küçükgöz and Danuta Kołożyn-Krajewska
31568	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
28013	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
26910	Fermented Foods of Korea and Their Functionalities by Su-Jin Jung, Soo-Wan Chae and Dong-Hwa Shin
26741	Fermented Foods: Their Health-Promoting Components and Potential Effects on Gut Microbiota by Aabid Manzoor Shah, Najeebul Tarfeen, Hassan Mohamed and Yuanda Song
26002	Bacillus clausii: A Review into Story of Its Probiotic Success and Potential Food Applications by Mahtab Sadrimovahed and Beyza H. Ulusoy

Views	Article
31576	Traditional and New Microorganisms in Lactic Acid Fermentation of Food by Barbara Sionek, Aleksandra Szydłowska, Kübra Küçükgöz and Danuta Kołożyn-Krajewska
31568	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
28013	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
26002	Bacillus clausii: A Review into Story of Its Probiotic Success and Potential Food Applications by Mahtab Sadrimovahed and Beyza H. Ulusoy
25774	*Spore-Based Probiotic Bacillus subtilis: Current Applications in Humans and Future Perspectives* by Natasha Williams and Tiffany L. Weir
25657	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
25575	*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**
22760	The Impact of Physicochemical Conditions on Lactic Acid Bacteria Survival in Food Products by Barbara Sionek, Aleksandra Szydłowska, Monika Trząskowska and Danuta Kołożyn-Krajewska
21719	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
21617	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

Views	Article
21617	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
11561	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
10199	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
9795	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
8967	Bacterial Cellulose: From Biofabrication to Applications in Sustainable Fashion and Vegan Leather by Dheanda Absharina, Mohamad Padri, Csilla Veres and Csaba Vágvölgyi
8611	*Phenotypic Differentiation of Streptococcus thermophilus* and Lactobacillus delbrueckii subsp. bulgaricus Isolates Found in Yogurt Starter Cultures by Myra Siddiqi, Armin Tarrah, Zheng-Hao Chen and Gisèle LaPointe**
8510	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
8463	Efficacy of Probiotics in Reducing Pathogenic Potential of Infectious Agents by Poonam Vinayamohan, Divya Joseph, Leya Susan Viju, Sangeetha Ananda Baskaran and Kumar Venkitanarayanan
8361	Strategies for Reducing Purine Accumulation in Beer: From Metabolic Mechanisms to Brewing Technology Innovations by Jun Liu and Jian Lu
8248	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

Views	Article
11561	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
9795	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
8510	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
7979	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
6696	Exploring the Functionality of Microbes in Fermented Foods: Technological Advancements and Future Directions by Akanksha Singh and Sanjay Kumar
6598	*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**
6185	*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**
5616	A Review of Sensors for the Monitoring, Modeling, and Control of Commercial Wine Fermentations by Roger Boulton, James Nelson and André Knoesen
5607	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
5449	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

Views	Article
166305	Microbial Fermentation and Its Role in Quality Improvement of Fermented Foods by Ranjana Sharma, Prakrati Garg, Pradeep Kumar, Shashi Kant Bhatia and Saurabh Kulshrestha
109144	Production of Bioethanol—A Review of Factors Affecting Ethanol Yield by Timothy J. Tse, Daniel J. Wiens and Martin J. T. Reaney
85134	NIR Spectroscopy Assessment of Quality Index of Fermented Milk (Laban) Drink Flavored with Date Syrup during Cold Storage by Abdullah M. Alhamdan
55464	Functional Role of Probiotics and Prebiotics on Skin Health and Disease by Vasiliki Lolou and Mihalis I. Panayiotidis
50687	Microbial Propionic Acid Production by R. Axayacatl Gonzalez-Garcia, Tim McCubbin, Laura Navone, Chris Stowers, Lars K. Nielsen and Esteban Marcellin
45152	Quality Ingredients and Safety Concerns for Traditional Fermented Foods and Beverages from Asia: A Review by Anil Kumar Anal
39806	Enzymes for Wine Fermentation: Current and Perspective Applications by Harald Claus and Kiro Mojsov
37590	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
37503	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
37015	Yeast Flocculation—Sedimentation and Flotation by Graham G. Stewart

More Articles...

Downloads	Article
6551	The Evolution of Fermented Milks, from Artisanal to Industrial Products: A Critical Review by Thomas Bintsis and Photis Papademas
5439	Research Progress of Fermented Functional Foods and Protein Factory-Microbial Fermentation Technology by Wenli Sun, Mohamad Hesam Shahrajabian and Min Lin
4811	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
4069	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
3864	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
3779	Fermented Foods: Their Health-Promoting Components and Potential Effects on Gut Microbiota by Aabid Manzoor Shah, Najeebul Tarfeen, Hassan Mohamed and Yuanda Song
3729	Unlocking the Potential of Fermentation in Cosmetics: A Review by Cristina Pérez-Rivero and José Pablo López-Gómez
3688	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
3436	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
3373	Food Waste to Bioethanol: Opportunities and Challenges by Mohit Bibra, Dipayan Samanta, Nilesh Kumar Sharma, Gursharan Singh, Glenn R. Johnson and Rajesh K. Sani

