OOIR: Observatory of International Research

Papers

(The H4-Index of Fermentation-Basel is 30. 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 2020-04-01 to 2024-04-01.)

Article	Citations
Microbial Fermentation and Its Role in Quality Improvement of Fermented Foods	240
Production of Bioethanol—A Review of Factors Affecting Ethanol Yield	110
Agricultural Waste and Wastewater as Feedstock for Bioelectricity Generation Using Microbial Fuel Cells: Recent Advances	75
Production, Characterization, and Industrial Application of Pectinase Enzyme Isolated from Fungal Strains	64
Brewer’s Spent Yeast (BSY), an Underutilized Brewing By-Product	60
Fermentation of Cereals and Legumes: Impact on Nutritional Constituents and Nutrient Bioavailability	55
Enhancing Micronutrients Bioavailability through Fermentation of Plant-Based Foods: A Concise Review	52
A Comprehensive Understanding of Electro-Fermentation	48
Oleaginous Yeasts as Cell Factories for the Sustainable Production of Microbial Lipids by the Valorization of Agri-Food Wastes	48
By-Products in the Malting and Brewing Industries—Re-Usage Possibilities	46
Probiotics, Prebiotics, Synbiotics, and Fermented Foods as Potential Biotics in Nutrition Improving Health via Microbiome-Gut-Brain Axis	44
Commercially Available Non-Saccharomyces Yeasts for Winemaking: Current Market, Advantages over Saccharomyces, Biocompatibility, and Safety	42
Microbial Biocontrol as an Alternative to Synthetic Fungicides: Boundaries between Pre- and Postharvest Applications on Vegetables and Fruits	40
Valorisation of CO2 into Value-Added Products via Microbial Electrosynthesis (MES) and Electro-Fermentation Technology	39
The Effect of Non-Saccharomyces and Saccharomyces Non-Cerevisiae Yeasts on Ethanol and Glycerol Levels in Wine	38
Antioxidant Activity and Probiotic Properties of Lactic Acid Bacteria	38
Recent Developments and Current Status of Commercial Production of Fuel Ethanol	38
Gluten-Free Brewing: Issues and Perspectives	38
PTR-ToF-MS for the Online Monitoring of Alcoholic Fermentation in Wine: Assessment of VOCs Variability Associated with Different Combinations of Saccharomyces/Non-Saccharomyces as a Case-Study	36
Chitosan Production by Fungi: Current State of Knowledge, Future Opportunities and Constraints	35
Valorising Agro-industrial Wastes within the Circular Bioeconomy Concept: the Case of Defatted Rice Bran with Emphasis on Bioconversion Strategies	35
Lactic Acid Bacterial Production of Exopolysaccharides from Fruit and Vegetables and Associated Benefits	34
LC-ESI-QTOF-MS/MS Characterisation of Phenolics in Herbal Tea Infusion and Their Antioxidant Potential	33
Research Progress of Fermented Functional Foods and Protein Factory-Microbial Fermentation Technology	33
Glycolipid Biosurfactant Production from Waste Cooking Oils by Yeast: Review of Substrates, Producers and Products	33

Valorization of Brewers’ Spent Grains: Pretreatments and Fermentation, a Review	32
Volatile Fatty Acid Production from Organic Waste with the Emphasis on Membrane-Based Recovery	31
Recent Developments in Lignocellulosic Biofuels, a Renewable Source of Bioenergy	31
Antimicrobial Activity of Se-Nanoparticles from Bacterial Biotransformation	31
Single Cell Protein Production through Multi Food-Waste Substrate Fermentation	31
Mechanical Cell Disruption Technologies for the Extraction of Dyes and Pigments from Microorganisms: A Review	30
Effect of Lactic Acid Fermentation on Legume Protein Properties, a Review	30