Title	Publication Date	Language	Citations
Chemistry of gluten proteins	2007/04/01	English	1,081
Improvement in shelf-life and safety of perishable foods by plant essential oils and smoke antimicrobials	2005/08/01	English	600
Factors influencing the microbial safety of fresh produce: A review	2012/10/01	English	560
Bacillus probiotics	2011/04/01	English	549
Chitosan: antimicrobial activity, interactions with food components and applicability as a coating on fruit and vegetables	2004/12/01	English	531
Vibrio parahaemolyticus: A concern of seafood safety	2007/09/01	English	519
Selection of potential probiotic lactic acid bacteria from fermented olives by in vitro tests	2013/04/01	English	431
Bacterial populations and the volatilome associated to meat spoilage	2015/02/01	English	431
Selected non-Saccharomyces wine yeasts in controlled multistarter fermentations with Saccharomyces cerevisiae	2011/08/01	English	420
Biodegradable gelatin–chitosan films incorporated with essential oils as antimicrobial agents for fish preservation	2010/10/01	English	404
Exploitation of vegetables and fruits through lactic acid fermentation	2013/02/01	English	396
Impact of sourdough on the texture of bread	2007/04/01	English	392
Immobilization technologies and support materials suitable in alcohol beverages production: a review	2004/08/01	English	378
A non-autonomous differential equation to modelbacterial growth	1993/02/01	English	348
When is simple good enough: a comparison of the Gompertz, Baranyi, and three-phase linear models for fitting bacterial growth curves	1997/08/01	English	331
Combined effect of oregano essential oil and modified atmosphere packaging on shelf-life extension of fresh chicken breast meat, stored at 4°C	2007/09/01	English	325
Biofilm-associated persistence of food-borne pathogens	2015/02/01	English	322
Sourdough and cereal fermentation in a nutritional perspective	2009/10/01	English	320
Antimicrobial activity of plant essential oils using food model media: Efficacy, synergistic potential and interactions with food components	2009/04/01	English	320
Identification of lactobacilli from meat and meat products	1987/07/01	English	314
Recent advances in quantitative PCR (qPCR) applications in food microbiology	2011/08/01	English	303
Sources and contamination routes of microbial pathogens to fresh produce during field cultivation: A review	2018/08/01	English	303
Antibiotic resistance in non-enterococcal lactic acid bacteria and bifidobacteria	2007/09/01	English	289
A review on ochratoxin A occurrence and effects of processing of cereal and cereal derived food products	2010/04/01	English	285
Production of γ-aminobutyric acid (GABA) by Lactobacillus paracasei isolated from traditional fermented foods	2005/12/01	English	282
Non-dairy probiotic products	2010/02/01	English	282
Survival of Ca-alginate microencapsulated Bifidobacterium spp. in milk and simulated gastrointestinal conditions	2002/02/01	English	281
Atmospheric cold plasma inactivation of Escherichia coli, Salmonella enterica serovar Typhimurium and Listeria monocytogenes inoculated on fresh produce	2014/09/01	English	281
Microbial ecology of sourdough fermentations: Diverse or uniform?	2014/02/01	English	277
Non-starter lactic acid bacteria used to improve cheese quality and provide health benefits	2010/09/01	English	277