OOIR: Observatory of International Research

Papers

(The H4-Index of International Journal of Food Microbiology is 39. 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 2020-07-01 to 2024-07-01.)

Article	Citations
Application of essential oils as antimicrobial agents against spoilage and pathogenic microorganisms in meat products	163
Kluyveromyces marxianus: An emerging yeast cell factory for applications in food and biotechnology	142
Effect of Pichia on shaping the fermentation microbial community of sauce-flavor Baijiu	105
Metabolome-microbiome signatures in the fermented beverage, Kombucha	105
An update on water kefir: Microbiology, composition and production	93
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	82
Effects of nano-chitosan coatings incorporating with free /nano-encapsulated cumin (Cuminum cyminum L.) essential oil on quality characteristics of sardine fillet	79
Antimicrobial potential of spray drying encapsulated thyme (Thymus vulgaris) essential oil on the conservation of hamburger-like meat products	76
Methicillin-resistant Staphylococcus aureus (MRSA) isolated from chicken meat and giblets often produces staphylococcal enterotoxin B (SEB) in non-refrigerated raw chicken livers	72
Ultrasound improves the decontamination effect of thyme essential oil nanoemulsions against Escherichia coli O157: H7 on cherry tomatoes	69
Foodborne transmission of hepatitis A and hepatitis E viruses: A literature review	64
Unraveling the anti-bacterial mechanism of Litsea cubeba essential oil against E. coli O157:H7 and its application in vegetable juices	61
Enhancement of γ-aminobutyric acid (GABA) production by Lactobacillus brevis CRL 2013 based on carbohydrate fermentation	61
Review: Trends in point-of-care diagnosis for Escherichia coli O157:H7 in food and water	60
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	60
Sustainable utilization of food waste for bioenergy production: A step towards circular bioeconomy	58
Identification of biofilm hotspots in a meat processing environment: Detection of spoilage bacteria in multi-species biofilms	55
Shelf-life of refrigerated Asian sea bass slices treated with cold plasma as affected by gas composition in packaging	54
The crucial role of yeasts in the wet fermentation of coffee beans and quality	54
Effects of the curcumin-mediated photodynamic inactivation on the quality of cooked oysters with Vibrio parahaemolyticus during storage at different temperature	53
Lower-alcohol wines produced by Metschnikowia pulcherrima and Saccharomyces cerevisiae co-fermentations: The effect of sequential inoculation timing	52
Diversity and dynamics of fungi during spontaneous fermentations and association with unique aroma profiles in wine	51
Co-encapsulation of broccoli sprout extract nanoliposomes into basil seed gum: effects on in vitro antioxidant, antibacterial and anti-Listeria activities in ricotta cheese	50
Effect of Saccharomyces and non-Saccharomyces native yeasts on beer aroma compounds	50
Epsilon-poly-l-lysine (ε-PL) exhibits multifaceted antifungal mechanisms of action that control postharvest Alternaria rot	49

Screening of lactic acid bacteria for their potential use as aromatic starters in fermented vegetables	47
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	47
Antimicrobial activity of chitosan coating containing ZnO nanoparticles against E. coli O157:H7 on the surface of white brined cheese	46
Effect of carbon dots in combination with aqueous chitosan solution on shelf life and stability of soy milk	46
Deciphering the succession patterns of bacterial community and their correlations with environmental factors and flavor compounds during the fermentation of Zhejiang rosy vinegar	44
Multidrug-, methicillin-, and vancomycin-resistant Staphylococcus aureus isolated from ready-to-eat meat sandwiches: An ongoing food and public health concern	44
Microbiological safety of ready-to-eat fresh-cut fruits and vegetables sold on the Canadian retail market	44
Biochemical changes and microbial community dynamics during spontaneous fermentation of Zhacai, a traditional pickled mustard tuber from China	43
Strong effect of Penicillium roqueforti populations on volatile and metabolic compounds responsible for aromas, flavor and texture in blue cheeses	43
Blueberry fruit valorization and valuable constituents: A review	42
Bacteriological safety of sprouts: A brief review	41
Mechanism of the antimicrobial activity of whey protein-ε-polylysine complexes against Escherichia coli and its application in sauced duck products	40
Effect of solid-state fermentation with Bacillus subtilis lwo on the proteolysis and the antioxidative properties of chickpeas	40
Community structure of yeast in fermented soy sauce and screening of functional yeast with potential to enhance the soy sauce flavor	40
Cross-contamination events of Campylobacter spp. in domestic kitchens associated with consumer handling practices of raw poultry	39
Co-culturing fructophilic lactic acid bacteria and yeast enhanced sugar metabolism and aroma formation during cocoa beans fermentation	39
The use of High-Pressure Processing (HPP) to improve the safety and quality of raw coconut (Cocos nucifera L) water	39