ReviewFoods (Basel, Switzerland)2021
A Comprehensive Review on Valorization of Agro-Food Industrial Residues by Solid-State Fermentation.
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 45 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.
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Who cites it
45 citing papers in PubMed.
- Advances in Solid-State Fermentation Technology for Oilseed Meal: Strain Selection, Fermentation Strategies, and High-Value Applications.Foods (Basel, Switzerland) · 2026Review
- Solid-State Fermented Discarded Dates as a Functional Feed Ingredient: Effects on Meat Quality, Fatty Acid Profile, and Essential Amino Acid Composition.Veterinary sciences · 2026Article
- Solid-State Fermentation Towards Sustainability and Circularity in the Bioprocessing of Agri-Food Industrial Wastes.Foods (Basel, Switzerland) · 2026Review
- Synergistic Integration of Liposomes with Emerging Technologies for Food Applications.Molecules (Basel, Switzerland) · 2026Review
- Metagenomic insights reveal β-glucosidase-producing lactic acid bacteria from Miyamikhri with taxiphyllin degradation potential.Scientific reports · 2026Article
- Article
- Enzymatic Synergy-Driven Biotransformation Generates a Postbiotic-Rich Functional Matrix That Reprograms Gut Microbiota Metabolic Pathways Under Stress Conditions.International journal of molecular sciences · 2026Article
- From Waste to Worth: The Role of Fermentation in a Sustainable Future.Foods (Basel, Switzerland) · 2026Review
- Fermentation Technology in Aquafeeds: A Review.Microorganisms · 2026Review
- Mycelium as a natural food fortificant: production, micronutrient enrichment, processing, and application in functional foods.Frontiers in nutrition · 2026Review
- Solid-state fermentation as a strategy for improvement of bioactive properties of the plant-based food resources.Bioresources and bioprocessing · 2025Review
- Green Extraction of Bioactive Compounds from Plant-Based Agri-Food Residues: Advances Toward Sustainable Valorization.Plants (Basel, Switzerland) · 2025Review
- Microbial Valorization of Agricultural and Agro-Industrial Waste into Bacterial Cellulose: Innovations for Circular Bioeconomy Integration.Microorganisms · 2025Review
- Wine Industry Waste as a Source of Bioactive Compounds for Drug Use.International journal of molecular sciences · 2025Review
- Fruit Waste Potential for Single Cell Protein Production in Addis Ababa City, Ethiopia: A Review.Food science & nutrition · 2025Review
- Evaluating Scale-Up Cultivation Modes forBiotech (Basel (Switzerland)) · 2025Article
- Biotechnology in Agro-Industry: Valorization of Agricultural Wastes, By-Products and Sustainable Practices.Microorganisms · 2025Review
- Bioconversion of Agro-Industrial Byproducts by Applying the Solid-State Fermentation Bioprocess to Increase Their Antioxidant Potency.Antioxidants (Basel, Switzerland) · 2025Review
- Upcycling food waste for microalgae cultivation toward lipid production in a closed-loop and system-integrated circular bioeconomy.Biotechnology for biofuels and bioproducts · 2025Review
- Fermentation of Fruits and Vegetables: Bridging Traditional Wisdom and Modern Science for Food Preservation and Nutritional Value Improvements.Foods (Basel, Switzerland) · 2025Review
Corrections and comments
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Authors and funding
6 authors.
Funding
Abstract
Agro-food industrial residues (AFIRs) are generated in large quantities all over the world. The vast majority of these wastes are lignocellulosic wastes that are a source of value-added products. Technologies such as solid-state fermentation (SSF) for bioconversion of lignocellulosic waste, based on the production of a wide range of bioproducts, offer both economic and environmental benefits. The versatility of application and interest in applying the principles of the circular bioeconomy make SSF one of the valorization strategies for AFIRs that can have a significant impact on the environment of the wider community. Important criteria for SSF are the selection of the appropriate and compatible substrate and microorganism, as well as the selection of the optimal process parameters for the growth of the microorganism and the production of the desired metabolites. This review provides an overview of the management of AFIRs by SSF: the current application, classification, and chemical composition of AFIRs; the catalytic function and potential application of enzymes produced by various microorganisms during SSF cultivation on AFIRs; the production of phenolic compounds by SSF; and a brief insight into the role of SSF treatment of AFIRs for feed improvement and biofuel production.
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Registered trials
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