OOIR: Observatory of International Research

Papers

(The H4-Index of Food Microbiology is 39. The table below lists those papers that are above that threshold based on CrossRef citation counts [max. 250 papers]. The publications cover those that have been published in the past four years, i.e., from 2020-03-01 to 2024-03-01.)

Article	Citations
The potential correlation between bacterial diversity and the characteristic volatile flavour of traditional dry sausages from Northeast China	97
Antibacterial and antibiofilm mechanism of eugenol against antibiotic resistance Vibrio parahaemolyticus	86
The effect of salt concentrations on the fermentation of doenjang, a traditional Korean fermented soybean paste	73
Dynamics of physicochemical factors and microbial communities during ripening fermentation of Pixian Doubanjiang, a typical condiment in Chinese cuisine	68
Metabolic characterisation of eight Escherichia coli strains including "Big Six" and acidic responses of selected strains revealed by NMR spectroscopy	67
Metagenomic analysis reveals the impact of JIUYAO microbial diversity on fermentation and the volatile profile of Shaoxing-jiu	65
Effects of salt concentration on microbial diversity and volatile compounds during suancai fermentation	64
Inhibition of biofilm formation and exopolysaccharide synthesis of Enterococcus faecalis by phenyllactic acid	63
Correlations between microbiota succession and flavor formation during fermentation of Chinese low-salt fermented common carp (Cyprinus carpio L.) inoculated with mixed starter cultures	63
Correlation between autochthonous microbial communities and key odorants during the fermentation of red pepper (Capsicum annuum L.)	61
Bacillus cereus spores and toxins – The potential role of biofilms	58
Acinetobacter spp. in food and drinking water – A review	56
Tolerance of Listeria monocytogenes to biocides used in food processing environments	54
Exploring core functional microbiota related with flavor compounds involved in the fermentation of a natural fermented plain sufu (Chinese fermented soybean curd)	53
Non-thermal approach to Listeria monocytogenes inactivation in milk: The combined effect of high pressure, pediocin PA-1 and bacteriophage P100	52
Antimicrobial activity of gaseous Citrus limon var pompia leaf essential oil against Listeria monocytogenes on ricotta salata cheese	50
Diversity and succession of the microbial community and its correlation with lipid oxidation in dry-cured black carp (Mylopharyngodon piceus) during storage	49
Daqu microbiota exhibits species-specific and periodic succession features in Chinese baijiu fermentation process	49
Effects of phytic acid and lysozyme on microbial composition and quality of grass carp (Ctenopharyngodon idellus) fillets stored at 4 °C	49
Aureobasidium pullulans volatile organic compounds as alternative postharvest method to control brown rot of stone fruits	47
The changing microbiome of poultry meat; from farm to fridge	47
Synergistic bactericidal effect of clove oil and encapsulated atmospheric pressure plasma against Escherichia coli O157:H7 and Staphylococcus aureus and its mechanism of action	46
A potential flavor culture: Lactobacillus harbinensis M1 improves the organoleptic quality of fermented soymilk by high production of 2,3-butanedione and acetoin	45
Assessment of bacterial contributions to the biochemical changes of chill-stored blunt snout bream (Megalobrama amblycephala) fillets: Protein degradation and volatile organic compounds accumulation	45
Novel approaches for the identification of microbial communities in kimchi: MALDI-TOF MS analysis and high-throughput sequencing	44

Beta-glucosidase activity of wine yeasts and its impacts on wine volatiles and phenolics: A mini-review	44
Amino acid and microbial community dynamics during the fermentation of Hong Qu glutinous rice wine	44
Effect of grape seed extract on quality and microbiota community of container-cultured snakehead (Channa argus) fillets during chilled storage	43
The dynamics of volatile compounds and their correlation with the microbial succession during the traditional solid-state fermentation of Gutian Hong Qu glutinous rice wine	43
Selection and application of antifungal VOCs-producing yeasts as biocontrol agents of grey mould in fruits	43
Biocontrol ability and action mechanism of Metschnikowia citriensis against Geotrichum citri-aurantii causing sour rot of postharvest citrus fruit	42
High-throughput sequencing approach to characterize dynamic changes of the fungal and bacterial communities during the production of sufu, a traditional Chinese fermented soybean food	41
High-throughput sequencing-based characterization of the predominant microbial community associated with characteristic flavor formation in Jinhua Ham	40
Dynamics of microbial communities and metabolites in ganjang, a traditional Korean fermented soy sauce, during fermentation	40
The antimicrobial activity of coenzyme Q0 against planktonic and biofilm forms of Cronobacter sakazakii	40
Antibacterial effect and mechanisms of action of 460–470 nm light-emitting diode against Listeria monocytogenes and Pseudomonas fluorescens on the surface of packaged sliced cheese	40
Increased thermal sensitivity of Listeria monocytogenes in sous-vide salmon by oregano essential oil and citric acid	39
Exploring the diversity and role of microbiota during material pretreatment of light-flavor Baijiu	39
Development of a multiplex real-time PCR to differentiate the four major Listeria monocytogenes serotypes in isolates from meat processing plants	39
Genomic and metabolic features of Lactobacillus sakei as revealed by its pan-genome and the metatranscriptome of kimchi fermentation	39