Valorization of Fermented Food Wastes and Byproducts: Bioactive and Valuable Compounds, Bioproduct Synthesis, and Applications

An overview of the recent developments in polylactide (PLA) research

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Lignocellulosic biomass from agricultural waste to the circular economy: a review with focus on biofuels, biocomposites and bioplastics

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A comprehensive review on polylactic acid (PLA) – Synthesis, processing and application in food packaging

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Current trends of unsustainable plastic production and micro(nano)plastic pollution

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Monitoring global carbon emissions in 2022

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Microbiology of synthesis gas fermentation for biofuel production

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Comprehensive assessment of 2G bioethanol production

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Fruits and fruit by-products as sources of bioactive compounds. Benefits and trends of lactic acid fermentation in the development of novel fruit-based functional beverages

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A review on biodegradable polylactic acid (PLA) production from fermentative food waste - Its applications and degradation

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Recent advances in biobased and biodegradable polymer nanocomposites, nanoparticles, and natural antioxidants for antibacterial and antioxidant food packaging applications

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Biowaste-to-bioplastic (polyhydroxyalkanoates): Conversion technologies, strategies, challenges, and perspective

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Tightening the loop on the circular economy: Coupled distributed recycling and manufacturing with recyclebot and RepRap 3-D printing

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Bioprocessing of waste biomass for sustainable product development and minimizing environmental impact

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Advanced technologies on the sustainable approaches for conversion of organic waste to valuable bioproducts: Emerging circular bioeconomy perspective

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Agricultural waste biomass for sustainable bioenergy production: Feedstock, characterization and pre-treatment methodologies

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Steam explosion as sustainable biomass pretreatment technique for biofuel production: Characteristics and challenges

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Syngas fermentation process development for production of biofuels and chemicals: A review

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Valorization of Kiwi Agricultural Waste and Industry By-Products by Recovering Bioactive Compounds and Applications as Food Additives: A Circular Economy Model

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Biohydrogen production through dark fermentation: Recent trends and advances in transition to a circular bioeconomy

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Utilization of food waste streams for the production of biopolymers

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Fermented foods: An update on evidence-based health benefits and future perspectives

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Effect of acid pretreatment on different parts of corn stalk for second generation ethanol production

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Valorization of sugarcane bagasse for bioethanol production through simultaneous saccharification and fermentation: Optimization and kinetic studies

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Investigation of a Lignin-Based Deep Eutectic Solvent Using p -Hydroxybenzoic Acid for Efficient Woody Biomass Conversion

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Recent Advances in Sustainable Plastic Upcycling and Biopolymers

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Sustainable utilization of pineapple wastes for production of bioenergy, biochemicals and value-added products: A review

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Health benefits of phytochemicals from Brazilian native foods and plants: Antioxidant, antimicrobial, anti-cancer, and risk factors of metabolic/endocrine disorders control

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A review on regeneration of biowaste into bio-products and bioenergy: Life cycle assessment and circular economy

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Green strategies for active food packagings: A systematic review on active properties of graphene-based nanomaterials and biodegradable polymers

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Wine lees valorization: Biorefinery development including production of a generic fermentation feedstock employed for poly(3-hydroxybutyrate) synthesis

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Biomass growth and activity in a membrane bioreactor with complete sludge retention

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Biological pretreatment for algal biomass feedstock for biofuel production

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Tailoring Hydrocarbon Polymers and All‐Hydrocarbon Composites for Circular Economy

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Grape seed proanthocyanidins influence gut microbiota and enteroendocrine secretions in female rats

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Production of biopolymers from food waste: Constrains and perspectives

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Microbial communities and their enzymes facilitate degradation of recalcitrant polymers in anaerobic digestion

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Conversion of protein-rich lignocellulosic wastes to bio-energy: Review and recommendations for hydrolysis + fermentation and anaerobic digestion

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Potential pre-treatment of lignocellulosic biomass for the enhancement of biomethane production through anaerobic digestion- A review

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An Integrated Approach for the Valorization of Cheese Whey

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Recalcitrant compounds formation, their toxicity, and mitigation: Key issues in biomass pretreatment and anaerobic digestion

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Insect biorefinery: A circular economy concept for biowaste conversion to value-added products

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Process optimization for recycling of bread waste into bioethanol and biomethane: A circular economy approach

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Nano-delivery systems for food bioactive compounds in cancer: prevention, therapy, and clinical applications

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Recent Progress in Nanotechnology Improving the Therapeutic Potential of Polyphenols for Cancer

