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Neda Rousta, Melissa Aslan, Meltem Yesilcimen Akbas, Ferruh Ozcan, Taner Sar & Mohammad J. Taherzadeh. (2023) Effects of fungal based bioactive compounds on human health: Review paper. Critical Reviews in Food Science and Nutrition 0:0, pages 1-24.
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Rounak Chourasia, Srichandan Padhi, Loreni Chiring Phukon, Md Minhajul Abedin, Ranjana Sirohi, Sudhir P Singh & Amit Kumar Rai. (2022) Peptide candidates for the development of therapeutics and vaccines against β-coronavirus infection. Bioengineered 13:4, pages 9435-9454.
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Mingxuan Wang & Chunchi Rong. (2022) Poly(ε-L-lysine) and poly(L-diaminopropionic acid) co-produced from spent mushroom substrate fermentation: potential use as food preservatives. Bioengineered 13:3, pages 5892-5902.
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Rachma Wikandari, Manikharda, Susanne Baldermann, Andriati Ningrum & Mohammad J. Taherzadeh. (2021) Application of cell culture technology and genetic engineering for production of future foods and crop improvement to strengthen food security. Bioengineered 12:2, pages 11305-11330.
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G Anusiya, U Gowthama Prabu, N V Yamini, N Sivarajasekar, K Rambabu, G Bharath & Fawzi Banat. (2021) A review of the therapeutic and biological effects of edible and wild mushrooms. Bioengineered 12:2, pages 11239-11268.
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Vishal Ahuja, Shikha Chauhan, Sukhvinder Singh Purewal, Sanjeet Mehariya, Anil Kumar Patel, Gopalakrishnan Kumar, Mallavarapu Megharaj, Yung-Hun Yang & Shashi Kant Bhatia. Microbial alchemy: upcycling of brewery spent grains into high-value products through fermentation. Critical Reviews in Biotechnology 0:0, pages 1-19.
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Yixing Lu, Minami Ogawa, Jaime Moreno García & Nitin Nitin. (2024) Filamentous fungal pellets as a novel and sustainable encapsulation matrix for exogenous bioactive compounds. Food & Function 15:6, pages 3087-3097.
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E. R. Kanishka B Wijayarathna, Ghasem Mohammadkhani, Farshad Homayouni Moghadam, Linn Berglund, Jorge A. Ferreira, Karin H. Adolfsson, Minna Hakkarainen & Akram Zamani. (2023) Tunable Fungal Monofilaments from Food Waste for Textile Applications. Global Challenges 8:3.
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Reshab Majumder, Saptadip Miatur, Akash Saha & Shamim Hossain. (2024) Mycoprotein: production and nutritional aspects: a review. Sustainable Food Technology 2:1, pages 81-91.
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Patrick T. Sekoai, Yrielle Roets-Dlamini, Frances O’Brien, Santosh Ramchuran & Viren Chunilall. (2024) Valorization of Food Waste into Single-Cell Protein: An Innovative Technological Strategy for Sustainable Protein Production. Microorganisms 12:1, pages 166.
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Vayu Maini Rekdal, Nabila Rodriguez-Valeron, Mikel Olaizola Garcia, Diego Prado Vásquez, Pia M. Sörensen, Rasmus Munk & Jay D. Keasling. (2023) From lab to table: Expanding gastronomic possibilities with fermentation using the edible fungus Neurospora intermedia. International Journal of Gastronomy and Food Science 34, pages 100826.
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Seung Yun Lee, Da Young Lee, Jae Won Jeong, Jae Hyeon Kim, Seung Hyeon Yun, Ermie Jr. Mariano, Juhyun Lee, Sungkwon Park, Cheorun Jo & Sun Jin Hur. (2023) Current technologies, regulation, and future perspective of animal product analogs — A review. Animal Bioscience 36:10, pages 1465-1487.
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Ricky Wang, Taner Sar, Amir Mahboubi, Rikard Fristedt, Mohammad J. Taherzadeh & Ingrid Undeland. (2023) In vitro protein digestibility of edible filamentous fungi compared to common food protein sources. Food Bioscience 54, pages 102862.
