International Journal of Food Microbiology

Article	Citations
Beyond guaiacol and halophenols: Unravelling isobutyric and isovaleric acids as new culprits in off-flavour spoilage by Alicyclobacillus spp.	109
Editorial Board	89
Corrigendum to “Synergistic antibacterial effect of 405 nm blue light-emitting diodes (LEDs) and gelatin film for inactivation of Escherichia coli O157:H7 and Salmonella Typhimurium on stainless steel	86
Behaviour of Listeria monocytogenes and Yersinia enterocolitica during beef dry-aging up to 60 days	67
In vitro assay to determine inactivation of Toxoplasma gondii in meat samples	67
Prevalence of Listeria monocytogenes and Listeria species and associated risk factors for contamination of milk and cottage cheese along the value chains in Ethiopia	66
Determination of hepatitis E virus inactivation during manufacturing of spreadable pork liver sausage and salami-like raw pork sausage	59
Synergistic antibacterial effect of 405 nm blue light-emitting diodes (LEDs) and gelatin film for inactivation of Escherichia coli O157:H7 and Salmonella Typhimurium on stainless steel and fresh fruit	57
Identification of the saccharifying microbiota based on the absolute quantitative analysis in the batch solid-state fermentation system	54
Detection of Echinococcus spp. and other taeniid species in lettuces and berries: Two international multicenter studies from the MEmE project	53
Prevalence and molecular characterization of Campylobacter spp. isolated from chicken, beef, pork and sheep livers at Irish abattoirs	50
Untargeted metabolomics to relate changes produced by biocontrol agents against Aspergillus westerdijkiae and Penicillium nordicum in vitro on dry-cured ham	48
Development of dual polymerase spiral reaction for detection of Listeria monocytogenes and Staphylococcus aureus simultaneously	47
Virulence expression difference to intestinal cells of different pathogenic Listeria monocytogenes contaminating sausages after simulated digestive tract	46
Effects of the Lactiplantibacillus plantarum YB-106 and Leuconostoc mesenteroides YB-23 strains on the quality and microbial diversity of spicy cabbage	44
Characterization of Clostridium perfringens bacteriophages and their application in chicken meat and milk	44
Characterization of Fusarium species causing head blight of highland barley (qingke) in Tibet, China	44
Growth performance of Listeria monocytogenes and background microbiota from mushroom processing environments	44
Non-Saccharomyces yeasts for beer production: Insights into safety aspects and considerations	42
African cereal fermentations: A review on fermentation processes and microbial composition of non-alcoholic fermented cereal foods and beverages	41
Metabolomics analysis based on UHPLC-QTOF-MS/MS to explore the synthesis mechanism and culture conditions optimization of Penicillium EF-2 exopolysaccharide	41
MALDI-TOF MS profiling and exopolysaccharide production properties of lactic acid bacteria from Kunu-zaki - A cereal-based Nigerian fermented beverage	41
Effect of lysin EN4 in combination with sodium bicarbonate on reduction of Salmonella in chilled and thawed chicken meat	40
Retail fresh vegetables as a potential source of Salmonella infection in the Mekong Delta, Vietnam	38
Predictive modelling of the radial growth of Aspergillus flavus and Fusarium proliferatum on paddy and white rice (Oryza sativa)	37

Exploring the impact of lactic acid bacteria on the biocontrol of toxigenic Fusarium spp. and their main mycotoxins	36
Salmonella in horses at slaughter and public health effects in Italy	36
Detection of Coxiella burnetii DNA in sheep and goat milk and dairy products by droplet digital PCR in south Italy	34
Anti-fungal effects of lactic acid bacteria from pickles on the growth and sterigmatocystin production of Aspergillus versicolor	34
The importance of what we cannot observe: Experimental limitations as a source of bias for meta-regression models in predictive microbiology	34
Unveiling the matrix effect on Bacillus licheniformis and Bacillus subtilis spores heat inactivation between plant-based milk alternatives, bovine milk and culture medium	34
Comparison of CRISPR typing and conventional molecular methods for distinguishing Laribacter hongkongensis isolates from fish, frogs and humans	34
