International Journal of Food Microbiology

Article	Citations
Application of essential oils as antimicrobial agents against spoilage and pathogenic microorganisms in meat products	152
Kluyveromyces marxianus: An emerging yeast cell factory for applications in food and biotechnology	128
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	110
Effect of Pichia on shaping the fermentation microbial community of sauce-flavor Baijiu	95
Metabolome-microbiome signatures in the fermented beverage, Kombucha	93
An update on water kefir: Microbiology, composition and production	82
Elucidating antimicrobial mechanism of nisin and grape seed extract against Listeria monocytogenes in broth and on shrimp through NMR-based metabolomics approach	80
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	78
Effects of nano-chitosan coatings incorporating with free /nano-encapsulated cumin (Cuminum cyminum L.) essential oil on quality characteristics of sardine fillet	72
Antimicrobial potential of spray drying encapsulated thyme (Thymus vulgaris) essential oil on the conservation of hamburger-like meat products	71
Methicillin-resistant Staphylococcus aureus (MRSA) isolated from chicken meat and giblets often produces staphylococcal enterotoxin B (SEB) in non-refrigerated raw chicken livers	70
Design and preparation of antimicrobial meat wrapping nanopaper with bacterial cellulose and postbiotics of lactic acid bacteria	67
Assessment of chemical composition and sensorial properties of ciders fermented with different non-Saccharomyces yeasts in pure and mixed fermentations	61
Unraveling the anti-bacterial mechanism of Litsea cubeba essential oil against E. coli O157:H7 and its application in vegetable juices	59
Ultrasound improves the decontamination effect of thyme essential oil nanoemulsions against Escherichia coli O157: H7 on cherry tomatoes	59
Foodborne transmission of hepatitis A and hepatitis E viruses: A literature review	59
Ecological diversity, evolution and metabolism of microbial communities in the wet fermentation of Australian coffee beans	59
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	58
The effects of gelatin-CMC films incorporated with chitin nanofiber and Trachyspermum ammi essential oil on the shelf life characteristics of refrigerated raw beef	57
Enhancement of γ-aminobutyric acid (GABA) production by Lactobacillus brevis CRL 2013 based on carbohydrate fermentation	55
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	54
Review: Trends in point-of-care diagnosis for Escherichia coli O157:H7 in food and water	53
Campylobacter contamination of broilers: the role of transport and slaughterhouse	52
Mega-plasmid found worldwide confers multiple antimicrobial resistance in Salmonella Infantis of broiler origin in Russia	51
Shelf-life of refrigerated Asian sea bass slices treated with cold plasma as affected by gas composition in packaging	51

The crucial role of yeasts in the wet fermentation of coffee beans and quality	51
Effects of the curcumin-mediated photodynamic inactivation on the quality of cooked oysters with Vibrio parahaemolyticus during storage at different temperature	50
Identification of biofilm hotspots in a meat processing environment: Detection of spoilage bacteria in multi-species biofilms	49
Sustainable utilization of food waste for bioenergy production: A step towards circular bioeconomy	49
Lower-alcohol wines produced by Metschnikowia pulcherrima and Saccharomyces cerevisiae co-fermentations: The effect of sequential inoculation timing	49
Effect of Saccharomyces and non-Saccharomyces native yeasts on beer aroma compounds	46
Diversity and dynamics of fungi during spontaneous fermentations and association with unique aroma profiles in wine	45
Development and evaluation of pullulan-based composite antimicrobial films (CAF) incorporated with nisin, thymol and lauric arginate to reduce foodborne pathogens associated with muscle foods	43
Antimicrobial activity of chitosan coating containing ZnO nanoparticles against E. coli O157:H7 on the surface of white brined cheese	43
Strong effect of Penicillium roqueforti populations on volatile and metabolic compounds responsible for aromas, flavor and texture in blue cheeses	41
Deciphering the succession patterns of bacterial community and their correlations with environmental factors and flavor compounds during the fermentation of Zhejiang rosy vinegar	41
Biochemical changes and microbial community dynamics during spontaneous fermentation of Zhacai, a traditional pickled mustard tuber from China	40
Epsilon-poly-l-lysine (ε-PL) exhibits multifaceted antifungal mechanisms of action that control postharvest Alternaria rot	40
