Citations (69)
Keep up to date with the latest research on this topic with citation updates for this article.
Read on this site (3)
Mary Ann Augustin, Carol J. Hartley, Gregory Maloney & Simone Tyndall. (2023) Innovation in precision fermentation for food ingredients. Critical Reviews in Food Science and Nutrition 0:0, pages 1-21.
Read now
Read now
Danjun Guo, Mengge Zhao, Wei Xu, Hui He, Bin Li & Tao Hou. (2023) Dietary interventions for better management of osteoporosis: An overview. Critical Reviews in Food Science and Nutrition 63:1, pages 125-144.
Read now
Read now
Gaopeng Zhang, Lyu Zhang, Ishtiaq Ahmad, Jianyou Zhang, Anqiang Zhang, Wei Tang, Yuting Ding & Fei Lyu. (2022) Recent advance in technological innovations of sugar-reduced products. Critical Reviews in Food Science and Nutrition 0:0, pages 1-15.
Read now
Read now
Articles from other publishers (66)
Soumya Ghosh, Charné Bornman, Maryam Meskini & Mehri Joghataei. (2023) Microbial Diversity in African Foods and Beverages: A Systematic Assessment. Current Microbiology 81:1.
Crossref
Crossref
A. Nithya, Sourav Misra, Chirasmita Panigrahi, Chandrakant Genu Dalbhagat & Hari Niwas Mishra. (2023) Probiotic potential of fermented foods and their role in non-communicable diseases management: An understanding through recent clinical evidences. Food Chemistry Advances 3, pages 100381.
Crossref
Crossref
Norbert Raak, Nicola Mangieri, Roberto Foschino & Milena Corredig. (2023) Shaping Future Foods through Fermentation of Side Streams: Microbial, Chemical, and Physical Characteristics of Fermented Blends from Sunflower Seed Press Cake and Cheese Whey. Foods 12:22, pages 4099.
Crossref
Crossref
Jisuk Kim, Sea Hun Kim & Yookyung Kim. (2023) Evaluating the quality of soy residue‐supplemented Korean traditional rice wine and its lactic acid bacteria. Cereal Chemistry.
Crossref
Crossref
Gulden Goksen, Qazi Sugra Altaf, Salma Farooq, Iqra Bashir, Vittorio Capozzi, Mumine Guruk, Simona Lucia Bavaro & Prakash Kumar Sarangi. (2023) A glimpse into plant-based fermented products alternative to animal based products: Formulation, processing, health benefits. Food Research International 173, pages 113344.
Crossref
Crossref
Nima Mohammadi & Nikoo Ostovar. (2023) Chemical composition, fatty acid composition, and volatile compounds of a traditional Kurdish fermented cereal food: Tarkhineh. Food Chemistry Advances 2, pages 100187.
Crossref
Crossref
Fan Yang, Chao Chen, Derang Ni, Yubo Yang, Jinhu Tian, Yuanyi Li, Shiguo Chen, Xingqian Ye & Li Wang. (2023) Effects of Fermentation on Bioactivity and the Composition of Polyphenols Contained in Polyphenol-Rich Foods: A Review. Foods 12:17, pages 3315.
Crossref
Crossref
Andrea Torreggiani, Chiara Demarinis, Daniela Pinto, Angela Papale, Graziana Difonzo, Francesco Caponio, Erica Pontonio, Michela Verni & Carlo Giuseppe Rizzello. (2023) Up-Cycling Grape Pomace through Sourdough Fermentation: Characterization of Phenolic Compounds, Antioxidant Activity, and Anti-Inflammatory Potential. Antioxidants 12:8, pages 1521.
Crossref
Crossref
Dhananga Senanayake, Peter J. Torley, Jayani Chandrapala & Netsanet Shiferaw Terefe. (2023) Microbial Fermentation for Improving the Sensory, Nutritional and Functional Attributes of Legumes. Fermentation 9:7, pages 635.
