ReviewFoods (Basel, Switzerland)2021
Fermentation of Agri-Food Waste: A Promising Route for the Production of Aroma Compounds.
Review in Foods (Basel, Switzerland), 2021. 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.
- Agro-Food Waste for Isolation of Non-Conventional Yeasts and Flavor Compounds Production.Foods (Basel, Switzerland) · 2026Article
- Dose-Dependent Responses of Weaned Piglets to Multi-Species Solid-State Fermented Apple Pomace: Enhanced Growth Performance, Intestinal Health, and Gut Microbiota Modulation.Animals : an open access journal from MDPI · 2026Article
- Nutritionally Improved Gluten-Free Breads Fortified with Soluble Fiber and Bioactive Compounds from Artichoke and Broccoli By-Products.Molecules (Basel, Switzerland) · 2026Article
- Microbial Bioprocessing of Food and Agro-Industrial Residues for a Sustainable Circular Economy.Indian journal of microbiology · 2025Review
- Vegetable By-Products from Industrial Processing: From Waste to Functional Ingredient Through Fermentation.Foods (Basel, Switzerland) · 2025Review
- Bioconversion of Agro-Industrial Byproducts by Applying the Solid-State Fermentation Bioprocess to Increase Their Antioxidant Potency.Antioxidants (Basel, Switzerland) · 2025Review
- In Vitro Antioxidant, Antithrombotic and Anti-Inflammatory Activities of the Amphiphilic Bioactives Extracted from Avocado and Its By-Products.Antioxidants (Basel, Switzerland) · 2025Article
- Macrotranscriptomics analysis for decoding the role ofFrontiers in bioengineering and biotechnology · 2025Article
- A review on extraction, isolation, characterization of bioactive compounds obtained from agri-food waste and their potential for industrial application.Frontiers in chemistry · 2025Review
- Valorization of Fruit By-Products Through Lactic Acid Fermentation for Innovative Beverage Formulation: Microbiological and Physiochemical Effects.Foods (Basel, Switzerland) · 2024Article
- Innovative Strategies for Upcycling Agricultural Residues and Their Various Pharmaceutical Applications.Plants (Basel, Switzerland) · 2024Review
- Transcriptomic analysis reveals differential gene expression patterns of Lacticaseibacillus casei ATCC 393 in response to ultrasound stress.Ultrasonics sonochemistry · 2024Article
- Nutritional upgrade of olive mill stone waste, walnut shell and their mixtures by applying solid state fermentation initiated by Pleurotus ostreatus.Scientific reports · 2024Article
- Microbes' role in environmental pollution and remediation: a bioeconomy focus approach.AIMS microbiology · 2024Review
- Microbial Diversity in African Foods and Beverages: A Systematic Assessment.Current microbiology · 2023Review
- Article
- Solid-state fermentation of cassava (Manihot esculenta Crantz): a review.World journal of microbiology & biotechnology · 2023Review
- Article
- Review
- Value Addition Employing Waste Bio-Materials in Environmental Remedies and Food Sector.Metabolites · 2023Review
Corrections and comments
PubMed lists nothing against this paper. Absence here is not a guarantee, only a check that was made.
Authors and funding
7 authors.
Funding
No grant is acknowledged in the PubMed record.
Abstract
Food waste and byproducts are generated along the entire food processing and storage chain. The large amount of waste deriving from the whole process represents not only a great economic loss but also an important ethical and environmental issue in terms of failure to recycle potentially reusable materials. New, clear strategies are needed to limit the amount of waste produced and, at the same time, promote its enhancement for further conversion and application to different industrial fields. This review gives an overview of the biological approaches used so far to exploit agri-food wastes and byproducts. The application of solid-state fermentation by different microorganisms (fungi, yeasts, bacteria) to produce several value-added products was analyzed, focusing on the exploitation of lactic acid bacteria as workhorses for the production of flavoring compounds.
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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.