| Sources and contamination routes of microbial pathogens to fresh produce during field cultivation: A review |
41 |
| Human milk oligosaccharides and infant gut bifidobacteria: Molecular strategies for their utilization |
34 |
| Nanotechnology: Review of concepts and potential application of sensing platforms in food safety |
25 |
| The use of next generation sequencing for improving food safety: Translation into practice |
24 |
| Desiccation: An environmental and food industry stress that bacteria commonly face |
22 |
| Primary souring: A novel bacteria-free method for sour beer production |
21 |
| Seafood pathogens and information on antimicrobial resistance: A review |
21 |
| Bioflavoring by non-conventional yeasts in sequential beer fermentations |
20 |
| Microbial dynamics during production of lesser mealworms (Alphitobius diaperinus) for human consumption at industrial scale |
19 |
| Volatile profile of reduced alcohol wines fermented with selected non-Saccharomyces yeasts under different aeration conditions |
19 |
| Different temperatures select distinctive acetic acid bacteria species and promotes organic acids production during Kombucha tea fermentation |
18 |
| Microbial diversity and chemical analysis of the starters used in traditional Chinese sweet rice wine |
18 |
| Exploring core functional microbiota responsible for the production of volatile flavour during the traditional brewing of Wuyi Hong Qu glutinous rice wine |
18 |
| In situ riboflavin fortification of different kefir-like cereal-based beverages using selected Andean LAB strains |
18 |
| Fungal spores: Highly variable and stress-resistant vehicles for distribution and spoilage |
17 |
| Impact of growth temperature on exopolysaccharide production and probiotic properties of Lactobacillus paracasei strains isolated from kefir grains |
17 |
| Influence of nitrogen status in wine alcoholic fermentation |
17 |
| A review of Clostridioides [Clostridium] difficile occurrence through the food chain |
16 |
| Large-scale mapping of microbial diversity in artisanal Brazilian cheeses |
16 |
| Effective removal of staphylococcal biofilms on various food contact surfaces by Staphylococcus aureus phage endolysin LysCSA13 |
15 |
| Prevalence of Staphylococcus aureus and of methicillin-resistant S-aureus (MRSA) along the production chain of dairy products in north-western Greece |
14 |
| Diversity of bacterial communities in French chicken cuts stored under modified atmosphere packaging |
14 |
| Microbiological, chemical and sensory spoilage analysis of raw Atlantic cod (Gadus morhua) stored under modified atmospheres |
14 |
| Edible coatings incorporating pomegranate peel extract and biocontrol yeast to reduce Penicillium digitatum postharvest decay of oranges |
14 |
| Effects of pomegranate peel extract on quality and microbiota composition of bighead carp (Aristichthys nobilis) fillets during chilled storage |
13 |
| Use of non-Saccharomyces yeasts and oenological tannin in red winemaking: Influence on colour, aroma and sensorial properties of young wines |
13 |
| Rapid and sensitive detection of viable Listeria monocytogenes in food products by a filtration-based protocol and qPCR |
13 |
| Causal agents of Fusarium head blight of durum wheat (Triticum durum Desf.) in central Italy and their in vitro biosynthesis of secondary metabolites |
13 |
| Volatile organic compounds (VOCs) produced by biocontrol yeasts |
13 |
| Enterococcus faecium as a Salmonella surrogate in the thermal processing of wheat flour: Influence of water activity at high temperatures |
13 |
| Comparison of bacterial diversity in traditionally homemade paocai and Chinese spicy cabbage |
13 |
| Biofilm production by Aureobasidium pullulans improves biocontrol against sour rot in citrus |
12 |
| Comparison study of the volatile profiles and microbial communities of Wuyi Qu and Gutian Qu, two major types of traditional fermentation starters of Hong Qu glutinous rice wine |
12 |
| Edible processed insects from e-commerce: Food safety with a focus on the Bacillus cereus group |
12 |
| Revealing the influence of microbiota on the quality of Pu-erh tea during fermentation process by shotgun metagenomic and metabolomic analysis |
12 |
| Antimicrobial behavior of phage endolysin PlyP100 and its synergy with nisin to control Listeria monocytogenes in Queso Fresco |
12 |
| Ultrasound treatment combined with fumaric acid for inactivating food-borne pathogens in apple juice and its mechanisms |
12 |
| Effective inhibition of Salmonella Typhimurium in fresh produce by a phage cocktail targeting multiple host receptors |
12 |
| Comparative evaluation of spoilage-related bacterial diversity and metabolite profiles in chilled beef stored under air and vacuum packaging |
12 |
| Volatile composition of bilberry wines fermented with non-Saccharomyces and Saccharomyces yeasts in pure, sequential and simultaneous inoculations |
12 |
| Bacterial communities and potential spoilage markers of whole blue crab (Callinectes sapidus) stored under commercial simulated conditions |
11 |
| Unveiling hakarl: A study of the microbiota of the traditional Icelandic fermented fish |
11 |
| Changes in microbial communities and quality attributes of white muscle and dark muscle from common carp (Cyprinus carpio) during chilled and freeze-chilled storage |
11 |
| Application of Illumina-MiSeq high throughput sequencing and culture-dependent techniques for the identification of microbiota of silver carp (Hypophthalmichthys molitrix) treated by tea polyphenols |
11 |
| Association between bacterial survival and free chlorine concentration during commercial fresh-cut produce wash operation |
11 |
| Mrakia gelida in brewing process: An innovative production of low alcohol beer using a psychrophilic yeast strain |
11 |
| Virgin olive oil yeasts: A review |
11 |
| Microbial spoilage investigation of thawed common cuttlefish (Sepia officinalis) stored at 2 degrees C using next generation sequencing and volatilome analysis |
11 |
| Evaluation of five commercial non-Saccharomyces yeasts in fermentation of soy (tofu) whey into an alcoholic beverage |
11 |
| Metabolism of phenolic acids in whole wheat and rye malt sourdoughs |
11 |
