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. 500 papers]. The publications cover those that have been published in the past four years, i.e., from 2019-11-01 to 2023-11-01.)

Article	Citations
Application of essential oils as antimicrobial agents against spoilage and pathogenic microorganisms in meat products	135
Kluyveromyces marxianus: An emerging yeast cell factory for applications in food and biotechnology	116
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	101
Succession rate of microbial community causes flavor difference in strong-aroma Baijiu making process	89
Metabolome-microbiome signatures in the fermented beverage, Kombucha	81
Elucidating antimicrobial mechanism of nisin and grape seed extract against Listeria monocytogenes in broth and on shrimp through NMR-based metabolomics approach	77
Effect of Pichia on shaping the fermentation microbial community of sauce-flavor Baijiu	72
Prevalence of Campylobacter and Salmonella in African food animals and meat: A systematic review and meta-analysis	70
An update on water kefir: Microbiology, composition and production	70
Methicillin-resistant Staphylococcus aureus (MRSA) isolated from chicken meat and giblets often produces staphylococcal enterotoxin B (SEB) in non-refrigerated raw chicken livers	64
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	62
Antimicrobial potential of spray drying encapsulated thyme (Thymus vulgaris) essential oil on the conservation of hamburger-like meat products	59
Characterization of antimicrobial resistance in lactobacilli and bifidobacteria used as probiotics or starter cultures based on integration of phenotypic and in silico data	58
Design and preparation of antimicrobial meat wrapping nanopaper with bacterial cellulose and postbiotics of lactic acid bacteria	58
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	57
Effects of nano-chitosan coatings incorporating with free /nano-encapsulated cumin (Cuminum cyminum L.) essential oil on quality characteristics of sardine fillet	57
Ultrasound improves the decontamination effect of thyme essential oil nanoemulsions against Escherichia coli O157: H7 on cherry tomatoes	51
Ecological diversity, evolution and metabolism of microbial communities in the wet fermentation of Australian coffee beans	51
Assessment of chemical composition and sensorial properties of ciders fermented with different non-Saccharomyces yeasts in pure and mixed fermentations	49
Foodborne transmission of hepatitis A and hepatitis E viruses: A literature review	49
The effects of gelatin-CMC films incorporated with chitin nanofiber and Trachyspermum ammi essential oil on the shelf life characteristics of refrigerated raw beef	48
Nutritional and functional effects of the lactic acid bacteria fermentation on gelatinized legume flours	48
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	46
Unraveling the anti-bacterial mechanism of Litsea cubeba essential oil against E. coli O157:H7 and its application in vegetable juices	46
Lower-alcohol wines produced by Metschnikowia pulcherrima and Saccharomyces cerevisiae co-fermentations: The effect of sequential inoculation timing	45

Enhancement of γ-aminobutyric acid (GABA) production by Lactobacillus brevis CRL 2013 based on carbohydrate fermentation	45
Effects of the curcumin-mediated photodynamic inactivation on the quality of cooked oysters with Vibrio parahaemolyticus during storage at different temperature	44
Shelf-life of refrigerated Asian sea bass slices treated with cold plasma as affected by gas composition in packaging	44
Identification of biofilm hotspots in a meat processing environment: Detection of spoilage bacteria in multi-species biofilms	44
Mega-plasmid found worldwide confers multiple antimicrobial resistance in Salmonella Infantis of broiler origin in Russia	43
Effect of Saccharomyces and non-Saccharomyces native yeasts on beer aroma compounds	42
The prevalence of Listeria monocytogenes in meat products in China: A systematic literature review and novel meta-analysis approach	41
The crucial role of yeasts in the wet fermentation of coffee beans and quality	41
Diversity and dynamics of fungi during spontaneous fermentations and association with unique aroma profiles in wine	40
Polyvinyl alcohol/gelatin nanocomposite containing ZnO, TiO2 or ZnO/TiO2 nanoparticles doped on 4A zeolite: Microbial and sensory qualities of packaged white shrimp during refrigeration	40
Review: Trends in point-of-care diagnosis for Escherichia coli O157:H7 in food and water	40
Evaluation of indigenous non-Saccharomyces yeasts isolated from a South Australian vineyard for their potential as wine starter cultures	40
Properties and potential food applications of lauric arginate as a cationic antimicrobial	39
Campylobacter contamination of broilers: the role of transport and slaughterhouse	39
Deciphering the succession patterns of bacterial community and their correlations with environmental factors and flavor compounds during the fermentation of Zhejiang rosy vinegar	39
Effects of temperature on paocai bacterial succession revealed by culture-dependent and culture-independent methods	39