Recent Advances of Tannase: Production, Characterization, Purification, and Application in the Tea Industry by Zhanhui Tang, Liyu Shi, Shuang Liang, Junfeng Yin, Wenjiang Dong, Chun Zou, Yongquan Xu

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Plant-Scale Circular Economy Using Biological Reuse of Electrolyte Residues in the Amino Acid Industry by Jun-Woo Kim

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Fermentation of seaweed flour with various fermenters to improve the quality of fish feed ingredients by Siti Aslamyah, Muh Yusri Karim, , Badraeni

Subjects: “…fermentation…”
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Impact of Acid, Alkali and Microbial Hydrolysis on Bioethanol Yield from Peels of Cassava, Yam and Potato Sourced From Food Vendors in Etsako West Local Government Area, Edo State,... by U. J. Ovueni, D. V. Adegunloye, A. K. Onifade

Subjects: “…Agricultural wastes; Ethanol; Hydrolysis; Fermentation; Efficiency…”
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Effect of processing parameters to the product quality during manufacturing of fermented salting snubnose pompano (Trachinotus blochii) by Vu Ngoc Boi, Nguyen Thi My Trang, Tran Thi Bich Thuy, Vu Quang Minh

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The effect of various heating and smoking processes on the quality of turkish fermented sausage by Suzan Yalçın, Mustafa Nizamlıoğlu, Yılmaz Dündar, O. Cenap Tekinşen

Subjects: “…turkish fermented sausage…”
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Microbiological Safety and Health Properties of Marketed Fermented Root Vegetables by Eliza Knez, Rafał Hałasa, Katarzyna Turecka, Justyna Ośko, Kornelia Kadac-Czapska, Krzysztof Waleron, Małgorzata Grembecka

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A review: Health promoting lactic acid bacteria in traditional Indonesian fermented foods by Lilis Nuraida

Subjects: “…Fermented foods…”
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PENGARUH LAMA FERMENTASI TERHADAP KADAR PROTEIN TEMPE BIJI DURIAN by Agnes Yuantin Maharani, Nasrul Rofiah Hidayati, Sri Handayani, Dewi Endri Astuti, Ria Nopida, Syaiful Fachrurazi

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Effect of whole-crop corn conserved with different methods on kuminal fermentation in sheep by Fuat Gürdoğan, I. Halil Çerçi

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Isolation and Characterization of Exopolysaccharide-Producing Lactobacillus plantarum SKT109 from Tibet Kefir by Wang Ji, Zhao Xiao, Tian Zheng, He Congcong, Yang Yawei, Yang Zhennai

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The Impact of Fermented Quinoa Sourdough with Enterococcus Strains on the Nutritional, Textural, and Sensorial Features of Gluten-Free Muffins by Souraya Sakoui, Reda Derdak, Fatimazahra Jouga, Amal Dagni, Oana Lelia Pop, Dan Cristian Vodnar, Bernadette-Emőke Teleky, Maria Simona Chis, Carmen Rodica Pop, Laura Stan, Floricuta Ranga, Ramona Suharoschi, Abdelaziz Soukri, Bouchra El Khalfi

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In vitro gastrointestinal digestion and colonic fermentation of Mangiferin: Impacts on gut microbiota and metabolite profiles by Huilin Deng, Yaozhong Zheng, Qiongyao Wang, Jiaqi Peng, Weibin Bai, Lingmin Tian, Zouyan He, Rui Jiao

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Conversion of food waste via two-stage fermentation to controllable chicken Feed Nutrients by local isolated microorganism by Charles Wai Chun Ng, Abdul Fattah Ismail, Muaz Mohd Zaini Makhtar, Muhamad Nabil Fikri Jamaluddin, Husnul Azan Tajarudin

Subjects: “…food waste . fermentation . probiotic . chicken feed…”
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The Effect of Fermented Human Urine on the Cabbage Yields. by Nsanga, John

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Effects of <i>Lactiplantibacillus plantarum</i> on Metabolites and Flavors in Synthetic Microbiota During Baijiu Fermentation by Chunyue Yan, Xurui Chen, Quan Liu, Tengyu Xu, Qian Zhang, Xueli Jin, Bei Liao, Xiong Chen, Xin Li

Subjects: “…microorganism of food fermentation…”
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Optimization of the Solid-state Fermentation Process for Morchella esculenta Fermented Wheat and Analysis of Its Nutritional Components, Physicochemical Properties and Antioxidant... by Dandan GU, Xue DONG, Jinxiu ZHANG, Xiaoru WANG, Zongshuo ZHAO, Li'an WANG

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Resourceful and economical designing of fermentation medium for lab and commercial strains of yeast from alternative feedstock: ‘transgenic oilcane’ by Shraddha Maitra, Bruce Dien, Kristen Eilts, Nurzhan Kuanyshev, Yoel R. Cortes-Pena, Yong-Su Jin, Jeremy S. Guest, Vijay Singh

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Isolation and Identification of Four High Glycosidase-producing Strains from Xinhuichenpi and Their Probiotics Properties and Fermentation Effect Analysis by Fei SHEN, Tingyu WANG, Hui SUN, Zhenqiang WU

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Changes in wheat protein digestibility and allergenicity: Role of Pediococcus acidilactici XZ31 and yeast during dough fermentation by Wenhui Fu, Chen Chen, Chenglong Liu, Sha Tao, Wentong Xue

Subjects: “…Fermentation…”
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