OOIR: Observatory of International Research

Papers

(The H4-Index of Food Microbiology is 32. 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 2020-11-01 to 2024-11-01.)

Article	Citations
Acinetobacter spp. in food and drinking water – A review	70
Daqu microbiota exhibits species-specific and periodic succession features in Chinese baijiu fermentation process	61
Tolerance of Listeria monocytogenes to biocides used in food processing environments	61
The changing microbiome of poultry meat; from farm to fridge	60
Diversity and succession of the microbial community and its correlation with lipid oxidation in dry-cured black carp (Mylopharyngodon piceus) during storage	58
Synergistic bactericidal effect of clove oil and encapsulated atmospheric pressure plasma against Escherichia coli O157:H7 and Staphylococcus aureus and its mechanism of action	56
Beta-glucosidase activity of wine yeasts and its impacts on wine volatiles and phenolics: A mini-review	55
Novel approaches for the identification of microbial communities in kimchi: MALDI-TOF MS analysis and high-throughput sequencing	52
Selection and application of antifungal VOCs-producing yeasts as biocontrol agents of grey mould in fruits	52
High-throughput sequencing-based characterization of the predominant microbial community associated with characteristic flavor formation in Jinhua Ham	49
High voltage atmospheric cold plasma treatment inactivates Aspergillus flavus spores and deoxynivalenol toxin	48
Characterization of lactic acid bacteria postbiotics, evaluation in-vitro antibacterial effect, microbial and chemical quality on chicken drumsticks	47
Self-induced anaerobiosis coffee fermentation: Impact on microbial communities, chemical composition and sensory quality of coffee	46
Antibiotic resistance and virulence factors in lactobacilli: something to carefully consider	45
Dynamics of microbial communities and metabolites in ganjang, a traditional Korean fermented soy sauce, during fermentation	45
Effect of abattoir, livestock species and storage temperature on bacterial community dynamics and sensory properties of vacuum packaged red meat	43
Litsea cubeba fruit essential oil and its major constituent citral as volatile agents in an antimicrobial packaging material.	42
Non-conventional yeasts from fermented honey by-products: Focus on Hanseniaspora uvarum strains for craft beer production	39
Synergistic bactericidal effect of hot water with citric acid against Escherichia coli O157:H7 biofilm formed on stainless steel	36
Inactivation kinetics and cell envelope damages of foodborne pathogens Listeria monocytogenes and Salmonella Enteritidis treated with cold plasma	36
Metatranscriptomics reveals the gene functions and metabolic properties of the major microbial community during Chinese Sichuan Paocai fermentation	36
Use of Hanseniaspora guilliermondii and Hanseniaspora opuntiae to enhance the aromatic profile of beer in mixed-culture fermentation with Saccharomyces cerevisiae	35
Sourdough yeast-bacteria interactions can change ferulic acid metabolism during fermentation	35
Microbial community diversity associated with Tibetan kefir grains and its detoxification of Ochratoxin A during fermentation	35
Characterization of different non-Saccharomyces yeasts via mono-fermentation to produce polyphenol-enriched and fragrant kiwi wine	35

Antibiotic resistance in wild and commercial non-enterococcal Lactic Acid Bacteria and Bifidobacteria strains of dairy origin: An update	34
Sourdough cultures as reservoirs of maltose-negative yeasts for low-alcohol beer brewing	34
Combination treatment of peroxyacetic acid or lactic acid with UV-C to control Salmonella Enteritidis biofilms on food contact surface and chicken skin	33
Action mode of cranberry anthocyanin on physiological and morphological properties of Staphylococcus aureus and its application in cooked meat	32
Development of a broad-spectrum Salmonella phage cocktail containing Viunalike and Jerseylike viruses isolated from Thailand	32
Effect of Lactobacillus rhamnosus on growth of Listeria monocytogenes and Staphylococcus aureus in a probiotic Minas Frescal cheese	32
Bactericidal and synergistic effects of X-ray irradiation and gallic acid against foodborne pathogens on lettuce	32
Commercial wash of leafy vegetables do not significantly decrease bacterial load but leads to shifts in bacterial species composition	32
Efficacy of novel phages for control of multi-drug resistant Escherichia coli O177 on artificially contaminated beef and their potential to disrupt biofilm formation	32
Regulatory function of sigma factors RpoS/RpoN in adaptation and spoilage potential of Shewanella baltica	32
Application of plasma activated water for decontamination of alfalfa and mung bean seeds	32
Ensuring safety and improving keeping quality of meatballs by addition of sesame oil and sesamol as natural antimicrobial and antioxidant agents	32