OOIR: Observatory of International Research

Papers

(The TQCC of Journal of Food Safety is 4. 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 2020-11-01 to 2024-11-01.)

Article	Citations
Antimicrobial activity and mechanism of limonene against Staphylococcus aureus	72
Food safety lessons learned from the COVID‐19 pandemic	32
Characterization of Commiphora wightii based bioactive edible film and its efficacy for improving the storage quality of meat products	27
A review of epidemic investigation on cold‐chain food‐mediatedSARS‐CoV‐2 transmission and food safety consideration duringCOVID‐19 pandemic	27
Recent insights into green antimicrobial packaging towards food safety reinforcement: A review	26
New hybrid data mining model for prediction of Salmonella presence in agricultural waters based on ensemble feature selection and machine learning algorithms	19
Glycerol‐plasticized chitosan film for the preservation of orange	19
Description of control programmes for Salmonella in pigs in Europe. Progress to date?	16
The use of antifungal oat‐sourdough lactic acid bacteria to improve safety and technological functionalities of the supplemented wheat bread	15
Antimicrobial activity and mechanism of oregano essential oil against Shewanella putrefaciens	14
Effect of microbial fermentation on nutritional and antinutritional contents of cassava leaf	12
Impact of low‐dose gaseous ozone treatment to reduce the growth of in vitro broth cultures of foodborne pathogenic/spoilage bacteria in a food storage cold chamber	12
Effects of apple polyphenols and chitosan‐based coatings on quality and shelf life of large yellow croaker (Pseudosciaena crocea) as determined by low field nuclear magnetic resonanc	11
Development of a species‐specific monoclonal antibody for rapid detection and identification of foodborne pathogen Vibrio vulnificus	11
Controlled release and improved stability of vitaminD3within nanoliposomes stabilized by palmitic acid	11
Nondestructive detection for egg freshness based on hyperspectral imaging technology combined with harris hawks optimization support vector regression	11
Rapid detection of Escherichia coli O157:H7 in milk, bread, and jelly by lac dye coloration‐based bidirectional lateral flow immunoassay strip	11
Food safety knowledge, hygiene practices, and eating attitudes of academics and university students during the coronavirus (COVID‐19) pandemic in Turkey	11
Evaluation of the impact of hydrogen‐rich water on the deaccumulation of heavy metals in butter	11
Stability of severe acute respiratory syndrome coronavirus 2 in dairy products	10
Antifungal activity of human gut lactic acid bacteria against aflatoxigenic Aspergillus flavus MTCC 2798 and their potential application as food biopreservative	10
Mixed Salmonella cultures reveal competitive advantages between strains during pre‐enrichment and selective enrichment	10
Recent advances onDNAand omics‐based technology in Food testing and authentication: A review	10
Assessment of aflatoxin B₁ in animal feed and aflatoxin M₁ in raw milk samples of different species of milking animals from Punjab, Pakistan	10
Comparative studies of microbial and heavy metal safety assessment of the herbs cultivated in hydroponically and regular soil system	9