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	40
Effect of carbon dots in combination with aqueous chitosan solution on shelf life and stability of soy milk	40
Screening of lactic acid bacteria for their potential use as aromatic starters in fermented vegetables	39
Co-encapsulation of broccoli sprout extract nanoliposomes into basil seed gum: effects on in vitro antioxidant, antibacterial and anti-Listeria activities in ricotta cheese	39
Microbiological safety of ready-to-eat fresh-cut fruits and vegetables sold on the Canadian retail market	38
Bacteriological safety of sprouts: A brief review	37
Inhibition of Listeria monocytogenes growth in turkey fillets by alginate edible coating with Trachyspermum ammi essential oil nano-emulsion	37
Colletotrichum gloesporioides inhibition using chitosan-Ruta graveolens L essential oil coatings: Studies in vitro and in situ on Carica papaya fruit	37
Multidrug-, methicillin-, and vancomycin-resistant Staphylococcus aureus isolated from ready-to-eat meat sandwiches: An ongoing food and public health concern	37
Design of potential probiotic yeast starters tailored for making a cornelian cherry (Cornus mas L.) functional beverage	36
Chicken and turkey meat: Consumer exposure to multidrug-resistant Enterobacteriaceae including mcr-carriers, uropathogenic E. coli and high-risk lineages such as ST131	35
The use of High-Pressure Processing (HPP) to improve the safety and quality of raw coconut (Cocos nucifera L) water	35
Cross-contamination events of Campylobacter spp. in domestic kitchens associated with consumer handling practices of raw poultry	35
Antifungal activity of fermented dairy ingredients: Identification of antifungal compounds	35
Inactivation of Penicillium italicum on kumquat via plasma-activated water and its effects on quality attributes	35
Label-free surface enhanced Raman scattering spectroscopy for discrimination and detection of dominant apple spoilage fungus	35
MALDI-TOF MS profiling of non-starter lactic acid bacteria from artisanal cheeses of the Greek island of Naxos	35
Evaluation of antimicrobial activity of rambutan (Nephelium lappaceum L.) peel extracts	34
Community structure of yeast in fermented soy sauce and screening of functional yeast with potential to enhance the soy sauce flavor	34
Co-culturing fructophilic lactic acid bacteria and yeast enhanced sugar metabolism and aroma formation during cocoa beans fermentation	34
Mechanism of the antimicrobial activity of whey protein-ε-polylysine complexes against Escherichia coli and its application in sauced duck products	34
Chitosan nanoemulsions of cold-pressed orange essential oil to preserve fruit juices	33
Synergistic effects of endolysin Lysqdvp001 and ε-poly-lysine in controlling Vibrio parahaemolyticus and its biofilms	33
Antimicrobial and antioxidant activities of defatted Moringa oleifera seed meal extract obtained by ultrasound-assisted extraction and application as a natural antimicrobial coating for raw chicken sa	33
Biocontrol efficiency of Meyerozyma guilliermondii Y-1 against apple postharvest decay caused by Botryosphaeria dothidea and the possible mechanisms of action	32
Effect of solid-state fermentation with Bacillus subtilis lwo on the proteolysis and the antioxidative properties of chickpeas	32
Phenotypic and genotypic characterization of biofilm forming, antimicrobial resistant, pathogenic Escherichia coli isolated from Indian dairy and meat products	31
Coatings with chitosan and phenolic-rich extract from acerola (Malpighia emarginata D.C.) or jabuticaba (Plinia jaboticaba (Vell.) Berg) processing by-product to control rot caused by Lasiodiplodia sp	30
Prevalence, antibiotic resistance, and enterotoxin production of Staphylococcus aureus isolated from retail raw beef, sheep, and lamb meat in Turkey	30
Genome based safety assessment for Bacillus coagulans strain LBSC (DSM 17654) for probiotic application	30
Assessment of hepatitis E virus (HEV) in the edible goat products pointed out a risk for human infection in Upper Egypt	30
Linking Pélardon artisanal goat cheese microbial communities to aroma compounds during cheese-making and ripening	30
Antimicrobial mechanism of Larimichthys crocea whey acidic protein-derived peptide (LCWAP) against Staphylococcus aureus and its application in milk	30
Effects of flavourzyme addition on physicochemical properties, volatile compound components and microbial community succession of Suanzhayu	30
Occurrence of Listeria and Escherichia coli in frozen fruit and vegetables collected from retail and catering premises in England 2018–2019	29
