Title	Publication Date	Language	Citations
Antibiotic resistance of Vibrio parahaemolyticus and Vibrio vulnificus in various countries: A review	2016/08/01	English	273
Lachancea thermotolerans and Saccharomyces cerevisiae in simultaneous and sequential co-fermentation: A strategy to enhance acidity and improve the overall quality of wine	2013/04/01	English	269
Yeast–yeast interactions revealed by aromatic profile analysis of Sauvignon Blanc wine fermented by single or co-culture of non-Saccharomyces and Saccharomyces yeasts	2012/12/01	English	269
A review of microbial injury and recovery methods in food	2008/09/01	English	267
The potential application of plant essential oils as natural food preservatives in soft cheese	2001/08/01	English	266
Biocontrol ability and action mechanism of food-isolated yeast strains against Botrytis cinerea causing post-harvest bunch rot of table grape	2015/05/01	English	265
How the sourdough may affect the functional features of leavened baked goods	2014/02/01	English	253
Effects of plant extracts on microbial growth, color change, and lipid oxidation in cooked beef	2007/02/01	English	250
Sequence-based analysis of the bacterial and fungal compositions of multiple kombucha (tea fungus) samples	2014/04/01	English	245
Enzymatic and bacterial conversions during sourdough fermentation	2014/02/01	English	245
Carbohydrate, peptide and lipid metabolism of lactic acid bacteria in sourdough	2007/04/01	English	244
The effects of various disinfectants againstListeria monocytogeneson fresh-cut vegetables	1996/08/01	English	240
Strain-specific probiotics properties of Lactobacillus fermentum, Lactobacillus plantarum and Lactobacillus brevis isolates from Brazilian food products	2013/10/01	English	227
Isolation of Enterobacter sakazakii and other Enterobacteriaceae from powdered infant formula milk and related products	2004/12/01	English	219
Attachment of Salmonella spp. and Listeria monocytogenes to stainless steel, rubber and polytetrafluorethylene: the influence of free energy and the effect of commercial sanitizers	2000/08/01	English	216
Biodiversity, ecological determinants, and metabolic exploitation of sourdough microbiota	2009/10/01	English	215
Campylobacter virulence and survival factors	2015/06/01	English	210
Atmospheric cold plasma inactivation of aerobic microorganisms on blueberries and effects on quality attributes	2015/04/01	English	201
Metabolism of phenolic compounds by Lactobacillus spp. during fermentation of cherry juice and broccoli puree	2015/04/01	English	196
Application of an oregano oil nanoemulsion to the control of foodborne bacteria on fresh lettuce	2015/05/01	English	195
Characterization and probiotic potential of Lactobacillus plantarum strains isolated from cheeses	2011/08/01	English	194
Reduction of bacteria on spinach, lettuce, and surfaces in food service areas using neutral electrolyzed oxidizing water	2008/02/01	English	193
Inactivation of Salmonella enterica serovar Typhimurium on fresh produce by cold atmospheric gas plasma technology	2013/02/01	English	191
Rational selection of non-Saccharomyces wine yeasts for mixed starters based on ester formation and enological traits	2008/09/01	English	187
Antioxidative activities of soymilk fermented with lactic acid bacteria and bifidobacteria	2006/04/01	English	186
Effect of grape polyphenols on lactic acid bacteria and bifidobacteria growth: Resistance and metabolism	2011/10/01	English	184
Flexible thin-layer dielectric barrier discharge plasma treatment of pork butt and beef loin: Effects on pathogen inactivation and meat-quality attributes	2015/04/01	English	181
Complex microbiota of a Chinese “Fen” liquor fermentation starter (Fen-Daqu), revealed by culture-dependent and culture-independent methods	2012/09/01	English	180
The use of next generation sequencing for improving food safety: Translation into practice	2019/06/01	English	178
Antimicrobial effects of chitosans and chitooligosaccharides, upon Staphylococcus aureus and Escherichia coli, in food model systems	2008/10/01	English	177