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 2021-06-01 to 2025-06-01.)

Article	Citations
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]	81
Investigation of combinations of rationally selected bioengineered nisin derivatives for their ability to inhibit Listeria in broth and model food systems	74
Changes in STEC and bacterial communities during enrichment of manufacturing beef in selective and non-selective media	74
CpxAR two-component system contributes to virulence properties of Cronobacter sakazakii	74
Combining enrichment with multiplex real-time PCR leads to faster detection and identification of Campylobacter spp. in food compared to ISO 10272–1:2017	69
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	67
Screening of Saccharomyces strains for the capacity to produce desirable fermentative compounds under the influence of different nitrogen sources in synthetic wine fermentations	65
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	61
Campylobacter spp. prevalence and mitigation strategies in the broiler production chain	56
Salmonella enterica subsp. enterica virulence potential can be linked to higher survival within a dynamic in vitro human gastrointestinal model	53
Cardinal models to describe the effect of temperature and pH on the growth of Anoxybacillus flavithermus & Bacillus licheniformis	52
Microbial composition and viability of natural whey starters used in PDO Comté cheese-making	52
Selection of food cultures with protective properties for cooked ham	52
Inoculation of Yarrowia lipolytica promotes the growth of lactic acid bacteria, Debaryomyces udenii and the formation of ethyl esters in sour meat	50
The role of PhoP/PhoQ system in regulating stress adaptation response in Escherichia coli O157:H7	44
A universal mechanism on desiccation tolerance of Cronobacter based on intracellular trehalose accumulation regulated by EnvZ/OmpR	43
Prevalence and characterization of non-typhoidal Salmonella in egg from grading and packing plants in Korea	40
Antimicrobial plant secondary metabolites, MDR transporters and antimicrobial resistance in cereal-associated lactobacilli: is there a connection?	39
Effect of quorum-sensing molecule 2-phenylethanol on fermentation performance of Saccharomyces cerevisiae 31 in simulated sour fish	39
Characterization and safety evaluation of two beneficial, enterocin-producing Enterococcus faecium strains isolated from kimchi, a Korean fermented cabbage	39
Biofilm formation of Escherichia coli O157:H7 strains associated with recent reoccurring lettuce outbreaks	38
Metagenomics-based insights into the microbial community dynamics and flavor development potentiality of artificial and natural pit mud	38
Host defense peptides identified in human apolipoprotein B as novel food biopreservatives and active coating components	38
Dynamics of microbiota in Japanese Black beef stored for a long time under chilled conditions	38
The influence of almond's water activity and storage temperature on Salmonella survival and thermal resistance	38

Evaluation of matrix-assisted laser desorption/ionization time-of-flight mass spectrometry for the discrimination of Lacticaseibacillus species	37
Botrytis cinerea expression profile and metabolism differs between noble and grey rot of grapes	37
Validation of competition and dynamic models for Shiga toxin-producing Escherichia coli (STEC) growth in raw ground pork during temperature abuse	37
Current state, challenges and future orientations of the applications of lactic acid bacteria exopolysaccharide in foods	36
Prevalence and genomic characteristics of becAB-carrying Clostridium perfringens strains	36
SRAP markers as an alternative tool for Alternaria classification	35
Development and evaluation of a novel polymerase spiral reaction based testing technique for same-day visual detection of Campylobacter coli in pork	35
Comparative assessment of antibacterial activity of Matricaria chamomilla L. extract, nisin and of its combination against Alicyclobacillus spp.	34
Comparison between cage and free-range egg production on microbial composition, diversity and the presence of Salmonella enterica	34
Growth medium- and strain-dependent bactericidal efficacy of blue light against Shiga toxin-producing Escherichia coli on food-grade stainless steel and plastic	34
Lactic acid bacteria naturally associated with ready-to-eat rocket salad can survive the human gastrointestinal transit	34
Functional metaproteomic analysis of alcohol vinegar microbiota during an acetification process: A quantitative proteomic approach	34