International Journal of Food Microbiology

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
Design and preparation of antimicrobial meat wrapping nanopaper with bacterial cellulose and postbiotics of lactic acid bacteria	58
Characterization of antimicrobial resistance in lactobacilli and bifidobacteria used as probiotics or starter cultures based on integration of phenotypic and in silico data	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
Ecological diversity, evolution and metabolism of microbial communities in the wet fermentation of Australian coffee beans	51
Ultrasound improves the decontamination effect of thyme essential oil nanoemulsions against Escherichia coli O157: H7 on cherry tomatoes	51
Foodborne transmission of hepatitis A and hepatitis E viruses: A literature review	49
Assessment of chemical composition and sensorial properties of ciders fermented with different non-Saccharomyces yeasts in pure and mixed fermentations	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
Unraveling the anti-bacterial mechanism of Litsea cubeba essential oil against E. coli O157:H7 and its application in vegetable juices	46
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
Enhancement of γ-aminobutyric acid (GABA) production by Lactobacillus brevis CRL 2013 based on carbohydrate fermentation	45

Lower-alcohol wines produced by Metschnikowia pulcherrima and Saccharomyces cerevisiae co-fermentations: The effect of sequential inoculation timing	45
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
Effects of the curcumin-mediated photodynamic inactivation on the quality of cooked oysters with Vibrio parahaemolyticus during storage at different temperature	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 crucial role of yeasts in the wet fermentation of coffee beans and quality	41
The prevalence of Listeria monocytogenes in meat products in China: A systematic literature review and novel meta-analysis approach	41
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
Diversity and dynamics of fungi during spontaneous fermentations and association with unique aroma profiles in wine	40
Effects of temperature on paocai bacterial succession revealed by culture-dependent and culture-independent methods	39
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
Commensal E. coli rapidly transfer antibiotic resistance genes to human intestinal microbiota in the Mucosal Simulator of the Human Intestinal Microbial Ecosystem (M-SHIME)	38
Effect of carbon dots in combination with aqueous chitosan solution on shelf life and stability of soy milk	37
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	36
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	35
Sustainable utilization of food waste for bioenergy production: A step towards circular bioeconomy	35
Colletotrichum gloesporioides inhibition using chitosan-Ruta graveolens L essential oil coatings: Studies in vitro and in situ on Carica papaya fruit	35
Antimicrobial activity of chitosan coating containing ZnO nanoparticles against E. coli O157:H7 on the surface of white brined cheese	35
Circulation of hepatitis E virus (HEV) and/or HEV-like agent in non-mixed dairy farms could represent a potential source of infection for Egyptian people	34
Biochemical changes and microbial community dynamics during spontaneous fermentation of Zhacai, a traditional pickled mustard tuber from China	34
Strong effect of Penicillium roqueforti populations on volatile and metabolic compounds responsible for aromas, flavor and texture in blue cheeses	33
Screening of lactic acid bacteria for their potential use as aromatic starters in fermented vegetables	32
Mechanism of the antimicrobial activity of whey protein-ε-polylysine complexes against Escherichia coli and its application in sauced duck products	32
The use of High-Pressure Processing (HPP) to improve the safety and quality of raw coconut (Cocos nucifera L) water	32
Multidrug-, methicillin-, and vancomycin-resistant Staphylococcus aureus isolated from ready-to-eat meat sandwiches: An ongoing food and public health concern	32
Microbiological safety of ready-to-eat fresh-cut fruits and vegetables sold on the Canadian retail market	32
Epsilon-poly-l-lysine (ε-PL) exhibits multifaceted antifungal mechanisms of action that control postharvest Alternaria rot	32
Brans from hull-less barley, emmer and pigmented wheat varieties: From by-products to bread nutritional improvers using selected lactic acid bacteria and xylanase	31
Inhibition of Listeria monocytogenes growth in turkey fillets by alginate edible coating with Trachyspermum ammi essential oil nano-emulsion	31
Bacteriological safety of sprouts: A brief review	31
MALDI-TOF MS profiling of non-starter lactic acid bacteria from artisanal cheeses of the Greek island of Naxos	31
Chitosan nanoemulsions of cold-pressed orange essential oil to preserve fruit juices	31
