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 2022-08-01 to 2026-08-01.)

Article	Citations
Issue Information	65
Covalent immobilization of Saccharomyces cerevisiae and Candida albicans cell walls for aflatoxin M₁ bio‐detoxification	64
Issue Information	29
Quality Detection of Fresh‐Cut Pineapples During Cold Storage Based on Diffuse Reflectance and Fluorescence Hyperspectral Imaging Technique	28
Emerging innovative pre‐ and post‐harvest management practices to mitigate patulin‐linked food safety risks in apple and its products	21
Corrigendum to “A pilot‐scale evaluation of using gaseous chlorine dioxide for decontamination of foodborne pathogens on produce and low‐moisture foods”	21
Application of Conservation Strategies for Bacteriophages Used in the Biocontrol of Pathogenic Microorganisms in Food	21
Contamination of beef and beef products by Listeria spp. and molecular characterization of L. monocytogenes in Mpumalanga, South Africa	19
Evaluation of the impact of hydrogen‐rich water on the deaccumulation of heavy metals in butter	16
Functional Properties of Postbiotics Derived From Liquorilactobacillus hordei SK ‐6 for Bio‐Decontamination in Ready‐To‐Ea	16
Applications of light emitting diodes and their mechanism for food preservation	15
Combination of pure oxygen pretreatment and near‐freezing temperature storage inhibits browning, maintains antioxidant and physicochemical quality of fresh‐cut nectarines	15
Issue Information	14
Low‐Temperature Domestic Deep‐Frying of Soybean‐Cake Tempe in Vegetable Cooking Oils: How Many Times Are Stable to Use?	13
Data‐Driven Insights Into Seafood Hazard Analysis Critical Control Points Training Effectiveness: A Dual‐Cohort Contingency Analysis and Predictive M	13
Catalytic Infrared Promoted the Decontamination of Intense Pulsed Light on Green Sichuan Pepper (Zanthoxylum schinifolium)	12
Antimicrobial activities of flavedo peel extract and its feasibility in the development of bio‐based pectin coating film for fruit preservation	12
Mathematical modeling of Bacillus cereus in Saengsik, a powdered ready‐to‐eat food and its application in quantitative microbial risk assessment	12
A new strategy to design novel modified atmosphere packaging formulation maintains the qualities of postharvest strawberries (Fragaria ananassa) during low‐temperature storage	12
Contamination of herbs and spices: A 23‐year EU RASFF notifications analysis	11
Knowledge about foodborne pathogens and PCR‐based microbial detection methods among Brazilian students and professionals: A survey	11
Issue Information	11
Encapsulation of SE‐P47 phage specific to SalmonellaEnteritidis and evaluation of its stability	10
Colorimetric indicator films developed by incorporating anthocyanins into chitosan‐based matrices	10
Investigating the Effect of Different Concentrations of Citric Acid on Listeria monocytogenes and	10

