OOIR: Observatory of International Research

Papers

(The H4-Index of Food Microbiology is 35. 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 2021-08-01 to 2025-08-01.)

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]	83
Campylobacter spp. prevalence and mitigation strategies in the broiler production chain	78
Investigation of combinations of rationally selected bioengineered nisin derivatives for their ability to inhibit Listeria in broth and model food systems	78
Antimicrobial plant secondary metabolites, MDR transporters and antimicrobial resistance in cereal-associated lactobacilli: is there a connection?	76
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	73
Screening of Saccharomyces strains for the capacity to produce desirable fermentative compounds under the influence of different nitrogen sources in synthetic wine fermentations	70
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	70
Inoculation of Yarrowia lipolytica promotes the growth of lactic acid bacteria, Debaryomyces udenii and the formation of ethyl esters in sour meat	60
A universal mechanism on desiccation tolerance of Cronobacter based on intracellular trehalose accumulation regulated by EnvZ/OmpR	58
Salmonella enterica subsp. enterica virulence potential can be linked to higher survival within a dynamic in vitro human gastrointestinal model	55
Microbial composition and viability of natural whey starters used in PDO Comté cheese-making	54
Selection of food cultures with protective properties for cooked ham	54
The role of PhoP/PhoQ system in regulating stress adaptation response in Escherichia coli O157:H7	46
Characterization and safety evaluation of two beneficial, enterocin-producing Enterococcus faecium strains isolated from kimchi, a Korean fermented cabbage	45
Cardinal models to describe the effect of temperature and pH on the growth of Anoxybacillus flavithermus & Bacillus licheniformis	45
Prevalence and characterization of non-typhoidal Salmonella in egg from grading and packing plants in Korea	43
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	43
Dynamics of microbiota in Japanese Black beef stored for a long time under chilled conditions	40
Host defense peptides identified in human apolipoprotein B as novel food biopreservatives and active coating components	40
Prevalence and genomic characteristics of becAB-carrying Clostridium perfringens strains	40
The influence of almond's water activity and storage temperature on Salmonella survival and thermal resistance	40
Comparative assessment of antibacterial activity of Matricaria chamomilla L. extract, nisin and of its combination against Alicyclobacillus spp.	40
Development and evaluation of a novel polymerase spiral reaction based testing technique for same-day visual detection of Campylobacter coli in pork	39
Botrytis cinerea expression profile and metabolism differs between noble and grey rot of grapes	39

Lactic acid bacteria naturally associated with ready-to-eat rocket salad can survive the human gastrointestinal transit	39
SRAP markers as an alternative tool for Alternaria classification	39
Functional metaproteomic analysis of alcohol vinegar microbiota during an acetification process: A quantitative proteomic approach	38
Biofilm formation of Escherichia coli O157:H7 strains associated with recent reoccurring lettuce outbreaks	38
Effect of slightly acidic electrolyzed water on natural Enterobacteriaceae reduction and seed germination in the production of alfalfa sprouts	37
Evaluation of matrix-assisted laser desorption/ionization time-of-flight mass spectrometry for the discrimination of Lacticaseibacillus species	37
Growth medium- and strain-dependent bactericidal efficacy of blue light against Shiga toxin-producing Escherichia coli on food-grade stainless steel and plastic	36
Adhesion mechanism and biofilm formation of Escherichia coli O157:H7 in infected cucumber (Cucumis sativus L.)	36
Comparison between cage and free-range egg production on microbial composition, diversity and the presence of Salmonella enterica	36
Dynamics of bacterial and fungal communities of mango: From the tree to ready-to-Eat products	35
Validation of competition and dynamic models for Shiga toxin-producing Escherichia coli (STEC) growth in raw ground pork during temperature abuse	35
Current state, challenges and future orientations of the applications of lactic acid bacteria exopolysaccharide in foods	35