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Aly Farag El Sheikha & Ramesh C. Ray. (2023) Bioprocessing of Horticultural Wastes by Solid-State Fermentation into Value-Added/Innovative Bioproducts: A Review. Food Reviews International 39:6, pages 3009-3065.
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Shiqi Li, Xiaoshuang Liu, Leran Wang, Kai Wang, Menghui Li, Xingnan Wang, Yahong Yuan, Tianli Yue, Rui Cai & Zhouli Wang. (2023) Innovative beverage creation through symbiotic microbial communities inspired by traditional fermented beverages: current status, challenges and future directions. Critical Reviews in Food Science and Nutrition 0:0, pages 1-28.
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Chenshan Shi, Miaomiao Liu, Hongfei Zhao, Lisong Liang & Bolin Zhang. (2023) Formation and Control of Biogenic Amines in Sufu-A Traditional Chinese Fermented Soybean Product: A Critical Review. Food Reviews International 39:3, pages 1694-1715.
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Siying Li, Dongdong Du, Jun Wang & Zhenbo Wei. (2022) Application progress of intelligent flavor sensing system in the production process of fermented foods based on the flavor properties. Critical Reviews in Food Science and Nutrition 0:0, pages 1-30.
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Dominic Agyei, James Owusu-Kwarteng, Fortune Akabanda & Samuel Akomea-Frempong. (2020) Indigenous African fermented dairy products: Processing technology, microbiology and health benefits. Critical Reviews in Food Science and Nutrition 60:6, pages 991-1006.
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Muvhuso Mutshinyani, Mpho Edward Mashau & Afam Israel Obiefuna Jideani. (2020) Bioactive compounds, antioxidant activity and consumer acceptability of porridges of finger millet (Eleusine coracana) flours: effects of spontaneous fermentation. International Journal of Food Properties 23:1, pages 1692-1710.
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Haoxiang Guo, Ziyu Sun, Yuan Hao, Luyao Zhang, Yuting Ren, Yu Zhang, Zhongjun Chen & Mandlaa. (2020) Correlation between bacterial communities and organic acids in the fermentation stage of traditional Chinese sour porridge. International Journal of Food Properties 23:1, pages 1430-1440.
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Xiaorong Zeng, Yujie Wang, Shuda Yang, Yijun Liu, Xing Li & Diru Liu. (2023) The functionalities and applications of whey/whey protein in fermented foods: a review. Food Science and Biotechnology.
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Chien-Chia Kao & Jin-Yuarn Lin. (2023) Culture condition optimization of naturally lacto-fermented cucumbers based on changes in detrimental and functional ingredients. Food Chemistry: X 19, pages 100839.
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Cintia L Ramos, Ana PP Bressani, Nadia N Batista, Silvia J Martinez, Disney R Dias & Rosane F Schwan. (2023) Indigenous fermented foods: nutritional and safety aspects. Current Opinion in Food Science 53, pages 101075.
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Avijit Banik, Hasnain Anjum, Humayra Habib, Maruf Abony, Anowara Begum & Zakaria Ahmed. (2023) Characterization of lactic acid bacteria isolated from street pickles of Dhaka, Bangladesh. Heliyon 9:6, pages e17508.
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Rubing Du, Wu Xiong, Lei Xu, Yan Xu & Qun Wu. (2023) Metagenomics reveals the habitat specificity of biosynthetic potential of secondary metabolites in global food fermentations. Microbiome 11:1.
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Hongcai Li, Fengze Gao, Zhouli Wang & Zhenpeng Gao. (2023) The optimization of sequential fermentation in the dealcoholized apple juice for reducing lipids. Journal of Food Science and Technology.
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Guanmian Wei, Bimal Chitrakar, Jiangna Wu & Yaxin Sang. (2023) Exploration of microbial profile of traditional starters and its influence on aroma profile and quality of Chinese steamed bread. Journal of the Science of Food and Agriculture 103:5, pages 2522-2531.
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Susanta Pradhan, Muhil Raj Prabhakar, K. R. Karthika Parvathy, Baishali Dey, Sivaraman Jayaraman, Bunushree Behera & Balasubramanian Paramasivan. (2022) Metagenomic and physicochemical analysis of Kombucha beverage produced from tea waste. Journal of Food Science and Technology 60:3, pages 1088-1096.
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Ingrid Teixeira Akamine, Felipe R. P. Mansoldo & Alane Beatriz Vermelho. (2023) Probiotics in the Sourdough Bread Fermentation: Current Status. Fermentation 9:2, pages 90.
