Title	Publication Date	Language	Citations
Elimination of Aspergillus parasiticus from nut surface with low pressure cold plasma (LPCP) treatment	2008/06/01	English	175
Alternative microbial methods: An overview and selection criteria	2010/09/01	English	174
Characterization for enterotoxin production, virulence factors, and antibiotic susceptibility of Staphylococcus aureus isolates from various foods in Portugal	2009/05/01	English	173
The antimicrobial effect of thyme essential oil, nisin, and their combination against Listeria monocytogenes in minced beef during refrigerated storage	2008/02/01	English	173
Enhancement of antioxidant activity, total phenolic and flavonoid content of black soybeans by solid state fermentation with Bacillus subtilis BCRC 14715	2010/08/01	English	173
In situ production and analysis of Weissella confusa dextran in wheat sourdough	2009/10/01	English	172
Effect of atmospheric pressure plasma on inactivation of pathogens inoculated onto bacon using two different gas compositions	2011/02/01	English	170
Bacterial diversity in typical Italian salami at different ripening stages as revealed by high-throughput sequencing of 16S rRNA amplicons	2015/04/01	English	170
Bran fermentation as a means to enhance technological properties and bioactivity of rye	2007/04/01	English	168
Assessment of probiotic properties in lactic acid bacteria isolated from wine	2014/12/01	English	164
A new logistic model for Escherichia coli growth at constant and dynamic temperatures	2004/10/01	English	164
Bacteria and yeast microbiota in milk kefir grains from different Italian regions	2015/08/01	English	163
Cold atmospheric gas plasma disinfection of chicken meat and chicken skin contaminated with Listeria innocua	2011/10/01	English	163
Sourdough in gluten-free bread-making: An ancient technology to solve a novel issue?	2009/10/01	English	163
Combined effect of MAP and thyme essential oil on the microbiological, chemical and sensory attributes of organically aquacultured sea bass (Dicentrarchus labrax) fillets	2009/08/01	English	162
Assessing biofilm formation by Listeria monocytogenes strains	2007/06/01	English	161
Spoilage-related microbiota associated with chilled beef stored in air or vacuum pack	2011/02/01	English	159
Lactic acid bacteria from fermented table olives	2012/08/01	English	159
Bacterial community analysis during fermentation of ten representative kinds of kimchi with barcoded pyrosequencing	2012/05/01	English	157
Selective effect of the product type and the packaging conditions on the species of lactic acid bacteria dominating the spoilage microbial association of cooked meats at 4°C	2000/06/01	English	157
Prevalence and concentration of verocytotoxigenic Escherichia coli, Salmonella enterica and Listeria monocytogenes in the beef production chain: A review	2009/06/01	English	149
Lactobacillus salivarius: Bacteriocin and probiotic activity	2013/12/01	English	149
Rich nutrition from the poorest – Cereal fermentations in Africa and Asia	2009/10/01	English	149
Quantification of contamination of lettuce by GFP-expressing Escherichia coli O157:H7 and Salmonella enterica serovar Typhimurium	2007/02/01	English	148
Detection and characterization of virulence genes and integrons in Aeromonas veronii isolated from catfish	2010/05/01	English	148
Cold atmospheric pressure plasma treatment of ready-to-eat meat: Inactivation of Listeria innocua and changes in product quality	2012/05/01	English	148
Microbial decontamination of red pepper powder by cold plasma	2014/04/01	English	148
AFM study of the differential inhibitory effects of the green tea polyphenol (−)-epigallocatechin-3-gallate (EGCG) against Gram-positive and Gram-negative bacteria	2012/02/01	English	146
Assessment of the microbial diversity of Brazilian kefir grains by PCR-DGGE and pyrosequencing analysis	2012/09/01	English	146
Bacterial spoilers of food: Behavior, fitness and functional properties	2015/02/01	English	143