A study of surface moulds and mycotoxins in Croatian traditional dry-cured meat products	31
Biodiversity and technological-functional potential of lactic acid bacteria isolated from spontaneously fermented chia sourdough	30
Design of potential probiotic yeast starters tailored for making a cornelian cherry (Cornus mas L.) functional beverage	30
Phenotypic and genotypic characterization of biofilm forming, antimicrobial resistant, pathogenic Escherichia coli isolated from Indian dairy and meat products	30
Aflatoxin-producing fungi associated with pre-harvest maize contamination in Uganda	30
Inactivation of Penicillium italicum on kumquat via plasma-activated water and its effects on quality attributes	29
Assessment of hepatitis E virus (HEV) in the edible goat products pointed out a risk for human infection in Upper Egypt	29
Antifungal activity of fermented dairy ingredients: Identification of antifungal compounds	29
Antibiotic-resistant commensal Escherichia coli are less frequently isolated from poultry raised using non-conventional management systems than from conventional broiler	29
Chicken and turkey meat: Consumer exposure to multidrug-resistant Enterobacteriaceae including mcr-carriers, uropathogenic E. coli and high-risk lineages such as ST131	29
Synergistic effects of endolysin Lysqdvp001 and ε-poly-lysine in controlling Vibrio parahaemolyticus and its biofilms	29
Prevalence, virulence, antimicrobial resistance, and molecular characterization of fluoroquinolone resistance of Vibrio parahaemolyticus from different types of food samples in China	29
Label-free surface enhanced Raman scattering spectroscopy for discrimination and detection of dominant apple spoilage fungus	28

Community structure of yeast in fermented soy sauce and screening of functional yeast with potential to enhance the soy sauce flavor	28
Co-culturing fructophilic lactic acid bacteria and yeast enhanced sugar metabolism and aroma formation during cocoa beans fermentation	28
Effects of flavourzyme addition on physicochemical properties, volatile compound components and microbial community succession of Suanzhayu	28
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	28
Evaluation of antimicrobial activity of rambutan (Nephelium lappaceum L.) peel extracts	28
Genome based safety assessment for Bacillus coagulans strain LBSC (DSM 17654) for probiotic application	28
Effect of solid-state fermentation with Bacillus subtilis lwo on the proteolysis and the antioxidative properties of chickpeas	27
The ability of Listeria monocytogenes to form biofilm on surfaces relevant to the mushroom production environment	27
Investigation of decontamination effect of argon cold plasma on physicochemical and sensory properties of almond slices	27
Linking Pélardon artisanal goat cheese microbial communities to aroma compounds during cheese-making and ripening	27
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	27
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	26
Antimicrobial mechanism of Larimichthys crocea whey acidic protein-derived peptide (LCWAP) against Staphylococcus aureus and its application in milk	26
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	26
Cross-contamination events of Campylobacter spp. in domestic kitchens associated with consumer handling practices of raw poultry	26
Occurrence of Listeria and Escherichia coli in frozen fruit and vegetables collected from retail and catering premises in England 2018–2019	26
First detection of the plasmid-mediated colistin resistance gene mcr-1 in virulent Vibrio parahaemolyticus	25
Prevalence, serovar distribution, and antibiotic resistance of Salmonella spp. isolated from pork in China: A systematic review and meta-analysis	25
Co-encapsulation of broccoli sprout extract nanoliposomes into basil seed gum: effects on in vitro antioxidant, antibacterial and anti-Listeria activities in ricotta cheese	25
Highly prevalent multidrug resistance and QRDR mutations in Salmonella isolated from chicken, pork and duck meat in Southern China, 2018–2019	25
Isolation, characterisation and exploitation of lactic acid bacteria capable of efficient conversion of sugars to mannitol	25
Safeguarding of quinoa beverage production by fermentation with Lactobacillus plantarum DSM 9843	25
Biocontrol efficiency of Meyerozyma guilliermondii Y-1 against apple postharvest decay caused by Botryosphaeria dothidea and the possible mechanisms of action	25
Multidrug resistance of Penicillium expansum to fungicides: whole transcriptome analysis of MDR strains reveals overexpression of efflux transporter genes	25
PVOH/protein blend films embedded with lactic acid bacteria and their antilisterial activity in pasteurized milk	24
Variability in yeast invertase activity determines the extent of fructan hydrolysis during wheat dough fermentation and final FODMAP levels in bread	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