Downloads	Article
3864	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
3225	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
2820	Traditional and New Microorganisms in Lactic Acid Fermentation of Food by Barbara Sionek, Aleksandra Szydłowska, Kübra Küçükgöz and Danuta Kołożyn-Krajewska
2694	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
2408	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
2396	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
2218	An Overview of Lignocellulose and Its Biotechnological Importance in High-Value Product Production by Abidemi Oluranti Ojo
2063	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
2037	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
1999	The Impact of Physicochemical Conditions on Lactic Acid Bacteria Survival in Food Products by Barbara Sionek, Aleksandra Szydłowska, Monika Trząskowska and Danuta Kołożyn-Krajewska

Downloads	Article
2037	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
1150	Bacterial Cellulose: From Biofabrication to Applications in Sustainable Fashion and Vegan Leather by Dheanda Absharina, Mohamad Padri, Csilla Veres and Csaba Vágvölgyi
1135	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
1100	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
1073	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
1049	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
980	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
850	Is It Possible to Produce Meat Without Animals? The Potential of Microorganisms as Protein Sources by Alan Portal D’Almeida and Tiago Lima de Albuquerque
848	Key Kombucha Process Parameters for Optimal Bioactive Compounds and Flavor Quality by Saikiran Chaluvadi, Arland T. Hotchkiss, Jr., Benjamin Smith, Bianca McVaugh, Andre K. White, Giselle K. P. Guron, John A. Renye and Kit L. Yam
833	Membrane-Assisted Dark Fermentation for Integrated Biohydrogen Production and Purification: A Comprehensive Review by Octavio García-Depraect, Laura Vargas-Estrada, Raúl Muñoz and Roberto Castro-Muñoz

Downloads	Article
1049	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
980	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
754	Exploring the Functionality of Microbes in Fermented Foods: Technological Advancements and Future Directions by Akanksha Singh and Sanjay Kumar
751	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
688	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
640	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
582	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
516	Fungal Biomass Fermentation: Valorizing the Food Industry’s Waste by Simas Borkertas, Jonas Viskelis, Pranas Viskelis, Paulina Streimikyte, Ugne Gasiunaite and Dalia Urbonaviciene
444	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
411	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

Downloads	Article
85548	Microbial Fermentation and Its Role in Quality Improvement of Fermented Foods by Ranjana Sharma, Prakrati Garg, Pradeep Kumar, Shashi Kant Bhatia and Saurabh Kulshrestha
23015	*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**
22228	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
21384	Microbial Propionic Acid Production by R. Axayacatl Gonzalez-Garcia, Tim McCubbin, Laura Navone, Chris Stowers, Lars K. Nielsen and Esteban Marcellin
19053	Strategies to Extend Bread and GF Bread Shelf-Life: From Sourdough to Antimicrobial Active Packaging and Nanotechnology by Valentina Melini and Francesca Melini
18687	Enzymes for Wine Fermentation: Current and Perspective Applications by Harald Claus and Kiro Mojsov
17653	Production of Bioethanol—A Review of Factors Affecting Ethanol Yield by Timothy J. Tse, Daniel J. Wiens and Martin J. T. Reaney
17453	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
17183	Syngas Fermentation: A Microbial Conversion Process of Gaseous Substrates to Various Products by John R. Phillips, Raymond L. Huhnke and Hasan K. Atiyeh
16890	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
9	Microbial Biorefineries Guest Editor Teresa Lopes Da Silva \| Number of Papers: 12
8.18	Quality and Sensory Analysis of Fermented Products Guest Editor Yunguo Liu \| Number of Papers: 11
6.18	Sustainable Development of Food Waste Biorefineries Guest Editors Jose Luis García-Morales and Francisco Jesús Fernández Morales \| Number of Papers: 11
5.92	Fermentation Processes: Modeling, Optimization and Control Guest Editor Ricardo Aguilar-López \| Number of Papers: 12
5.9	Probiotics, Prebiotics and Their Use as Innovative Ingredients in Food Technology Guest Editor Katarzyna Pobiega \| Number of Papers: 10

More Special Issues...

Views	Special Issue
60258	Probiotics, Prebiotics and Their Use as Innovative Ingredients in Food Technology Guest Editor Katarzyna Pobiega \| Number of Papers: 10
59692	Microbial Biorefineries Guest Editor Teresa Lopes Da Silva \| Number of Papers: 12
59015	Fermentation Processes: Modeling, Optimization and Control Guest Editor Ricardo Aguilar-López \| Number of Papers: 12
47378	Quality and Sensory Analysis of Fermented Products Guest Editor Yunguo Liu \| Number of Papers: 11
47355	In Vitro Fermentation, 3rd Edition Guest Editor Mengzhi Wang \| Number of Papers: 15
45626	Optimization and Analysis of Fermentation Process for Microbial Products Guest Editors Xidong Ren and Deqiang Zhu \| Number of Papers: 13
40646	Sustainable Development of Food Waste Biorefineries Guest Editors Jose Luis García-Morales and Francisco Jesús Fernández Morales \| Number of Papers: 11
39468	New Research on Strains Improvement and Microbial Biosynthesis Guest Editors Kaloyan Petrov and Penka Petrova \| Number of Papers: 10
34797	Application of Fermentation Technology in Animal Nutrition Guest Editors Wansup Kwak and Siran Wang \| Number of Papers: 13
31006	Precision Fermentation: Applications in the Food and Beverage Industry Guest Editor Tiago Lima de Albuquerque \| Number of Papers: 10

More Special Issues...

Back to TopTop