Vegetable By-Products from Industrial Processing: From Waste to Functional Ingredient Through Fermentation by Andrea Marcelli, Andrea Osimani, Lucia Aquilanti

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Deciphering the Microbiota of Edible Insects Sold by Street Vendors in Thailand Using Metataxonomic Analysis by Giorgia Rampanti, Federica Cardinali, Ilario Ferrocino, Vesna Milanović, Cristiana Garofalo, Andrea Osimani, Lucia Aquilanti

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Unlocking the potential of indigenous Saccharomyces cerevisiae from Maraština grapes for use as starter cultures in the winemaking process by Ana Boban, Vesna Milanović, Federica Cardinali, Sanja Radman, Andrea Osimani, Lucia Aquilanti, Cristiana Garofalo, Giorgia Rampanti, Irena Budić-Leto

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A Novel Non-Alcoholic Einkorn-Based Beverage Produced by Lactic Acid Fermentation: Microbiological, Chemical, and Sensory Assessment by Antonietta Maoloni, Martina Cirlini, Lorenzo Del Vecchio, Raquel Torrijos, Eleonora Carini, Giorgia Rampanti, Federica Cardinali, Vesna Milanović, Cristiana Garofalo, Andrea Osimani, Lucia Aquilanti

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From Tradition to Innovation: The Role of Sea Fennel in Shaping Kimchi’s Microbial, Chemical, and Sensory Profiles by Maryem Kraouia, Maoloni Antonietta, Federica Cardinali, Vesna Milanović, Cristiana Garofalo, Andrea Osimani, Antonio Raffo, Valentina Melini, Nicoletta Nardo, Irene Baiamonte, Lucia Aquilanti, Giorgia Rampanti

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