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 2021-02-01 to 2025-02-01.)

Article	Citations
Pre-oxidation of spent lettuce wash water by continuous Advanced Oxidation Process to reduce chlorine demand and cross-contamination of pathogens during post-harvest washing	77
Zoonotic parasitic organisms on vegetables: Impact of production system characteristics on presence, prevalence on vegetables in northwestern Iran and washing methods for removal	66
Impact of Saccharomyces cerevisiae and non-Saccharomyces yeasts to improve traditional sparkling wines production	64
Comparison of volatile compounds and sensory profiles of low-alcohol pear beverages fermented with Saccharomyces cerevisiae and different non-Saccharomyces cerevisiae	61
Campylobacter spp. prevalence and mitigation strategies in the broiler production chain	59
Characterization and safety evaluation of two beneficial, enterocin-producing Enterococcus faecium strains isolated from kimchi, a Korean fermented cabbage	58
Plant-based antimicrobials inactivate Listeria monocytogenes and Salmonella enterica on melons grown in different regions of the United States	55
One-step dynamic analysis of growth kinetics of Bacillus cereus from spores in simulated fried rice – Model development, validation, and Marko Chain Monte Carlo simulation	55
Determination and quantification of microbial communities and antimicrobial resistance on food through host DNA-depleted metagenomics	53
Bacterial diversity in six species of fresh edible seaweeds submitted to high pressure processing and long-term refrigerated storage	52
Efficacy of combinations of lactic acid and potassium sorbate against Listeria monocytogenes in chicken stored under modified atmospheres	50
Genomic rearrangements in the aspA-dcuA locus of Propionibacterium freudenreichii are associated with aspartase activity	48
Editorial Board	47
Delayed lactose utilization among Shiga toxin-producing Escherichia coli of serogroup O121	45
A loop-mediated isothermal amplification assay to detect Bacteroidales and assess risk of fecal contamination	42
Anti-infective properties of the protective culture Hafnia alvei B16 in food and intestinal models against multi-drug resistant Salmonella.	40
Development and validation of an improved method for the detection of Salmonella in cinnamon bark and oregano leaves using the adsorbent beta zeolite in the pre-enrichment media	39
Synergistic inactivation of Listeria and E. coli using a combination of erythorbyl laurate and mild heating and its application in decontamination of peas as a model fresh produce	39
A predictive growth model for Clostridium botulinum during cooling of cooked uncured ground beef	36
Editorial Board	36
Changes in STEC and bacterial communities during enrichment of manufacturing beef in selective and non-selective media	36
Kosakonia radicincitans and Cryptococcus laurentii controlled Penicillium expansum rot and decreased patulin production at 4 and 25 °C	36
Marination increased tyramine levels in rainbow trout fillet strips packaged under modified atmosphere	35
Thermal inactivation of Salmonella during hard and soft cookies baking process	35
Heightened variability observed in resistance and virulence genes across salmonella Kentucky isolates from poultry environments in British Columbia, Canada	35

Bioprospecting of sourdough microbial species from artisan bakeries in the city of Valencia	35
Editorial Board	34
Biofilm formation of the food spoiler Brochothrix thermosphacta on different industrial surface materials using a biofilm reactor	34
Editorial Board	32
Development of a qPCR detection approach for pathogenic Burkholderia cenocepacia associated with fresh vegetables	32
Growth models for Salmonella, E. coli O157:H7 and L. monocytogenes give different predictions for pathogen growth in cut leafy greens transportation, but are consistent in identifying higher risk cond	32
To each their own: Delving into the vitaminic preferences of non-Saccharomyces wine yeasts	32