Comparison of the antifungal effect of undissociated lactic and acetic acid in sourdough bread and in chemically acidified wheat bread	23
Blending wine yeast phenotypes with the aid of CRISPR DNA editing technologies	23
Effects of temperature, pH and water activity on the growth and the sporulation abilities of Bacillus subtilis BSB1	23
Species diversity and mycotoxin production by members of the Fusarium tricinctum species complex associated with Fusarium head blight of wheat and barley in Italy	23
Analysing the impact of the nature of the nitrogen source on the formation of volatile compounds to unravel the aroma metabolism of two non-Saccharomyces strains	23
Sanitization of packaging and machineries in the food industry: Effect of hydrogen peroxide on ascospores and conidia of filamentous fungi	23
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	23
Stress response and survival of Salmonella Enteritidis in single and dual species biofilms with Pseudomonas fluorescens following repeated exposure to quaternary ammonium compounds	23
Prevalence, antibiotic resistance, and enterotoxin production of Staphylococcus aureus isolated from retail raw beef, sheep, and lamb meat in Turkey	23
Comparison of aflatoxin production of Aspergillus flavus at different temperatures and media: Proteome analysis based on TMT	22
Waste bread recycling as a baking ingredient by tailored lactic acid fermentation	22
A farm-to-fork quantitative risk assessment model for Salmonella Heidelberg resistant to third-generation cephalosporins in broiler chickens in Canada	22
Assessment of the effect of marination with organic fruit vinegars on safety and quality of beef	22
Control of major citrus postharvest diseases by sulfur-containing food additives	22
Whole-genome sequence analysis of Salmonella Infantis isolated from raw chicken meat samples and insights into pESI-like megaplasmid	22
Distribution, diversity, virulence genotypes and antibiotic resistance for Salmonella isolated from a Brazilian pork production chain	22
Anthocyanin adsorption by Saccharomyces cerevisiae during wine fermentation is associated to the loss of yeast cell wall/membrane integrity	22
Impact of changes in wine composition produced by non-Saccharomyces on malolactic fermentation	22
Evaluation of a sanitizing washing step with different chemical disinfectants for the strawberry processing industry	22
Competitive yeast action against Aspergillus carbonarius growth and ochratoxin A production	22
Unravelling the composition of tap and mineral water microbiota: Divergences between next-generation sequencing techniques and culture-based methods	22
Effects of cold plasma on wheat grain microbiome and antimicrobial efficacy against challenge pathogens and their resistance	21
Advanced oxidation process for the inactivation of Salmonella typhimurium on tomatoes by combination of gaseous ozone and aerosolized hydrogen peroxide	21
Virulence and resistance genes profiles and clonal relationships of non-typhoidal food-borne Salmonella strains isolated in Tunisia by whole genome sequencing	21
Consumer practices and prevalence of Campylobacter, Salmonella and norovirus in kitchens from six European countries	21
Description of the temporal dynamics in microbial community composition and beer chemistry in sour beer production via barrel ageing of finished beers	21
Targeting fish spoilers Pseudomonas and Shewanella with oregano and nettle extracts	20
Curative activity of postharvest GRAS salt treatments to control citrus sour rot caused by Geotrichum citri-aurantii	20
Antibacterial and physical effects of cationic starch nanofibers containing carvacrol@casein nanoparticles against Bacillus cereus in soy products	20
Characterizing fungal communities in medicinal and edible Cassiae Semen using high-throughput sequencing	20
Prevalence and antimicrobial susceptibility of Salmonella in the commercial eggs in China	20
Recombinase polymerase amplification with polymer flocculation sedimentation for rapid detection of Staphylococcus aureus in food samples	20
Effect of active essential oils added to chicken tawook on the behaviour of Listeria monocytogenes, Salmonella spp. and Escherichia coli O157:H7 during storage	20
Evaluation of high pressure processing (HPP) inactivation of Escherichia coli O157:H7, Salmonella enterica, and Listeria monocytogenes in acid and acidified juices and beverages	20
Decontamination of Escherichia coli O157:H7 on fresh Romaine lettuce using a novel bacteriophage lysin	20
Fusarium cerealis causing Fusarium head blight of durum wheat and its associated mycotoxins	20
Nationwide surveillance on serotype distribution and antimicrobial resistance profiles of non-typhoidal Salmonella serovars isolated from food-producing animals in South Korea	20
Anti-fungal and antioxidant properties of propolis (bee glue) extracts	20
Metagenomic to evaluate norovirus genomic diversity in oysters: Impact on hexamer selection and targeted capture-based enrichment	20