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Bread wastes to energy: Sequential lactic and photo-fermentation for hydrogen production

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A review on optimistic biorefinery products: Biofuel and bioproducts from algae biomass

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Anaerobic biodegradation tests of poly(lactic acid) and polycaprolactone using new evaluation system for methane fermentation in anaerobic sludge

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Edible kefiran films as vehicle for probiotic microorganisms

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By-Products of Dates, Cherries, Plums and Artichokes: A Source of Valuable Bioactive Compounds

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Evaluation of Brewer’s Spent Yeast To Produce Flavor Enhancer Nucleotides: Influence of Serial Repitching

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Increasing Value of Winery Residues through Integrated Biorefinery Processes: A Review

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Polyphenolic Compounds, Antioxidant, and Cardioprotective Effects of Pomace Extracts from Fetească Neagră Cultivar

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Grape pomace polyphenols improve insulin response to a standard meal in healthy individuals: A pilot study

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Dark fermentation for H2 production from food waste and novel strategies for its enhancement

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Improvement in physicochemical characteristics, bioactive compounds and antioxidant activity of acerola (Malpighia emarginata D.C.) and guava (Psidium guajava L.) fruit by-products fermented with potentially probiotic lactobacilli

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Recent advances on the microbiological and enzymatic processing for conversion of food wastes to valuable bioproducts

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Process intensification strategies for green solvent mediated biomass pretreatment

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Cell disruption and permeabilization methods for obtaining yeast bioproducts

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Effect of buttermilk consumption on blood pressure in moderately hypercholesterolemic men and women

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Recent progress in the synthesis of advanced biofuel and bioproducts

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Pyrolysis of Ca/Fe-rich antibiotic fermentation residues into biochars for efficient phosphate removal/recovery from wastewater: Turning hazardous waste to phosphorous fertilizer

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Food-derived biopolymer kefiran composites, nanocomposites and nanofibers: Emerging alternatives to food packaging and potentials in nanomedicine

de Carvalho, A. P. A., & Conte‐Júnior, C. A. (2021) · Trends in Food Science & Technology · doi:10.1016/j.tifs.2021.07.038 · Cited by 61 · see citing works

Modifications of Saccharomyces pastorianus cell wall polysaccharides with brewing process

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Xanthan gum biosynthesis using Xanthomonas isolates from waste bread: Process optimization and fermentation kinetics

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Antiproliferative and cytotoxic effects of grape pomace and grape seed extracts on colorectal cancer cell lines

Pérez‐Ortiz, J. M., Alguacil, L. F., Salas, E., Hermosín‐Gutiérrez, I., Gómez‐Alonso, S., & González‐Martín, C. (2019) · Food Science & Nutrition · doi:10.1002/fsn3.1150 · Cited by 59 · see citing works

Green ultrasound-assisted extraction of bioactive compounds of babassu (Attalea speciosa) mesocarp: Effects of solid-liquid ratio extraction, antioxidant capacity, and antimicrobial activity

Lima, R. C., de Carvalho, A. P. A., da Silva, B. D., Neto, L. T., de Figueiredo, M. R. D. S., Chaves, P. H. T., de Almeida, A. E. C. C., & Conte‐Júnior, C. A. (2023) · Applied Food Research · doi:10.1016/j.afres.2023.100331 · Cited by 59 · see citing works

Optimization of the production and characterization of lipase from Candida rugosa and Geotrichum candidum in soybean molasses by submerged fermentation

Morais, W. G., Kamimura, E. S., Ribeiro, E. J., Pessela, B. C. C., Cardoso, V. L., & de Resende, M. M. (2016) · Protein Expression and Purification · doi:10.1016/j.pep.2016.04.001 · Cited by 58 · see citing works

Factors affecting the competitiveness of bacterial fermentation

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Acutely administered grape-seed proanthocyanidin extract acts as a satiating agent

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Optimization and Kinetic Modeling of Ethanol Production from Oil Palm Frond Juice in Batch Fermentation

Srimachai, T., Nuithitikul, K., O‐Thong, S., Kongjan, P., & Panpong, K. (2015) · Energy Procedia · doi:10.1016/j.egypro.2015.11.490 · Cited by 57 · see citing works

Whey protein-kefiran films as driver of probiotics to the gut

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Preparation and characterization of kefiran electrospun nanofibers

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Different pre-treatments and kinetic models for bioethanol production from lignocellulosic biomass: A review