Application of rosemary oil nano-emulsion as antimicrobial and antioxidant natural alternative in pasteurized cream and Karish cheese	33
Editorial Board	33
Inter-strain variability on the cardinal parameters (pH and Aw) of clinical and food isolates of Listeria monocytogenes using turbidimetric measurements	32
Fermentation of African nightshade leaves with lactic acid bacterial starter cultures	32
Characteristics of famoxadone-resistant mutants of Phytophthora litchii and their effect on lychee fruit quality	31
The effect and mechanism of Debaryomyces nepalensis and six strains of winter jujube epiphytic bacteria in building a synthetic community to control post-harvest black spot disease of winter jujube	31
Recent advances in understanding the fitness and survival mechanisms of Vibrio parahaemolyticus	30
The combined effect of folic acid and 365–405 nm light emitting diode for inactivation of foodborne pathogens and its bactericidal mechanisms	30
Mechanisms of methyl 2-methylbutyrate suppression on Aspergillus flavus growth and aflatoxin B1 biosynthesis	30
Microbiological and physical-chemical characteristics of the Peruvian fermented beverage “Chicha de siete semillas”: Towards the selection of strains with acidifying properties	29
Editorial Board	29
Quality changes, potential spoilage organisms, and shelf-life prediction of brackish river prawn (Macrobrachium macrobrachion) at different storage temperatures	29
Infection of postharvest pear by Penicillium expansum is facilitated by the glycoside hydrolase (eglB) gene	29
Dairy phages escape CRISPR defence of Streptococcus thermophilus via the anti-CRISPR AcrIIA3	29
Editorial Board	29
Bacteriophages PECP14, PECP20, and their endolysins as effective biocontrol agents for Escherichia coli O157:H7 and other foodborne pathogens	29
Editorial Board	28
Effect of oil-born yeasts on the quality of extra-virgin olive oils of Basilicata region	28
Epidemiological and genetic evaluation of HEV in swine slaughtered in Sicily region (Italy)	27
Fabrication of three-dimension hierarchical structure CuO nanoflowers and their antifungal mechanism against Bipolaris sorokiniana	27
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	27
Exploring diversity and functional traits of lactic acid bacteria in traditional vinegar fermentation: A review	27
Editorial Board	26
Prevalence and risk factors of Linguatula spp. in slaughter animals in Tabriz, Iran, and methods for nymphal stage inactivation	26
ICFMH Announcement	25
ICFMH Announcement	25
Characterization of antifungal properties of avocado leaves and majagua flowers extracts and their potential application to control Alternaria alternata	25
Modelling growth and histamine formation of Klebsiella aerogenes TI24 isolated from Indonesian pindang	25
ICFMH Announcement	24
Tailor-made fermentation of sourdough reduces the acrylamide content in rye crispbread and improves its sensory and nutritional characteristics	24
ICFMH Announcement	24
Editorial Board	24
Editorial Board	24
Editorial Board	24
Cunning plasmid fusion mediates antibiotic resistance genes represented by ESBLs encoding genes transfer in foodborne Salmonella	24
Fish feed composition by high-throughput sequencing analysis: Parasite risk assessment	24
Acid tolerant multicomponent bacterial enzymes production enhancement under the influence of corn cob waste substrate	24
Comparative analysis of multidrug-resistant Klebsiella pneumoniae strains of food and human origin reveals overlapping populations	23
Hydroquinone derivatives attenuate biofilm formation and virulence factor production in Vibrio spp	23
Editorial Board	23
Presence of Saccharomyces cerevisiae subsp. diastaticus in industry and nature and spoilage capacity of its vegetative cells and ascospores	23
A functional intact SUMOylation machinery in Aspergillus flavus contributes to fungal and aflatoxin contamination of food	23
Critical comparison of statistical methods for quantifying variability and uncertainty of microbial responses from experimental data	23

Emergence of tet(X4)-positive Enterobacterales in retail eggs and the widespread of IncFIA(HI1)-HI1A-HI1B(R27) plasmids carrying tet(X4)	23
Editorial Board	23