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Leda Maria Fortes Gottschalk, Erika Fraga de Souza, Agnelli Holanda Oliveira, Otniel Freitas-Silva & Antonio Gomes Soares. 2023. Indigenous Fermented Foods for the Tropics. Indigenous Fermented Foods for the Tropics
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Gustavo Sandoval-Cañas, Gabriela Alejandra Chacón Mayorga, Gabriela Beatriz Arias Palma & Roberto Ordoñez-Araque. 2023. Indigenous Fermented Foods for the Tropics. Indigenous Fermented Foods for the Tropics
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Aastha Bhardwaj, Soumya Purohit & Vasudha Sharma. 2023. Indigenous Fermented Foods for the Tropics. Indigenous Fermented Foods for the Tropics
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ALY FARAG EL SHEIKHA. (2022) Why Fermented Foods are the Promising Food Trends in the Future?. Current Research in Nutrition and Food Science Journal 10:3, pages 827-829.
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Yajiao Zhao, Zhengyun Wu, Shigeo Miyao & Wenxue Zhang. (2022) Unraveling the flavor profile and microbial roles during industrial Sichuan radish paocai fermentation by molecular sensory science and metatranscriptomics. Food Bioscience 48, pages 101815.
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Muhammad Yasir, Ibrahim A. Al-Zahrani, Fehmida Bibi, Moataz Abd El Ghany & Esam I. Azhar. (2022) New insights of bacterial communities in fermented vegetables from shotgun metagenomics and identification of antibiotic resistance genes and probiotic bacteria. Food Research International 157, pages 111190.
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Ícaro Alves Cavalcante Leite de Oliveira, Victória Ananias de Oliveira Rolim, Roberta Paulino Lopes Gaspar, Daniel Quarentei Rossini, Rayane de Souza & Cristina Stewart Bittencourt Bogsan. (2022) The Technological Perspectives of Kombucha and Its Implications for Production. Fermentation 8:4, pages 185.
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Ahmet E. Yetiman, Abdullah Keskin, Büşra Nur Darendeli, Seyfullah Enes Kotil, Fatih Ortakci & Mahmut Dogan. (2022) Characterization of genomic, physiological, and probiotic features Lactiplantibacillus plantarum DY46 strain isolated from traditional lactic acid fermented shalgam beverage. Food Bioscience 46, pages 101499.
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Rania Boussekine, Farida Bekhouche, Stella Debaets, Anne Thierry, Marie-Bernadette Maillard, Hélène Falentin, Audrey Pawtowski, Malika Barkat, Monika Coton & Jérôme Mounier. (2022) Deciphering the Microbiota and Volatile Profiles of Algerian Smen, a Traditional Fermented Butter. Microorganisms 10:4, pages 736.
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Xiaoqiong Li & Daqun Liu. (2022) Nutritional Content Dynamics and Correlation of Bacterial Communities and Metabolites in Fermented Pickled Radishes Supplemented With Wheat Bran. Frontiers in Nutrition 9.
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Nguyen Phuoc Minh. (2022) Effect of Brine fermented Pickling to Physicochemical, Anti-nutritional, and Microbiological Attributes of Pickled gboma Eggplant (Solanum macrocarpon). Journal of Pure and Applied Microbiology 16:1, pages 263-275.
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César Iván Ojeda-Linares, Itzel Anayansi Solís-García & Alejandro Casas. (2022) Constructing Micro-Landscapes: Management and Selection Practices on Microbial Communities in a Traditional Fermented Beverage. Frontiers in Ecology and Evolution 10.
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Sara El-Sayed & Christy Spackman. (2022) Follow the Ferments. Gastronomica 22:1, pages 20-33.
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Despoina Eugenia Kiousi, Nikos Chorianopoulos, Chrysoula C. Tassou & Alex Galanis. (2022) The Clash of Microbiomes: From the Food Matrix to the Host Gut. Microorganisms 10:1, pages 116.
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Xinxin Zhao, Fanshu Xiang, Fengxian Tang, Wenchao Cai, Zhuang Guo, Qiangchuan Hou, Xinquan Yang, Wen Song & Chunhui Shan. (2022) Bacterial Communities and Prediction of Microbial Metabolic Pathway in Rice Wine Koji From Different Regions in China. Frontiers in Microbiology 12.
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Wenchao Cai, Yu’ang Xue, Yurong Wang, Wenping Wang, Na Shu, Huijun Zhao, Fengxian Tang, Xinquan Yang, Zhuang Guo & Chunhui Shan. (2021) The Fungal Communities and Flavor Profiles in Different Types of High-Temperature Daqu as Revealed by High-Throughput Sequencing and Electronic Senses. Frontiers in Microbiology 12.
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Aly Farag El Sheikha. (2021) Why the importance of geo-origin tracing of edible bird nests is arising?. Food Research International 150, pages 110806.