Zoonotic nematode parasites infecting selected edible fish in New South Wales, Australia	20
Modulation of volatile release and antimicrobial properties of pink pepper essential oil by microencapsulation in single- and double-layer structured matrices	20
Evaluation of the combined treatment of ultraviolet light and peracetic acid as an alternative to chlorine washing for lettuce decontamination	20
Unraveling the emergence and population diversity of Listeria monocytogenes in a newly built meat facility through whole genome sequencing	19
Bacteria of eleven different species isolated from biofilms in a meat processing environment have diverse biofilm forming abilities	19
Processing environment monitoring in low moisture food production facilities: Are we looking for the right microorganisms?	19
Effects of chitosan-sodium alginate-nisin preservatives on the quality and spoilage microbiota of Penaeus vannamei shrimp during cold storage	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
Microbial and quality improvement of boiled gansi dish using carbon dots combined with radio frequency treatment	19
Analysis of Neutral Electrolyzed Water anti-bacterial activity on contaminated eggshells with Salmonella enterica or Escherichia coli	19
Environmental heterogeneity of Staphylococcus species from alkaline fermented foods and associated toxins and antimicrobial resistance genetic elements	19
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	19
Prevalence, genetic analysis and CRISPR typing of Cronobacter spp. isolated from meat and meat products in China	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
Using essential oils to control diseases in strawberries and peaches	19
Mannitol and erythritol reduce the ethanol yield during Chinese Baijiu production	19
Whole genome sequence analysis of antimicrobial resistance genes, multilocus sequence types and plasmid sequences in ESBL/AmpC Escherichia coli isolated from broiler caecum and meat	19
Synthesis and evaluation of highly dispersible and efficient photocatalytic TiO2/poly lactic acid nanocomposite films via sol-gel and casting processes	19
Dishwashing sponges and brushes: Consumer practices and bacterial growth and survival	18
Assessing the antifungal and aflatoxin B1 inhibitory efficacy of nanoencapsulated antifungal formulation based on combination of Ocimum spp. essential oils	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
Role of Lactobacillus biofilms in Listeria monocytogenes adhesion to glass surfaces	18
Streptococcus thermophilus growth in soya milk: Sucrose consumption, nitrogen metabolism, soya protein hydrolysis and role of the cell-wall protease PrtS	18
Prevalence, genotypic diversity and detection of virulence genes in thermotolerant Campylobacter at different stages of the poultry meat supply chain	18
Evaluation of yeasts from Ecuadorian chicha by their performance as starters for alcoholic fermentations in the food industry	18
Effectiveness of a peracetic acid solution on Escherichia coli reduction during fresh-cut lettuce processing at the laboratory and industrial scales	18
Antimicrobial resistance in non-Typhoidal Salmonella from retail poultry meat by antibiotic usage-related production claims – United States, 2008–2017	18
Prevalence, antibiotic resistance and genotypes of Campylobacter jejuni and Campylobacter coli isolated from chickens in Irbid governorate, Jordan	18
Evaluation of the inhibitory activity of essential oils against spoilage yeasts and their potential application in yogurt	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
Stress resistance of emerging poultry-associated Salmonella serovars	18
Cold-shock proteins affect desiccation tolerance, biofilm formation and motility in Listeria monocytogenes	18
Multidrug resistance and prevalence of quinolone resistance genes of Salmonella enterica serotypes 4,[5],12:i:- in China	18
Modelling and predicting population of core fungi through processing parameters in spontaneous starter (Daqu) fermentation	18
Sustained-release modeling of clove essential oil in brine to improve the shelf life of Iranian white cheese by bioactive electrospun zein	18
Interaction in dual species biofilms between Staphylococcus xylosus and Staphylococcus aureus	17
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	17
Evaluation of microbial contamination of different pork carcass areas through culture-dependent and independent methods in small-scale slaughterhouses	17
Recent advances in Kombucha tea: Microbial consortium, chemical parameters, health implications and biocellulose production	17
Co-culture fermentation of Pediococcus acidilactici XZ31 and yeast for enhanced degradation of wheat allergens	17
Postharvest UV-C irradiation inhibits blackhead disease by inducing disease resistance and reducing mycotoxin production in ‘Korla’ fragrant pear (Pyrus sinkiangensis)	17
