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 2022-08-01 to 2026-08-01.)

Article	Citations
Combining enrichment with multiplex real-time PCR leads to faster detection and identification of Campylobacter spp. in food compared to ISO 10272–1:2017	96
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]	66
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	64
Effect of quorum-sensing molecule 2-phenylethanol on fermentation performance of Saccharomyces cerevisiae 31 in simulated sour fish	63
A universal mechanism on desiccation tolerance of Cronobacter based on intracellular trehalose accumulation regulated by EnvZ/OmpR	62
Assessing the use of acid-based sanitizers for enhancing the microbial safety and quality of collard greens and kale	61
Cardinal models to describe the effect of temperature and pH on the growth of Anoxybacillus flavithermus & Bacillus licheniformis	60
Microbial composition and viability of natural whey starters used in PDO Comté cheese-making	57
D-tagatose biotransformation from lactose by lactase and recombinant Bacillus subtilis expressing l-arabinose isomerase, and the product separation, purification and crystallization	57
CpxAR two-component system contributes to virulence properties of Cronobacter sakazakii	57
Inoculation of Yarrowia lipolytica promotes the growth of lactic acid bacteria, Debaryomyces udenii and the formation of ethyl esters in sour meat	57
Selection of food cultures with protective properties for cooked ham	56
The role of PhoP/PhoQ system in regulating stress adaptation response in Escherichia coli O157:H7	47
Prevalence and characterization of non-typhoidal Salmonella in egg from grading and packing plants in Korea	47
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	47
Mechanistic insight into curcumin-induced conjugative plasmid transfer acceleration: Role of intracellular arginine uptake	46
Evaluation of matrix-assisted laser desorption/ionization time-of-flight mass spectrometry for the discrimination of Lacticaseibacillus species	45
Adhesion mechanism and biofilm formation of Escherichia coli O157:H7 in infected cucumber (Cucumis sativus L.)	45
Novel application of L-type phenyllactate in the “three birds one stone” control of Burkholderia gladioli growth and bongkrekic acid production in Auricularia auricula	45
Validation of competition and dynamic models for Shiga toxin-producing Escherichia coli (STEC) growth in raw ground pork during temperature abuse	44
Biocontrol effects of volatile organic compounds released from Burkholderia sp. NAU16 against Penicillium digitatum ACCC 30389 and its application in postharvest preservation of citrus	43
Volatolomics reveals the influence of	42
Botrytis cinerea expression profile and metabolism differs between noble and grey rot of grapes	42
Effects of food-derived Staphylococcus equorum, Staphylococcus succinus and Staphylococcus xylosus on volatile compounds production during soybean fermentation	40
SRAP markers as an alternative tool for Alternaria classification	39

Lactic acid bacteria naturally associated with ready-to-eat rocket salad can survive the human gastrointestinal transit	39
Prevalence and genomic characteristics of becAB-carrying Clostridium perfringens strains	37
Wine yeast terroir: Presence and persistence of different oenological yeast clones (Saccharomyces and non-Saccharomyces) in spontaneous fermentations	36
The influence of almond's water activity and storage temperature on Salmonella survival and thermal resistance	36
Metagenomics-based insights into the microbial community dynamics and flavor development potentiality of artificial and natural pit mud	35
Resident or transient? Whole-genome approach to tracking colistin-resistant Escherichia coli in the broiler chicken processing chain	35
Salmonella enterica biofilm is capable of VBNC state formation and virulence gene expression during low temperature food storage	35
Dynamics of bacterial and fungal communities of mango: From the tree to ready-to-Eat products	35
Current state, challenges and future orientations of the applications of lactic acid bacteria exopolysaccharide in foods	34