Lactic Acid Bacteria Diversity in Fermented Foods as Potential Bio-Resources Contributing to Alleviate Malnutrition in Developing Countries: Nigeria as a Case Study by Elizabeth T. Adesemoye, Abiodun I. Sanni, Giuseppe Spano, Vittorio Capozzi, Mariagiovanna Fragasso

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Apple Waste/By-Products and Microbial Resources to Promote the Design of Added-Value Foods: A Review by Hiba Selmi, Ester Presutto, Martina Totaro, Giuseppe Spano, Vittorio Capozzi, Mariagiovanna Fragasso

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Rapid Profiling of Volatile Organic Compounds Associated with Plant-Based Milks Versus Bovine Milk Using an Integrated PTR-ToF-MS and GC-MS Approach by Antonia Corvino, Iuliia Khomenko, Emanuela Betta, Federico Ivan Brigante, Luana Bontempo, Franco Biasioli, Vittorio Capozzi

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Comparative analysis of multifaceted properties of Agaricus bisporus and Ganoderma lucidum macro-fungi powder: Techno-functional and structural characterization, mineral uptake, an... by Vaishali Singh, Aarti Bains, Gulden Goksen, Vittorio Capozzi, Anarase Dattatray Arjun, Nemat Ali, Muzaffar Iqbal, Prince Chawla

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Probiotics and Prebiotics in Foodborne Illness: Mechanisms, Applications, and Future Directions by Louise Iara Gomes de Oliveira, Ana Rita Ribeiro de Araujo, Tatiana Colombo Pimentel, Vittorio Capozzi, Taliana Kenia Alves Bezerra, Marciane Magnani

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