Dear colleagues:

In order to bring more high-quality contributions, we hereby take this chance to extend the Special Issue "Regulation of Food Fermentations by Bacteria, Yeasts and Filamentous Fungi" deadline. The new submission deadline is 31 August 2022.

As the Guest Editor of this Special Issue "Regulation of Food Fermentations by Bacteria, Yeasts and Filamentous Fungi" in Foods (ISSN 2304-8158, IF 4.350), I would like to invite you to contribute an article or review paper focuses on the recent studies on all scientific aspects of food fermentation by bacteria, yeasts and filamentous fungi (moulds), as well as the by-products of fermentation processes across the whole production line. Please access the detailed Special Issue information at:

https://www.mdpi.com/journal/foods/special_issues/regulation_fermentation

 

Benefits of publishing with Foods:

1. Open access. Open access (unlimited and free access to readers) increases publicity and promotes more frequent citations, as indicated by several studies.
2. High visibility and impact. Foods is indexed by the leading indexing services, like SCIE, PubMed, and Scopus, and has an Impact Factor of 4.350.
3. Rapid publication times combined with thorough peer review. The average whole processing period from submission to publication is about 35 days.

An Article Processing Charge (APC) of CHF 2200 currently applies to all accepted papers. You may be entitled to a discount if you have previously received a discount code or if your institute is participating in the MDPI Institutional Open Access Program (IOAP), for more information see: http://www.mdpi.com/about/ioap.

If this is of interest, you are welcome to send a tentative title to the Section Managing Editor Ms. Linda Zhao (linda.zhao@mdpi.com) for checking the suitability. I believe your contribution will be highly appreciated by our readers.

In the hope that this invitation receives your favorable consideration, we look forward to our collaboration.

 

Kind regards,

João M. Rocha

Fatih Özogul

Helena Bartkiéne