Crossref
Crossref
Dachuan Zhang, Cancan Jia, Dandan Sun, Chukun Gao, Dongheng Fu, Pengli Cai & Qian-Nan Hu. (2023) Data-Driven Prediction of Molecular Biotransformations in Food Fermentation. Journal of Agricultural and Food Chemistry 71:22, pages 8488-8496.
Crossref
Crossref
Xiaowei Xiao, Shuyue Li, Xiaobin Zhou, Min Li, Yamin Zhang & Haiqing Ye. (2023) The anti-obesogenic effects and underpinning mechanisms of fermented plant-based foods: A review. Trends in Food Science & Technology 136, pages 1-10.
Crossref
Crossref
Mahek Rawat, Aditi Varshney, Muskan Rai, Aniket Chikara, Arvandana Liza Pohty, Akanksha Joshi, Anjali Binjola, Chandra Pratap Singh, Kamna Rawat, Muzamil Ahmad Rather & Arun Kumar Gupta. (2023) A comprehensive review on nutraceutical potential of underutilized cereals and cereal-based products. Journal of Agriculture and Food Research 12, pages 100619.
Crossref
Crossref
Florence Chioma Mgbodile & Tochukwu Nwamaka T. Nwagu. (2023) Probiotic therapy, African fermented foods and food-derived bioactive peptides in the management of SARS-CoV-2 cases and other viral infections. Biotechnology Reports 38, pages e00795.
Crossref
Crossref
Marie Guérin, Fabienne Remize, Matthieu Bringart, Cynthia Planesse, Philippe Rondeau, Christine Robert‐Da Silva & Cyrielle Garcia. (2023) Fermented Pineapple Juice Consumption Limits Metabolic Disorders Associated to Sugary Drinks on High‐Fat Diet‐Fed Mice. Molecular Nutrition & Food Research 67:11.
Crossref
Crossref
Nicola Mangieri, Gerardo Rosciano, Davide Porcellato, Anja Ruud Winther, Ivano De Noni, Daniela Fracassetti, Roberto Foschino & Ileana Vigentini. (2023) Sustainability of food side streams: a case study of fermented blends made with sour whey and sunflower press cake powder using the back-slopping technique. Frontiers in Sustainable Food Systems 7.
Crossref
Crossref
Angela D. Carboni, Gonçalo N. Martins, Andrea Gómez-Zavaglia & Paula C. Castilho. (2023) Lactic Acid Bacteria in the Production of Traditional Fermented Foods and Beverages of Latin America. Fermentation 9:4, pages 315.
Crossref
Crossref
Caterina Pagnini, Giacomo Sampietro, Gaia Santini, Natascia Biondi & Liliana Rodolfi. (2023) Tisochrysis lutea as a Substrate for Lactic Acid Fermentation: Biochemical Composition, Digestibility, and Functional Properties. Foods 12:6, pages 1128.
Crossref
Crossref
Chaojun Zhang, Yang Tang, Qin Wang, Yunxiang He, Xiaoling Wang, Sebastian Beyer & Junling Guo. (2023) Near infrared light-induced dynamic modulation of enzymatic activity through polyphenol-functionalized liquid metal nanodroplets. Chinese Chemical Letters 34:2, pages 107795.
Crossref
Crossref
Lingyue Shan, Akanksha Tyagi, Xiuqin Chen, Pianpian Yan & Deog Hwan Oh. (2023) Potential anti-obesity effect of fermented adzuki beans and their untargeted metabolomics using UHPLC-QTOF-MS. Food Bioscience, pages 102380.
Crossref
Crossref
Ricardo N. Pereira, Rui M. Rodrigues, Daniel A. Madalena & António Vicente. 2023.
317
351
.
Chiemela Enyinnaya Chinma, Vanessa Chinelo Ezeocha, Olajide Emmanuel Adedeji, Comfort Ufot Inyang, Victor Ndigwe Enujiugha & Oluwafemi Ayodeji Adebo. 2023. Indigenous Fermented Foods for the Tropics. Indigenous Fermented Foods for the Tropics
73
84
.