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Laura Nyhan, Aylin W. Sahin, Harold H. Schmitz, Justin B. Siegel & Elke K. Arendt. (2023) Brewers’ Spent Grain: An Unprecedented Opportunity to Develop Sustainable Plant-Based Nutrition Ingredients Addressing Global Malnutrition Challenges. Journal of Agricultural and Food Chemistry 71:28, pages 10543-10564.
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Jasper Zwinkels, Judith Wolkers-Rooijackers & Eddy J. Smid. (2023) Solid-state fungal fermentation transforms low-quality plant-based foods into products with improved protein quality. LWT 184, pages 114979.
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Mursalin Sajib, Bita Forghani, Naveen Kumar Vate & Mehdi Abdollahi. (2023) Combined effects of isolation temperature and pH on functionality and beany flavor of pea protein isolates for meat analogue applications. Food Chemistry 412, pages 135585.
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Charles Jo, Jing Zhang, Jenny M. Tam, George M. Church, Ahmad S. Khalil, Daniel Segrè & Tzu-Chieh Tang. (2023) Unlocking the magic in mycelium: Using synthetic biology to optimize filamentous fungi for biomanufacturing and sustainability. Materials Today Bio 19, pages 100560.
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Samara Cardoso Alves, Erick Díaz-Ruiz, Bruna Lisboa, Minaxi Sharma, Solange I. Mussatto, Vijay Kumar Thakur, Deepak M. Kalaskar, Vijai Kumar Gupta & Anuj K. Chandel. (2023) Microbial meat: A sustainable vegan protein source produced from agri-waste to feed the world. Food Research International 166, pages 112596.
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Aimi Alina Hussin, Nur Amira Hidayah Ahmad, Nur Fakhira Mohd Asri, Nik Ahmad Nizam Nik Malek, Mohamad Faiz Mohd Amin & M. Farizal Kamaroddin. (2023) Cultivation of Arthrospira platensis and harvesting using edible fungi isolated from mould soybean cake. Bioresource Technology 373, pages 128743.
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Richard O'Shea, Yan Yang, Komal Kansagra, Daniel T. Hickey, Danielle Kohler & Jerry D. Murphy. (2023) Decarbonising distilled spirits: An assessment of the potential associated with anaerobic digestion of by-products at nine operational distilleries. Journal of Environmental Management 329, pages 116976.
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Alan Dymchenko, Milan Geršl & Tomáš Gregor. (2023) Trends in bread waste utilisation. Trends in Food Science & Technology 132, pages 93-102.
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Mohsen Parchami, Taner Sar, Gülru Bulkan, Jorge A. Ferreira & Mohammad J. Taherzadeh. 2023. Current Developments in Biotechnology and Bioengineering. Current Developments in Biotechnology and Bioengineering
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Coralie Hellwig, Kim Bolton, Greta Häggblom-Kronlöf & Kamran Rousta. (2022) Aspects Affecting Food Choice in Daily Life as Well as Drivers and Barriers to Engagement with Fungi-Based Food—A Qualitative Perspective. Sustainability 15:1, pages 317.
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Fred Lozy, Jwar Meetro, Ryan Simon, Philip Calabrese & Justin M Whiteley. (2022)
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Robert Murphy, Veronica M. Sinotte, Suzanne Schmidt, Guangshuo Li, Justinn Renelies‐Hamilton, N'Golo A. Koné & Michael Poulsen. 2022. Assessing the Microbiological Health of Ecosystems. Assessing the Microbiological Health of Ecosystems
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Yuanxin Qiu, Cungang Li, Hao Dong, Hairu Yuan, Shuangling Ye, Xiaolu Huang, Xuelian Zhang & Qun Wang. (2022) Analysis of key fungi and their effect on the edible quality of HongJun tofu, a Chinese fermented okara food. LWT 172, pages 114151.
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Jovine K. Emmanuel, Philimon D. Nganyira & Godlisten N. Shao. (2022) Evaluating the potential applications of brewers' spent grain in biogas generation, food and biotechnology industry: A review. Heliyon 8:10, pages e11140.