Various cold storage-backslopping cycles show the robustness of Limosilactobacillus fermentum IMDO 130101 as starter culture for Type 3 sourdough production	23
Examining the presence of carbapenem resistant Enterobacterales and routes of transmission to bovine carcasses at slaughterhouses	22
The effect of off-bottom versus on-bottom oyster culture on total and pathogenic Vibrio spp. abundances in oyster tissue, water and sediment samples	22
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	22
Characterization of isogenic mutants with single or double deletions of four phenolic acid esterases in Lactiplantibacillus plantarum TMW1.460	22
A review of methods for the inference and experimental confirmation of microbial association networks in cheese	21
Inducing the production of the bacteriocin paenibacillin by Paenibacillus polymyxa through application of environmental stresses with relevance to milk bio-preservation	21
Genomic analysis of Listeria monocytogenes CC7 associated with clinical infections and persistence in the food industry	21
Editorial Board	21
Starmerella lactis-condensi, a yeast that has adapted to the conditions in the oenological environment	21
Microencapsulation of epiphytic coffee yeasts by spray drying using different wall materials: Implementation in coffee medium	21
Microsatellite typing of Lachancea thermotolerans for wine fermentation monitoring	20
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	20
Disinfectant and heavy metal resistance profiles in extended spectrum β-lactamase (ESBL) producing Escherichia coli isolates from chicken meat samples	20
ICFMH Announcement	20
Εvaluation of oxygen availability on growth and inter-strain interactions of L. monocytogenes in/on liquid, semi-solid and solid laboratory media	20
Caproiciproducens converts lactic acid into caproic acid during Chinese strong-flavor Baijiu brewing	20
Editorial Board	20
Obituary: Dr John Ingram Pitt	20
Editorial Board	20
Impact of process parameters on the specific volume of wholemeal wheat bread made using sourdough- and baker's yeast-based leavening strategies	19
Influence of fucosidase-producing bifidobacteria on the HBGA antigenicity of oyster digestive tissue and the associated norovirus binding	19
Identification and assessment of non-conventional yeasts in mixed fermentations for brewing bioflavored beer	19
High production of egc2-related staphylococcal enterotoxins caused a food poisoning outbreak	19
Biofilm formation comparison of Vibrio parahaemolyticus on stainless steel and polypropylene while minimizing environmental impacts and transfer to grouper fish fillets	19
Transcriptomics analysis of the role of SdiA in desiccation tolerance of Cronobacter sakazakii in powdered infant formula	19
Diversity of evolution in MDR monophasic S. Typhimurium among food animals and food products in Southern China from 2011 to 2018	19
Development of a rapid qPCR method to quantify lactic acid bacteria in cold-smoked salmon	19
Alcoholic fermentation drives the selection of Oenococcus oeni strains in wine but not in cider	19
Comparative analyses of bacterial contamination and microbiome of broiler carcasses in wet market and industrial processing environments	19
Inhibitory effects of sucrose palmitic acid ester on the germination-to-outgrowth process of Clostridium perfringens SM101 spores	19
In-package cold plasma treatment for microbial inactivation in plastic-pouch packaged steamed rice cakes	19
Microbial inactivation of pressure spray combined with high-voltage electrospray and its application in honey raspberry juice	19
Survival of Listeria monocytogenes during storage on dried apples, strawberries, and raisins at 4 °C and 23 °C	19
Pseudomonas composti isolate from oyster digestive tissue specifically binds with norovirus GII.6 via Psl extracellular polysaccharide	19
A novel high-level phenyllactic acid fungal producer, Kodamaea ohmeri w5 screened from fermented broad bean-chili-paste	19
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	19
The microbial contaminants of plant-based meat analogues from the retail market	18
High prevalence of acute hepatitis E virus infection in pigs in Dutch slaughterhouses	18
Plant extracts as biocontrol agents against Aspergillus carbonarius growth and ochratoxin A production in grapes	18