Production and migration of patulin in Penicillium expansum molded apples during cold and ambient storage	17
Genetic diversity, virulence factors, and antimicrobial resistance of Listeria monocytogenes from food, livestock, and clinical samples between 2002 and 2019 in China	17
Inhibition of Salmonella enterica growth by competitive exclusion during early alfalfa sprout development using a seed-dwelling Erwinia persicina strain EUS78	17
From field to process: How storage selects toxigenic Alternaria spp. causing mouldy core in Red Delicious apples	17
Efficacy of flavourzyme against Salmonella Typhimurium, Escherichia coli, and Pseudomonas aeruginosa biofilms on food-contact surfaces	17
Inactivation of Listeria monocytogenes during dry-cured ham processing	17
Blueberry fruit valorization and valuable constituents: A review	17
Emerging trends of microbial technology for the production of oligosaccharides from biowaste and their potential application as prebiotic	17
HRM and 16S rRNA gene sequencing reveal the cultivable microbiota of the European sea bass during ice storage	17
Post-process treatments are effective strategies to reduce Listeria monocytogenes on the surface of leafy greens: A pilot study	17
Survival and thermal resistance of Salmonella in dry and hydrated nonfat dry milk and whole milk powder during extended storage	17
Anisakis and Hysterothylacium species in Mediterranean and North-East Atlantic fishes commonly consumed in Spain: Epidemiological, molecular and morphometric discriminant analysis	17
Temporal analysis of the Listeria monocytogenes population structure in floor drains during reconstruction and expansion of a meat processing plant	17
Mycotoxicological monitoring of breakfast and infant cereals marketed in Brazil	16
Survival strategy of Cronobacter sakazakii against ampicillin pressure: Induction of the viable but nonculturable state	16
Influence of yeast inoculation on the quality of fermented coffee (Coffea arabica var. Mundo Novo) processed by natural and pulped natural processes	16
Microbiological characterization of Gioddu, an Italian fermented milk	16
The utility of iPBS retrotransposons markers to analyze genetic variation in yeast	16
Estimating risk associated with human norovirus and hepatitis A virus in fresh Australian leafy greens and berries at retail	16
Quantitative levels of norovirus and hepatitis A virus in bivalve molluscs collected along the food chain in the Netherlands, 2013–2017	16
Prevalence and phylogenetic relationship of Clostridioides difficile strains in fresh poultry meat samples processed in different cutting plants	16
Stability of hepatitis E virus at different pH values	16
The effect of sublethal concentrations of benzalkonium chloride on the LuxS/AI-2 quorum sensing system, biofilm formation and motility of Escherichia coli	16
Wine aroma profile modification by Oenococcus oeni strains from Rioja Alavesa region: selection of potential malolactic starters	16
High production of egc2-related staphylococcal enterotoxins caused a food poisoning outbreak	16
Moulds and their secondary metabolites associated with the fermentation and storage of two cocoa bean hybrids in Nigeria	16
Physiological alterations involved in inactivation of autochthonous spoilage bacteria in orange juice caused by Citrus essential oils and mild heat	16
Growth, survival, and metabolic activities of probiotics Lactobacillus rhamnosus GG and Saccharomyces cerevisiae var. boulardii CNCM-I745 in fermented coffee brews	16
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	16
Metagenomics-based approach for studying and selecting bioprotective strains from the bacterial community of artisanal cheeses	16
Synthesis and characterization of starch nanocellulosic films incorporated with Eucalyptus globulus leaf extract	16
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	16
Characterization of Penicillium s.s. and Aspergillus sect. nigri causing postharvest rots of pomegranate fruit in Southern Italy	16
Reduction in pathogenic load of wheat by tempering with saline organic acid solutions at different seasonal temperatures	15
Effects of temperature and water activity change on ecophysiology of ochratoxigenic Aspergillus carbonarius in field-simulating conditions	15
An outbreak of human listeriosis associated with frozen sweet corn consumption: Investigations in the UK	15
Histamine production in Lactobacillus vaginalis improves cell survival at low pH by counteracting the acidification of the cytosol	15
Characterization of surface Aspergillus community involved in traditional fermentation and ripening of katsuobushi	15
Enterocytozoon bieneusi in raw milk of cattle, sheep and water buffalo in Turkey: Genotype distributions and zoonotic concerns	15
Comparison of droplet digital PCR vs real-time PCR for Yersinia enterocolitica detection in vegetables	15