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Study of the effect of the addition of plasticizers on the physical properties of biodegradable films based on kefiran for potential application as food packaging

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Fermentative production of 2,3-Butanediol using bread waste – A green approach for sustainable management of food waste

Narisetty, V., Zhang, L., Zhang, J., Lin, C. S. K., Tong, Y. W., Show, P. L., Bhatia, S. K., Misra, A., & Kumar, V. (2022) · Bioresource Technology · doi:10.1016/j.biortech.2022.127381 · Cited by 52 · see citing works

Acetone–butanol–ethanol fermentation from sugarcane bagasse hydrolysates: Utilization of C5 and C6 sugars

Gomes, A. D. C., Rodrigues, M. I., Passos, D. D. F., de Castro, A. M., Anna, L. M. M. S., & Pereira, N. (2019) · Electronic Journal of Biotechnology · doi:10.1016/j.ejbt.2019.10.004 · Cited by 51 · see citing works

Microbial amylolytic enzymes in foods: Technological importance of the Bacillus genus

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A novel system integrating water electrolysis and supercritical CO2 cycle for biomass to methanol

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Kefiran-alginate gel microspheres for oral delivery of ciprofloxacin

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Two-stage anaerobic digestion system treating different seasonal fruit pulp wastes: Impact on biogas and hydrogen production and total energy recovery potential

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Comparison of biorefinery characteristics: Photo-fermentation biohydrogen, dark fermentation biohydrogen, biomethane, and bioethanol production

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Suescun-Ospina, S. T., Ávila–Stagno, J., Vera, N., Astudillo-Neira, R., Trujillo‐Mayol, I., & Alarcón, J. (2022) · Food Bioscience · doi:10.1016/j.fbio.2022.102154 · Cited by 8 · see citing works

Synthesising injectable molecular self-curing polymer from monomer derived from lignocellulosic oil palm empty fruit bunch biomass: A review on treating Osteoarthritis

Sazuan, N. S. A., Zubairi, S. I., Mohd, N. H., & Daik, R. (2022) · Arabian Journal of Chemistry · doi:10.1016/j.arabjc.2022.104500 · Cited by 8 · see citing works

The impact of key fermentation parameters on the production of the all-trans isomer of menaquinone-7

Lal, N., Seifan, M., & Berenjian, A. (2022) · Biocatalysis and Agricultural Biotechnology · doi:10.1016/j.bcab.2022.102548 · Cited by 6 · see citing works

Chemical composition and biomethane production potential of Euglena gracilis biomass and extraction residue from supercritical CO2 extraction

Tossavainen, M., Edelmann, M., Lahti-Leikas, K., Kivimäki, S., Kymäläinen, M., Piironen, V. I., Lampi, A., Ojala, A., & Romantschuk, M. (2022) · Bioresource Technology Reports · doi:10.1016/j.biteb.2022.101140 · Cited by 5 · see citing works

Fermentation's pivotal role in shaping the future of plant-based foods: An integrative review of fermentation processes and their impact on sensory and health benefits

Abbaspour, N. (2024) · Applied Food Research · doi:10.1016/j.afres.2024.100468 · Cited by 171 · see citing works

Bioactive compounds in fermented foods: Health benefits, safety, and future perspectives

Fitsum, S., Gebreyohannes, G., & Sbhatu, D. B. (2025) · Applied Food Research · doi:10.1016/j.afres.2025.101097 · Cited by 86 · see citing works

Food waste generation and its industrial utilization: An overview

Dey, S., Santra, M., Choudhury, M., Ghosh, A. R., & Samanta, P. (2024) · Environmental Science and Pollution Research · doi:10.1007/s11356-024-34252-3 · Cited by 68 · see citing works

Machine Learning-Based Process Optimization in Biopolymer Manufacturing: A Review

Malashin, I. P., Martysyuk, D., Тынченко, В. С., Gantimurov, A., Семиколенов, А. В., Nelyub, V., & Бородулин, А. С. (2024) · Polymers · doi:10.3390/polym16233368 · Cited by 66 · see citing works

Biotechnology in Agro-Industry: Valorization of Agricultural Wastes, By-Products and Sustainable Practices

Silva, S. D. O., Mafra, A. K. C., Pelissari, F. M., de Lemos, L. R., & Molina, G. (2025) · Microorganisms · doi:10.3390/microorganisms13081789 · Cited by 46 · see citing works

Use of Waste from the Food Industry and Applications of the Fermentation Process to Create Sustainable Cosmetic Products: A Review