Crustaceans (shrimp, crab, and lobster): A comprehensive review of their potential health hazards and detection methods to assure their biosafety	9
Chemical composition and antibacterial activity of ethyl acetate extract of Astragalus membranaceus aerial parts	9
Review of recent advances in improved lateral flow immunoassay for the detection of pathogenic Escherichia coli O157:H7 in foods	9
Development of monoclonal antibody‐based sandwich ELISA for detecting major mango allergen Man i1 in processed foods	9
Effects of 405 nm light‐emitting diode treatment on microbial community on fresh‐cut pakchoi and antimicrobial action against Pseudomonas reinekei and Pseudomonas palleronian	8
Alkaline lysis‐loop mediated isothermal amplification assay for rapid and on‐site authentication of buffalo (Bubalus bubalis) meat	8
Occurrence of aflatoxin M 1 in yogurt of five countries in west Asia region: A systematic review and meta‐analysis	8
A new strategy to design novel modified atmosphere packaging formulation maintains the qualities of postharvest strawberries (Fragaria ananassa) during low‐temperature storage	8
Inactivation of viruses using nonthermal plasma in viral suspensions and foodstuff: A short review of recent studies	8
Antimicrobial resistance, virulence genes, and biofilm formation in Staphylococcus aureus strains isolated from meat and meat products	8
Combined effects of pectin–plant essential oil coating with vacuum packaging on the quality of large yellow croaker (Pseudosciaena crocea) during iced storage	7
Nanogold‐based immunochromatographic strip test for rapid detection of clinical and environmental strains of Vibrio cholerae	7
A rapid lateral flow assay using immunomagnetic nanoparticles for detecting mango allergen residues in processed foods	7
Use of ComBase data to develop an artificial neural network model for nonthermal inactivation of Campylobacter jejuni in milk and beef and evaluation of model performance	7
The food safety knowledge of street food vendors and the sanitary compliance of their vending facilities, Johannesburg, South Africa	7
Comparison of selective enrichment and plating media for Salmonella isolation from broiler carcasses	6
Effect of encapsulation and natural polyphenolic compounds on bacteriophage stability and activity on Escherichia coli in Lactuca sativa L. var. longifolia	6
Food safety considerations in the production of traditional fermented products: Japanese rice koji and miso	6
Composite coatings based on konjac glucomannan and sodium alginate modified with allicin and in situ SiOx for ginger rhizomes preservation	6
Freeze–thaw enhanced stability and mechanical strength of polysaccharide‐based sodium alginate/hyaluronic acid films	6
Effects of nonthermal dielectric barrier discharge plasma against Listeria monocytogenes and quality of smoked salmon fillets	6
Challenges with food safety adoption: A review	6
Evaluation of a test method to detect hepatitis A virus in salted shellfish	6
Ultrasound assisted slightly acidic electrolyzed water treatment on the protein structure stability of vacuum‐packaged sea bass (Lateolabrax japonicas) during refrigerated storage	6
Prevalence and antimicrobial resistance of foodborne pathogens in select fresh produce procured from farmers' markets in Central Virginia	6
Possible explanation for limited reduction of pathogens on radish microgreens after spray application of chlorinated water during growth with disperse contamination spread of abiotic surrogate on leav	6
A rapid detection of Escherichia coli O157:H7 by competition visual antigen macroarray	6
Evaluation of the membrane damage mechanism of chlorogenic acid against Bacillus cereus and Micrococcus luteus a simulation study on antibacterial growth in food	6
Enhanced antimicrobial effectiveness of synergistic mixtures of rambutan peel extract and cinnamon essential oil on food spoilage bacteria and bio‐based food packaging	6
Potential food safety hazards in fermented and salted fish in Egypt (Feseekh, Renga, Moloha) as case studies and controlling their manufacture using HACCP system	6
Migration analysis and health impact assessment of phthalates in takeaway food packaging materials	6
Rapid label‐free detection of Salmonella enterica with biolayer interferometry	5
In vitro growth‐inhibitory effect of essential oils and supercritical carbon dioxide extracts from Cinnamomum spp. barks and fruits against food bacterial pathogens in liquid and vapor phase	5
Do fillers improve the physicochemical properties of antimicrobial tapioca starch edible films?	5
Multitoxin immunoaffinity analysis of aflatoxins and ochratoxin A in spices	5
Impact of nanoscale coating of stainless steel on Salmonella Enteritidis and Escherichia coli	5
In vitro investigation of chemical composition and antibacterial activity of alcoholic, hydroalcoholic extracts, and essential oil of Spinacia oleracea leaves from Iran	5
Evaluation of the use of ampicillin‐ and streptomycin‐resistant Shiga toxin‐producing Escherichia coli to reduce the burden of background microbiota during food safety studies	5
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	5
Applications of light emitting diodes and their mechanism for food preservation	5
The efficacy of preharvest application of electrolyzed water and chemical sanitizers against foodborne pathogen surrogates on leafy green vegetables	5
Mycoflora, aflatoxins, and antimicrobial properties of some Ghanaian local spices and herbs	5
Application of ohmic heating for the inactivation of microbiological hazards in food products	5
Practical application of bacteriophage in food manufacturing facilities for the control of Listeria sp.	5
Enhanced antimicrobial activity against Alicyclobacillus acidoterrestris in apple juice by genome shuffling of Lactobacillus acidophilusNX2‐6	5
Fluorescence immunoassay based on phage mimotope for nontoxic detection of Zearalenone in maize	5
In the landscape of SARS‐CoV‐2 and fresh fruits and vegetables: The fake and hidden transmission risks	5
Impact of gas ultrafine bubbles on the potency of chlorine solutions against Listeria monocytogenes biofilms	5
Study on the effect of atmospheric and low‐pressure plasma and its combination on the microbial reduction and quality of milk	4
Outcomes of 1‐MCP combined with aerosolization of ε‐polylysine antimicrobials on storage quality of flat peach	4

Garcinia mangostana extract inhibits the attachment of chicken isolates of Listeria monocytogenes to cultured colorectal cells potentially due to a high proanthocya	4
School foodservice directors' national training practices	4
Prevalence and molecular characterization of multidrug‐resistant Escherichia coliO157: H7 from dairy milk in the Peshawar region of Pakistan	4
Bacteriophages for detection and control of foodborne bacterial pathogens—The case of Bacillus cereus and their phages	4
Organic acids as an alternative method to control Salmonella enterica serotype Choleraesuis and Listeria monocytogenes in pork jowl fat	4
New infrared heat treatment approaches to dry and combat fungal contamination of shelled corn	4
In vitro biosafety and bioactivity assessment of the goat milk protein derived hydrolysates peptides	4
Combination of aerosolized acetic acid and chlorine dioxide‐releasing film to inactivate Salmonella enterica and its effect on quality of tomatoes and Romaine lettuce	4
Prevalence and antimicrobial resistance of foodborne pathogens in value‐added commodities procured from farmers' markets in Central Virginia	4
Phenotypic and genotypic characterization of salmonella Enteritidis isolated from two consecutive Food‐Poisoning outbreaks in Sichuan, China	4
Climate change and food safety: Temperature impact on the attachment of Escherichia coli pathogroups on cress leaf	4
Stability of antimicrobial, antioxidant, and functional properties of pectin‐based film incorporated with Thymus capitatus and Cinnamomum verum essential oils	4
Preparation and characterization of chitosan/halloysite nanotubes composite film with ethylene scavenging and gas resistance for active food packaging	4
Antimicrobial activities of flavedo peel extract and its feasibility in the development of bio‐based pectin coating film for fruit preservation	4
A systematic review on recent trends and perspectives of biosensors in food industries	4