Fermented Foods—A World Perspective

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Review: Diversity of Microorganisms in Global Fermented Foods and Beverages

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An overview of fermentation in the food industry - looking back from a new perspective

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Characterization of proteolysis during the ripening of semi-dry fermented sausages

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Use of starter cultures in fermentation on a household scale

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An Introduction to the Traditional Fermented Foods and Beverages of Turkey

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The potential of fermentation on nutritional and technological improvement of cereal and legume flours: A review

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From field to fermentation: The origins of Lactococcus lactis and its domestication to the dairy environment

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Spontaneous Food Fermentations and Potential Risks for Human Health

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Traditional low-alcoholic and non-alcoholic fermented beverages consumed in European countries: a neglected food group

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Microbial domestication signatures of <i>Lactococcus lactis</i> can be reproduced by experimental evolution

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Modeling conversion and transport phenomena in solid-state fermentation: A review and perspectives

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Contribution of lactic acid fermentation to improved nutritive quality vegetable juices enriched with brewer’s yeast autolysate

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Quality, functionality, and shelf life of fermented meat and meat products: A review

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Evolution of Food Fermentation Processes and the Use of Multi-Omics in Deciphering the Roles of the Microbiota

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Lactic Acid Bacteria as a Cell Factory for the Delivery of Functional Biomolecules and Ingredients in Cereal-Based Beverages: A Review

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Impact of microbial transformation of food on health — from fermented foods to fermentation in the gastro-intestinal tract

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Use of Probiotics in Pediatrics: Rationale, Mechanisms of Action, and Practical Aspects

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Lactic acid fermentation as a tool for increasing the folate content of foods

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Regulatory and Safety Requirements for Food Cultures

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Current Functionality and Potential Improvements of Non-Alcoholic Fermented Cereal Beverages

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Microbial foods for improving human and planetary health

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Fermented Foods: Patented Approaches and Formulations for Nutritional Supplementation and Health Promotion

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Bioprospecting for Bioactive Peptide Production by Lactic Acid Bacteria Isolated from Fermented Dairy Food

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Lactic acid fermentation improves the quality of amahewu, a traditional South African maize-based porridge

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Metabolomics Approaches for the Comprehensive Evaluation of Fermented Foods: A Review

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Probiotic fermented foods for health benefits

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Induced lactic acid fermentation of untreated green olives of the Conservolea cultivar by Lactobacillus pentosus

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Molecular techniques reveal more secrets of fermented foods

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Enzymatic Modification of Plant Proteins for Improved Functional and Bioactive Properties

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Yeasts Diversity in Fermented Foods and Beverages

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Survival of Escherichia coli O157:H7 during the fermentation of Spanish-style green table olives (conservolea variety) supplemented with different carbon sources

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Interactions Between Food and Gut Microbiota: Impact on Human Health

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Histamine Limits by Country: A Survey and Review

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Effect of Cell Wall Degrading Enzymes on In Vitro Carotene Accessibility in Lactic Acid Fermented Carrot Beverage

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Traditional Foods and Beverages of Nepal—A Review

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A novel beer fermented by kefir enhances anti-inflammatory and anti-ulcerogenic activities found isolated in its constituents

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Traditional Fermented Beverages of Mexico: A Biocultural Unseen Foodscape

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Comparison of the compositional, microbiological, biochemical and volatile profile characteristics of three Italian PDO fermented sausages

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Health Benefits of Fermented Bamboo Shoots: The Twenty-First Century Green Gold of Northeast India

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Monitoring the fermentation of the traditional Bulgarian beverage boza

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An Insight into the Anticancer Effects of Fermented Foods: A Review

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Hydrogen oxidising bacteria for production of single‐cell protein and other food and feed ingredients

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A REVIEW ON THE MICROBIOLOGY OF INDIGENOUS FERMENTED FOODS AND BEVERAGES OF ETHIOPIA

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Cereal-Based Functional Foods

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Traditional fermented foods and beverages in Burundi

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Types of traditional Greek foods and their safety

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A review on health benefits and processing of tempeh with outlines on its functional microbes

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Microbial and Biochemical Changes Occurring During Production of masvusvu and mangisi, traditional Zimbabwean beverages

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The future is fermented: Microbial biodiversity of fermented foods is a critical resource for food innovation and human health

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Lactic acid bacterial fermentation as a biotransformation strategy to enhance the bioavailability of phenolic antioxidants in fruits and vegetables: A comprehensive review

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Alzheimer's disease and symbiotic microbiota: an evolutionary medicine perspective

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The relationship between fermented food intake and mortality risk in the European Prospective Investigation into Cancer and Nutrition-Netherlands cohort

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Effects of Fermented Food Consumption on Non-Communicable Diseases

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Improvement in the nutritive quality of cassava and its by-products through microbial fermentation

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Diversity of Fermented Foods

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Effect of fermentation on the starch digestibility, resistant starch and some physicochemical properties of sorghum flour

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Food Proteins as Precursors of Bioactive Peptides — Classification Into Families

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Predigestion as an Evolutionary Impetus for Human Use of Fermented Food

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Selected fermented indigenous vegetables and fruits from Malaysia as potential sources of natural probiotics for improving gut health

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Ethnobotany of wild plants used for starting fermented beverages in Shui communities of southwest China

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Microbial association and acidity development of unheated and pasteurized green-table olives fermented using glucose or sucrose supplements at various levels

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Detection and identification of wild yeasts in Champús, a fermented Colombian maize beverage

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Traditional management of microorganisms in fermented beverages from cactus fruits in Mexico: an ethnobiological approach

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Review of the effect of fermentation on naturally occurring toxins

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Optimization of Rabadi-like fermented milk beverage using pearl millet

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Diversity and Succession of Microbiota during Fermentation of the Traditional Indian Food Idli

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Emerging DNA-based technologies to characterize food ecosystems

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Visualizing the invisible: class excursions to ignite children’s enthusiasm for microbes

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Screening of indigenous yeast isolates obtained from traditional fermented foods of Western Himalayas for probiotic attributes

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Production of Flavor Compounds by Lactic Acid Bacteria in Fermented Foods

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