Krzyżostan, M., Wawrzyńczak, A., & Nowak, I. (2024) · Sustainability · doi:10.3390/su16072757 · Cited by 47 · see citing works

Fermented Foods and Food Microorganisms: Antioxidant Benefits and Biotechnological Advancements

Seo, M. (2024) · Antioxidants · doi:10.3390/antiox13091120 · Cited by 30 · see citing works

Fermentation-based valorization of agro-industrial cereal wastes and by-products

Adil, M. Z., Öztekin, S., Aziz, A., Günal‐Köroğlu, D., Çapanoğlu, E., Moreno, A., Khalid, W., & Esatbeyoglu, T. (2025) · Trends in Food Science & Technology · doi:10.1016/j.tifs.2025.105464 · Cited by 27 · see citing works

Sustainable Valorization of Fruit and Vegetable Waste for Bioactive Compounds: Advancing Functional Food and Wellness

Panda, J., Amrit, R., Mishra, A. K., Chakraborty, A., Rustagi, S., Nath, P. C., Sarabandi, K., Sarma, H., Wagh, M. S., & Mohanta, Y. K. (2025) · Waste and Biomass Valorization · doi:10.1007/s12649-025-02937-6 · Cited by 27 · see citing works

Fermentation of Biomass and Residues from Brazilian Agriculture for 2G Bioethanol Production

Faria, D. J., de Carvalho, A. P. A., & Conte‐Júnior, C. A. (2024) · ACS Omega · doi:10.1021/acsomega.4c06579 · Cited by 23 · see citing works

Biotechnological Strategies and Perspectives for Food Waste Treatment: The Role of Lactic Acid and Microbial Biomass

Bilal, M., Niu, D., & Wang, Z. (2024) · Waste and Biomass Valorization · doi:10.1007/s12649-024-02705-y · Cited by 22 · see citing works

From Waste to Worth: The Role of Fermentation in a Sustainable Future

Gabriele, M., Fabbri, L. P., Ventimiglia, M., & Łepecka, A. (2026) · Foods · doi:10.3390/foods15040664 · Cited by 22 · see citing works

Valorization of Food Waste Stream by Harnessing Bioactive Compounds: A Comprehensive Review on the Process, Challenges and Solutions

Karmakar, R., Aggarwal, S., Kathuria, D., Singh, N., Tripathi, V., Sharma, P., Mitra, D., Kumar, S., & Bhattacharya, S. (2025) · Food Bioscience · doi:10.1016/j.fbio.2025.106833 · Cited by 19 · see citing works

A Comprehensive Review of Biotechnological Innovations in Valorization of Food Waste: Enhancing Nutritional, Techno‐Functional Properties, and Process Optimization for Sustainable Product Development

Hossain, M. S., Wazed, M. A., Preya, M. S. A., Sultana, Z., Kamal, M. M., Ahmad, T., & Shimul, I. M. (2025) · Food Frontiers · doi:10.1002/fft2.70194 · Cited by 23 · see citing works

Transforming waste into wealth: a review on microbial conversion of organic municipal wastes to value-added products

Kavya, Vashisht, M., Jain, B., & Shrivastava, S. (2024) · Discover Environment · doi:10.1007/s44274-024-00144-z · Cited by 21 · see citing works

Fermenting the Unused: Microbial Biotransformation of Food Industry By-Products for Circular Bioeconomy Valorisation

Gonçalves, E. M., Pestana, J. M., & de Alvarenga, N. B. (2026) · Fermentation · doi:10.3390/fermentation12020073 · Cited by 15 · see citing works

A systematic review of potential bioactive compounds from Saccharomyces cerevisiae: exploring their applications in health promotion and food development

Doolam, B., Mishra, B., Surabhi, D., Mandal, S. K., Sada, S., Reddy, N. R., Panda, J., Rustagi, S., Mishra, A. K., & Mohanta, Y. K. (2024) · Environment Development and Sustainability · doi:10.1007/s10668-024-04969-9 · Cited by 15 · see citing works

Current utilization technologies and products of antibiotic fermentation residues: A review

Alsaeedi, S., Yan, B., Wang, Z., Chen, G., Song, Y., & Al-Hakeem, B. (2025) · Journal of environmental chemical engineering · doi:10.1016/j.jece.2025.116182 · Cited by 14 · see citing works

Health and Bioactive Compounds of Fermented Foods and By-Products

de Carvalho, A. P. A., & Conte‐Júnior, C. A. (2023) · Fermentation · doi:10.3390/fermentation10010013 · Cited by 13 · see citing works

