Alexandru Mihai Grumezescu is a lecturer in the Department of Science and Engineering of Oxide Materials and Nanomaterials, at the Faculty of Applied Chemistry and Materials Science, Politehnica University of Bucharest, Romania. He is an experienced researcher and published editor in the field of nano and biostructures. He is the editor-in-chief of two international open access journals: Biointerface Research in Applied Chemistry, Letters and Applied NanoBioScience. Dr. Grumezescu has published more than 200 peer-reviewed papers, authored nine books, and has served as an editor for more than 50 scholarly books. Alina-Maria Holban is a lecturer in Microbiology and Immunology, at the Faculty of Biology, University of Bucharest; and associate researcher at the University Politehnica of Bucharest, Romania. Her primary area of research is the development of bionanomaterials with antimicrobial applications. Dr. Holban has published 75 papers in peer-reviewed journals, 42 conference/symposia proceedings, and has edited more than 21 edited books.

• 1. Fermented Beverages and Their Health Benefits2. New Trends and Applications in Fermented Beverages3. Fermented Beverages Produced by Mixed Cultures, Pure Cultures, and Defined Cocultures4. New Insights on Winemaking of White Grapes5. Development of Red and White Wines from Locally Adapted Grape Cultivars Using Indigenous Yeast6. An Influence of Different Yeast Species on Wine Aroma Composition7. Nutritional Components of Some Fermented Nonalcoholic Beverages8. Fermented Vegetable Beverages9. Fermented Malt Beverages and Their Biomedicinal Health Potential: Classification, Composition, Processing, and Bio-Functional Properties10. Kombucha Tea and Its Health-Promoting Effects11. Millet Based Fermented Beverages Processing12. Kefir: The Champagne of Fermented Beverages13. Kinetic Characteristics of Alcohol Fermentation in Brewing: State of Art and Control of the Fermentation Process14. New Alcoholic Fermented Beverages - Potentials and Challenges15. Traditional Fermented Beverages in Mexico

Alexandru Mihai Grumezescu is a lecturer in the Department of Science and Engineering of Oxide Materials and Nanomaterials, at the Faculty of Applied Chemistry and Materials Science, Politehnica University of Bucharest, Romania. He is an experienced researcher and published editor in the field of nano and biostructures. He is the editor-in-chief of two international open access journals: Biointerface Research in Applied Chemistry, Letters and Applied NanoBioScience. Dr. Grumezescu has published more than 200 peer-reviewed papers, authored nine books, and has served as an editor for more than 50 scholarly books. Alina-Maria Holban is a lecturer in Microbiology and Immunology, at the Faculty of Biology, University of Bucharest; and associate researcher at the University Politehnica of Bucharest, Romania. Her primary area of research is the development of bionanomaterials with antimicrobial applications. Dr. Holban has published 75 papers in peer-reviewed journals, 42 conference/symposia proceedings, and has edited more than 21 edited books.

• 1. Fermented Beverages and Their Health Benefits2. New Trends and Applications in Fermented Beverages3. Fermented Beverages Produced by Mixed Cultures, Pure Cultures, and Defined Cocultures4. New Insights on Winemaking of White Grapes5. Development of Red and White Wines from Locally Adapted Grape Cultivars Using Indigenous Yeast6. An Influence of Different Yeast Species on Wine Aroma Composition7. Nutritional Components of Some Fermented Nonalcoholic Beverages8. Fermented Vegetable Beverages9. Fermented Malt Beverages and Their Biomedicinal Health Potential: Classification, Composition, Processing, and Bio-Functional Properties10. Kombucha Tea and Its Health-Promoting Effects11. Millet Based Fermented Beverages Processing12. Kefir: The Champagne of Fermented Beverages13. Kinetic Characteristics of Alcohol Fermentation in Brewing: State of Art and Control of the Fermentation Process14. New Alcoholic Fermented Beverages - Potentials and Challenges15. Traditional Fermented Beverages in Mexico