Most Cited & Viewed

Most Cited & Viewed Papers

Citations Article
Production of Bioethanol—A Review of Factors Affecting Ethanol Yield
by Timothy J. Tse, Daniel J. Wiens and Martin J. T. Reaney
 
Agricultural Waste and Wastewater as Feedstock for Bioelectricity Generation Using Microbial Fuel Cells: Recent Advances
by Soumya Pandit, Nishit Savla, Jayesh M. Sonawane, Abubakar Muh’d Sani, Piyush Kumar Gupta, Abhilasha Singh Mathuriya, Ashutosh Kumar Rai, Dipak A. Jadhav, Sokhee P. Jung and Ram Prasad
 
Oleaginous Yeasts as Cell Factories for the Sustainable Production of Microbial Lipids by the Valorization of Agri-Food Wastes
by Antonio Caporusso, Angela Capece and Isabella De Bari
 
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
 
Enhancing Micronutrients Bioavailability through Fermentation of Plant-Based Foods: A Concise Review
by Mrinal Samtiya, Rotimi E. Aluko, Anil Kumar Puniya and Tejpal Dhewa
 
Recent Developments and Current Status of Commercial Production of Fuel Ethanol
by Tuan-Dung Hoang and Nhuan Nghiem
 
Commercially Available Non-Saccharomyces Yeasts for Winemaking: Current Market, Advantages over Saccharomyces, Biocompatibility, and Safety
by Ricardo Vejarano and Angie Gil-Calderón
 
Microbial Biocontrol as an Alternative to Synthetic Fungicides: Boundaries between Pre- and Postharvest Applications on Vegetables and Fruits
by Vincenzo Michele Sellitto, Severino Zara, Fabio Fracchetti, Vittorio Capozzi and Tiziana Nardi
 
Antioxidant Activity and Probiotic Properties of Lactic Acid Bacteria
by Seonyoung Kim, Ji Yeon Lee, Yulah Jeong and Chang-Ho Kang
 
Probiotics, Prebiotics, Synbiotics, and Fermented Foods as Potential Biotics in Nutrition Improving Health via Microbiome-Gut-Brain Axis
by Divakar Dahiya and Poonam Singh Nigam
Views Article
NIR Spectroscopy Assessment of Quality Index of Fermented Milk (Laban) Drink Flavored with Date Syrup during Cold Storage
by Abdullah M. Alhamdan
Production of Bioethanol—A Review of Factors Affecting Ethanol Yield
by Timothy J. Tse, Daniel J. Wiens and Martin J. T. Reaney
Advances in Wine Fermentation
by Sergi Maicas
Probiotics, Prebiotics, Synbiotics, and Fermented Foods as Potential Biotics in Nutrition Improving Health via Microbiome-Gut-Brain Axis
by Divakar Dahiya and Poonam Singh Nigam
Enhancing Micronutrients Bioavailability through Fermentation of Plant-Based Foods: A Concise Review
by Mrinal Samtiya, Rotimi E. Aluko, Anil Kumar Puniya and Tejpal Dhewa
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
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
Research Progress of Fermented Functional Foods and Protein Factory-Microbial Fermentation Technology
by Wenli Sun, Mohamad Hesam Shahrajabian and Min Lin
Fermentation Condition and Quality Evaluation of Pineapple Fruit Wine
by Antika Boondaeng, Sumaporn Kasemsumran, Kraireuk Ngowsuwan, Pilanee Vaithanomsat, Waraporn Apiwatanapiwat, Chanaporn Trakunjae, Phornphimon Janchai, Sunee Jungtheerapanich and Nanthavut Niyomvong
Yeasts as Producers of Flavor Precursors during Cocoa Bean Fermentation and Their Relevance as Starter Cultures: A Review
by Hugo Gabriel Gutiérrez-Ríos, Mirna Leonor Suárez-Quiroz, Zorba Josué Hernández-Estrada, Olaya Pirene Castellanos-Onorio, Rodrigo Alonso-Villegas, Patricia Rayas-Duarte, Cynthia Cano-Sarmiento, Claudia Yuritzi Figueroa-Hernández and Oscar González-Rios
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Production of Bioethanol—A Review of Factors Affecting Ethanol Yield
by Timothy J. Tse, Daniel J. Wiens and Martin J. T. Reaney
Enhancing Micronutrients Bioavailability through Fermentation of Plant-Based Foods: A Concise Review
by Mrinal Samtiya, Rotimi E. Aluko, Anil Kumar Puniya and Tejpal Dhewa
Optimization of Yeast, Sugar and Nutrient Concentrations for High Ethanol Production Rate Using Industrial Sugar Beet Molasses and Response Surface Methodology
by Jean-Baptiste Beigbeder, Julia Maria de Medeiros Dantas and Jean-Michel Lavoie
Recent Developments and Current Status of Commercial Production of Fuel Ethanol
by Tuan-Dung Hoang and Nhuan Nghiem
Comparison of Water-Removal Efficiency of Molecular Sieves Vibrating by Rotary Shaking and Electromagnetic Stirring from Feedstock Oil for Biofuel Production
by Cherng-Yuan Lin and Lei Ma
Oleaginous Yeasts as Cell Factories for the Sustainable Production of Microbial Lipids by the Valorization of Agri-Food Wastes
by Antonio Caporusso, Angela Capece and Isabella De Bari
Antimicrobial Activity of Some Plant Extracts and Their Applications in Homemade Tomato Paste and Pasteurized Cow Milk as Natural Preservatives
by El Sayed Hassan Atwaa, Magdy Ramadan Shahein, Hanan A. Radwan, Nahed S. Mohammed, Maha A. Aloraini, Nisreen Khalid Aref Albezrah, Maha A. Alharbi, Haitham Helmy Sayed, Mamdouh Abdelmegid Daoud and Ehab Kotb Elmahallawy
Probiotics, Prebiotics, Synbiotics, and Fermented Foods as Potential Biotics in Nutrition Improving Health via Microbiome-Gut-Brain Axis
by Divakar Dahiya and Poonam Singh Nigam
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
Agricultural Waste and Wastewater as Feedstock for Bioelectricity Generation Using Microbial Fuel Cells: Recent Advances
by Soumya Pandit, Nishit Savla, Jayesh M. Sonawane, Abubakar Muh’d Sani, Piyush Kumar Gupta, Abhilasha Singh Mathuriya, Ashutosh Kumar Rai, Dipak A. Jadhav, Sokhee P. Jung and Ram Prasad

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