Folasade O. Adeboyejo, Sogo J. Olatunde, Ginalyn Anora Rustria, Ava Nicole B. Azotea, Jeffrey M. Ostonal, Ma. Janesa A. Reyes & Samson Adeoye Oyeyinka. 2023. Indigenous Fermented Foods for the Tropics. Indigenous Fermented Foods for the Tropics
37
56
.
Titilayo Adenike Ajayeoba & Oluwatosin Ademola Ijabadeniyi. 2023. Lactic Acid Bacteria as Cell Factories. Lactic Acid Bacteria as Cell Factories
165
182
.
Gustavo H. Torres A. Camillo, Juliano Lemos Bicas & Mario Roberto Maróstica Junior. 2023. Value-Addition in Beverages through Enzyme Technology. Value-Addition in Beverages through Enzyme Technology
177
198
.
Manya Behl, Saurabh Thakar, Hemant Ghai, Deepak Sakhuja & Arvind Kumar Bhatt. 2023. Basic Biotechniques for Bioprocess and Bioentrepreneurship. Basic Biotechniques for Bioprocess and Bioentrepreneurship
313
328
.
Nirali Dedhia & Narendra G. Shah. 2023. Sustainable Health Through Food, Nutrition, and Lifestyle. Sustainable Health Through Food, Nutrition, and Lifestyle
97
112
.
Ji Hyun Kim, Nan Kyung Kim, Ah Young Lee, Weon Taek Seo & Hyun Young Kim. (2022)
Antioxidant Activity Study of
Artemisia argyi
H. Extract Fermented with Lactic Acid Bacteria
. Journal of Korean Medicine for Obesity Research 22:2, pages 115-124.
Crossref
Crossref
Norbert Raak, Susanne Struck, Doris Jaros, Isabel Hernando, İbrahim Gülseren, Anna Michalska-Ciechanowska, Roberto Foschino, Milena Corredig & Harald Rohm. (2022) Blending side streams. A potential solution to reach a resource efficient, circular, zero-waste food system. Future Foods 6, pages 100207.
Crossref
Crossref
Aliah Zannierah Mohsin, Nor Arifah Mat Nor, Belal J. Muhialdin, Bizura Hazida Mohd Roby, Muna Mahmood Abadl, Anis Asyila Marzlan, Norhayati Hussain & Anis Shobirin Meor Hussin. (2022) The effects of encapsulation process involving arabic gum on the metabolites, antioxidant and antibacterial activity of kombucha (fermented sugared tea). Food Hydrocolloids for Health 2, pages 100072.
Crossref
Crossref
Ruth Adongo Okoth, Joseph Wafula Matofari & John Masani Nduko. (2022) Effectiveness of Levilactobacillus brevis fermentation on antinutrients and protein quality of leaves of selected cassava varieties. Applied Food Research 2:2, pages 100134.
Crossref
Crossref
Shijie Fu, Yanting Dang, Huilin Xu, Aimin Li, Xiaoman Zhou, Xiaodong Gao & Zijie Li. (2022) Aloe Vera-Fermented Beverage Ameliorates Obesity and Gut Dysbiosis in High-Fat-Diet Mice. Foods 11:22, pages 3728.
Crossref
Crossref
Huibin Qin, Houbin Wu, Ke Shen, Yilin Liu, Meng Li, Haigang Wang, Zhijun Qiao & Zhixin Mu. (2022) Fermented Minor Grain Foods: Classification, Functional Components, and Probiotic Potential. Foods 11:20, pages 3155.
Crossref
Crossref
Amparo Gamero, Mónica Flores & Carmela Belloch. 2022. Good Microbes in Medicine, Food Production, Biotechnology, Bioremediation, and Agriculture. Good Microbes in Medicine, Food Production, Biotechnology, Bioremediation, and Agriculture
113
129
.