Editorial Board	18
Characterization of autochthonal Hafnia spp. strains isolated from Spanish soft raw ewe's milk PDO cheeses to be used as adjunct culture	18
Antibacterial and antibiofilm effect of essential oils on staphylococci isolated from cheese - application of the oil mixture in a cheese model	18
Escherichia coli serogroups in slaughterhouses: Antibiotic susceptibility and molecular typing of isolates	18
Development and evaluation of a point-of-use UV appliance for fresh produce decontamination	18
Assessment of microbial communities in a dairy farm from a food safety perspective	18
Co-crystallization of curcumin for improved photodynamic inactivation of Vibrio parahaemolyticus and its application for the preservation of cooked clams	18
Analysis of wheat fungal community succession in traditional storage structures using Illumina MiSeq sequencing technology	18
From tide to table: A whole-year, coastal-wide surveillance of antimicrobial resistance in Escherichia coli from marine bivalves	18
Multidrug-, methicillin-, and vancomycin-resistant Staphylococcus aureus isolated from ready-to-eat meat sandwiches: An ongoing food and public health concern	18
Efficacy, kinetics, inactivation mechanism and application of cold plasma in inactivating spores	18
Sterilization of food packaging by UV-C irradiation: Is Aspergillus brasiliensis ATCC 16404 the best target microorganism for industrial bio-validations?	17
Prevalence, serovar distribution, and antibiotic resistance of Salmonella spp. isolated from pork in China: A systematic review and meta-analysis	17
Insights into the antibacterial effectiveness of linalool against Shigella flexneri on pork surface: Changes in bacterial growth and pork quality	17
How can packaging, source and food safety management system affect the microbiological quality of spices and dried herbs? The case of a developing country	17
Effect of high-voltage electrospray on the inactivation, induced damage and growth of microorganisms and flavour components of honey raspberry wine	17
Ultra violet-C pretreatment enhances the antimicrobial efficacy of unpeeled carrots against subsequent contamination with Listeria monocytogenes	17
Antifungal peptides from faba bean flour fermented by Levilactobacillus brevis AM7 improve the shelf-life of composite faba-wheat bread	17
Virulent phage vB_CpeP_HN02 inhibits Clostridium perfringens on the surface of the chicken meat	17
Formation of Listeria monocytogenes persister cells in the produce-processing environment	17
Patulin contamination of hard apple cider by Paecilomyces niveus and other postharvest apple pathogens: Assessing risk factors	17
Characterization of the novel phage vB_BceP_LY3 and its potential role in controlling Bacillus cereus in milk and rice	17
Genetic diversity and population structure of Penicillium roqueforti isolates from Turkish blue cheeses	17
Comparative history of Campylobacter contamination on chicken meat and campylobacteriosis cases in the United States: 1994–2018	17
Deciphering the virulence potential of Listeria monocytogenes in the Norwegian meat and salmon processing industry by combining whole genome sequencing and in vitro data	17
Sources and trends of human salmonellosis in Europe, 2015–2019: An analysis of outbreak data	17
Inactivation of Bacillus cereus spores by ohmic heating: Efficiency and changes of spore biological properties	17
Review: Trends in point-of-care diagnosis for Escherichia coli O157:H7 in food and water	16
Broadening the antimicrobial spectrum of nisin-producing Lactococcus lactis subsp. Lactis to Gram-negative bacteria by means of active packaging	16
Evaluation of Enterococcus faecium NRRL B-2354 as a surrogate for Salmonella in ground black pepper at different water activities	16
The fate of Salmonella enterica and Listeria monocytogenes in the pulp of eight native Brazilian and exotic fruits	16
Phenotypic plasticity of Monilinia spp. in response to light wavelengths: From in vitro development to virulence on nectarines	16
Impacts of salt-tolerant Staphylococcus nepalensis 5-5 on bacterial composition and biogenic amines accumulation in fish sauce fermentation	16
