International Journal of Food Microbiology

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 2020-06-01 to 2024-06-01.)
ArticleCitations
Application of essential oils as antimicrobial agents against spoilage and pathogenic microorganisms in meat products160
Kluyveromyces marxianus: An emerging yeast cell factory for applications in food and biotechnology137
Effect of Pichia on shaping the fermentation microbial community of sauce-flavor Baijiu102
Metabolome-microbiome signatures in the fermented beverage, Kombucha101
An update on water kefir: Microbiology, composition and production88
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 br80
Effects of nano-chitosan coatings incorporating with free /nano-encapsulated cumin (Cuminum cyminum L.) essential oil on quality characteristics of sardine fillet76
Antimicrobial potential of spray drying encapsulated thyme (Thymus vulgaris) essential oil on the conservation of hamburger-like meat products75
Methicillin-resistant Staphylococcus aureus (MRSA) isolated from chicken meat and giblets often produces staphylococcal enterotoxin B (SEB) in non-refrigerated raw chicken livers72
Ultrasound improves the decontamination effect of thyme essential oil nanoemulsions against Escherichia coli O157: H7 on cherry tomatoes66
Foodborne transmission of hepatitis A and hepatitis E viruses: A literature review62
Unraveling the anti-bacterial mechanism of Litsea cubeba essential oil against E. coli O157:H7 and its application in vegetable juices61
Review: Trends in point-of-care diagnosis for Escherichia coli O157:H7 in food and water58
Enhancement of γ-aminobutyric acid (GABA) production by Lactobacillus brevis CRL 2013 based on carbohydrate fermentation58
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 analysis57
Sustainable utilization of food waste for bioenergy production: A step towards circular bioeconomy57
Shelf-life of refrigerated Asian sea bass slices treated with cold plasma as affected by gas composition in packaging54
The crucial role of yeasts in the wet fermentation of coffee beans and quality54
Campylobacter contamination of broilers: the role of transport and slaughterhouse54
Effects of the curcumin-mediated photodynamic inactivation on the quality of cooked oysters with Vibrio parahaemolyticus during storage at different temperature53
Identification of biofilm hotspots in a meat processing environment: Detection of spoilage bacteria in multi-species biofilms53
Lower-alcohol wines produced by Metschnikowia pulcherrima and Saccharomyces cerevisiae co-fermentations: The effect of sequential inoculation timing52
Effect of Saccharomyces and non-Saccharomyces native yeasts on beer aroma compounds49
Diversity and dynamics of fungi during spontaneous fermentations and association with unique aroma profiles in wine49
Epsilon-poly-l-lysine (ε-PL) exhibits multifaceted antifungal mechanisms of action that control postharvest Alternaria rot48
Co-encapsulation of broccoli sprout extract nanoliposomes into basil seed gum: effects on in vitro antioxidant, antibacterial and anti-Listeria activities in ricotta cheese45
Antimicrobial activity of chitosan coating containing ZnO nanoparticles against E. coli O157:H7 on the surface of white brined cheese45
Effect of carbon dots in combination with aqueous chitosan solution on shelf life and stability of soy milk45
Screening of lactic acid bacteria for their potential use as aromatic starters in fermented vegetables44
Multidrug-, methicillin-, and vancomycin-resistant Staphylococcus aureus isolated from ready-to-eat meat sandwiches: An ongoing food and public health concern44
Deciphering the succession patterns of bacterial community and their correlations with environmental factors and flavor compounds during the fermentation of Zhejiang rosy vinegar43
Biochemical changes and microbial community dynamics during spontaneous fermentation of Zhacai, a traditional pickled mustard tuber from China43
Strong effect of Penicillium roqueforti populations on volatile and metabolic compounds responsible for aromas, flavor and texture in blue cheeses43
Microbiological safety of ready-to-eat fresh-cut fruits and vegetables sold on the Canadian retail market42
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-resistant42
Bacteriological safety of sprouts: A brief review41
Mechanism of the antimicrobial activity of whey protein-ε-polylysine complexes against Escherichia coli and its application in sauced duck products39
Blueberry fruit valorization and valuable constituents: A review39
Label-free surface enhanced Raman scattering spectroscopy for discrimination and detection of dominant apple spoilage fungus38
Inhibition of Listeria monocytogenes growth in turkey fillets by alginate edible coating with Trachyspermum ammi essential oil nano-emulsion38
Co-culturing fructophilic lactic acid bacteria and yeast enhanced sugar metabolism and aroma formation during cocoa beans fermentation38
Effect of solid-state fermentation with Bacillus subtilis lwo on the proteolysis and the antioxidative properties of chickpeas38
The use of High-Pressure Processing (HPP) to improve the safety and quality of raw coconut (Cocos nucifera L) water38
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