Efficacy of metal oxide nanoparticles as novel antimicrobial agents against multi-drug and multi-virulent Staphylococcus aureus isolates from retail raw chicken meat and giblets	29
Highly prevalent multidrug resistance and QRDR mutations in Salmonella isolated from chicken, pork and duck meat in Southern China, 2018–2019	29

Investigation of decontamination effect of argon cold plasma on physicochemical and sensory properties of almond slices	29
Effects of temperature, pH and water activity on the growth and the sporulation abilities of Bacillus subtilis BSB1	29
Unraveling the emergence and population diversity of Listeria monocytogenes in a newly built meat facility through whole genome sequencing	28
Multidrug resistance of Penicillium expansum to fungicides: whole transcriptome analysis of MDR strains reveals overexpression of efflux transporter genes	28
Effect of pilot-scale UV-C light treatment assisted by mild heat on E. coli, L. plantarum and S. cerevisiae inactivation in clear and turbid fruit juices. Storage study of surviving populations	28
Consumer practices and prevalence of Campylobacter, Salmonella and norovirus in kitchens from six European countries	28
A farm-to-fork quantitative risk assessment model for Salmonella Heidelberg resistant to third-generation cephalosporins in broiler chickens in Canada	28
Sustained-release modeling of clove essential oil in brine to improve the shelf life of Iranian white cheese by bioactive electrospun zein	27
Stress response and survival of Salmonella Enteritidis in single and dual species biofilms with Pseudomonas fluorescens following repeated exposure to quaternary ammonium compounds	27
Evaluation of high pressure processing (HPP) inactivation of Escherichia coli O157:H7, Salmonella enterica, and Listeria monocytogenes in acid and acidified juices and beverages	27
Blueberry fruit valorization and valuable constituents: A review	27
Isolation, characterisation and exploitation of lactic acid bacteria capable of efficient conversion of sugars to mannitol	27
Species diversity and mycotoxin production by members of the Fusarium tricinctum species complex associated with Fusarium head blight of wheat and barley in Italy	27
Antimicrobial effect of thymol and carvacrol added to a vinegar-based marinade for controlling spoilage of marinated beef (Shawarma) stored in air or vacuum packaging	27
Waste bread recycling as a baking ingredient by tailored lactic acid fermentation	26
Safeguarding of quinoa beverage production by fermentation with Lactobacillus plantarum DSM 9843	26
Prevalence, serovar distribution, and antibiotic resistance of Salmonella spp. isolated from pork in China: A systematic review and meta-analysis	26
Impact of changes in wine composition produced by non-Saccharomyces on malolactic fermentation	26
Variability in yeast invertase activity determines the extent of fructan hydrolysis during wheat dough fermentation and final FODMAP levels in bread	26
Nationwide surveillance on serotype distribution and antimicrobial resistance profiles of non-typhoidal Salmonella serovars isolated from food-producing animals in South Korea	26
Control of major citrus postharvest diseases by sulfur-containing food additives	26
Recent advances in Kombucha tea: Microbial consortium, chemical parameters, health implications and biocellulose production	26
Tarragon essential oil as a source of bioactive compounds with anti-quorum sensing and anti-proteolytic activity against Pseudomonas spp. isolated from fish – in vitro, in silico and in situ approache	25
Recombinase polymerase amplification with polymer flocculation sedimentation for rapid detection of Staphylococcus aureus in food samples	25
Effects of chitosan-sodium alginate-nisin preservatives on the quality and spoilage microbiota of Penaeus vannamei shrimp during cold storage	25
Prevalence and antimicrobial susceptibility of Salmonella in the commercial eggs in China	25
Virulence and resistance genes profiles and clonal relationships of non-typhoidal food-borne Salmonella strains isolated in Tunisia by whole genome sequencing	25
PVOH/protein blend films embedded with lactic acid bacteria and their antilisterial activity in pasteurized milk	25
Modulation of volatile release and antimicrobial properties of pink pepper essential oil by microencapsulation in single- and double-layer structured matrices	25
Evaluation of the combined treatment of ultraviolet light and peracetic acid as an alternative to chlorine washing for lettuce decontamination	24
Comparison of the antifungal effect of undissociated lactic and acetic acid in sourdough bread and in chemically acidified wheat bread	24