Valorization of Date By-Products: Enhancement of Antioxidant and Antimicrobial Potentials through Fermentation

Khosravi, A., Razavi, S. H., Castangia, I., & Manca, M. L. (2024) · Antioxidants · doi:10.3390/antiox13091102 · Cited by 14 · see citing works

Conversion of whey and other dairy waste into antimicrobial and immunoregulatory compounds by fermentation

Tunick, M. H., Renye, J. A., & García, R. A. (2025) · Frontiers in Food Science and Technology · doi:10.3389/frfst.2025.1542284 · Cited by 13 · see citing works

Clean‐Label Trends in Processed Foods: Challenges in Formulation and Consumer Expectations

Urugo, M. M., Getachew, P., Milkias, M., Teka, T. A., & Kebede, B. (2026) · Comprehensive Reviews in Food Science and Food Safety · doi:10.1111/1541-4337.70505 · Cited by 12 · see citing works

Sourcing, Use of Biopeptides, and Active Protein Hydrolysates as a Positive Response to Green Politics in the World—Current State and Challenges: A Review

Gedif, H. D., & Tkaczewska, J. (2024) · Food and Bioprocess Technology · doi:10.1007/s11947-024-03382-4 · Cited by 12 · see citing works

Sustainable Valorization of Plant-Derived Agri-Food Side-Streams Through Fungal Biorefinery: Supporting Bioeconomy Strategy

Hoxha, L., & Taherzadeh, M. J. (2026) · Current Pollution Reports · doi:10.1007/s40726-026-00399-5 · Cited by 9 · see citing works

Potential Role of Bioactive Compounds: In Vitro Evaluation of the Antioxidant and Antimicrobial Activity of Fermented Milk Thistle

Kucharska, E., Grygorcewicz, B., Spietelun, M., Olszewska, P., Bobkowska, A., Ryglewicz, J., Nowak, A., Muzykiewicz-Szymańska, A., Kucharski, Ł., & Pełech, R. (2024) · Applied Sciences · doi:10.3390/app14104287 · Cited by 8 · see citing works

Highly diverse endophytic fungi from Serra do Amolar-Pantanal (Brazil) producing bioactive secondary metabolites against phytopathogens

Mayrhofer, B. F., Iantas, J., Noriler, S. A., Ponomareva, L. V., Thorson, J. S., Rohr, J., Shaaban, K. A., & Glienke, C. (2024) · Frontiers in Microbiology · doi:10.3389/fmicb.2024.1501182 · Cited by 6 · see citing works

From kitchen scraps to delicacies to food waste

Knorr, D., & Augustin, M. A. (2024) · Sustainable Food Technology · doi:10.1039/d4fb00012a · Cited by 8 · see citing works

Use of Syzygium aromaticum L. Fermented Plant Extract to Enhance Antioxidant Potential: Fermentation Kinetics

Kucharska, E., Zagórska-Dziok, M., Bilewicz, P., Kowalczyk, S., & Pełech, R. (2024) · Applied Sciences · doi:10.3390/app14114900 · Cited by 6 · see citing works

Sustainable Valorization of Food Waste Through Bacterial Biofilm: A Pathway Towards Environmental Safety and Economic Viability

Ganguly, A., Konar, R., Karuppiah, P., Uma, E., Ganguly, M., Chattaraj, M., Mitra, D., & Chattaraj, S. (2025) · Springer eBooks · doi:10.1007/978-3-031-85205-3_13 · Cited by 5 · see citing works

Valorization of fermented orange pulp as a sustainable feed ingredient: Impacts on broiler growth, immune system, meat quality and lipid oxidation

Goliomytis, M., Simitzis, P., Karageorgou, A., Michalea, N., Belesi, K., Mougiou, M.-E., Syritou, V., Hager-Theodorides, A. L., Stavrakakis, I., & Ntougias, S. (2025) · Poultry Science · doi:10.1016/j.psj.2025.105964 · Cited by 5 · see citing works

Current Advancements of Probiotic Foods and Their Role in Sustainable Food Security

Yaekob, A. T., Gebreslassie, G., Mesele, E., & Semere, T. (2026) · Food Bioengineering · doi:10.1002/fbe2.70046 · Cited by 5 · see citing works

Cupriavidus necator: A sustainable triple tool for waste reduction, biopolymer production, and cost optimization

Nygaard, D., Yashchuk, O., & Hermida, É. B. (2025) · Cleaner Materials · doi:10.1016/j.clema.2025.100332 · Cited by 5 · see citing works

