OOIR: Observatory of International Research

Papers

(The H4-Index of Fermentation-Basel is 32. The table below lists those papers that are above that threshold based on CrossRef citation counts [max. 250 papers]. The publications cover those that have been published in the past four years, i.e., from 2020-11-01 to 2024-11-01.)

Article	Citations
Microbial Fermentation and Its Role in Quality Improvement of Fermented Foods	318
Production of Bioethanol—A Review of Factors Affecting Ethanol Yield	162
Agricultural Waste and Wastewater as Feedstock for Bioelectricity Generation Using Microbial Fuel Cells: Recent Advances	90
Enhancing Micronutrients Bioavailability through Fermentation of Plant-Based Foods: A Concise Review	74
Fermentation of Cereals and Legumes: Impact on Nutritional Constituents and Nutrient Bioavailability	73
Brewer’s Spent Yeast (BSY), an Underutilized Brewing By-Product	71
Oleaginous Yeasts as Cell Factories for the Sustainable Production of Microbial Lipids by the Valorization of Agri-Food Wastes	61
Probiotics, Prebiotics, Synbiotics, and Fermented Foods as Potential Biotics in Nutrition Improving Health via Microbiome-Gut-Brain Axis	60
Effect of Lactic Acid Fermentation on Legume Protein Properties, a Review	58
Research Progress of Fermented Functional Foods and Protein Factory-Microbial Fermentation Technology	51
Antioxidant Activity and Probiotic Properties of Lactic Acid Bacteria	50
Commercially Available Non-Saccharomyces Yeasts for Winemaking: Current Market, Advantages over Saccharomyces, Biocompatibility, and Safety	48
Valorisation of CO2 into Value-Added Products via Microbial Electrosynthesis (MES) and Electro-Fermentation Technology	48
Valorization of Brewers’ Spent Grains: Pretreatments and Fermentation, a Review	47
Recent Developments and Current Status of Commercial Production of Fuel Ethanol	46
Microbial Biocontrol as an Alternative to Synthetic Fungicides: Boundaries between Pre- and Postharvest Applications on Vegetables and Fruits	46
Chitosan Production by Fungi: Current State of Knowledge, Future Opportunities and Constraints	42
Dairy-Based Probiotic-Fermented Functional Foods: An Update on Their Health-Promoting Properties	41
Recent Developments in Lignocellulosic Biofuels, a Renewable Source of Bioenergy	41
Single Cell Protein Production through Multi Food-Waste Substrate Fermentation	40
Volatile Fatty Acid Production from Organic Waste with the Emphasis on Membrane-Based Recovery	39
Glycolipid Biosurfactant Production from Waste Cooking Oils by Yeast: Review of Substrates, Producers and Products	39
Antimicrobial Activity of Se-Nanoparticles from Bacterial Biotransformation	38
Lactic Acid Bacterial Production of Exopolysaccharides from Fruit and Vegetables and Associated Benefits	36
Current Progress in Production of Building-Block Organic Acids by Consolidated Bioprocessing of Lignocellulose	35

LC-ESI-QTOF-MS/MS Characterisation of Phenolics in Herbal Tea Infusion and Their Antioxidant Potential	34
Mechanical Cell Disruption Technologies for the Extraction of Dyes and Pigments from Microorganisms: A Review	34
Improve Enzymatic Hydrolysis of Lignocellulosic Biomass by Modifying Lignin Structure via Sulfite Pretreatment and Using Lignin Blockers	34
Impact of Fermentation on Phenolic Compounds and Antioxidant Capacity of Quinoa	33
Valorization of Bread Waste to a Fiber- and Protein-Rich Fungal Biomass	32
Isolation and Characterization of a Cholesterol-Lowering Bacteria from Bubalus bubalis Raw Milk	32
Lactic Acid for Green Chemical Industry: Recent Advances in and Future Prospects for Production Technology, Recovery, and Applications	32
Coffee and Yeasts: From Flavor to Biotechnology	32
Green Extraction of Volatile Fatty Acids from Fermented Wastewater Using Hydrophobic Deep Eutectic Solvents	32