OOIR: Observatory of International Research

Papers

(The H4-Index of Food Microbiology is 36. 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 2020-09-01 to 2024-09-01.)

Article	Citations
The potential correlation between bacterial diversity and the characteristic volatile flavour of traditional dry sausages from Northeast China	116
Antibacterial and antibiofilm mechanism of eugenol against antibiotic resistance Vibrio parahaemolyticus	113
Correlations between microbiota succession and flavor formation during fermentation of Chinese low-salt fermented common carp (Cyprinus carpio L.) inoculated with mixed starter cultures	76
Effects of salt concentration on microbial diversity and volatile compounds during suancai fermentation	75
Bacillus cereus spores and toxins – The potential role of biofilms	74
Acinetobacter spp. in food and drinking water – A review	69
Correlation between autochthonous microbial communities and key odorants during the fermentation of red pepper (Capsicum annuum L.)	66
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
Exploring core functional microbiota related with flavor compounds involved in the fermentation of a natural fermented plain sufu (Chinese fermented soybean curd)	60
Assessment of bacterial contributions to the biochemical changes of chill-stored blunt snout bream (Megalobrama amblycephala) fillets: Protein degradation and volatile organic compounds accumulation	58
The changing microbiome of poultry meat; from farm to fridge	57
Diversity and succession of the microbial community and its correlation with lipid oxidation in dry-cured black carp (Mylopharyngodon piceus) during storage	57
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
Amino acid and microbial community dynamics during the fermentation of Hong Qu glutinous rice wine	55
A potential flavor culture: Lactobacillus harbinensis M1 improves the organoleptic quality of fermented soymilk by high production of 2,3-butanedione and acetoin	54
Beta-glucosidase activity of wine yeasts and its impacts on wine volatiles and phenolics: A mini-review	54
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	51
High-throughput sequencing-based characterization of the predominant microbial community associated with characteristic flavor formation in Jinhua Ham	49
Effect of grape seed extract on quality and microbiota community of container-cultured snakehead (Channa argus) fillets during chilled storage	47
High voltage atmospheric cold plasma treatment inactivates Aspergillus flavus spores and deoxynivalenol toxin	47
Characterization of lactic acid bacteria postbiotics, evaluation in-vitro antibacterial effect, microbial and chemical quality on chicken drumsticks	46
Antibiotic resistance and virulence factors in lactobacilli: something to carefully consider	45
Self-induced anaerobiosis coffee fermentation: Impact on microbial communities, chemical composition and sensory quality of coffee	45

Increased thermal sensitivity of Listeria monocytogenes in sous-vide salmon by oregano essential oil and citric acid	44
Dynamics of microbial communities and metabolites in ganjang, a traditional Korean fermented soy sauce, during fermentation	44
Effect of abattoir, livestock species and storage temperature on bacterial community dynamics and sensory properties of vacuum packaged red meat	43
Discovering microbiota and volatile compounds of surströmming, the traditional Swedish sour herring	43
Exploring the diversity and role of microbiota during material pretreatment of light-flavor Baijiu	43
Litsea cubeba fruit essential oil and its major constituent citral as volatile agents in an antimicrobial packaging material.	42
A time course metabolism comparison among Saccharomyces cerevisiae, S. uvarum and S. kudriavzevii species in wine fermentation	40
Interactions between fish isolates Pseudomonas fluorescens and Staphylococcus aureus in dual-species biofilms and sensitivity to carvacrol	38
Synergistic antimicrobial activity of oregano and thyme thymol essential oils against Leuconostoc citreum in a laboratory medium and tomato juice	37
Lactobacillus fermentum: Could EPS production ability be responsible for functional properties?	36
Novel real-time PCR assay for Lactobacillus casei group species using comparative genomics	36
Biocidal effects of volatile organic compounds produced by the myxobacterium Corrallococcus sp. EGB against fungal phytopathogens	36
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