Processing environment monitoring in low moisture food production facilities: Are we looking for the right microorganisms?	24
High prevalence of multidrug resistant S. aureus-CC398 and frequent detection of enterotoxin genes among non-CC398 S. aureus from pig-derived food in Spain	24
Effect of active essential oils added to chicken tawook on the behaviour of Listeria monocytogenes, Salmonella spp. and Escherichia coli O157:H7 during storage	24
Anti-fungal and antioxidant properties of propolis (bee glue) extracts	24
Extracellular microbial proteases with specificity for plant proteins in food fermentation	24
Blending wine yeast phenotypes with the aid of CRISPR DNA editing technologies	24
Whole-genome sequence analysis of Salmonella Infantis isolated from raw chicken meat samples and insights into pESI-like megaplasmid	24
Antibacterial and physical effects of cationic starch nanofibers containing carvacrol@casein nanoparticles against Bacillus cereus in soy products	24
Characterizing fungal communities in medicinal and edible Cassiae Semen using high-throughput sequencing	24
Unravelling the composition of tap and mineral water microbiota: Divergences between next-generation sequencing techniques and culture-based methods	24
Evaluation of a sanitizing washing step with different chemical disinfectants for the strawberry processing industry	23
Bacteria of eleven different species isolated from biofilms in a meat processing environment have diverse biofilm forming abilities	23
Effectiveness of a peracetic acid solution on Escherichia coli reduction during fresh-cut lettuce processing at the laboratory and industrial scales	23
Description of the temporal dynamics in microbial community composition and beer chemistry in sour beer production via barrel ageing of finished beers	23
Influence of yeast inoculation on the quality of fermented coffee (Coffea arabica var. Mundo Novo) processed by natural and pulped natural processes	23
Decontamination of Escherichia coli O157:H7 on fresh Romaine lettuce using a novel bacteriophage lysin	23
Targeting fish spoilers Pseudomonas and Shewanella with oregano and nettle extracts	23
Curative activity of postharvest GRAS salt treatments to control citrus sour rot caused by Geotrichum citri-aurantii	23
Cold-shock proteins affect desiccation tolerance, biofilm formation and motility in Listeria monocytogenes	23
Assessment of the effect of marination with organic fruit vinegars on safety and quality of beef	23
Biological management of acidity in wine industry: A review	22
Multidrug resistance and prevalence of quinolone resistance genes of Salmonella enterica serotypes 4,[5],12:i:- in China	22
Effects of cold plasma on wheat grain microbiome and antimicrobial efficacy against challenge pathogens and their resistance	22
Stress resistance of emerging poultry-associated Salmonella serovars	22
Synthesis and evaluation of highly dispersible and efficient photocatalytic TiO2/poly lactic acid nanocomposite films via sol-gel and casting processes	22
Genetic diversity, virulence factors, and antimicrobial resistance of Listeria monocytogenes from food, livestock, and clinical samples between 2002 and 2019 in China	22
Prevalence, antibiotic resistance and genotypes of Campylobacter jejuni and Campylobacter coli isolated from chickens in Irbid governorate, Jordan	22
Mycotoxicological monitoring of breakfast and infant cereals marketed in Brazil	21
Metagenomic to evaluate norovirus genomic diversity in oysters: Impact on hexamer selection and targeted capture-based enrichment	21
Combined use of bacteriocins and bacteriophages as food biopreservatives. A review	21
Prevalence, genetic analysis and CRISPR typing of Cronobacter spp. isolated from meat and meat products in China	21
Antibacterial mechanisms of clove essential oil against Staphylococcus aureus and its application in pork	21
Identification and characterization of extracellular enzymes secreted by Aspergillus spp. involved in lipolysis and lipid-antioxidation during katsuobushi fermentation and ripening	21
Mannitol and erythritol reduce the ethanol yield during Chinese Baijiu production	21
Synthesis and characterization of starch nanocellulosic films incorporated with Eucalyptus globulus leaf extract	21
Prevalence, genotypic diversity and detection of virulence genes in thermotolerant Campylobacter at different stages of the poultry meat supply chain	21
Assessing the antifungal and aflatoxin B1 inhibitory efficacy of nanoencapsulated antifungal formulation based on combination of Ocimum spp. essential oils	21
Sources and trends of human salmonellosis in Europe, 2015–2019: An analysis of outbreak data	21
