OOIR: Observatory of International Research

Papers

(The H4-Index of International Journal of Food Microbiology is 40. 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 2020-04-01 to 2024-04-01.)

Article	Citations
Application of essential oils as antimicrobial agents against spoilage and pathogenic microorganisms in meat products	152
Kluyveromyces marxianus: An emerging yeast cell factory for applications in food and biotechnology	128
Contribution of non-Saccharomyces yeasts to wine volatile and sensory diversity: A study on Lachancea thermotolerans, Metschnikowia spp. and Starmerella bacillaris strains isolated in Italy	110
Effect of Pichia on shaping the fermentation microbial community of sauce-flavor Baijiu	95
Metabolome-microbiome signatures in the fermented beverage, Kombucha	93
An update on water kefir: Microbiology, composition and production	82
Elucidating antimicrobial mechanism of nisin and grape seed extract against Listeria monocytogenes in broth and on shrimp through NMR-based metabolomics approach	80
Nanocomposite active packaging based on chitosan biopolymer loaded with nano-liposomal essential oil: Its characterizations and effects on microbial, and chemical properties of refrigerated chicken br	78
Effects of nano-chitosan coatings incorporating with free /nano-encapsulated cumin (Cuminum cyminum L.) essential oil on quality characteristics of sardine fillet	72
Antimicrobial potential of spray drying encapsulated thyme (Thymus vulgaris) essential oil on the conservation of hamburger-like meat products	71
Methicillin-resistant Staphylococcus aureus (MRSA) isolated from chicken meat and giblets often produces staphylococcal enterotoxin B (SEB) in non-refrigerated raw chicken livers	70
Design and preparation of antimicrobial meat wrapping nanopaper with bacterial cellulose and postbiotics of lactic acid bacteria	67
Assessment of chemical composition and sensorial properties of ciders fermented with different non-Saccharomyces yeasts in pure and mixed fermentations	61
Unraveling the anti-bacterial mechanism of Litsea cubeba essential oil against E. coli O157:H7 and its application in vegetable juices	59
Ultrasound improves the decontamination effect of thyme essential oil nanoemulsions against Escherichia coli O157: H7 on cherry tomatoes	59
Foodborne transmission of hepatitis A and hepatitis E viruses: A literature review	59
Ecological diversity, evolution and metabolism of microbial communities in the wet fermentation of Australian coffee beans	59
High prevalence of mcr-1 encoding colistin resistance and first identification of blaCTX-M-55 in ESBL/CMY-2-producing Escherichia coli isolated from chicken faeces and retail meat in Tunisia	58
The effects of gelatin-CMC films incorporated with chitin nanofiber and Trachyspermum ammi essential oil on the shelf life characteristics of refrigerated raw beef	57
Enhancement of γ-aminobutyric acid (GABA) production by Lactobacillus brevis CRL 2013 based on carbohydrate fermentation	55
Bacillus subtilis inhibits Aspergillus carbonarius by producing iturin A, which disturbs the transport, energy metabolism, and osmotic pressure of fungal cells as revealed by transcriptomics analysis	54
Review: Trends in point-of-care diagnosis for Escherichia coli O157:H7 in food and water	53
Campylobacter contamination of broilers: the role of transport and slaughterhouse	52
Shelf-life of refrigerated Asian sea bass slices treated with cold plasma as affected by gas composition in packaging	51
The crucial role of yeasts in the wet fermentation of coffee beans and quality	51

Mega-plasmid found worldwide confers multiple antimicrobial resistance in Salmonella Infantis of broiler origin in Russia	51
Effects of the curcumin-mediated photodynamic inactivation on the quality of cooked oysters with Vibrio parahaemolyticus during storage at different temperature	50
Sustainable utilization of food waste for bioenergy production: A step towards circular bioeconomy	49
Lower-alcohol wines produced by Metschnikowia pulcherrima and Saccharomyces cerevisiae co-fermentations: The effect of sequential inoculation timing	49
Identification of biofilm hotspots in a meat processing environment: Detection of spoilage bacteria in multi-species biofilms	49
Effect of Saccharomyces and non-Saccharomyces native yeasts on beer aroma compounds	46
Diversity and dynamics of fungi during spontaneous fermentations and association with unique aroma profiles in wine	45
Development and evaluation of pullulan-based composite antimicrobial films (CAF) incorporated with nisin, thymol and lauric arginate to reduce foodborne pathogens associated with muscle foods	43
Antimicrobial activity of chitosan coating containing ZnO nanoparticles against E. coli O157:H7 on the surface of white brined cheese	43
Strong effect of Penicillium roqueforti populations on volatile and metabolic compounds responsible for aromas, flavor and texture in blue cheeses	41
Deciphering the succession patterns of bacterial community and their correlations with environmental factors and flavor compounds during the fermentation of Zhejiang rosy vinegar	41
Biochemical changes and microbial community dynamics during spontaneous fermentation of Zhacai, a traditional pickled mustard tuber from China	40
Epsilon-poly-l-lysine (ε-PL) exhibits multifaceted antifungal mechanisms of action that control postharvest Alternaria rot	40
Prevalence and antimicrobial resistance of retail-meat-borne Salmonella in southern China during the years 2009–2016: The diversity of contamination and the resistance evolution of multidrug-resistant	40
Effect of carbon dots in combination with aqueous chitosan solution on shelf life and stability of soy milk	40