Consecutive treatments of cold plasma and intense pulsed light for microbial decontamination of fresh cabbage slices in plastic containers	16
Genomic diversity of Listeria monocytogenes isolates from seafood, horticulture and factory environments in New Zealand	16
Comparison of Listeria monocytogenes alternative detection methods for food microbiology official controls in Europe	16
Evaluation of gallic acid on membrane damage of Yersinia enterocolitica and its application as a food preservative in pork	16
Editorial for special issue of food natural antimicrobials	16

Stability and emetic activity of enterotoxin like X (SElX) with high carrier rate of food poisoning Staphylococcus aureus	16
Function and distribution of the conjugative plasmid pLM1686 in foodborne Listeria monocytogenes in China	16
Levels and types of microbial contaminants in different plant-based ingredients used in dairy alternatives	16
Use of nanoencapsulated curcumin against vegetative cells and spores of Alicyclobacillus spp. in industrialized orange juice	16
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	16
Measuring transfer of human norovirus during sandwich production: Simulating the role of food, food handlers and the environment	16
Risk management tool to define a corrective storage to enhance Salmonella inactivation in dry fermented sausages	16
To pool or not to pool: That is the question in microbial kinetics	16
Thermo-adaptive evolution to generate improved Saccharomyces cerevisiae strains for cocoa pulp fermentations	16
Genomic diversity of Salmonella enterica isolated from raw chicken at retail establishments in Mexico	16
The prevalence and characteristics of extended-spectrum β-lactamase Escherichia coli in raw milk and dairy farms in Northern Xinjiang, China	16
Pathogenic potential of the surviving Salmonella Enteritidis on strawberries after disinfection treatments based on ultraviolet-C light and peracetic acid	16
Antibacterial and antibiofilm performance of low-frequency ultrasound against Escherichia coli O157:H7 and its application in fresh produce	16
Resistance of Escherichia coli, Salmonella spp., and Listeria monocytogenes in high and low-acidity juices processed by high hydrostatic pressure	15
Phenyllactic acid application to control Listeria monocytogenes biofilms and its growth in milk and spiced beef	15
Antifungal cultures and metabolites of lactic acid bacteria for use in dairy fermentations	15
Metabolomic insights into the inhibition mechanism of methyl N-methylanthranilate: A novel quorum sensing inhibitor and antibiofilm agent against Pseudomonas aeruginosa	15
Development and characterization of active packaging nanofiber mats based on gelatin‑sodium alginate containing probiotic microorganisms to improve the shelf-life and safety quality of silver carp fil	15
The impact of fermentation length and dough composition on the stability of liquid sourdough starters	15
Improved microbial and sensory quality of chicken meat by treatment with lactic acid, organic acid salts and modified atmosphere packaging	15
Food phenolics and Lactiplantibacillus plantarum	15
Effect of RpoS on the survival, induction, resuscitation, morphology, and gene expression of viable but non-culturable Salmonella Enteritidis in powdered infant formula	15
Recent advances in biocontrol and other alternative strategies for the management of postharvest decay in table grapes	15
Contamination of Fusarium spp. and mycotoxins at different ear physiological stages of maize in Argentina	15
Effect of ethylene production by four pathogenic fungi on the postharvest diseases of green pepper (Capsicum annuum L.)	15
The microbial and metabolite composition of Gouda cheese made from pasteurized milk is determined by the processing chain	15
Psychrophilic phage phiGM22-3 efficiently controls Pseudomonas fluorescens contamination in cold-stored milk	15
Incidence and genetic diversity of multi-drug resistant Listeria monocytogenes isolates recovered from fruits and vegetables in the Eastern Cape Province, South Africa	15
Tracking new insights into antifungal and anti-mycotoxigenic properties of a biofilm forming Pediococcus pentosaceus strain isolated from grain silage	15
Impact of CO2 overpressure on yeast mitochondrial associated proteome during the “prise de mousse” of sparkling wine production	15