The utility of iPBS retrotransposons markers to analyze genetic variation in yeast	21
Modelling and predicting population of core fungi through processing parameters in spontaneous starter (Daqu) fermentation	20
Using essential oils to control diseases in strawberries and peaches	20
A mathematical modeling approach to the quantification of lactic acid bacteria in vacuum-packaged samples of cooked meat: Combining the TaqMan-based quantitative PCR method with the plate-count method	20
Antimicrobial resistance in non-Typhoidal Salmonella from retail poultry meat by antibiotic usage-related production claims – United States, 2008–2017	20
Community succession of the grape epidermis microbes of cabernet sauvignon (Vitis vinifera L.) from different regions in China during fruit development	20
Co-culture fermentation of Pediococcus acidilactici XZ31 and yeast for enhanced degradation of wheat allergens	20
Quantitative levels of norovirus and hepatitis A virus in bivalve molluscs collected along the food chain in the Netherlands, 2013–2017	20
Dishwashing sponges and brushes: Consumer practices and bacterial growth and survival	20
Role of Lactobacillus biofilms in Listeria monocytogenes adhesion to glass surfaces	20
Detection and quantification of hepatitis E virus RNA in ready to eat raw pork sausages in the Netherlands	20

High prevalence of acute hepatitis E virus infection in pigs in Dutch slaughterhouses	20
Streptococcus thermophilus growth in soya milk: Sucrose consumption, nitrogen metabolism, soya protein hydrolysis and role of the cell-wall protease PrtS	20
Postharvest UV-C irradiation inhibits blackhead disease by inducing disease resistance and reducing mycotoxin production in ‘Korla’ fragrant pear (Pyrus sinkiangensis)	20
Natural food flavour (E)-2-hexenal, a potential antifungal agent, induces mitochondria-mediated apoptosis in Aspergillus flavus conidia via a ROS-dependent pathway	20
Stability of hepatitis E virus at different pH values	20
Fusarium cerealis causing Fusarium head blight of durum wheat and its associated mycotoxins	20
Sugar profile regulates the microbial metabolic diversity in Chinese Baijiu fermentation	20
Coinoculation of lactic acid bacteria and yeasts increases the quality of wet fermented Arabica coffee	20
Anisakis and Hysterothylacium species in Mediterranean and North-East Atlantic fishes commonly consumed in Spain: Epidemiological, molecular and morphometric discriminant analysis	20
Characterization of surface Aspergillus community involved in traditional fermentation and ripening of katsuobushi	19
Microbial and quality improvement of boiled gansi dish using carbon dots combined with radio frequency treatment	19
Survival strategy of Cronobacter sakazakii against ampicillin pressure: Induction of the viable but nonculturable state	19
Analysis of Neutral Electrolyzed Water anti-bacterial activity on contaminated eggshells with Salmonella enterica or Escherichia coli	19
The effect of sublethal concentrations of benzalkonium chloride on the LuxS/AI-2 quorum sensing system, biofilm formation and motility of Escherichia coli	19
The impact of food model system structure on the inactivation of Listeria innocua by cold atmospheric plasma and nisin combined treatments	19
Epiphytic bacteria from withered grapes and their antagonistic effects on grape-rotting fungi	19
Emerging trends of microbial technology for the production of oligosaccharides from biowaste and their potential application as prebiotic	19
Evaluation of the inhibitory activity of essential oils against spoilage yeasts and their potential application in yogurt	19
Evaluation of microbial contamination of different pork carcass areas through culture-dependent and independent methods in small-scale slaughterhouses	19
Distribution, virulence, genotypic characteristics and antibiotic resistance of Listeria monocytogenes isolated over one-year monitoring from two pig slaughterhouses and processing plants and their fr	19
Dissemination of a multidrug resistant CTX-M-65 producer Salmonella enterica serovar Infantis clone between marketed chicken meat and children	19
Influence of reduced levels or suppression of sodium nitrite on the outgrowth and toxinogenesis of psychrotrophic Clostridium botulinum Group II type B in cooked ham	19
In-vitro testing of bacteriostatic and bactericidal efficacy of commercial disinfectants against Salmonella Infantis reveals substantial differences between products and bacterial strains	19
Identification of antimicrobial resistant bacteria from plant-based food products imported into Canada	19