Rui Zheng, Hanrui Qing, Qiugang Ma, Xueting Huo, Shimeng Huang, Lihong Zhao, Jianyun Zhang & Cheng Ji. (2022) A Newly Isolated Alcaligenes faecalis ANSA176 with the Capability of Alleviating Immune Injury and Inflammation through Efficiently Degrading Ochratoxin A. Toxins 14:8, pages 569.
Crossref
Crossref
Magdalena Rakicka-Pustułka, Patrycja Ziuzia, Jan Pierwoła, Kacper Szymański, Magdalena Wróbel-Kwiatkowska & Zbigniew Lazar. (2022) The microbial production of kynurenic acid using Yarrowia lipolytica yeast growing on crude glycerol and soybean molasses. Frontiers in Bioengineering and Biotechnology 10.
Crossref
Crossref
Simon Sauer, Leon Dlugosch, Felix Milke, Thorsten Brinkhoff, Dietmar R. Kammerer, Florian C. Stintzing & Meinhard Simon. (2022) Succession of Bacterial and Fungal Communities during Fermentation of Medicinal Plants. Fermentation 8:8, pages 383.
Crossref
Crossref
Claudia Rendueles, Susana Escobedo, Ana Rodríguez & Beatriz Martínez. (2022)
Bacteriocin‐phage interaction (BaPI): Phage predation of
Lactococcus
in the presence of bacteriocins
. MicrobiologyOpen 11:4.
Crossref
Crossref
Huiling Xu, Jong Hyoung Hong, Dabin Kim, Young Hun Jin, Alixander Mattay Pawluk & Jae-Hyung Mah. (2022) Evaluation of Bioactive Compounds and Antioxidative Activity of Fermented Green Tea Produced via One- and Two-Step Fermentation. Antioxidants 11:8, pages 1425.
Crossref
Crossref
Yan Wang, Hao Sun & Xiaolan Liu. (2022) A Novel Fermented Rapeseed Meal, Inoculated with Selected Protease-Assisting Screened B. subtilis YY-4 and L. plantarum 6026, Showed High Availability and Strong Antioxidant and Immunomodulation Potential Capacity. Foods 11:14, pages 2118.
Crossref
Crossref
Petr A. Lisin & Anna A. Makarova. (2022) Phase-Dynamic Analysis of the Food Fermentation Process. Food Industry 7:2, pages 80-87.
Crossref
Crossref
James Owusu-Kwarteng, Dominic Agyei, Fortune Akabanda, Richard Atinpoore Atuna & Francis Kweku Amagloh. (2022) Plant-Based Alkaline Fermented Foods as Sustainable Sources of Nutrients and Health-Promoting Bioactive Compounds. Frontiers in Sustainable Food Systems 6.
Crossref
Crossref
Sajad Shokri, Hema Jegasothy, Mya Myintzu Hliang, Mary Ann Augustin & Netsanet Shiferaw Terefe. (2022) Thermosonication of Broccoli Florets Prior to Fermentation Increases Bioactive Components in Fermented Broccoli Puree. Fermentation 8:5, pages 236.
Crossref
Crossref
A. Pérez-Alva, A.J. MacIntosh, D.K. Baigts-Allende, R. García-Torres & M.M. Ramírez-Rodrigues. (2022) Fermentation of algae to enhance their bioactive activity: A review. Algal Research 64, pages 102684.
Crossref
Crossref
Jinhui Yu, Yun Geng, Han Xia, Deyuan Ma, Chao Liu, Rina Wu, Junrui Wu, Shengbo You & Yuping Bi. (2022)
LAB Fermentation Improves Production of Bioactive Compounds and Antioxidant Activity of
Withania somnifera
Extract and Its Metabolic Signatures as Revealed by LC-MS/MS
. Journal of Microbiology and Biotechnology 32:4, pages 473-483.
Crossref
Crossref
Natasha K. Leeuwendaal, Catherine Stanton, Paul W. O’Toole & Tom P. Beresford. (2022) Fermented Foods, Health and the Gut Microbiome. Nutrients 14:7, pages 1527.