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Biao Liu, Hongyun Lu, Qin Shu, Qihe Chen & Jinling Wang. (2022) The Influence of Different Pretreatment Methods of Highland Barley by Solid-State Fermentation with Agaricus sinodeliciosus var. Chaidam ZJU-TP-08 on Its Nutrient Content, Functional Properties and Physicochemical Characteristics. Journal of Fungi 8:9, pages 940.
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Neda Rousta, Karin Larsson, Rikard Fristedt, Ingrid Undeland, Mohammad J. Taherzadeh & Swarnima Agnihotri. (2022) Production of fungal biomass from oat flour for the use as a nutritious food source. NFS Journal.
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Mukesh Kumar Awasthi, Sharareh Harirchi, Taner Sar, Vigneswaran VS, Karthik Rajendran, Ricardo Gómez-García, Coralie Hellwig, Parameswaran Binod, Raveendran Sindhu, Aravind Madhavan, A.N. Anoop Kumar, Vinod Kumar, Deepak Kumar, Zengqiang Zhang & Mohammad J. Taherzadeh. (2022) Myco-biorefinery approaches for food waste valorization: Present status and future prospects. Bioresource Technology 360, pages 127592.
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Wong Kok Kee, Ong Ghim Hock, Sabrina Ling Shuet Yee & Loh Kyle Er. (2022) Application of Fungi as Meat Alternatives in Industry: Mini Review. Journal of Experimental Biology and Agricultural Sciences 10:4, pages 728-736.
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Coralie Hellwig, Neda Rousta, Rachma Wikandari, Mohammad J. Taherzadeh, Greta Häggblom-Kronlöf, Kim Bolton & Kamran Rousta. (2022) Household fermentation of leftover bread to nutritious food. Waste Management 150, pages 39-47.
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Peter James Strong, Rachel Self, Kathrine Allikian, Edyta Szewczyk, Robert Speight, Ian O’Hara & Mark D Harrison. (2022) Filamentous fungi for future functional food and feed. Current Opinion in Biotechnology 76, pages 102729.
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Joanna Kawa-Rygielska, Witold Pietrzak & Patrik R. Lennartsson. (2022) High-Efficiency Conversion of Bread Residues to Ethanol and Edible Biomass Using Filamentous Fungi at High Solids Loading: A Biorefinery Approach. Applied Sciences 12:13, pages 6405.
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Gülru Bulkan, Gerarda Tania Yudhanti, Sitaresmi Sitaresmi, Ria Millati, Rachma Wikandari & Mohammad J. Taherzadeh. (2022) Inhibitory and Stimulatory Effects of Fruit Bioactive Compounds on Edible Filamentous Fungi: Potential for Innovative Food Applications. Fermentation 8:6, pages 270.
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Evangelia Zioga, Marie Tøstesen, Sanne Kjærulf Madsen, Radhakrishna Shetty & Claus Heiner Bang-Berthelsen. (2022) Bringing plant-based Cli-meat closer to original meat experience: insights in flavor. Future Foods 5, pages 100138.
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Taner Sar, Karin Larsson, Rikard Fristedt, Ingrid Undeland & Mohammad J. Taherzadeh. (2022) Demo-scale production of protein-rich fungal biomass from potato protein liquor for use as innovative food and feed products. Food Bioscience 47, pages 101637.
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Maximilian Benedikt Maria Köhnlein, Tiffany Abitbol, Ana Osório Oliveira, Mikael S. Magnusson, Karin H. Adolfsson, Sofie E. Svensson, Jorge A. Ferreira, Minna Hakkarainen & Akram Zamani. (2022) Bioconversion of food waste to biocompatible wet-laid fungal films. Materials & Design 216, pages 110534.
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Michael Martin, Till Weidner & Charlie Gullström. (2022) Estimating the Potential of Building Integration and Regional Synergies to Improve the Environmental Performance of Urban Vertical Farming. Frontiers in Sustainable Food Systems 6.
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Muhammad Ijaz Ahmad, Shahzad Farooq, Yasmin Alhamoud, Chunbao Li & Hui Zhang. (2022) A review on mycoprotein: History, nutritional composition, production methods, and health benefits. Trends in Food Science & Technology 121, pages 14-29.