Survival and thermal resistance of Salmonella in dry and hydrated nonfat dry milk and whole milk powder during extended storage	19
From field to process: How storage selects toxigenic Alternaria spp. causing mouldy core in Red Delicious apples	19
Efficacy of flavourzyme against Salmonella Typhimurium, Escherichia coli, and Pseudomonas aeruginosa biofilms on food-contact surfaces	18
Adhesion and removal of E. coli K12 as affected by leafy green produce epicuticular wax composition, surface roughness, produce and bacterial surface hydrophobicity, and sanitizers	18
Metaproteomics of microbiota involved in submerged culture production of alcohol wine vinegar: A first approach	18
Prevalence and phylogenetic relationship of Clostridioides difficile strains in fresh poultry meat samples processed in different cutting plants	18
Evidence of viable Helicobacter pylori and other bacteria of public health interest associated with free-living amoebae in lettuce samples by next generation sequencing and other molecular techniques	18
Inactivation of Salmonella and Listeria monocytogenes on dried fruit, pistachio nuts, cornflakes and chocolate crumb using a peracetic acid-ethanol based sanitizer or Advanced Oxidation Process	18
Microbiome convergence following sanitizer treatment and identification of sanitizer resistant species from spinach and lettuce rinse water	18
High production of egc2-related staphylococcal enterotoxins caused a food poisoning outbreak	18
An outbreak of human listeriosis associated with frozen sweet corn consumption: Investigations in the UK	18
Bioprotection strategies in winemaking	18
Prevalence of mobile colistin resistance (mcr) genes in extended-spectrum β-lactamase-producing Escherichia coli isolated from retail raw foods in Nha Trang, Vietnam	18
Wine aroma profile modification by Oenococcus oeni strains from Rioja Alavesa region: selection of potential malolactic starters	18
Ohmic heating processing of milk for probiotic fermented milk production: Survival kinetics of Listeria monocytogenes as contaminant post-fermentation, bioactive compounds retention and sensory accept	18
New approach for the removal of mature biofilms formed by wild strains of Listeria monocytogenes isolated from food contact surfaces in an Iberian pig processing plant	18
Effects of high voltage atmospheric cold plasma treatment on microbial diversity of tilapia (Oreochromis mossambicus) fillets treated during refrigeration	18
New standards at European Union level on water reuse for agricultural irrigation: Are the Spanish wastewater treatment plants ready to produce and distribute reclaimed water within the minimum quality	18
Effects of nano-chitosan coatings incorporating with free/nano-encapsulated essential oil of Golpar (Heracleum persicum L.) on quality characteristics and safety of rainbow trout (Oncorhynchus mykiss)	18
Prediction of Salmonella serovars isolated from clinical and food matrices in Lebanon and genomic-based investigation focusing on Enteritidis serovar	18
Study of bacterial community succession and reconstruction of the core lactic acid bacteria to enhance the flavor of paocai	17
HRM and 16S rRNA gene sequencing reveal the cultivable microbiota of the European sea bass during ice storage	17
Survive and thrive: Control mechanisms that facilitate bacterial adaptation to survive manufacturing-related stress	17
Metagenomics-based approach for studying and selecting bioprotective strains from the bacterial community of artisanal cheeses	17
The MAP kinase AflSlt2 modulates aflatoxin biosynthesis and peanut infection in the fungus Aspergillus flavus	17
Constructing simplified microbial consortia to improve the key flavour compounds during strong aroma-type Baijiu fermentation	17
Histamine production in Lactobacillus vaginalis improves cell survival at low pH by counteracting the acidification of the cytosol	17
Characterisation of chemical, microbial and sensory profiles of commercial kombuchas	17
Comparison of virucidal efficacy of sodium hypochlorite, chlorine dioxide, peracetic acid, and ethanol against hepatitis A virus by carrier and suspension tests	17
Metabolomics profiling during biofilm development of Bacillus licheniformis isolated from milk powder	17
Microbial dynamics in durum wheat kernels during aging	17
Yeast biodiversity in honey produced by stingless bees raised in the highlands of southern Brazil	17
Microbiological characterization of Gioddu, an Italian fermented milk	17
Hurdle processing of turbid fruit juices involving encapsulated citral and vanillin addition and UV-C treatment	17
Are antimicrobial resistance genes key targets to detect genetically modified microorganisms in fermentation products?	17