Crossref
Crossref
Lucio Martinez‐Alvarado, Beatriz A. Acosta‐Estrada & Antunes‐Ricardo Marilena. (2022) Strategies for crop nutraceutical content enhancement, a review. JSFA reports 2:4, pages 146-154.
Crossref
Crossref
Yemisi D. Obafemi, Solomon U. Oranusi, Kolawole O. Ajanaku, Paul A. Akinduti, John Leech & Paul D. Cotter. (2022) African fermented foods: overview, emerging benefits, and novel approaches to microbiome profiling. npj Science of Food 6:1.
Crossref
Crossref
Joana Costa, Simona Lucia Bavaro, Sara Benedé, Araceli Diaz-Perales, Cristina Bueno-Diaz, Eva Gelencser, Julia Klueber, Colette Larré, Daniel Lozano-Ojalvo, Roberta Lupi, Isabel Mafra, Gabriel Mazzucchelli, Elena Molina, Linda Monaci, Laura Martín-Pedraza, Cristian Piras, Pedro M. Rodrigues, Paola Roncada, Denise Schrama, Tanja Cirkovic-Velickovic, Kitty Verhoeckx, Caterina Villa, Annette Kuehn, Karin Hoffmann-Sommergruber & Thomas Holzhauser. (2020) Are Physicochemical Properties Shaping the Allergenic Potency of Plant Allergens?. Clinical Reviews in Allergy & Immunology 62:1, pages 37-63.
Crossref
Crossref
Anastasia Fitria Devi, Dian Muzdalifah, Zatil Afrah Athaillah, Hanifah Nuryani Lioe & Nina Artanti. (2021) Isoflavones and Bioactivities in Over-fermented Tempeh Extracts. Jurnal Kimia Sains dan Aplikasi 24:7, pages 244-251.
Crossref
Crossref
Kaori Itto-Nakama, Shun Watanabe, Naoko Kondo, Shinsuke Ohnuki, Ryota Kikuchi, Toru Nakamura, Wataru Ogasawara, Ken Kasahara & Yoshikazu Ohya. (2022) AI-based forecasting of ethanol fermentation using yeast morphological data. Bioscience, Biotechnology, and Biochemistry 86:1, pages 125-134.
Crossref
Crossref
Yaxin Gao, Lizhen Hou, Jie Gao, Danfeng Li, Zhiliang Tian, Bei Fan, Fengzhong Wang & Shuying Li. (2021) Metabolomics Approaches for the Comprehensive Evaluation of Fermented Foods: A Review. Foods 10:10, pages 2294.
Crossref
Crossref
Anna Y. Alekseeva, Anneloes E. Groenenboom, Eddy J. Smid & Sijmen E. Schoustra. (2021) Eco-Evolutionary Dynamics in Microbial Communities from Spontaneous Fermented Foods. International Journal of Environmental Research and Public Health 18:19, pages 10093.
Crossref
Crossref
Chun Li, Xiaoqian Chen, Zhao Jin, Zixuan Gu, Jiajia Rao & Bingcan Chen. (2021)
Physicochemical property changes and aroma differences of fermented yellow pea flours: role of
Lactobacilli
and fermentation time
. Food & Function 12:15, pages 6950-6963.
Crossref
Crossref
Seda İçen, Barçın Karakaş‐Budak & Muharrem Certel. (2020) Effect of sourdough starter and fungal proteases on gluten content and sensory properties of tarhana. International Journal of Food Science & Technology 56:5, pages 2557-2564.
Crossref
Crossref
Mrinal Samtiya, Rotimi E. Aluko, Anil Kumar Puniya & Tejpal Dhewa. (2021) Enhancing Micronutrients Bioavailability through Fermentation of Plant-Based Foods: A Concise Review. Fermentation 7:2, pages 63.
