| Novel insights on the functional/nutritional features of the sourdough fermentation |
44 |
| The antibacterial activity of clove oil/chitosan nanoparticles embedded gelatin nanofibers against Escherichia coli O157:H7 biofilms on cucumber |
37 |
| Foodborne viruses: Detection, risk assessment, and control options in food processing |
25 |
| Seafood spoilage microbiota and associated volatile organic compounds at different storage temperatures and packaging conditions |
23 |
| Lifestyles of sourdough lactobacilli - Do they matter for microbial ecology and bread quality? |
23 |
| Human brucellosis caused by raw dairy products: A review on the occurrence, major risk factors and prevention |
22 |
| Volatile organic compounds from Wickerhamomyces anomalus, Metschnikowia pulcherrima and Saccharomyces cerevisiae inhibit growth of decay causing fungi and control postharvest diseases of strawberries |
20 |
| Antifungal activity of silver nanoparticles and simvastatin against toxigenic species of Aspergillus |
20 |
| Comparison between digital PCR and real-time PCR in detection of Salmonella typhimurium in milk |
20 |
| Inhibition of quorum sensing-controlled virulence factors and biofilm formation in Pseudomonas fluorescens by cinnamaldehyde |
19 |
| Metabolite profiling of Listeria innocua for unravelling the inactivation mechanism of electrolysed water by nuclear magnetic resonance spectroscopy |
19 |
| Bioactive peptides and free amino acids profiles in different types of European dry-fermented sausages |
18 |
| Antibacterial properties of nanofibers containing chrysanthemum essential oil and their application as beef packaging |
18 |
| The bacterial biota of laboratory-reared edible mealworms (Tenebrio molitor L.): From feed to frass |
17 |
| Investigation of the nutritional, functional and technological effects of the sourdough fermentation of sprouted flours |
17 |
| Sanitising efficacy of lactic acid combined with low-concentration sodium hypochlorite on Listeria innocua in organic broccoli sprouts |
16 |
| Foodborne pathogens in unpasteurized milk in Sweden |
16 |
| Spoilage yeasts: What are the sources of contamination of foods and beverages? |
16 |
| Antimicrobial residues and resistance against critically important antimicrobials in non-typhoidal Salmonella from meat sold at wet markets and supermarkets in Vietnam |
16 |
| Antimicrobial resistance, virulence and genetic relationship of Vibrio parahaemolyticus in seafood from coasts of Bohai Sea and Yellow Sea, China |
15 |
| Antifungal activities of combined treatments of irradiation and essential oils (EOs) encapsulated chitosan nanocomposite films in in vitro and in situ conditions |
15 |
| Use of Saccharomyces cerevisiae var. boulardii in co-fermentations with S. cerevisiae for the production of craft beers with potential healthy value-added |
15 |
| Anti-aflatoxigenic effect of organic acids produced by &ITLactobacillus plantarum&IT |
15 |
| Pro-technological and functional characterization of lactic acid bacteria to be used as starters for hemp (Cannabis sativa L.) sourdough fermentation and wheat bread fortification |
14 |
| Metabolomics and bacterial diversity of packaged yellowfin tuna (Thunnus albacares) and salmon (Salmo salar) show fish species-specific spoilage development during chilled storage |
14 |
| Ultrasound improves antimicrobial effect of sodium dichloroisocyanurate to reduce Salmonella Typhimurium on purple cabbage |
14 |
| High voltage atmospheric cold air plasma control of bacterial biofilms on fresh produce |
13 |
| Moderate intensity Pulsed Electric Fields (PEF) as alternative mild preservation technology for fruit juice |
13 |
| Comparative analysis of core genome MLST and SNP typing within a European Salmonella serovar Enteritidis outbreak |
13 |
| A metagenomic analysis of the relationship between microorganisms and flavor development in Shaoxing mechanized huangjiu fermentation mashes |
13 |
| Occurrence, distribution and contamination levels of heat-resistant moulds throughout the processing of pasteurized high-acid fruit products |
13 |
| Ethyl p-coumarate exerts antifungal activity in vitro and in vivo against fruit Alternaria alternata via membrane-targeted mechanism |
13 |
| Microbial diversity of consumption milk during processing and storage |
13 |
| The effect of essential oils on microbial composition and quality of grass carp (Ctenopharyngodon idellus) fillets during chilled storage |
13 |
| Exploiting synergies of sourdough and antifungal organic acids to delay fungal spoilage of bread |
13 |
| Characterization of indigenous Pediococcus pentosaceus, Leuconostoc kimchii, Weissella cibaria and Weissella confusa for faba bean bioprocessing |
12 |
| Occurrence, genotypes and antimicrobial susceptibility of Salmonella collected from the broiler production chain within an integrated poultry company |
12 |
| Aflatoxin B1 (AFB1) production by Aspergillus flavus and Aspergillus parasiticus on ground Nyjer seeds: The effect of water activity and temperature |
12 |
| Active nanocomposite films based on soy proteins-montmorillonite- clove essential oil for the preservation of refrigerated bluefin tuna (Thunnus thynnus) fillets |
12 |
| Control of Staphylococcus aureus biofilms by the application of single and combined treatments based in plant essential oils |
12 |
| Incidence of toxigenic fungi and zearalenone in rice grains from Brazil |
12 |
| Validation of EN ISO method 15216-Part 1-Quantification of hepatitis A virus and norovirus in food matrices |
12 |
| Molecular characterization, antibiotic resistance pattern and biofilm formation of Vibrio parahaemolyticus and V-cholerae isolated from crustaceans and humans |
12 |
| Synergistic antimicrobial activities of essential oil vapours against Penicillium corylophilum on a laboratory medium and beef jerky |
11 |
| Efficacy of blue LED in microbial inactivation: Effect of photosensitization and process parameters |
11 |
| Dynamics of bacterial communities and interaction networks in thawed fish fillets during chilled storage in air |
11 |
| LAMP-based group specific detection of aflatoxin producers within Aspergillus section Flavi in food raw materials, spices, and dried fruit using neutral red for visible-light signal detection |
11 |
| Antimicrobial influence of nanoemulsified lemon essential oil and pure lemon essential oil on food-borne pathogens and fish spoilage bacteria |
11 |
| Profiling the Clostridia with butyrate-producing potential in the mud of Chinese liquor fermentation cellar |
11 |
| Genetic and phenotypic analysis of carbohydrate metabolism and transport in Lactobacillus reuteri |
11 |
