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 2021-12-01 to 2025-12-01.)

Article	Citations
Inhibitory effect and mechanism of violacein on planktonic growth, spore germination, biofilm formation and toxin production of Bacillus cereus and its application in grass carp preservation	115
Surveillance of antimicrobial resistance in Escherichia coli, Salmonella, and Campylobacter recovered from laying hens, their environment and products in Canada indicated a stable level of resistance	101
Obituary: Dr John Ingram Pitt	97
Fabrication of three-dimension hierarchical structure CuO nanoflowers and their antifungal mechanism against Bipolaris sorokiniana	75
Behaviour of Listeria monocytogenes and Yersinia enterocolitica during beef dry-aging up to 60 days	72
Quantifying the impact of beer unit operations (mashing, fermentation, and maturation) on Bacillus thuringiensis behavior	71
High-throughput ecological interaction mapping of dairy microorganisms	71
Microbial cellulase production using fruit wastes and its applications in biofuels production	69
Whole-genome comparative analysis of the genetic, virulence and antimicrobial resistance diversity of Campylobacter spp. from Spain	63
Assembly mechanisms and function features of prokaryotic communities in artificial pit mud related to soil type and inoculum	61
Synergism between nisin and citronellal against Fusarium graminearum and their application in maize preservation	61
The microbial and metabolite composition of Gouda cheese made from pasteurized milk is determined by the processing chain	60
Editorial Board	60
Adaptive strategies of Listeria monocytogenes: An in-depth analysis of the virulent strain involved in an outbreak in Italy through quantitative proteomics	55
Microbiological and physical-chemical characteristics of the Peruvian fermented beverage “Chicha de siete semillas”: Towards the selection of strains with acidifying properties	55
First detection of tet(X4)-positive Enterobacterales in retail vegetables and clonal spread of Escherichia coli ST195 producing Tet(X4) in animals, foods, and humans across China and Thailand	55
Characterization of antifungal properties of avocado leaves and majagua flowers extracts and their potential application to control Alternaria alternata	53
Mechanisms of methyl 2-methylbutyrate suppression on Aspergillus flavus growth and aflatoxin B1 biosynthesis	52
First report of enterotoxigenic Staphylococcus argenteus as a foodborne pathogen	51
Biofilm formation comparison of Vibrio parahaemolyticus on stainless steel and polypropylene while minimizing environmental impacts and transfer to grouper fish fillets	50
Study on the biocontrol effect and physiological mechanism of Hannaella sinensis on the blue mold decay of apples	49
The microbial contaminants of plant-based meat analogues from the retail market	49
Untargeted flavoromics and correlation analysis reveal microbial interactions driving flavor in LAB co-fermented Beita juice	47
Effect of ethylene production by four pathogenic fungi on the postharvest diseases of green pepper (Capsicum annuum L.)	47
Food phenolics and Lactiplantibacillus plantarum	44

Preparation and bioactivities of chitosan nicotinamide derivatives and their application in the preservation of cherry tomatoes	43
Managing Shiga toxin-producing Escherichia coli (STEC) risk in beef: how lack of data impairs risk analysis	43
Synthesis of silver nanoparticles using Bacillus velezensis M3-7 lipopeptides: Enhanced antifungal activity and potential use as a biocontrol agent against Fusarium crown rot disease of wheat seedling	43
Development of predictive models of biofilm formation by C. sakazakii, E. cloacae on surfaces used in the food industry and medicine	43
Constructing simplified microbial consortia to improve the key flavour compounds during strong aroma-type Baijiu fermentation	43
Microsatellite typing of Lachancea thermotolerans for wine fermentation monitoring	43
Transfer of deoxynivalenol and fumonisins B1 and B2 from maize flour to maize/wheat-based bread	42
Dictyophora indusiata polysaccharide enhances flavor and viability of probiotic Bifidobacterium longum F2 in milk beverage	41
Insight into the antifungal effect of chitosan-conjugated metal oxide nanoparticles decorated on cellulosic foam filter for water filtration	41
Molecular assessment of oat head blight fungus, including a new genus and species in a family of Nectriaceae	41
Insight into the autochthonous lactic acid bacteria as starter culture for improving the quality of Sichuan radish paocai: Changes in microbial diversity and metabolic profiles	41
Imported seafood is a reservoir of Enterobacteriaceae carrying CTX-M-encoding genes of high clinical relevance	39
Influence of physicochemical characteristics on the growth and guaiacol production of Alicyclobacillus acidoterrestris in fruit juices	38
Mycotoxigenic fungi, OTA and fumonisin B2 production by Aspergillus section Nigri isolated from wine grapes and natural occurrence of OTA in wines of Northern Argentinean Patagonia	38
SscA is required for fungal development, aflatoxin production, and pathogenicity in Aspergillus flavus	38