EDITORIAL
Published on 25 Aug 2020
Editorial: The Sustainability Challenge: New Perspectives on the Use of Microbial Approaches and Their Impact on Food and Feed
doi 10.3389/fnut.2020.00118
- 1,373 views
- Frontiers in Nutrition
- Nutrition and Food Science Technology
- Research Topics
- The Sustainability Challenge: New Perspectives on the use of Microbial Approaches and their Impact on Food and Feed
The Sustainability Challenge: New Perspectives on the use of Microbial Approaches and their Impact on Food and Feed
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Articles
ORIGINAL RESEARCH
Published on 23 Apr 2020
Assessment of a Potential Role of Dickeya dadantii DSM 18020 as a Pectinase Producer for Utilization in Poultry Diets Based on in silico Analyses
doi 10.3389/fmicb.2020.00751
- 3,709 views
- 8 citations
ORIGINAL RESEARCH
Published on 08 Jan 2020
Biodegradation of Deoxynivalenol by a Novel Microbial Consortium
doi 10.3389/fmicb.2019.02964
- 6,639 views
- 39 citations
ORIGINAL RESEARCH
Published on 18 Sep 2019
Utilization of Scenedesmus obliquus Protein as a Replacement of the Commercially Available Fish Meal Under an Algal Refinery Approach
doi 10.3389/fmicb.2019.02114
- 9,474 views
- 27 citations
REVIEW
Published on 16 Jul 2019
Applications of the Soil, Plant and Rumen Microbiomes in Pastoral Agriculture
doi 10.3389/fnut.2019.00107
- 12,876 views
- 35 citations
ORIGINAL RESEARCH
Published on 09 Jul 2019
Effects of Freeze–Thaw Event on Microbial Community Dynamics During Red Clover Ensiling
doi 10.3389/fmicb.2019.01559
- 2,865 views
- 52 citations
ORIGINAL RESEARCH
Published on 05 Jul 2019
Co-fermentation of Propionibacterium freudenreichii and Lactobacillus brevis in Wheat Bran for in situ Production of Vitamin B12
doi 10.3389/fmicb.2019.01541
- 16,518 views
- 64 citations
REVIEW
Published on 03 Jul 2019
Lactic Fermentation as a Strategy to Improve the Nutritional and Functional Values of Pseudocereals
doi 10.3389/fnut.2019.00098
- 18,045 views
- 124 citations
ORIGINAL RESEARCH
Published on 17 Apr 2019
One-Step Process for Environment-Friendly Preparation of Agar Oligosaccharides From Gracilaria lemaneiformis by the Action of Flammeovirga sp. OC4
doi 10.3389/fmicb.2019.00724
- 2,135 views
- 13 citations
REVIEW
Published on 12 Apr 2019
Fermentation Biotechnology Applied to Cereal Industry By-Products: Nutritional and Functional Insights
doi 10.3389/fnut.2019.00042
- 28,266 views
- 147 citations
ORIGINAL RESEARCH
Published on 19 Mar 2019
Maize Milling By-Products: From Food Wastes to Functional Ingredients Through Lactic Acid Bacteria Fermentation
doi 10.3389/fmicb.2019.00561
- 18,735 views
- 41 citations
ORIGINAL RESEARCH
Published on 08 Feb 2019
A Potential Biocontrol Agent Streptomycesviolaceusniger AC12AB for Managing Potato Common Scab
doi 10.3389/fmicb.2019.00202
- 5,479 views
- 33 citations
Published in
Frontiers in Nutrition
Nutrition and Food Science Technology
Food Microbiology
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Participating Journals
Frontiers in Microbiology
- 4.0 impact factor
- 7.7 citescore