Utilization of plant derived lactic acid bacteria for efficient bioconversion of brewers' spent grain into acetoin	15
Microbiological safety of dry-cured fish from the raw material to the end of processing	15
Development of cationic peptide chimeric lysins based on phage lysin Lysqdvp001 and their antibacterial effects against Vibrio parahaemolyticus: A preliminary study	15
A novel nanoparticle-based fluorescent sandwich immunoassay for specific detection of Salmonella Typhimurium	14
Recombinase polymerase amplification combined with Pyrococcus furiosus Argonaute for fast Salmonella spp. testing in food safety	14
Profiling potential brewing yeast from forest and vineyard ecosystems	14
Interaction of water activity and temperature on growth, gene expression, and aflatoxin B1 production in Aspergillus flavus on Indian senna (Cassia angustifolia Vahl.)	14
Metabolic cross-feeding enhances branched-chain aldehydes production in a synthetic community of fermented sausages	14
Microbiota dynamics and volatile compounds in lupine based Moromi fermented at different salt concentrations	14
Profiling and source tracking of the microbial populations and resistome present in fish products	14
Microbial ecology and metabolite dynamics of backslopped triticale sourdough productions and the impact of scale	14
Impact of the calcium concentration on the efficacy of phage phiIPLA-RODI, LysRODIΔAmi and nisin for the elimination of Staphylococcus aureus during lab-scale cheese production	14
Effect of abiotic factors and culture media on the growth of cheese-associated Nectriaceae species	14
Microbial cellulase production using fruit wastes and its applications in biofuels production	14
Sustainable utilization of food waste for bioenergy production: A step towards circular bioeconomy	14
Inactivating Salmonella Enteritidis on shell eggs by using ozone microbubble water	14
Coinoculation of lactic acid bacteria and yeasts increases the quality of wet fermented Arabica coffee	14
Biofilm formation, sodium hypochlorite susceptibility and genetic diversity of Vibrio parahaemolyticus	14
Reduction of PDO Pecorino Siciliano cheese making duration: Microbial dynamics and quality attributes deriving from replacing whey permeate with hot water during cooking	14
Enhanced antibacterial efficacy and mechanism of octyl gallate/beta-cyclodextrins against Pseudomonas fluorescens and Vibrio parahaemolyticus and incorporated electrospun nanofibers for Chinese giant	14
The epigenetic regulator Set9 harmonizes fungal development, secondary metabolism, and colonization capacity of Aspergillus flavus	14
Large scale survey of yeasts in frozen concentrated orange juice (FCOJ): Occurrence, diversity, and resistance to peracetic acid	14
Selection and application of natural antimicrobials to control Clostridium perfringens in sous-vide chicken breasts	14
Postharvest sclerotinia rot control in carrot by the natural product hinokitiol and the potential mechanisms involved	14
Use of risk assessment and predictive microbiology in regulatory science related to the scientific opinions of the EFSA BIOHAZ Panel	14
Effect of chlorogenic acid grafted chitosan on microbiological compositions of sea bass (Lateolabrax japonicus) fillets: Dominant spoilage bacteria, inhibition activity and membrane damage mechanisms	14
Co-culture fermentation of Pediococcus acidilactici XZ31 and yeast for enhanced degradation of wheat allergens	14
Occurrence of mycotoxins and mycotoxigenic fungi in silage from the north of Portugal at feed-out	13
Variation in microbiological heterogeneity in Chinese strong-flavor Baijiu fermentation for four representative varieties of sorghum	13
Chlorine inactivation of Escherichia coli O157:H7 in fresh produce wash process: Effectiveness and modeling	13
Isolation and characterization of bacteria that produce quorum sensing molecules during the fermentation and deterioration of pickles	13
Whole-genome comparative analysis of the genetic, virulence and antimicrobial resistance diversity of Campylobacter spp. from Spain	13
Study on the biocontrol effect and physiological mechanism of Hannaella sinensis on the blue mold decay of apples	13