Crossref
Crossref
Maria L. Marco, Mary Ellen Sanders, Michael Gänzle, Marie Claire Arrieta, Paul D. Cotter, Luc De Vuyst, Colin Hill, Wilhelm Holzapfel, Sarah Lebeer, Dan Merenstein, Gregor Reid, Benjamin E. Wolfe & Robert Hutkins. (2021) The International Scientific Association for Probiotics and Prebiotics (ISAPP) consensus statement on fermented foods. Nature Reviews Gastroenterology & Hepatology 18:3, pages 196-208.
Crossref
Crossref
Michele Dei Cas, Ileana Vigentini, Sara Vitalini, Antonella Laganaro, Marcello Iriti, Rita Paroni & Roberto Foschino. (2021) Tryptophan Derivatives by Saccharomyces cerevisiae EC1118: Evaluation, Optimization, and Production in a Soybean-Based Medium. International Journal of Molecular Sciences 22:1, pages 472.
Crossref
Crossref
S. Heeba & P. Nisha. 2021. Nutrition, Food and Diet in Ageing and Longevity. Nutrition, Food and Diet in Ageing and Longevity
179
192
.
Yue Xu, Mya Myintzu Hlaing, Olga Glagovskaia, Mary Ann Augustin & Netsanet Shiferaw Terefe. (2020) Fermentation by Probiotic Lactobacillus gasseri Strains Enhances the Carotenoid and Fibre Contents of Carrot Juice. Foods 9:12, pages 1803.
Crossref
Crossref
B. Pérez-Armendáriz & G.A. Cardoso-Ugarte. (2020) Traditional fermented beverages in Mexico: Biotechnological, nutritional, and functional approaches. Food Research International 136, pages 109307.
Crossref
Crossref
Panagiota Tsafrakidou, Alexandra-Maria Michaelidou & Costas G. Biliaderis. (2020) Fermented Cereal-based Products: Nutritional Aspects, Possible Impact on Gut Microbiota and Health Implications. Foods 9:6, pages 734.
Crossref
Crossref
Junfeng Lu, Mengqing Zhu, Haigang Cao, Xuan Zhang, Zhaolu Wang, Xiaoyu Zhang, Xiao Li, Jianhong Hu, Gongshe Yang & Xin'e Shi. (2020) Impact of Fermented Corn–Soybean Meal on Gene Expression of Immunity in the Blood, Level of Secretory Immunoglobulin A, and Mucosa-Associated Bacterial Community in the Intestine of Grower–Finisher Pigs. Frontiers in Veterinary Science 7.
Crossref
Crossref
Jinhui Yu, Deyuan Ma, Shujie Qu, Yunpeng Liu, Han Xia, Fei Bian, Yan Zhang, Chao Huang, Rina Wu, Junrui Wu, Shengbo You & Yuping Bi. (2020) Effects of different probiotic combinations on the components and bioactivity of Spirulina. Journal of Basic Microbiology 60:6, pages 543-557.
Crossref
Crossref
Paola Vitale, Francesco Lavolpe, Francesca Valerio, Mariaelena Di Biase, Filippo Maria Perna, Eugenia Messina, Gennaro Agrimi, Isabella Pisano & Vito Capriati. (2020)
Sustainable chemo-enzymatic preparation of enantiopure (
R
)-β-hydroxy-1,2,3-triazoles
via
lactic acid bacteria-mediated bioreduction of aromatic ketones and a heterogeneous “click” cycloaddition reaction in deep eutectic solvents
. Reaction Chemistry & Engineering 5:5, pages 859-864.
Crossref
Crossref
Anna Kårlund, Carlos Gómez-Gallego, Jenni Korhonen, Outi-Maaria Palo-oja, Hani El-Nezami & Marjukka Kolehmainen. (2020) Harnessing Microbes for Sustainable Development: Food Fermentation as a Tool for Improving the Nutritional Quality of Alternative Protein Sources. Nutrients 12:4, pages 1020.
Crossref
Crossref
Thierry Hellebois, Maria Tsevdou & Christos Soukoulis. 2020. Probiotic and Prebiotics in Foods: Challenges, Innovations and Advances. Probiotic and Prebiotics in Foods: Challenges, Innovations and Advances
161
221
.