Identification of antimicrobial resistant bacteria from plant-based food products imported into Canada	15
Detection of hepatitis E virus (rabbit genotype) in farmed rabbits entering the food chain	15
Yeast biodiversity in honey produced by stingless bees raised in the highlands of southern Brazil	15
Monitoring of Lactobacillus sanfranciscensis strains during wheat and rye sourdough fermentations by CRISPR locus length polymorphism PCR	15
High prevalence of acute hepatitis E virus infection in pigs in Dutch slaughterhouses	15
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	15
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	15
Metabolism of biosynthetic oligosaccharides by human-derived Bifidobacterium breve UCC2003 and Bifidobacterium longum NCIMB 8809	15
Ultrasound pretreatment enhances the inhibitory effects of nisin/carvacrol against germination, outgrowth and vegetative growth of spores of Bacillus subtilis ATCC6633 in laboratory medium and milk: P	15
Metaproteomics of microbiota involved in submerged culture production of alcohol wine vinegar: A first approach	15
Phage therapy as a potential approach in the biocontrol of pathogenic bacteria associated with shellfish consumption	15
Regional and field-specific differences in Fusarium species and mycotoxins associated with blighted North Carolina wheat	15
Microbial dynamics in durum wheat kernels during aging	15
Bacterial adhesion rate on food grade ceramics and Teflon as kitchen worktop surfaces	15
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	15
The MAP kinase AflSlt2 modulates aflatoxin biosynthesis and peanut infection in the fungus Aspergillus flavus	15
Growth and metabolic characteristics of fastidious meat-derived Lactobacillus algidus strains	15
Are antimicrobial resistance genes key targets to detect genetically modified microorganisms in fermentation products?	15
Indications of biopesticidal Bacillus thuringiensis strains in bell pepper and tomato	15
Post-harvest contamination of maize by Fusarium verticillioides and fumonisins linked to traditional harvest and post-harvest practices: A case study of small-holder farms in Vietnam	15
Microbiome convergence following sanitizer treatment and identification of sanitizer resistant species from spinach and lettuce rinse water	15
Molecular characteristics of extended-spectrum β-lactamase/AmpC-producing Salmonella enterica serovar Virchow isolated from food-producing animals during 2010–2017 in South Korea	15
Characterisation of Listeria monocytogenes food-associated isolates to assess environmental fitness and virulence potential	15
Bioprotection strategies in winemaking	15
In-vitro testing of bacteriostatic and bactericidal efficacy of commercial disinfectants against Salmonella Infantis reveals substantial differences between products and bacterial strains	15
Biological management of acidity in wine industry: A review	15
Prediction of Salmonella serovars isolated from clinical and food matrices in Lebanon and genomic-based investigation focusing on Enteritidis serovar	15
Dissemination of a multidrug resistant CTX-M-65 producer Salmonella enterica serovar Infantis clone between marketed chicken meat and children	15
Detection and quantification of hepatitis E virus RNA in ready to eat raw pork sausages in the Netherlands	15
Cronobacter spp. isolated from aquatic products in China: Incidence, antibiotic resistance, molecular characteristic and CRISPR diversity	15
Use of yeasts from different environments for the control of Penicillium expansum on table grapes at storage temperature	14
Constructing simplified microbial consortia to improve the key flavour compounds during strong aroma-type Baijiu fermentation	14
Metabolomics profiling during biofilm development of Bacillus licheniformis isolated from milk powder	14
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	14
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	14
Community succession of the grape epidermis microbes of cabernet sauvignon (Vitis vinifera L.) from different regions in China during fruit development	14
Assessing the survival and sublethal injury kinetics of Listeria monocytogenes under different food processing-related stresses	14
Characterization of lactic acid bacteria isolated from a traditional Ivoirian beer process to develop starter cultures for safe sorghum-based beverages	14
Antibacterial mechanisms of clove essential oil against Staphylococcus aureus and its application in pork	14
Coinoculation of lactic acid bacteria and yeasts increases the quality of wet fermented Arabica coffee	14
Study of bacterial community succession and reconstruction of the core lactic acid bacteria to enhance the flavor of paocai	14
Thermal inactivation of Salmonella, Shiga toxin-producing Escherichia coli, Listeria monocytogenes, and a surrogate (Pediococcus acidilactici) on raisins, apricot halves, and macadamia nuts using vacu	14
Toxoplasma gondii in lambs of China: Heart juice serology, isolation and genotyping	14