Inactivation of Listeria monocytogenes during dry-cured ham processing	17
Molecular characteristics of extended-spectrum β-lactamase/AmpC-producing Salmonella enterica serovar Virchow isolated from food-producing animals during 2010–2017 in South Korea	17
Growth, survival, and metabolic activities of probiotics Lactobacillus rhamnosus GG and Saccharomyces cerevisiae var. boulardii CNCM-I745 in fermented coffee brews	17
Interaction in dual species biofilms between Staphylococcus xylosus and Staphylococcus aureus	17
Regional and field-specific differences in Fusarium species and mycotoxins associated with blighted North Carolina wheat	17
Daqu microbiota adaptability to altered temperature determines the formation of characteristic compounds	17
Safety demonstration of a microbial species for use in the food chain: Weissella confusa	17
Effect of yogurt-based marinade combined with essential oils on the behavior of Listeria monocytogenes, Escherichia coli O157:H7 and Salmonella spp. in camel meat chunks during storage	17
Cronobacter spp. isolated from aquatic products in China: Incidence, antibiotic resistance, molecular characteristic and CRISPR diversity	17
Physiological alterations involved in inactivation of autochthonous spoilage bacteria in orange juice caused by Citrus essential oils and mild heat	17
Dynamics of defatted rice bran in physicochemical characteristics, microbiota and metabolic functions during two-stage co-fermentation	16
Characterisation of Listeria monocytogenes food-associated isolates to assess environmental fitness and virulence potential	16
Comparison of droplet digital PCR vs real-time PCR for Yersinia enterocolitica detection in vegetables	16
Rapid determination of viable but non-culturable Campylobacter jejuni in food products by loop-mediated isothermal amplification coupling propidium monoazide treatment	16
Deciphering the antibacterial activity and mechanism of p-coumaric acid against Alicyclobacillus acidoterrestris and its application in apple juice	16
Retail fresh vegetables as a potential source of Salmonella infection in the Mekong Delta, Vietnam	16
Genomic characteristics of Listeria monocytogenes isolated during mushroom (Agaricus bisporus) production and processing	16
High counts of thermophilic spore formers in dairy powders originate from persisting strains in processing lines	16
DNA walking strategy to identify unauthorized genetically modified bacteria in microbial fermentation products	16
Microbial contamination and associated risk factors in retailed pork from key value chains in Northern Vietnam	16
Food fermentation – Significance to public health and sustainability challenges of modern diet and food systems	16
Machine learning approach for predicting Fusarium culmorum and F. proliferatum growth and mycotoxin production in treatments with ethylene-vinyl alcohol copolymer films containing pure components of e	16
Preharvest application of methyl salicylate, acetyl salicylic acid and salicylic acid alleviated disease caused by Botrytis cinerea through stimulation of antioxidant system in table grapes	16
The bacterial diversity of raw Moroccon camel milk	16
Phage therapy as a potential approach in the biocontrol of pathogenic bacteria associated with shellfish consumption	16
Challenging the “gold standard” of colony-forming units - Validation of a multiplex real-time PCR for quantification of viable Campylobacter spp. in meat rinses	16
Bacterial adhesion rate on food grade ceramics and Teflon as kitchen worktop surfaces	16
Bacterial and fungal diversity in Laphet, traditional fermented tea leaves in Myanmar, analyzed by culturing, DNA amplicon-based sequencing, and PCR-DGGE methods	16
African cereal fermentations: A review on fermentation processes and microbial composition of non-alcoholic fermented cereal foods and beverages	16
Fermentation of African nightshade leaves with lactic acid bacterial starter cultures	16
Microbiota dynamics and volatile compounds in lupine based Moromi fermented at different salt concentrations	15
Indications of biopesticidal Bacillus thuringiensis strains in bell pepper and tomato	15
Characterization of lactic acid bacteria isolated from a traditional Ivoirian beer process to develop starter cultures for safe sorghum-based beverages	15
First detection of a plasmid located carbapenem resistant blaVIM-1 gene in E. coli isolated from meat products at retail in Belgium in 2015	15
Influence of water activity on the heat resistance of Salmonella enterica in selected low-moisture foods	15
Influence of pulp on the microbial diversity during cupuassu fermentation	15