Genomic investigation of antimicrobial resistance determinants and virulence factors in Salmonella enterica serovars isolated from contaminated food and human stool samples in Brazil	13
Molecular adaptation response of Oenococcus oeni in non-Saccharomyces fermented wines: A comparative multi-omics approach	13
Antibacterial mechanisms of star anise essential oil microcapsules encapsulated by rice protein-depolymerized pectin electrostatic complexation and its application in crab meatballs	13
Yeast biofilms on abiotic surfaces: Adhesion factors and control methods	13
Constructing simplified microbial consortia to improve the key flavour compounds during strong aroma-type Baijiu fermentation	13
Transcriptomic and proteomic analysis of Staphylococcus aureus response to cuminaldehyde stress	13
Survivability and thermal resistance of Salmonella and Escherichia coli O121 in wheat flour during extended storage of 360 days	13
Study on the control effect and physiological mechanism of Wickerhamomyces anomalus on primary postharvest diseases of peach fruit	13
A multiplex PCR for the detection of Vibrio vulnificus hazardous to human and/or animal health from seafood	13
Impact of different sugars and glycosyltransferases on the assertiveness of Latilactobacillus sakei in raw sausage fermentations	13
The impact of hot-air oven drying combined with Bacillus subtilis K C3 inoculation on quality characteristics and microbial profiles of salted shrimp paste	13
Natural antimicrobial oligosaccharides in the food industry	13
Occurrence of mcr genes and alterations in mgrB gene in intrinsic colistin- resistant Enterobacterales isolated from chicken meat samples	13
Development and characterization of microencapsulated Pichia kluyveri CCMA 0615 with probiotic properties and its application in fermented beverages	13
Corrigendum to “Natural food flavour (E)-2-hexenal, a potential antifungal agent, induces mitochondria-mediated apoptosis in Aspergillus flavus conidia via a ROS-dependent pathway” [Int. J. Food Micro	13
Epsilon-poly-l-lysine (ε-PL) exhibits multifaceted antifungal mechanisms of action that control postharvest Alternaria rot	13
Marine algae as efficacious bioresources housing antimicrobial compounds for preserving foods - A review	12
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	12
Antibacterial efficiency of the curcumin-mediated photodynamic inactivation coupled with L-arginine against Vibrio parahaemolyticus and its application on shrimp	12
Prevalence and antimicrobial resistance of major foodborne pathogens isolated from pangas and tilapia fish sold in retail markets of Dhaka city, Bangladesh	12
Characterization of CRISPR array in Salmonella enterica from asymptomatic people and patients	12
Electrospun plant protein-based nanofibers loaded with sakacin as a promising bacteriocin source for active packaging against Listeria monocytogenes in quail breast	12
Sodium alginate edible coating containing Ferulago angulata (Schlecht.) Boiss essential oil, nisin, and NaCl: Its impact on microbial, chemical, and sensorial properties of refrigerated chicken breast	12
Differences in the management of intracellular redox state between wine yeast species dictate their fermentation performances and metabolite production	12
Influence of physicochemical characteristics on the growth and guaiacol production of Alicyclobacillus acidoterrestris in fruit juices	12
Antimicrobial resistance and genomic relationships of Salmonella enterica from Australian cattle	12
Isolation and phenotypic and genomic characterization of Tetragenococcus spp. from two Spanish traditional blue-veined cheeses made of raw milk	12
Terpinen-4-ol from tea tree oil prevents Aspergillus flavus growth in postharvest wheat grain	12
Genome-based risk assessment for foodborne Salmonella enterica from food animals in China: A One Health perspective	12
Importance of micronutrients and organic nitrogen in fermentations with Torulaspora delbrueckii and Saccharomyces cerevisiae	12
Evaluation of universal preenrichment broth and comparison of rapid molecular methods for the detection of Salmonella from spent sprout irrigation water (SSIW)	12
Assessment of early harvest in the prevention of aflatoxins in peanuts during drought stress conditions	12