Safety demonstration of a microbial species for use in the food chain: Weissella confusa	14
Hurdle processing of turbid fruit juices involving encapsulated citral and vanillin addition and UV-C treatment	14
Natural food flavour (E)-2-hexenal, a potential antifungal agent, induces mitochondria-mediated apoptosis in Aspergillus flavus conidia via a ROS-dependent pathway	14
Sources and trends of human salmonellosis in Europe, 2015–2019: An analysis of outbreak data	14
The responses of Salmonella enterica serovar Typhimurium to vanillin in apple juice through global transcriptomics	14
Use of non-Saccharomyces yeasts in cider fermentation: Importance of the nutrients addition to obtain an efficient fermentation	14
Aspergillus, Penicillium and Cladosporium species associated with dried date fruits collected in the Perugia (Umbria, Central Italy) market	14
Extracellular microbial proteases with specificity for plant proteins in food fermentation	14
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	14
Fermentation of African nightshade leaves with lactic acid bacterial starter cultures	14
Antimicrobial effect and mechanism of non-antibiotic alkyl gallates against Pseudomonas fluorescens on the surface of Russian sturgeon (Acipenser gueldenstaedti)	13
Effect of Spanish smoked paprika “Pimentón de La Vera” on control of ochratoxin A and aflatoxins production on a dry-cured meat model system	13
Diversity and guaiacol production of Alicyclobacillus spp. from fruit juice and fruit-based beverages	13
Influence of Kazachstania spp. on the chemical and sensory profile of red wines	13
Identification and characterization of extracellular enzymes secreted by Aspergillus spp. involved in lipolysis and lipid-antioxidation during katsuobushi fermentation and ripening	13
Sensory evaluation of seafood freshness using the quality index method: A meta-analysis	13
Bacterial and fungal diversity in Laphet, traditional fermented tea leaves in Myanmar, analyzed by culturing, DNA amplicon-based sequencing, and PCR-DGGE methods	13
Detection of Salmonella Typhimurium and Listeria monocytogenes biofilm cells exposed to different drying and pre-enrichment times using conventional and rapid methods	13
Characterization of Listeria monocytogenes serovar 1/2a, 1/2b, 1/2c and 4b by high resolution melting analysis for epidemiological investigations	13
Retail fresh vegetables as a potential source of Salmonella infection in the Mekong Delta, Vietnam	13
First detection of a plasmid located carbapenem resistant blaVIM-1 gene in E. coli isolated from meat products at retail in Belgium in 2015	13
Elaborated regulation of griseofulvin biosynthesis in Penicillium griseofulvum and its role on conidiation and virulence	13
Comparison of virucidal efficacy of sodium hypochlorite, chlorine dioxide, peracetic acid, and ethanol against hepatitis A virus by carrier and suspension tests	13
Microbial contamination and associated risk factors in retailed pork from key value chains in Northern Vietnam	13
Fusarium fujikuroi species complex in Brazilian rice: Unveiling increased phylogenetic diversity and toxigenic potential	13
Combined use of bacteriocins and bacteriophages as food biopreservatives. A review	13
Quantification of Salmonella enterica transfer between tomatoes, soil, and plastic mulch	13
Transmission of antimicrobial resistant non-O157 Escherichia coli at the interface of animal-fresh produce in sustainable farming environments	13
Sugar profile regulates the microbial metabolic diversity in Chinese Baijiu fermentation	13
Influence of pulp on the microbial diversity during cupuassu fermentation	13
Mycotoxins and flours: Effect of type of crop, organic production, packaging type on the recovery of fungal genus and mycotoxins	13
Effects of ultraviolet-c treatment on growth and mycotoxin production by Alternaria strains isolated from tomato fruits	13
High counts of thermophilic spore formers in dairy powders originate from persisting strains in processing lines	13
A loop-mediated isothermal amplification (LAMP) based assay for the rapid and sensitive group-specific detection of fumonisin producing Fusarium spp	13

Comparing thermal inactivation to a combined process of moderate heat and high pressure: Effect on ascospores in strawberry puree	13
Deciphering the antibacterial activity and mechanism of p-coumaric acid against Alicyclobacillus acidoterrestris and its application in apple juice	13
Interspecific hybridisation among diverse Saccharomyces species: A combined biotechnological solution for low-temperature and nitrogen-limited wine fermentations	13
Lemon juice and apple juice used as source of citrate and malate, respectively, enhance the formation of buttery aroma compounds and/or organic acids during Type 2 and Type 3 sourdough productions per	13
Microbiota dynamics and volatile compounds in lupine based Moromi fermented at different salt concentrations	13
