Title	Publication Date	Language	Citations
A new platform for Real-Time PCR detection of Salmonella spp., Listeria monocytogenes and Escherichia coli O157 in milk	2009/09/01	English	124
Proteolytic and lipolytic starter cultures and their effect on traditional fermented sausages ripening and sensory traits	2008/02/01	English	123
Analysis of the cultivable bacterial community in jeotgal, a Korean salted and fermented seafood, and identification of its dominant bacteria	2011/02/01	English	123
Characterisation of an antiviral pediocin-like bacteriocin produced by Enterococcus faecium	2010/10/01	English	123
Moulds and ochratoxin A on surfaces of artisanal and industrial dry sausages	2009/02/01	English	123
Novel insights into the epidemiology of Clostridium perfringens type A food poisoning	2011/04/01	English	123
Genetic diversity, safety and technological characterization of lactic acid bacteria isolated from artisanal Pico cheese	2017/05/01	English	122
Microbiological and biochemical profile of cv. Conservolea naturally black olives during controlled fermentation with selected strains of lactic acid bacteria	2008/02/01	English	122
Biodiversity of yeasts, lactic acid bacteria and acetic acid bacteria in the fermentation of “Shanxi aged vinegar”, a traditional Chinese vinegar	2012/05/01	English	122
Microbiological and physicochemical changes of naturally black olives fermented at different temperatures and NaCl levels in the brines	2002/12/01	English	121
Application of Origanum majorana L. essential oil as an antimicrobial agent in sausage	2008/02/01	English	121
Evidence for synergistic activity of plant-derived essential oils against fungal pathogens of food	2016/02/01	English	120
Biochemical changes induced by dominant bacteria in chill-stored silver carp (Hypophthalmichthys molitrix) and GC-IMS identification of volatile organic compounds	2019/12/01	English	120
Recent advances in molecular techniques to study microbial communities in food-associated matrices and processes	2008/09/01	English	120
Torulaspora delbrueckii in the brewing process: A new approach to enhance bioflavour and to reduce ethanol content	2016/06/01	English	120
Phage inactivation of foodborne pathogens on cooked and raw meat	2008/02/01	English	120
The microbiota of marketed processed edible insects as revealed by high-throughput sequencing	2017/04/01	English	119
Occurrence of biogenic amine-forming lactic acid bacteria in wine and cider	2010/12/01	English	119
Effect of prebiotic carbohydrates on the growth and tolerance of Lactobacillus	2012/06/01	English	119
Effects of physicochemical surface characteristics of Listeria monocytogenes strains on attachment to glass	2006/05/01	English	119
Characterisation of the spoilage microbiota in raw salmon (Salmo salar) steaks stored under vacuum or modified atmosphere packaging combining conventional methods and PCR–TTGE	2012/05/01	English	119
Metagenomic analysis of a Mexican ripened cheese reveals a unique complex microbiota	2016/08/01	English	118
Impact of inulin and okara on Lactobacillus acidophilus La-5 and Bifidobacterium animalis Bb-12 viability in a fermented soy product and probiotic survival under in vitro simulated gastrointestinal conditions	2013/06/01	English	118
Combined effect of an oxygen absorber and oregano essential oil on shelf life extension of rainbow trout fillets stored at 4 °C	2009/09/01	English	118
Development of new non-dairy beverages from Mediterranean fruit juices fermented with water kefir microorganisms	2016/04/01	English	118
Lactobacillus sanfranciscoa key sourdough lactic acid bacterium:a review	1997/04/01	English	118
Diversity and distribution of Listeria monocytogenes in meat processing plants	2014/12/01	English	117
Antifungal effect of volatile organic compounds produced by Bacillus amyloliquefaciens CPA-8 against fruit pathogen decays of cherry	2017/06/01	English	117
Effect of controlled atmosphere storage, modified atmosphere packaging and gaseous ozone treatment on the survival of Salmonella Enteritidis on cherry tomatoes	2006/08/01	English	117
Microbiological quality of fresh lettuce from organic and conventional production	2010/08/01	English	115