Metagenomic Insights into Microbial Community Succession and its Functional Changes during Natural Fermentation of Food Waste

Parab, C., Yadav, K. D., & Prajapati, V. (2026) · Applied Biochemistry and Biotechnology · doi:10.1007/s12010-025-05575-9 · Cited by 5 · see citing works

Review: characterization polyhydroxybutyrate (PHB) production from Bacillus megaterium sp. microorganism for renewable plastics industry

Abidin, K. Y., Abdullah, Nurhamiyah, Y., Isroni, M., Nissa, R. C., Pangestu, R., Suhendar, D., & Abdullah, A. H. D. (2025) · Preparative Biochemistry & Biotechnology · doi:10.1080/10826068.2025.2556869 · Cited by 3 · see citing works

Turning trash into treasure: bioactive peptides from food waste–a decade of progress in extraction, purification, and applications: a systematic review

Bilal, M., Usman, M., Ali, M., Ullah, S., Shaukat, F., Arslan, M., Li, Z., Zou, X., Guo, Y., & Sun, X. (2026) · Critical Reviews in Food Science and Nutrition · doi:10.1080/10408398.2026.2643761 · Cited by 3 · see citing works

Integrated biomass biorefineries: Co-producing power, fuels, and high-value bioproducts for the circular bioeconomy

Tan, L. V., Long, L. P., & HUỆ, N. T. (2026) · International Journal of Hydrogen Energy · doi:10.1016/j.ijhydene.2026.154976 · Cited by 4 · see citing works

Metal–Organic Frameworks in Food Biotechnology: Opportunities, Challenges, and Future Perspectives for Probiotic Delivery, Precision Fermentation, and Circular Food Systems

Nguyen, H. L. (2026) · Nanomaterials · doi:10.3390/nano16150946 · Cited by 3 · see citing works

Application of Response Surface Methodology for Fermented Plant Extract from Syzygium aromaticum L. (Myrtaceae): Optimisation of Antioxidant Activity, Total Polyphenol Content, and Lactic Acid Efficiency

Kucharska, E., Zagórska-Dziok, M., Bilewicz, P., Kowalczyk, S., Jurkiewicz, M., Wachura, D., Miądlicki, P., & Pełech, R. (2024) · Applied Sciences · doi:10.3390/app14114763 · Cited by 3 · see citing works

Improving Nutrition Facts of Cassava and Soybean Residue Through Solid-State Fermentation by Pleurotus ostreatus Mycelium: A Pathway to Safety Animal Feed Production

Hang, N. T. B., & Doan, C. C. (2025) · Fermentation · doi:10.3390/fermentation11050271 · Cited by 3 · see citing works

Use of kombucha for valorization of food wastes an agro-residues managing the circular economy

González‐Laredo, R. F., Herrera-Rocha, K. M., & Gallegos‐Infante, J. A. (2025) · Elsevier eBooks · doi:10.1016/b978-0-443-13297-1.00004-8 · Cited by 1 · see citing works

Traditional Wisdom for Modern Sustainability: A Dish-Level Analysis of Japanese Home Cooking in NHK Today’s Cooking

Fu, R., & Yamanaka, Y. (2025) · Nutrients · doi:10.3390/nu17162712 · Cited by 1 · see citing works

Prospecting Bioactive Potential and Phenolic Compounds in Brazilian Yeast Strains

Tadioto, V., dos Santos, A. A., Giehl, A., Bressan, S. K., Sousa, A. K. F., Farias, I. V., de Oliveira, M. D. A., Fogolari, O., Teixeira, E. A. A., Rosa, C. A., et al. (2025) · Current Microbiology · doi:10.1007/s00284-025-04668-2 · Cited by 1 · see citing works

Emerging applications of argan by-products in food, cosmetic and environmental sectors: A review

Taarji, N., Bijla, L., Hallouch, O., Basbous, A., Moufid, C., Gharby, S., Majourhat, K., Lyamlouli, K., Barakat, A., Chamkhi, I., et al. (2025) · Journal of Agriculture and Food Research · doi:10.1016/j.jafr.2025.102605 · Cited by 2 · see citing works

Beyond a single recipe: A review of Turkish tarhana's biocultural diversity, terroir, and rebirth as a functional food

Amanpour, A. (2026) · International Journal of Gastronomy and Food Science · doi:10.1016/j.ijgfs.2026.101409 · Cited by 1 · see citing works