Virulent phage vB_CpeP_HN02 inhibits Clostridium perfringens on the surface of the chicken meat	13
Effect of peracetic acid on ascospore-forming molds and test microorganisms used for bio-validations of sanitizing processes in food plants	13
Antimicrobial effect of nisin in processed cheese - Quantification of residual nisin by LC-MS/MS and development of new growth and growth boundary model for Listeria monocytogenes	12
The bacterial diversity of raw Moroccon camel milk	12
DNA walking strategy to identify unauthorized genetically modified bacteria in microbial fermentation products	12
Native yeast and non-yeast fungal communities of Cabernet Sauvignon berries from two Washington State vineyards, and persistence in spontaneous fermentation	12
Detection of norovirus, hepatitis A and hepatitis E viruses in multicomponent foodstuffs	12
High prevalence of multidrug-resistant Escherichia coli and first detection of IncHI2/IncX4-plasmid carrying mcr-1 E. coli in retail ready-to-eat foods in China	12
Interaction of Aspergillus flavus and A. parasiticus with Salmonella spp. isolated from peanuts	12
Sucrose enhances colour formation in dry sausages by up-regulating gene expression of nitric oxide synthase in Staphylococcus vitulinus	12
The effect of vegetation barriers at reducing the transmission of Salmonella and Escherichia coli from animal operations to fresh produce	12
Genetic polymorphisms associated to SDHI fungicides resistance in selected Aspergillus flavus strains and relation with aflatoxin production	12
Purification and characterization of Saccharomyces eubayanus killer toxin: Biocontrol effectiveness against wine spoilage yeasts	12
Botrytis cinerea response to pulsed light: Cultivability, physiological state, ultrastructure and growth ability on strawberry fruit	12
Tracking bacteriome variation over time in Listeria monocytogenes-positive foci in food industry	12
Control of Listeria monocytogenes growth and virulence in a traditional soft cheese model system based on lactic acid bacteria and a whey protein hydrolysate with antimicrobial activity	12
Potential of natamycin to control growth of Zygosaccharomyces spp. in apple juice during storage	12
New advances on the Brettanomyces bruxellensis biofilm mode of life	12
Survive and thrive: Control mechanisms that facilitate bacterial adaptation to survive manufacturing-related stress	12
Strategies for microbiological control of the alcoholic fermentation in wines by exploiting the microbial terroir complexity: A mini-review	12
Effects of gamma irradiation on the shelf-life and bioactive compounds of Tuber aestivum truffles packaged in passive modified atmosphere	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
Detection of Shiga toxin-producing Escherichia coli (STEC) in beef products using droplet digital PCR	12
African cereal fermentations: A review on fermentation processes and microbial composition of non-alcoholic fermented cereal foods and beverages	12
Bacterial community dynamics during different stages of processing of smoked bacon using the 16S rRNA gene amplicon analysis	12
Non-typhoidal Salmonella contamination in egg shells and contents from retail in Western Australia: Serovar diversity, multilocus sequence types, and phenotypic and genomic characterizations of antimi	12
Presence of hepatitis E virus in commercially available pork products	12
Characterisation of chemical, microbial and sensory profiles of commercial kombuchas	12
The film-forming Pichia spp. in a winemaker's toolbox: A simple isolation procedure and their performance in a mixed-culture fermentation of Vitis vinifera L. cv. Gewürztraminer must	12
Galactomyces geotrichum mold isolated from a traditional fried cottage cheese produced omega-3 fatty acids	12
Research progress on conjugated linoleic acid bio-conversion in Bifidobacterium	12
Inactivation kinetics of Geobacillus stearothermophilus spores by a peracetic acid or hydrogen peroxide fog in comparison to the liquid form	12
Rapid determination of viable but non-culturable Campylobacter jejuni in food products by loop-mediated isothermal amplification coupling propidium monoazide treatment	12
Comparison of electrolized water and multiple chemical sanitizer action against heat-resistant molds (HRM)	12
Marine algae as efficacious bioresources housing antimicrobial compounds for preserving foods - A review	12
Cultivable non-starter lactobacilli from ripened Parmigiano Reggiano cheeses with different salt content and their potential to release anti-hypertensive peptides	12
Enhanced antibacterial efficacy and mechanism of octyl gallate/beta-cyclodextrins against Pseudomonas fluorescens and Vibrio parahaemolyticus and incorporated electrospun nanofibers for Chinese giant	12
Lethality of high-pressure carbon dioxide on Shiga toxin-producing Escherichia coli, Salmonella and surrogate organisms on beef jerky	12