Title	Publication Date	Language	Citations
Biochemical activities of Micrococcaceae and their effects on the aromatic profiles and odours of a dry sausage model	1996/12/01	English	143
Detection of Aspergillus spp. and aflatoxin B1 in rice in India	2009/02/01	English	142
Biodiversity and identification of sourdough lactic acid bacteria	2007/04/01	English	142
Potential of a nisin-containing bacterial cellulose film to inhibit Listeria monocytogenes on processed meats	2008/05/01	English	140
Transformation of isoflavone phytoestrogens during the fermentation of soymilk with lactic acid bacteria and bifidobacteria	2006/12/01	English	139
Antimicrobial effect of various combinations of plant extracts	2001/02/01	English	139
Microbiological study of lactic acid bacteria in kefir grains by culture-dependent and culture-independent methods	2008/05/01	English	139
Predicting mycotoxins in foods: A review	2009/12/01	English	139
Moulds and yeasts in fruit salads and fruit juices	2006/10/01	English	139
Occurrence and role of lactic acid bacteria in seafood products	2010/09/01	English	137
Effectiveness of two-sided UV-C treatments in inhibiting natural microflora and extending the shelf-life of minimally processed ‘Red Oak Leaf’ lettuce	2006/05/01	English	136
Incorporation of bacteriocin in plastic retains activity and inhibits surface growth of bacteria on meat	1999/06/01	English	135
Analysis of the microflora in Tibetan kefir grains using denaturing gradient gel electrophoresis	2009/12/01	English	135
Human milk oligosaccharides and infant gut bifidobacteria: Molecular strategies for their utilization	2018/10/01	English	134
Microbiological, biochemical, and functional aspects of sugary kefir fermentation - A review	2017/09/01	English	133
Succession of bacterial and fungal communities during natural coffee (Coffea arabica) fermentation	2008/12/01	English	133
Is the production of the biogenic amines tyramine and putrescine a species-level trait in enterococci?	2012/05/01	English	132
Combinations of food antimicrobials at low levels to inhibit the growth of Salmonella sv. Typhimurium: a synergistic effect?	2005/10/01	English	132
Cereal fungal infection, mycotoxins, and lactic acid bacteria mediated bioprotection: From crop farming to cereal products	2014/02/01	English	132
Use of sourdough made with quinoa (Chenopodium quinoa) flour and autochthonous selected lactic acid bacteria for enhancing the nutritional, textural and sensory features of white bread	2016/06/01	English	130
Enhanced antioxidative activity of soybean koji prepared with various filamentous fungi	2006/10/01	English	130
Meat sources of infection for outbreaks of human trichinellosis	2017/06/01	English	129
From field to fermentation: The origins of Lactococcus lactis and its domestication to the dairy environment	2015/05/01	English	129
Protection mechanisms of sugars during different stages of preparation process of dried lactic acid starter cultures	2008/05/01	English	129
Evaluation of atmospheric pressure plasma to improve the safety of sliced cheese and ham inoculated by 3-strain cocktail Listeria monocytogenes	2009/06/01	English	127
Survival of Escherichia coli O157:H7 in soil and on carrots and onions grown in fields treated with contaminated manure composts or irrigation water	2005/01/01	English	125
Production of potentially probiotic beverages using single and mixed cereal substrates fermented with lactic acid bacteria cultures	2012/05/01	English	125
Incorporation of citrus fibers in fermented milk containing probiotic bacteria	2008/02/01	English	124
Viable counts, characteristic evaluation for commercial lactic acid bacteria products	2006/02/01	English	124
The effects of washing and chlorine dioxide gas on survival and attachment of Escherichia coli O157: H7 to green pepper surfaces	2000/10/01	English	124