Improvement of physicochemical properties and in vitro anti-inflammatory potentials of fermented cereals through synergistic fermentation and formulations

Ozabor, T., Oladele, J. O., Ajayi, E. I. O., Sholagbade, G. A., Agoi, O. O., & Fadahunsi, I. F. (2026) · Food Bioscience · doi:10.1016/j.fbio.2026.108498 · Cited by 1 · see citing works

Effects of Fermented Fish Waste and Meat-bone Scraps on Laying Performance and Profitability in Japanese Quail

Ramoso, R. F., Hebron, I. U., Taylaran, R. D., Alcantara, C. G., Gonzaga, N. R., Politud, E. R. R., & Camay, R. M. (2026) · World s Veterinary Journal · doi:10.54203/scil.2026.wvj4 · Cited by 1 · see citing works

Biopolymer composites from agri‐food wastes and by‐products: valorization, fabrication, and food related applications

Adeyeye, S. A. O., & Adeyeye, B. R. (2026) · Food biomacromolecules. · doi:10.1002/fob2.70077 · Cited by 1 · see citing works

Precision Fermentation: Revolutionizing Sustainable Protein Production for the Future of Food

Savadkouhi, N. R., & Panesar, P. S. (2025) · BiotechIntellect · doi:10.61882/biotechintellect.1.1.9 · Cited by 1 · see citing works

Reuse of Agro-Industrial Waste as Fermentation Substrate for Food Production

de Oliveira, J. M., de Almeida, P. Z., Maia, G. N., Rosário, F. M., de Souza, S. S., Ibri, P. U., Sydney, E. B., & Sydney, A. C. N. (2024) · Springer eBooks · doi:10.1007/978-3-031-72000-0_3

Kimchi from Vegetable Scrap as Implementation of Circular Economy – Case Study in Urban Area

Martono, V. T., Montela, W., Venessa, M., Hendratno, S. P., Romulo, A., & John, L. C. G. (2024) · IOP Conference Series Earth and Environmental Science · doi:10.1088/1755-1315/1425/1/012034

Aproveitamento de Resíduos de Alimentos Ricos em Compostos Bioativos para Desenvolvimento de Produtos Funcionais

Kagueyama, S. S., Navarro, L. L. D., Friedrichsen, J. D. S. A., Maestro, A. D., de Freitas, M. M. G., Porto, S. M. A., & da Silva, K. M. (2025) · doi:10.22533/at.ed.603122523053

Utilization of plant food waste: Sustainable approaches and innovations

Bakshi, S., Sharma, S. K., Kumar, V., Singh, K., Kanetkar, P., Paswan, V. K., & Bunkar, D. S. (2025) · Elsevier eBooks · doi:10.1016/b978-0-443-31652-4.00016-7

A feasibility study to valorize food grain waste and its on-field application

Abdi, G., Allam, A. Y., Singh, S., & Tayel, A. A. (2025) · Elsevier eBooks · doi:10.1016/b978-0-443-36302-3.00006-6

High-efficiency food waste fermentation and bio-ethanol production

Łopusiewicz, Ł. (2025) · Elsevier eBooks · doi:10.1016/b978-0-443-36302-3.00009-1

Edible Films and Coatings: Towards Zero-Waste Packaging

Łopusiewicz, Ł. (2026) · Environmental footprints and eco-design of products and processes · doi:10.1007/978-3-032-08027-1_13

Biomass utilization for sustainable biohydrogen generation

Najafabadi, A. H., Behmadi, R., Feng, P., Hojati, N., Rahimi, H., He, Y., Ling, Y., Liu, Y., & Davoodi, A. (2026) · Elsevier eBooks · doi:10.1016/b978-0-443-43970-4.00002-3

Two-step enzymatic hydrolysis reshapes metabolite profiles and enhances aroma characteristics of Lentinula edodes stipe powder

Wang, M., Hong, S., Ma, X., Xie, Q., Pan, H., Zhang, H., Liu, G., Zhang, M., Liu, D. G., Zeng, C., et al. (2026) · LWT · doi:10.1016/j.lwt.2026.119402

Bio-based vitamin B12: bridging biotechnology and sustainability for industrial production

Călinoiu, L. F., Odocheanu, R., Martău, G. A., & Vodnar, D. C. (2026) · Critical Reviews in Biotechnology · doi:10.1080/07388551.2026.2647978

Valorization of Olive Leaf Biomass through Fermentation: Metabolite Production and Bioactive CharacterizationPreprint