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Rachma Wikandari, Nurul Hasniah & Mohammad J. Taherzadeh. (2022) The role of filamentous fungi in advancing the development of a sustainable circular bioeconomy. Bioresource Technology 345, pages 126531.
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Mukesh Kumar Awasthi, Steven Wainaina, Amir Mahboubi, Zengqiang Zhang & Mohammad J. Taherzadeh. (2021) Methanogen and nitrifying genes dynamics in immersed membrane bioreactors during anaerobic co-digestion of different organic loading rates food waste. Bioresource Technology 342, pages 125920.
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Neda Rousta, Coralie Hellwig, Steven Wainaina, Lukitawesa Lukitawesa, Swarnima Agnihotri, Kamran Rousta & Mohammad J. Taherzadeh. (2021) Filamentous Fungus Aspergillus oryzae for Food: From Submerged Cultivation to Fungal Burgers and Their Sensory Evaluation—A Pilot Study. Foods 10:11, pages 2774.
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Vivek Narisetty, Rylan Cox, Nicholas Willoughby, Emel Aktas, Brijesh Tiwari, Avtar Singh Matharu, Konstantinos Salonitis & Vinod Kumar. (2021) Recycling bread waste into chemical building blocks using a circular biorefining approach. Sustainable Energy & Fuels 5:19, pages 4842-4849.
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Pedro Brancoli, Rebecca Gmoser, Mohammad J. Taherzadeh & Kim Bolton. (2021) The Use of Life Cycle Assessment in the Support of the Development of Fungal Food Products from Surplus Bread. Fermentation 7:3, pages 173.
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Frank Vriesekoop, Annie Haynes, Niels van der Heijden, Hao Liang, Paraskevi Paximada & Antien Zuidberg. (2021) Incorporation of Fermented Brewers Spent Grain in the Production of Sourdough Bread. Fermentation 7:2, pages 96.
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Rebecca Gmoser, Patrik R. Lennartsson & Mohammad J. Taherzadeh. (2021) From surplus bread to burger using filamentous fungi at bakeries: Techno-economical evaluation. Cleaner Environmental Systems 2, pages 100020.
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Joncer Naibaho & Małgorzata Korzeniowska. (2021) Brewers’ spent grain in food systems: Processing and final products quality as a function of fiber modification treatment. Journal of Food Science 86:5, pages 1532-1551.
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Catur Sriherwanto. (2021) Recent potential biotechnological applications of the tempeh mould Rhizopus. A short review. IOP Conference Series: Earth and Environmental Science 759:1, pages 012066.
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Ricky Wang, Rebecca Gmoser, Mohammad J. Taherzadeh & Patrik R. Lennartsson. (2021) Solid-state fermentation of stale bread by an edible fungus in a semi-continuous plug-flow bioreactor. Biochemical Engineering Journal 169, pages 107959.
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Gülru Bulkan, Jorge A. Ferreira, Karthik Rajendran & Mohammad J. Taherzadeh. (2020) Techno-Economic Analysis of Bioethanol Plant By-Product Valorization: Exploring Market Opportunities with Protein-Rich Fungal Biomass Production. Fermentation 6:4, pages 99.
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Jacqueline A. Takahashi, Bianca V. R. Barbosa, Bruna de A. Martins, Christiano P. Guirlanda & Marília A. F. Moura. (2020) Use of the Versatility of Fungal Metabolism to Meet Modern Demands for Healthy Aging, Functional Foods, and Sustainability. Journal of Fungi 6:4, pages 223.
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Taner Sar, Murat Ozturk, Mohammad J. Taherzadeh & Jorge A. Ferreira. (2020) New Insights on Protein Recovery from Olive Oil Mill Wastewater through Bioconversion with Edible Filamentous Fungi. Processes 8:10, pages 1210.
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Coralie Hellwig, Rebecca Gmoser, Magnus Lundin, Mohammad J. Taherzadeh & Kamran Rousta. (2020) Fungi Burger from Stale Bread? A Case Study on Perceptions of a Novel Protein-Rich Food Product Made from an Edible Fungus. Foods 9:8, pages 1112.
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