Food Microbiology

(The H4-Index of Food Microbiology is 38. The table below lists those papers that are above that threshold based on CrossRef citation counts [max. 500 papers]. The publications cover those that have been published in the past four years, i.e., from 2019-11-01 to 2023-11-01.)
Biochemical changes induced by dominant bacteria in chill-stored silver carp (Hypophthalmichthys molitrix) and GC-IMS identification of volatile organic compounds101
The potential correlation between bacterial diversity and the characteristic volatile flavour of traditional dry sausages from Northeast China89
Antibacterial and antibiofilm mechanism of eugenol against antibiotic resistance Vibrio parahaemolyticus76
Effective removal of staphylococcal biofilms on various food contact surfaces by Staphylococcus aureus phage endolysin LysCSA1371
Dynamics of physicochemical factors and microbial communities during ripening fermentation of Pixian Doubanjiang, a typical condiment in Chinese cuisine66
The effect of salt concentrations on the fermentation of doenjang, a traditional Korean fermented soybean paste66
Why be serious about emetic Bacillus cereus: Cereulide production and industrial challenges65
Metabolic characterisation of eight Escherichia coli strains including "Big Six" and acidic responses of selected strains revealed by NMR spectroscopy63
Volatile profile of reduced alcohol wines fermented with selected non-Saccharomyces yeasts under different aeration conditions63
Inhibition of biofilm formation and exopolysaccharide synthesis of Enterococcus faecalis by phenyllactic acid58
Correlations between microbiota succession and flavor formation during fermentation of Chinese low-salt fermented common carp (Cyprinus carpio L.) inoculated with mixed starter cultures58
Effects of salt concentration on microbial diversity and volatile compounds during suancai fermentation58
Metagenomic analysis reveals the impact of JIUYAO microbial diversity on fermentation and the volatile profile of Shaoxing-jiu57
Efficacy of cold plasma functionalised water for improving microbiological safety of fresh produce and wash water recycling57
Bacillus cereus spores and toxins – The potential role of biofilms56
Correlation between autochthonous microbial communities and key odorants during the fermentation of red pepper (Capsicum annuum L.)53
Nitrogen sources preferences of non-Saccharomyces yeasts to sustain growth and fermentation under winemaking conditions52
Ultrasound treatment combined with fumaric acid for inactivating food-borne pathogens in apple juice and its mechanisms50
Exploring core functional microbiota related with flavor compounds involved in the fermentation of a natural fermented plain sufu (Chinese fermented soybean curd)49
Antimicrobial activity of gaseous Citrus limon var pompia leaf essential oil against Listeria monocytogenes on ricotta salata cheese48
Non-thermal approach to Listeria monocytogenes inactivation in milk: The combined effect of high pressure, pediocin PA-1 and bacteriophage P10047
Diversity and succession of the microbial community and its correlation with lipid oxidation in dry-cured black carp (Mylopharyngodon piceus) during storage46
Effects of phytic acid and lysozyme on microbial composition and quality of grass carp (Ctenopharyngodon idellus) fillets stored at 4 °C45
Tolerance of Listeria monocytogenes to biocides used in food processing environments45
Acinetobacter spp. in food and drinking water – A review44
Synergistic bactericidal effect of clove oil and encapsulated atmospheric pressure plasma against Escherichia coli O157:H7 and Staphylococcus aureus and its mechanism of action41
Assessment of bacterial contributions to the biochemical changes of chill-stored blunt snout bream (Megalobrama amblycephala) fillets: Protein degradation and volatile organic compounds accumulation41
Novel approaches for the identification of microbial communities in kimchi: MALDI-TOF MS analysis and high-throughput sequencing40
Aureobasidium pullulans volatile organic compounds as alternative postharvest method to control brown rot of stone fruits40
The dynamics of volatile compounds and their correlation with the microbial succession during the traditional solid-state fermentation of Gutian Hong Qu glutinous rice wine39
Daqu microbiota exhibits species-specific and periodic succession features in Chinese baijiu fermentation process39
A potential flavor culture: Lactobacillus harbinensis M1 improves the organoleptic quality of fermented soymilk by high production of 2,3-butanedione and acetoin39
High-throughput sequencing approach to characterize dynamic changes of the fungal and bacterial communities during the production of sufu, a traditional Chinese fermented soybean food38
The antimicrobial activity of coenzyme Q0 against planktonic and biofilm forms of Cronobacter sakazakii38
Development of a multiplex real-time PCR to differentiate the four major Listeria monocytogenes serotypes in isolates from meat processing plants38
Increased thermal sensitivity of Listeria monocytogenes in sous-vide salmon by oregano essential oil and citric acid38
Selection and application of antifungal VOCs-producing yeasts as biocontrol agents of grey mould in fruits38
High-throughput sequencing-based characterization of the predominant microbial community associated with characteristic flavor formation in Jinhua Ham38
Physicochemical properties and microbial community dynamics during Chinese horse bean-chili-paste fermentation, revealed by culture-dependent and culture-independent approaches38