Ribas, J. C. R., Silva, J. F., de Oliveira, É. L., Valério, D. S., Meurer, E. C., Tormo, H., & Matumoto‐Pintro, P. T. (2026) · Research Square · doi:10.21203/rs.3.rs-9726141/v1

Sequential fermentation of bamboo shoot processing wastewater yields a functional beverage and bacterial cellulosePreprint

Yang, Y., Gao, N., Zhang, M., & Li, K. (2026) · Research Square · doi:10.21203/rs.3.rs-9679218/v1

Food Waste Reduction Technology

Kumar, Y., & Dey, S. (2026) · Springer eBooks · doi:10.1007/978-3-032-24505-2_11

The Evolution of Fermentation: From Ancient Methods to AI-Driven Bioengineering

Kharb, K., Kaur, S., & Dhiman, S. (2026) · Springer eBooks · doi:10.1007/978-3-032-29927-7_2

Zero-Waste Fermentation—Up-Cycling Food Waste into High-Value Products

Çakmak, H., Söğüt, E., & Düven, G. (2026) · Springer eBooks · doi:10.1007/978-3-032-29927-7_13

Engineering Food Security Under Constraint: Integrating Sustainable Production, Resource-Efficient Processing, Nutritional Adequacy, and Safety Assessment in Urban Systems

Chai, K. F., Samarasiri, M. H., Lim, H. K., & Chen, W. N. (2026) · Food Engineering Reviews · doi:10.1007/s12393-026-09455-8

Biodiversity from Traditional Bulgarian and French Foods: Microbial and Plant Resources for Innovative Fermentation Processes

Nemska, M.-K., Zapryanova, P., Pavlova, M., Ivanova, K., Goranov, B. G., Shopska, V. N., Denkova-Kostova, R. S., He, Y., Barakat, N., Oulahal, N., et al. (2026) · Processes · doi:10.3390/pr14193189

From ultra-processed to biointelligent foods: The role of food biotechnology in the transition toward functional and health-oriented nutrition

Mieres‐Castro, D., Corco, I., Manríquez-Adasme, J., & Vega‐Gálvez, A. (2026) · Food Research International · doi:10.1016/j.foodres.2026.120321

Fermented fruit waste as a microbiome-active soil amendment: a review of field and greenhouse evidence (2009–2025)

Kanjana, N., Zhao, Z., Fan, A., Shah, I., Ahmed, M. A., & Poonsawat, T. (2026) · Frontiers in Microbiology · doi:10.3389/fmicb.2026.1928844

Alleviating salinity-induced growth inhibition in pak choi through the complementary effects of industrial fermentation wastes and food waste leachate in soil–plant interactions

Wu, M., Yan, Y., Han, G., Fiore, L., Ahmed, W., Chen, Q., & Mu, K. (2026) · Plant and Soil · doi:10.1007/s11104-026-09163-6

Microbial approaches for sustainable upcycling of food waste and resource recovery

Dubey, M. K., Kaur, P., Surolia, R., & Choudhary, R. (2026) · Discover Environment · doi:10.1007/s44274-026-01129-w

Fermentation: A Boon for Production of Bioactive Compounds by Processing of Food Industries Wastes (By-Products)

Sadh, P. K., Kumar, S., Chawla, P., & Duhan, J. S. (2018) · Molecules · doi:10.3390/molecules23102560 · Cited by 204 · see citing works

FERMENTATION: A BOON FOR BIOACTIVE COMPOUNDS PRODUCTS THROUGH PROCESSING OF BY-PRODUCTS FROM FOOD INDUSTRIES

Satpathy, B. S., & Prusty, S. K. (2021) · PLANT CELL BIOTECHNOLOGY AND MOLECULAR BIOLOGY

Food Waste and Fermentation

Umesh, M., Dabral, K., Bhatnagar, M., Sarkar, R., Banerjee, S., Santhosh, A. S., & Suresh, S. (2025) · Springer eBooks · doi:10.1007/978-3-031-86688-3_9

Valorization of Vegetable Food Waste and By-Products Through Fermentation Processes

Sabater, C., Ruíz, L., Delgado, S., Ruas‐Madiedo, P., & Margollés, A. (2020) · Frontiers in Microbiology · doi:10.3389/fmicb.2020.581997 · Cited by 161 · see citing works

High-efficiency food waste fermentation and bio-ethanol production

Łopusiewicz, Ł. (2025) · Elsevier eBooks · doi:10.1016/b978-0-443-36302-3.00009-1