OOIR: Observatory of International Research

Papers

(The H4-Index of International Journal of Food Microbiology is 38. 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
Application of essential oils as antimicrobial agents against spoilage and pathogenic microorganisms in meat products	171
Kluyveromyces marxianus: An emerging yeast cell factory for applications in food and biotechnology	156
Metabolome-microbiome signatures in the fermented beverage, Kombucha	111
Effect of Pichia on shaping the fermentation microbial community of sauce-flavor Baijiu	110
An update on water kefir: Microbiology, composition and production	102
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	86
Effects of nano-chitosan coatings incorporating with free /nano-encapsulated cumin (Cuminum cyminum L.) essential oil on quality characteristics of sardine fillet	82
Ultrasound improves the decontamination effect of thyme essential oil nanoemulsions against Escherichia coli O157: H7 on cherry tomatoes	71
Foodborne transmission of hepatitis A and hepatitis E viruses: A literature review	68
Sustainable utilization of food waste for bioenergy production: A step towards circular bioeconomy	67
Enhancement of γ-aminobutyric acid (GABA) production by Lactobacillus brevis CRL 2013 based on carbohydrate fermentation	66
Review: Trends in point-of-care diagnosis for Escherichia coli O157:H7 in food and water	66
Unraveling the anti-bacterial mechanism of Litsea cubeba essential oil against E. coli O157:H7 and its application in vegetable juices	63
The crucial role of yeasts in the wet fermentation of coffee beans and quality	59
Co-encapsulation of broccoli sprout extract nanoliposomes into basil seed gum: effects on in vitro antioxidant, antibacterial and anti-Listeria activities in ricotta cheese	58
Effects of the curcumin-mediated photodynamic inactivation on the quality of cooked oysters with Vibrio parahaemolyticus during storage at different temperature	57
Diversity and dynamics of fungi during spontaneous fermentations and association with unique aroma profiles in wine	55
Blueberry fruit valorization and valuable constituents: A review	53
Effect of Saccharomyces and non-Saccharomyces native yeasts on beer aroma compounds	53
Epsilon-poly-l-lysine (ε-PL) exhibits multifaceted antifungal mechanisms of action that control postharvest Alternaria rot	51
Screening of lactic acid bacteria for their potential use as aromatic starters in fermented vegetables	51
Biochemical changes and microbial community dynamics during spontaneous fermentation of Zhacai, a traditional pickled mustard tuber from China	50
Microbiological safety of ready-to-eat fresh-cut fruits and vegetables sold on the Canadian retail market	50
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	49
Deciphering the succession patterns of bacterial community and their correlations with environmental factors and flavor compounds during the fermentation of Zhejiang rosy vinegar	48

Antimicrobial activity of chitosan coating containing ZnO nanoparticles against E. coli O157:H7 on the surface of white brined cheese	48
Strong effect of Penicillium roqueforti populations on volatile and metabolic compounds responsible for aromas, flavor and texture in blue cheeses	45
Community structure of yeast in fermented soy sauce and screening of functional yeast with potential to enhance the soy sauce flavor	44
Multidrug-, methicillin-, and vancomycin-resistant Staphylococcus aureus isolated from ready-to-eat meat sandwiches: An ongoing food and public health concern	44
Bacteriological safety of sprouts: A brief review	44
Effect of solid-state fermentation with Bacillus subtilis lwo on the proteolysis and the antioxidative properties of chickpeas	43
Extracellular microbial proteases with specificity for plant proteins in food fermentation	43
Cross-contamination events of Campylobacter spp. in domestic kitchens associated with consumer handling practices of raw poultry	42
Co-culturing fructophilic lactic acid bacteria and yeast enhanced sugar metabolism and aroma formation during cocoa beans fermentation	40
Synergistic effects of endolysin Lysqdvp001 and ε-poly-lysine in controlling Vibrio parahaemolyticus and its biofilms	40
Label-free surface enhanced Raman scattering spectroscopy for discrimination and detection of dominant apple spoilage fungus	39
Inhibition of Listeria monocytogenes growth in turkey fillets by alginate edible coating with Trachyspermum ammi essential oil nano-emulsion	39
Inactivation of Penicillium italicum on kumquat via plasma-activated water and its effects on quality attributes	38
Biocontrol efficiency of Meyerozyma guilliermondii Y-1 against apple postharvest decay caused by Botryosphaeria dothidea and the possible mechanisms of action	38