| # | Title | Journal | Year | Citations |
|---|
|
| 1 | Microbial Fermentation and Its Role in Quality Improvement of Fermented Foods | Fermentation | 2020 | 305 |
| 2 | Microbial Propionic Acid Production | Fermentation | 2017 | 202 |
| 3 | Succinic Acid: Technology Development and Commercialization | Fermentation | 2017 | 185 |
| 4 | Probiotic Delivery through Fermentation: Dairy vs. Non-Dairy Beverages | Fermentation | 2017 | 179 |
| 5 | Production of Bioethanol—A Review of Factors Affecting Ethanol Yield | Fermentation | 2021 | 150 |
| 6 | Spontaneous Food Fermentations and Potential Risks for Human Health | Fermentation | 2017 | 142 |
| 7 | Syngas Fermentation: A Microbial Conversion Process of Gaseous Substrates to Various Products | Fermentation | 2017 | 141 |
| 8 | Oenological Impact of the Hanseniaspora/Kloeckera Yeast Genus on Wines—A Review | Fermentation | 2018 | 140 |
| 9 | Harvesting of Microalgae by Flocculation | Fermentation | 2018 | 135 |
| 10 | A Review on Established and Emerging Fermentation Schemes for Microbial Production of Polyhydroxyalkanoate (PHA) Biopolyesters | Fermentation | 2018 | 133 |
| 11 | In Vitro Evaluation of Adhesion Capacity, Hydrophobicity, and Auto-Aggregation of Newly Isolated Potential Probiotic Strains | Fermentation | 2019 | 126 |
| 12 | Microbiological Exploration of Different Types of Kefir Grains | Fermentation | 2017 | 121 |
| 13 | Second Generation Bioethanol Production: On the Use of Pulp and Paper Industry Wastes as Feedstock | Fermentation | 2019 | 117 |
| 14 | Review on Non-Dairy Probiotics and Their Use in Non-Dairy Based Products | Fermentation | 2020 | 113 |
| 15 | Multi-Product Lactic Acid Bacteria Fermentations: A Review | Fermentation | 2020 | 113 |
| 16 | Quality Ingredients and Safety Concerns for Traditional Fermented Foods and Beverages from Asia: A Review | Fermentation | 2019 | 111 |
| 17 | Biochemical Production and Separation of Carboxylic Acids for Biorefinery Applications | Fermentation | 2017 | 108 |
| 18 | Antioxidant Activity, Total Polyphenol, Flavonoid and Tannin Contents of Fermented Green Coffee Beans with Selected Yeasts | Fermentation | 2019 | 104 |
| 19 | Phytohormones and Effects on Growth and Metabolites of Microalgae: A Review | Fermentation | 2018 | 102 |
| 20 | Impact of Wort Amino Acids on Beer Flavour: A Review | Fermentation | 2018 | 101 |
| 21 | A Review of Seaweed Pre-Treatment Methods for Enhanced Biofuel Production by Anaerobic Digestion or Fermentation | Fermentation | 2018 | 97 |
| 22 | Why Are Weissella spp. Not Used as Commercial Starter Cultures for Food Fermentation? | Fermentation | 2017 | 95 |
| 23 | Lachancea thermotolerans Applications in Wine Technology | Fermentation | 2018 | 89 |
| 24 | Enhancement of the Efficiency of Bioethanol Production by Saccharomyces cerevisiae via Gradually Batch-Wise and Fed-Batch Increasing the Glucose Concentration | Fermentation | 2018 | 89 |
| 25 | Free Amino Nitrogen in Brewing | Fermentation | 2019 | 89 |
| 26 | Agricultural Waste and Wastewater as Feedstock for Bioelectricity Generation Using Microbial Fuel Cells: Recent Advances | Fermentation | 2021 | 89 |
| 27 | Laccases as a Potential Tool for the Efficient Conversion of Lignocellulosic Biomass: A Review | Fermentation | 2017 | 88 |
| 28 | Fermentation Assisted by Pulsed Electric Field and Ultrasound: A Review | Fermentation | 2018 | 87 |
| 29 | Applications of Metschnikowia pulcherrima in Wine Biotechnology | Fermentation | 2019 | 85 |
| 30 | Food Wastes as a Potential New Source for Edible Insect Mass Production for Food and Feed: A review | Fermentation | 2019 | 85 |
| 31 | The Multiple and Versatile Roles of Aureobasidium pullulans in the Vitivinicultural Sector | Fermentation | 2018 | 84 |
| 32 | Challenges of the Non-Conventional Yeast Wickerhamomyces anomalus in Winemaking | Fermentation | 2018 | 83 |
| 33 | Enzymes for Wine Fermentation: Current and Perspective Applications | Fermentation | 2018 | 82 |
| 34 | Seaweed Bioethanol Production: A Process Selection Review on Hydrolysis and Fermentation | Fermentation | 2018 | 81 |
| 35 | Effect of Various Pretreatment Methods on Bioethanol Production from Cotton Stalks | Fermentation | 2019 | 81 |
| 36 | Production, Characterization, and Industrial Application of Pectinase Enzyme Isolated from Fungal Strains | Fermentation | 2020 | 80 |
| 37 | The Influence of Non-Saccharomyces Species on Wine Fermentation Quality Parameters | Fermentation | 2019 | 79 |
| 38 | Functional Role of Probiotics and Prebiotics on Skin Health and Disease | Fermentation | 2019 | 79 |
| 39 | Application of Non-Saccharomyces Yeasts Isolated from Kombucha in the Production of Alcohol-Free Beer | Fermentation | 2018 | 77 |
| 40 | Strategies to Extend Bread and GF Bread Shelf-Life: From Sourdough to Antimicrobial Active Packaging and Nanotechnology | Fermentation | 2018 | 77 |
| 41 | Evaluation of Filamentous Fungal Biomass Cultivated on Vinasse as an Alternative Nutrient Source of Fish Feed: Protein, Lipid, and Mineral Composition | Fermentation | 2019 | 77 |
| 42 | Conventional and Non-Conventional Yeasts in Beer Production | Fermentation | 2018 | 76 |
| 43 | Yeasts from Different Habitats and Their Potential as Biocontrol Agents | Fermentation | 2018 | 73 |
| 44 | Optimization of Arthrospira platensis (Spirulina) Growth: From Laboratory Scale to Pilot Scale | Fermentation | 2017 | 70 |
| 45 | Brewer’s Spent Yeast (BSY), an Underutilized Brewing By-Product | Fermentation | 2020 | 70 |
| 46 | Bioprospecting for Bioactive Peptide Production by Lactic Acid Bacteria Isolated from Fermented Dairy Food | Fermentation | 2019 | 69 |
| 47 | Fermentation of Cereals and Legumes: Impact on Nutritional Constituents and Nutrient Bioavailability | Fermentation | 2022 | 69 |
| 48 | Lachancea thermotolerans, the Non-Saccharomyces Yeast that Reduces the Volatile Acidity of Wines | Fermentation | 2018 | 66 |
| 49 | Enhancing Micronutrients Bioavailability through Fermentation of Plant-Based Foods: A Concise Review | Fermentation | 2021 | 66 |
| 50 | Use of Nonconventional Yeasts for Modulating Wine Acidity | Fermentation | 2019 | 65 |
