OOIR: Observatory of International Research

Papers

(The TQCC of Journal of Food Safety is 5. The table below lists those papers that are above that threshold based on CrossRef citation counts [max. 250 papers]. The publications cover those that have been published in the past four years, i.e., from 2022-01-01 to 2026-01-01.)

Article	Citations
Issue Information	52
Functional Properties of Postbiotics Derived From Liquorilactobacillus hordei SK ‐6 for Bio‐Decontamination in Ready‐To‐Ea	45
Corrigendum to “A pilot‐scale evaluation of using gaseous chlorine dioxide for decontamination of foodborne pathogens on produce and low‐moisture foods”	27
Covalent immobilization of Saccharomyces cerevisiae and Candida albicans cell walls for aflatoxin M₁ bio‐detoxification	24
Issue Information	19
Evaluation of the impact of hydrogen‐rich water on the deaccumulation of heavy metals in butter	18
Application of Conservation Strategies for Bacteriophages Used in the Biocontrol of Pathogenic Microorganisms in Food	17
Contamination of beef and beef products by Listeria spp. and molecular characterization of L. monocytogenes in Mpumalanga, South Africa	16
Emerging innovative pre‐ and post‐harvest management practices to mitigate patulin‐linked food safety risks in apple and its products	15
Quality Detection of Fresh‐Cut Pineapples During Cold Storage Based on Diffuse Reflectance and Fluorescence Hyperspectral Imaging Technique	14
Antimicrobial activities of flavedo peel extract and its feasibility in the development of bio‐based pectin coating film for fruit preservation	13
Low‐Temperature Domestic Deep‐Frying of Soybean‐Cake Tempe in Vegetable Cooking Oils: How Many Times Are Stable to Use?	12
Applications of light emitting diodes and their mechanism for food preservation	12
Combination of pure oxygen pretreatment and near‐freezing temperature storage inhibits browning, maintains antioxidant and physicochemical quality of fresh‐cut nectarines	11
Data‐Driven Insights Into Seafood Hazard Analysis Critical Control Points Training Effectiveness: A Dual‐Cohort Contingency Analysis and Predictive M	10
Mathematical modeling of Bacillus cereus in Saengsik, a powdered ready‐to‐eat food and its application in quantitative microbial risk assessment	10
A new strategy to design novel modified atmosphere packaging formulation maintains the qualities of postharvest strawberries (Fragaria ananassa) during low‐temperature storage	10
Issue Information	10
Polyclonal hen egg yolk antibodies could confer passive protection against Salmonella serotypes in broiler chicks	10
Issue Information	10
Catalytic Infrared Promoted the Decontamination of Intense Pulsed Light on Green Sichuan Pepper (Zanthoxylum schinifolium)	10
Fluorescence immunoassay based on phage mimotope for nontoxic detection of Zearalenone in maize	10
Knowledge about foodborne pathogens and PCR‐based microbial detection methods among Brazilian students and professionals: A survey	10
Colorimetric indicator films developed by incorporating anthocyanins into chitosan‐based matrices	9
Development of a chemiluminescence detection technique for malachite green	9