Development of a chemiluminescence detection technique for malachite green	10
Rapid Detection of Pseudomonas in Spoiled Meats by Lateral Flow Immunochromatographic Assay	10
Characterization of Shiga toxin‐producing Escherichia coli bacteriophages isolated from agricultural environments and examination of their prevalence with bacterial hosts	9
Using loop‐mediated isothermal amplification combined with gold nanoparticles for optically rapid detection of shrimp Vibrio parahaemolyticus	9
Effects of Combined Cold Plasma and Organic Acid‐Based Sanitizer Treatments Against Salmonella enterica on Tomato Surfaces	9
Climate change and food safety: Temperature impact on the attachment of Escherichia coli pathogroups on cress leaf	9
Time‐Kill Kinetic of Chitosan‐Coated Ferrous Sulfate Loaded Nanoliposome Against E. coli and S. aureus	9
	9
Enhancing the Growth and Nutritional Quality of Talinum triangulare Through Symbiosis With Arbuscular Mycorrhizal Fungi: Implications for Sustainable Food	9
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	9
Impact of food residue on recovery of Listeria monocytogenes and Salmonella Typhimurium from stainless steel surface	9
Enhancing microbial control in poultry processing: A comprehensive study on carcass washing systems	9
Pulsed Light Decontamination of Red Chilies (Capsicum annuum var. longum)	9
The antimicrobial effect of eugenol against Campylobacter jejuni on experimental raw chicken breast meat model	8
Issue Information	8
	8
Microbial Biosensors for Rapid and Accurate Food Quality Monitoring: Detection of Contaminants, Pathogens, and Spoilage Indicators	8
Eugenol‐Loaded Microemulsions: Characterization, Antibacterial Activity, and Fresh‐Cut Lettuce Sanitization	8
Effect of food environment on the ability of microorganisms to form biofilms	8
Correction to “Data‐Driven Insights Into Seafood Hazard Analysis Critical Control Points Training Effectiveness: A Dual‐Cohort Contingency Analysis and Predictive Modeling”	8
Lime Essential Oil‐Loaded Chitosan/ HPMC Composite Biodegradable Coatings to Improve the Storage Quality of Phoenix dactylifer	8
Issue Information	7
Production Optimization and Characterization of Fermented Bio‐Functional Chicken Meat Protein Hydrolysate Using Pediococcus pentosaceus	7
A systematic review on recent trends and perspectives of biosensors in food industries	7
Development of multilayer films based on PLA/PBAT and sodium alginate for active packaging	7
Issue Information	7
Issue Information	7
Deep ultraviolet fluorescence sensing with multispectral imaging to detect and monitor food‐borne pathogens on the leafy green phyllosphere	7
Issue Information	7
	7
Effect of processing on selected pesticide residues in cottonseed (Gossypium spp.)	7
Contribution of chitosan–caffeic acid graft against Staphylococcus aureus on oxidative stress and cell membrane	6
Preparation and characterization of chitosan/halloysite nanotubes composite film with ethylene scavenging and gas resistance for active food packaging	6
	6
Virulence Genes Prevalence and Enterobacterial Repetitive Intergenic Consensus‐PCR Profiles of Goose‐Derived Campylobacter jejuni Isolates	6
Chemical Characterization, Cell‐Based Safety, and Antioxidant Assessments of Lactobacillus helveticus Postbiotics and Their Potential Antibacterial Effects and Mode of Action Against	6
Pre‐Exposure to α‐Linolenic Acid Reduces Virulence of Cronobacter sakazakii in Galleria mellonella Infecti	6
Effect of inoculation (pre‐ vs. post‐grinding) of black pepper on decimal reduction time of Salmonella spp. and Enterococcus faeciumNRRL B‐2354	6
The stress response of Listeria monocytogenes inoculated on fresh apples exposed to gaseous chlorine dioxide	6
Evaluation of antimicrobial activity and mechanism of Mentha longifolia L. essential oil	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
Long chain unsaturated fatty acids alter growth and reduce biofilm formation of Cronobacter sakazakii	6
	6
Effect of gas ultrafine bubbles on the potency of antimicrobials against Escherichia coliO157:H7 biofilms on various food processing surfaces	6
Review of Recent Advances in Aptasensor for the Detection of Pathogenic Escherichia coli O157	6
Strategic detection of food contaminants using nanoparticle‐based paper sensors	5
Thermal and Surface‐Dependent Biofilm Formation of Thermophilic Spore‐Forming Bacilli Isolated From Pasteurized Milk	5
Escherichia coli Biofilm Inactivation by Plasma‐Activated Water Mist	5
Effect of different voltages of dielectric barrier discharge cold plasma sterilization on the quality of rainbow trout (Oncorhynchus mykiss) during cryopreservation	5
Outcomes of 1‐MCP combined with aerosolization of ε‐polylysine antimicrobials on storage quality of flat peach	5

Issue Information	5
Potential for Natural Antimicrobials, Including Mushroom Chitosan, to Control Shiga‐Toxigenic Escherichia coli	5
	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
Functional Acetic Acid Bacteria: Comprehensive Characterization of Acetobacter senegalensis UNPADCC 02‐8 Isolated From Onc	5
Optimizing Byproduct Processing for Clean Label Foods: Avocado and MSM‐Tambaqui With a Focus on Zero Waste	5
Global prevalence of staphylococcal enterotoxins in food contaminated by Staphylococcus spp.—Systematic review and meta‐analysis	5
Exploring food safety knowledge, attitudes, and practices of nursing and medical students: Insights from a cross‐sectional study in Bangladesh	5
Cooked rice safety: A review of status and potential of radiative pasteurization	5
	5
Efficacy of organic acids, lactic and formic acid, and peracetic acid in decontaminating process water and carcasses in chicken slaughter	5
Synergistic effect of cinnamaldehyde and eugenol on the inhibition of Bacillus velezensis and the shelf life on quinoa fresh noodles	5
Susceptibility of Salmonella enterica Typhimurium dry surface biofilms to disinfection	5
Monitoring of Salmonella spp. in Native Fish Farms in the Pantanal and Cerrado Biomes, Brazil: Serotype Diversity, Antimicrobial Resistance Profiles, and	5
Heavy metals transfer in soil‐vegetable continuum and health risk assessment via consumption in the urban sprawl of Delhi, India	5