OOIR: Observatory of International Research

Papers

(The H4-Index of Food Microbiology is 34. 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 2022-01-01 to 2026-01-01.)

Article	Citations
A universal mechanism on desiccation tolerance of Cronobacter based on intracellular trehalose accumulation regulated by EnvZ/OmpR	94
Corrigendum to “Epidemiology of Staphylococcus aureus food isolates: Comparison of conventional methods with whole genome sequencing typing methods” [Food Microbiol. volume 125, January 2025, 104625]	94
Combining enrichment with multiplex real-time PCR leads to faster detection and identification of Campylobacter spp. in food compared to ISO 10272–1:2017	79
Mechanistic insight into curcumin-induced conjugative plasmid transfer acceleration: Role of intracellular arginine uptake	71
Salmonella enterica subsp. enterica virulence potential can be linked to higher survival within a dynamic in vitro human gastrointestinal model	71
Selection of food cultures with protective properties for cooked ham	67
Inactivation of Escherichia coli O157:H7, Salmonella Typhimurium, and Listeria monocytogenes on stainless steel by synergistic effects of tap water-based neutral electrolyzed water and lactic acid	58
CpxAR two-component system contributes to virulence properties of Cronobacter sakazakii	50
Antimicrobial plant secondary metabolites, MDR transporters and antimicrobial resistance in cereal-associated lactobacilli: is there a connection?	50
Effect of quorum-sensing molecule 2-phenylethanol on fermentation performance of Saccharomyces cerevisiae 31 in simulated sour fish	49
Characterization and safety evaluation of two beneficial, enterocin-producing Enterococcus faecium strains isolated from kimchi, a Korean fermented cabbage	49
Cardinal models to describe the effect of temperature and pH on the growth of Anoxybacillus flavithermus & Bacillus licheniformis	47
Microbial composition and viability of natural whey starters used in PDO Comté cheese-making	47
Prevalence and characterization of non-typhoidal Salmonella in egg from grading and packing plants in Korea	46
Inoculation of Yarrowia lipolytica promotes the growth of lactic acid bacteria, Debaryomyces udenii and the formation of ethyl esters in sour meat	46
The role of PhoP/PhoQ system in regulating stress adaptation response in Escherichia coli O157:H7	45
Characteristics of Staphylococcus aureus biofilm matured in tryptic soy broth, low-fat milk, or whole milk samples along with inactivation by 405 nm light combined with folic acid	45
Campylobacter spp. prevalence and mitigation strategies in the broiler production chain	45
D-tagatose biotransformation from lactose by lactase and recombinant Bacillus subtilis expressing l-arabinose isomerase, and the product separation, purification and crystallization	44
Evaluation of matrix-assisted laser desorption/ionization time-of-flight mass spectrometry for the discrimination of Lacticaseibacillus species	43
Validation of competition and dynamic models for Shiga toxin-producing Escherichia coli (STEC) growth in raw ground pork during temperature abuse	42
Adhesion mechanism and biofilm formation of Escherichia coli O157:H7 in infected cucumber (Cucumis sativus L.)	42
Metagenomics-based insights into the microbial community dynamics and flavor development potentiality of artificial and natural pit mud	42
Comparative assessment of antibacterial activity of Matricaria chamomilla L. extract, nisin and of its combination against Alicyclobacillus spp.	40
Biofilm formation of Escherichia coli O157:H7 strains associated with recent reoccurring lettuce outbreaks	39

The influence of almond's water activity and storage temperature on Salmonella survival and thermal resistance	39
Novel application of L-type phenyllactate in the “three birds one stone” control of Burkholderia gladioli growth and bongkrekic acid production in Auricularia auricula	37
Botrytis cinerea expression profile and metabolism differs between noble and grey rot of grapes	37
Development and evaluation of a novel polymerase spiral reaction based testing technique for same-day visual detection of Campylobacter coli in pork	36
Growth medium- and strain-dependent bactericidal efficacy of blue light against Shiga toxin-producing Escherichia coli on food-grade stainless steel and plastic	34
SRAP markers as an alternative tool for Alternaria classification	34
Prevalence and genomic characteristics of becAB-carrying Clostridium perfringens strains	34
Effects of food-derived Staphylococcus equorum, Staphylococcus succinus and Staphylococcus xylosus on volatile compounds production during soybean fermentation	34
Dynamics of bacterial and fungal communities of mango: From the tree to ready-to-Eat products	34