ReviewFrontiers in microbiology2020
Valorization of Vegetable Food Waste and By-Products Through Fermentation Processes.
Review in Frontiers in microbiology, 2020. The graph could read no effect estimate from its abstract, so it casts no vote on the map. Cited by 31 papers.
What it found
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The abstract states no effect estimate the extractor could read, or names no intervention and outcome on the map, so this paper lights no cell and moves no belief. It is still indexed, cited and linked below.
The trial behind it
Trials whose registry record cites this paper, or whose number appears in the abstract. A trial that started after this paper was published is citing it as background, not reporting it.
Neither the registry nor the abstract names a trial number. If this is a trial report, that itself is worth knowing.
Who cites it
31 citing papers in PubMed, 137 citations in OpenAlex.
- Valorisation of Cardoon Leaves and Lemon Peel for Potential Active Food Packaging: Impact of Drying on Nutritional Profile and Functional Performance of Whey Protein Films.Foods (Basel, Switzerland) · 2026Article
- Converting Food Waste into Value-Added Products: A Review on Current Technologies, Challenges, and Future Perspectives.Foods (Basel, Switzerland) · 2026Review
- Red Jujube Juice Fermented withFoods (Basel, Switzerland) · 2026Article
- Upcycling Apple and Carrot Pomace into Fortified Food Ingredients: Advancing Sustainability and Resource Efficiency.Foods (Basel, Switzerland) · 2026Review
- Agro-Food Waste for Isolation of Non-Conventional Yeasts and Flavor Compounds Production.Foods (Basel, Switzerland) · 2026Article
- Deep Eutectic Solvents for Sustainable Extraction of Bioactive Compounds from Biomass: Mechanistic Insights and Scale-Up Challenges.Molecules (Basel, Switzerland) · 2026Review
- Revolutionizing bio-hydrogen production: smart integration of nanotechnology, microbial engineering, and circular waste valorisation.Bioresources and bioprocessing · 2026Review
- Classical Food Fermentations as Modern Biotechnological Platforms: Alcoholic, Acetic, Butyric, Lactic and Propionic Pathways and Applications.Molecules (Basel, Switzerland) · 2026Review
- From fruit waste to foods via fermentation.Current research in food science · 2026Review
- Fermented Kiwifruit By-Product as Experimental Biostimulant for Soilless Mini-Plum Tomato Cultivation.Plants (Basel, Switzerland) · 2025Article
- Vegetable By-Products from Industrial Processing: From Waste to Functional Ingredient Through Fermentation.Foods (Basel, Switzerland) · 2025Review
- Valorizing Organic Waste: Selenium Sulfide Production Mediated by Sulfate-Reducing Bacteria.Materials (Basel, Switzerland) · 2025Article
- New Insight into Microbial Exploitation to Produce Bioactive Molecules from Agrifood and By-Products' Fermentation.Foods (Basel, Switzerland) · 2025Review
- Microbial Fermentation in Food and Beverage Industries: Innovations, Challenges, and Opportunities.Foods (Basel, Switzerland) · 2025Review
- Determination of the combined effect of grape seed extract and cold atmospheric plasma on foodborne pathogens and their environmental stress knockout mutants.Applied and environmental microbiology · 2024Article
- Current Trends in Food Processing By-Products as Sources of High Value-Added Compounds in Food Fortification.Foods (Basel, Switzerland) · 2024Review
- Current Research on Flavor Compounds in Fermented Food Products.Foods (Basel, Switzerland) · 2024Article
- Exploitation of microbial activities at low pH to enhance planetary health.FEMS microbiology reviews · 2024Article
- Editorial: Organic waste and by-products: derived compounds as functional agents from fermentation processes.Frontiers in nutrition · 2024Article
- An overview of fermentation in the food industry - looking back from a new perspective.Bioresources and bioprocessing · 2023Review
Corrections and comments
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Authors and funding
5 authors at 3 institutions in 1 country.
Funding
No grant is acknowledged in the PubMed record.
Abstract
There is a general interest in finding new ways of valorizing fruit and vegetable processing by-products. With this aim, applications of industrial fermentation to improve nutritional value, or to produce biologically active compounds, have been developed. In this sense, the fermentation of a wide variety of by-products including rice, barley, soya, citrus, and milling by-products has been reported. This minireview gives an overview of recent fermentation-based valorization strategies developed in the last 2 years. To aid the designing of new bioprocesses of industrial interest, this minireview also provides a detailed comparison of the fermentation conditions needed to produce specific bioactive compounds through a simple artificial neural network model. Different applications reported have been focused on increasing the nutritional value of vegetable by-products, while several lactic acid bacteria and
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What OpenQuestion holds
Registered trials
Read under generation 80e0d062 · epoch 390. Bibliography from PubMed, PubMed Central and OpenAlex; grants from NIH RePORTER; trial links from ClinicalTrials.gov; estimates, votes and beliefs from the OpenQuestion graph.