OOIR: Observatory of International Research

Papers

(The H4-Index of Food Microbiology is 32. 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 2021-11-01 to 2025-11-01.)

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]	86
A universal mechanism on desiccation tolerance of Cronobacter based on intracellular trehalose accumulation regulated by EnvZ/OmpR	86
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	85
Antimicrobial plant secondary metabolites, MDR transporters and antimicrobial resistance in cereal-associated lactobacilli: is there a connection?	75
Characterization and safety evaluation of two beneficial, enterocin-producing Enterococcus faecium strains isolated from kimchi, a Korean fermented cabbage	65
CpxAR two-component system contributes to virulence properties of Cronobacter sakazakii	63
Campylobacter spp. prevalence and mitigation strategies in the broiler production chain	58
Prevalence and characterization of non-typhoidal Salmonella in egg from grading and packing plants in Korea	56
Microbial composition and viability of natural whey starters used in PDO Comté cheese-making	48
Combining enrichment with multiplex real-time PCR leads to faster detection and identification of Campylobacter spp. in food compared to ISO 10272–1:2017	46
Salmonella enterica subsp. enterica virulence potential can be linked to higher survival within a dynamic in vitro human gastrointestinal model	45
D-tagatose biotransformation from lactose by lactase and recombinant Bacillus subtilis expressing l-arabinose isomerase, and the product separation, purification and crystallization	45
Cardinal models to describe the effect of temperature and pH on the growth of Anoxybacillus flavithermus & Bacillus licheniformis	44
Selection of food cultures with protective properties for cooked ham	44
The role of PhoP/PhoQ system in regulating stress adaptation response in Escherichia coli O157:H7	43
Inoculation of Yarrowia lipolytica promotes the growth of lactic acid bacteria, Debaryomyces udenii and the formation of ethyl esters in sour meat	43
Validation of competition and dynamic models for Shiga toxin-producing Escherichia coli (STEC) growth in raw ground pork during temperature abuse	42
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	42
Comparative assessment of antibacterial activity of Matricaria chamomilla L. extract, nisin and of its combination against Alicyclobacillus spp.	41
Novel application of L-type phenyllactate in the “three birds one stone” control of Burkholderia gladioli growth and bongkrekic acid production in Auricularia auricula	40
The influence of almond's water activity and storage temperature on Salmonella survival and thermal resistance	40
Lactic acid bacteria naturally associated with ready-to-eat rocket salad can survive the human gastrointestinal transit	39
Biofilm formation of Escherichia coli O157:H7 strains associated with recent reoccurring lettuce outbreaks	39
Growth medium- and strain-dependent bactericidal efficacy of blue light against Shiga toxin-producing Escherichia coli on food-grade stainless steel and plastic	38
Botrytis cinerea expression profile and metabolism differs between noble and grey rot of grapes	37

Dynamics of bacterial and fungal communities of mango: From the tree to ready-to-Eat products	36
Prevalence and genomic characteristics of becAB-carrying Clostridium perfringens strains	36
Development and evaluation of a novel polymerase spiral reaction based testing technique for same-day visual detection of Campylobacter coli in pork	35
Dynamics of microbiota in Japanese Black beef stored for a long time under chilled conditions	34
Evaluation of matrix-assisted laser desorption/ionization time-of-flight mass spectrometry for the discrimination of Lacticaseibacillus species	33
SRAP markers as an alternative tool for Alternaria classification	33
Current state, challenges and future orientations of the applications of lactic acid bacteria exopolysaccharide in foods	32
Biocontrol potential of Bacillus velezensis HG-8-2 against postharvest anthracnose on chili pepper caused by Colletotrichum scovillei	32
Metagenomics-based insights into the microbial community dynamics and flavor development potentiality of artificial and natural pit mud	32
Adhesion mechanism and biofilm formation of Escherichia coli O157:H7 in infected cucumber (Cucumis sativus L.)	32