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Chengcong Yang, Lijun You, Lai-Yu Kwok, Hao Jin, Jiangying Peng, Zhixin Zhao & Zhihong Sun. (2021) Strain-level multiomics analysis reveals significant variation in cheeses from different regions. LWT 151, pages 112043.
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Xiaochun Zheng, Xuewei Shi & Bin Wang. (2021) A Review on the General Cheese Processing Technology, Flavor Biochemical Pathways and the Influence of Yeasts in Cheese. Frontiers in Microbiology 12.
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Bashir Hussain, Jung-Sheng Chen, Bing-Mu Hsu, I-Tseng Chu, Suprokash Koner, Tsung-Hsien Chen, Jagat Rathod & Michael W. Y. Chan. (2021) Deciphering Bacterial Community Structure, Functional Prediction and Food Safety Assessment in Fermented Fruits Using Next-Generation 16S rRNA Amplicon Sequencing. Microorganisms 9:8, pages 1574.
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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.
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Mengjie Zhou, Tingting Bu, Jiexia Zheng, Ling Liu, Songfeng Yu, Shanshan Li & Jianping Wu. (2021) Peptides in Brewed Wines: Formation, Structure, and Function. Journal of Agricultural and Food Chemistry 69:9, pages 2647-2657.
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Gazalla Akhtar, Naseer Ahmad Bhat, F.A. Masoodi & Adil Gani. 2021. Advances in Probiotics. Advances in Probiotics
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Aly Farag El Sheikha. 2021. Food Authentication and Traceability. Food Authentication and Traceability
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Chrysa Voidarou, Μaria Antoniadou, Georgios Rozos, Athina Tzora, Ioannis Skoufos, Theodoros Varzakas, Areti Lagiou & Eugenia Bezirtzoglou. (2020) Fermentative Foods: Microbiology, Biochemistry, Potential Human Health Benefits and Public Health Issues. Foods 10:1, pages 69.
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Caroliny de Almeida Souza, Ícaro Alves Cavalcante Leite de Oliveira, Victoria Ananias de Oliveira Rolim & Cristina Stewart Bittencourt Bogsan. (2020) Traditional Fermented Foods as an Adjuvant Treatment to Diabetes. Current Geriatrics Reports 9:4, pages 242-250.
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Zhihong Zhang, Songtao Fan, Danfei Huang, Tao Xiong, Shaoping Nie & Mingyong Xie. (2020)
Polysaccharides from fermented
Asparagus officinalis
with
Lactobacillus plantarum
NCU116 alleviated liver injury
via
modulation of glutathione homeostasis, bile acid metabolism, and SCFA production
. Food & Function 11:9, pages 7681-7695.
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Tesfaye Legesse Bedada, Tatek Kasim Feto, Kaleab Sebsibe Awoke, Asnake Desalegn Garedew, Fitsum Tigu Yifat & Dagim Jirata Birri. (2020) Probiotics for cancer alternative prevention and treatment. Biomedicine & Pharmacotherapy 129, pages 110409.
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Sudhanshu S. Behera, Aly Farag El Sheikha, Riadh Hammami & Awanish Kumar. (2020) Traditionally fermented pickles: How the microbial diversity associated with their nutritional and health benefits?. Journal of Functional Foods 70, pages 103971.
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Huỳnh Ngọc Thanh Tâm, Lê Thị Kim Đồng, Nguyễn Trường Thành & Lê Quang Nghĩa. (2020) Tuyển chọn và ứng dụng dòng vi khuẩn lactic lên men dưa bồn bồn (Typha orientalis) muối chua. Can Tho University Journal of Science 56:6, pages 153.
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Oishi Das, Sanath H. Kumar & Binaya Bhushan Nayak. (2020) Relative abundance of halophilic archaea and bacteria in diverse salt-fermented fish products. LWT 117, pages 108688.
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Shoubao Yan, Qianqian Tong & Jiaquan Guang. (2019) Yeast dynamics and changes in volatile compounds during the fermentation of the traditional Chinese strong-flavor Daqu. LWT 106, pages 57-63.
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Thaís Schaide, Manuel Cabrera-Bañegil, Francisco Pérez-Nevado, Antonio Esperilla & Daniel Martín-Vertedor. (2019) Effect of olive leaf extract combined with Saccharomyces cerevisiae in the fermentation process of table olives. Journal of Food Science and Technology 56:6, pages 3001-3013.
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Hai-Yan Song, Aly Farag El Sheikha & Dian-Ming Hu. (2019) The positive impacts of microbial phytase on its nutritional applications. Trends in Food Science & Technology 86, pages 553-562.
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Aly Farag El Sheikha. 2019. Production and Management of Beverages. Production and Management of Beverages
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