Contamination of herbs and spices: A 23‐year EU RASFF notifications analysis	9
Combined effects of pectin–plant essential oil coating with vacuum packaging on the quality of large yellow croaker (Pseudosciaena crocea) during iced storage	9
Encapsulation of SE‐P47 phage specific to SalmonellaEnteritidis and evaluation of its stability	9
Rapid Detection of Pseudomonas in Spoiled Meats by Lateral Flow Immunochromatographic Assay	9
Pulsed Light Decontamination of Red Chilies (Capsicum annuum var. longum)	8
Impact of food residue on recovery of Listeria monocytogenes and Salmonella Typhimurium from stainless steel surface	8
Using loop‐mediated isothermal amplification combined with gold nanoparticles for optically rapid detection of shrimp Vibrio parahaemolyticus	8
A novel paper based loop mediated isothermal amplification and lateral flow assay (LAMP‐LFA) for point‐of‐care detection of buffalo tissue origin in diverse foods	8
Characterization of Shiga toxin‐producing Escherichia coli bacteriophages isolated from agricultural environments and examination of their prevalence with bacterial hosts	8
Enhancing microbial control in poultry processing: A comprehensive study on carcass washing systems	8
Time‐Kill Kinetic of Chitosan‐Coated Ferrous Sulfate Loaded Nanoliposome Against E. coli and S. aureus	8
Inactivation of viruses related to foodborne infections using cold plasma technology	8
Effects of Combined Cold Plasma and Organic Acid‐Based Sanitizer Treatments Against Salmonella enterica on Tomato Surfaces	8
	7
Microbial Biosensors for Rapid and Accurate Food Quality Monitoring: Detection of Contaminants, Pathogens, and Spoilage Indicators	7
The antimicrobial effect of eugenol against Campylobacter jejuni on experimental raw chicken breast meat model	7
Climate change and food safety: Temperature impact on the attachment of Escherichia coli pathogroups on cress leaf	7
	7
Enhancing the Growth and Nutritional Quality of Talinum triangulare Through Symbiosis With Arbuscular Mycorrhizal Fungi: Implications for Sustainable Food	7
Issue Information	7
Issue Information	7
Issue Information	6
Effect of food environment on the ability of microorganisms to form biofilms	6
Study on microbial community and physicochemical properties of braised chicken during processing and storage microbial community of braised chicken	6
Effect of inoculation (pre‐ vs. post‐grinding) of black pepper on decimal reduction time of Salmonella spp. and Enterococcus faeciumNRRL B‐2354	6
Pre‐Exposure to α‐Linolenic Acid Reduces Virulence of Cronobacter sakazakii in Galleria mellonella Infecti	6
Dry Abrasion Resistance of an Antimicrobial Quaternary Ammonium Coating Bonded to Stainless‐Steel Surfaces and Challenged by Listeria innocua and Escherichia Coli K12	6
Issue Information	6
Effect of processing on selected pesticide residues in cottonseed (Gossypium spp.)	6
A systematic review on recent trends and perspectives of biosensors in food industries	6
Preparation and characterization of chitosan/halloysite nanotubes composite film with ethylene scavenging and gas resistance for active food packaging	6
Anti‐shigellosis activity of the aqueous extract of garlic, clove and fenugreek	6
Development of multilayer films based on PLA/PBAT and sodium alginate for active packaging	6
Deep ultraviolet fluorescence sensing with multispectral imaging to detect and monitor food‐borne pathogens on the leafy green phyllosphere	6
Chemical Characterization, Cell‐Based Safety, and Antioxidant Assessments of Lactobacillus helveticus Postbiotics and Their Potential Antibacterial Effects and Mode of Action Against	6
Long chain unsaturated fatty acids alter growth and reduce biofilm formation of Cronobacter sakazakii	6
Contribution of chitosan–caffeic acid graft against Staphylococcus aureus on oxidative stress and cell membrane	6
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Effect of gas ultrafine bubbles on the potency of antimicrobials against Escherichia coliO157:H7 biofilms on various food processing surfaces	5
Susceptibility of Salmonella enterica Typhimurium dry surface biofilms to disinfection	5
	5
Detection of quinocetone in animal feed by quantum dots‐based indirect competitive fluorescent immunosorbent assay	5
Review of Recent Advances in Aptasensor for the Detection of Pathogenic Escherichia coli O157: H7	5
Effect of different voltages of dielectric barrier discharge cold plasma sterilization on the quality of rainbow trout (Oncorhynchus mykiss) during cryopreservation	5
Effects of high hydrostatic pressure on inactivation, morphological damage, and enzyme activity of Escherichia coli O157:H7	5
Evaluation of antimicrobial activity and mechanism of Mentha longifolia L. essential oil	5
	5
Outcomes of 1‐MCP combined with aerosolization of ε‐polylysine antimicrobials on storage quality of flat peach	5
Enhanced antimicrobial activity against Alicyclobacillus acidoterrestris in apple juice by genome shuffling of Lactobacillus acidophilusNX2‐6	5
The stress response of Listeria monocytogenes inoculated on fresh apples exposed to gaseous chlorine dioxide	5

Virulence Genes Prevalence and Enterobacterial Repetitive Intergenic Consensus‐PCR Profiles of Goose‐Derived Campylobacter jejuni Isolates	5
Bacteriocin production by Lactococcus lactis LL‐HSTU‐FPP strain isolated from fermented rice and evaluation of the biopreservation potentiality of bacteriocin on shrimp	5
Development and evaluation of a modified most probable number (MPN) method for enumerating rifampicin‐resistant Escherichia coli in agricultural, food, and environmental samples	5
Issue Information	5
Efficacy of organic acids, lactic and formic acid, and peracetic acid in decontaminating process water and carcasses in chicken slaughter	5