| # | Title | Journal | Year | Citations |
|---|
| 1 | Essential oils: their antibacterial properties and potential applications in foods—a review | International Journal of Food Microbiology | 2004 | 7,728 |
| 2 | Antimicrobial properties of chitosan and mode of action: A state of the art review | International Journal of Food Microbiology | 2010 | 2,225 |
| 3 | A dynamic approach to predicting bacterial growth in food | International Journal of Food Microbiology | 1994 | 2,135 |
| 4 | Bacteriocins: safe, natural antimicrobials for food preservation | International Journal of Food Microbiology | 2001 | 1,461 |
| 5 | Antibacterial activity of chitosans and chitosan oligomers with different molecular weights | International Journal of Food Microbiology | 2002 | 1,279 |
| 6 | Biogenic amines: their importance in foods | International Journal of Food Microbiology | 1996 | 1,233 |
| 7 | Chitosan disrupts the barrier properties of the outer membrane of Gram-negative bacteria | International Journal of Food Microbiology | 2001 | 1,173 |
| 8 | Microbiological spoilage of fish and fish products | International Journal of Food Microbiology | 1996 | 1,145 |
| 9 | Bacteriocin-based strategies for food biopreservation | International Journal of Food Microbiology | 2007 | 923 |
| 10 | GInaFiT, a freeware tool to assess non-log-linear microbial survivor curves | International Journal of Food Microbiology | 2005 | 911 |
| 11 | Food-borne diseases — The challenges of 20years ago still persist while new ones continue to emerge | International Journal of Food Microbiology | 2010 | 877 |
| 12 | Listeria: A foodborne pathogen that knows how to survive | International Journal of Food Microbiology | 2007 | 874 |
| 13 | Basic aspects of food preservation by hurdle technology | International Journal of Food Microbiology | 2000 | 864 |
| 14 | The role and application of enterococci in food and health | International Journal of Food Microbiology | 2006 | 855 |
| 15 | Antimicrobial effects of Finnish plant extracts containing flavonoids and other phenolic compounds | International Journal of Food Microbiology | 2000 | 854 |
| 16 | Lactic acid bacteria of foods and their current taxonomy | International Journal of Food Microbiology | 1997 | 853 |
| 17 | Significance of microbial biofilms in food industry: a review | International Journal of Food Microbiology | 1998 | 833 |
| 18 | Yeast interactions and wine flavour | International Journal of Food Microbiology | 2003 | 827 |
| 19 | Preservative agents in foods Mode of action and microbial resistance mechanisms | International Journal of Food Microbiology | 1999 | 821 |
| 20 | Some major mycotoxins and their mycotoxicoses—An overview | International Journal of Food Microbiology | 2007 | 801 |
| 21 | On the use of the Weibull model to describe thermal inactivation of microbial vegetative cells | International Journal of Food Microbiology | 2002 | 795 |
| 22 | Food spoilage—interactions between food spoilage bacteria | International Journal of Food Microbiology | 2002 | 782 |
| 23 | Occurrence and formation of biologically active amines in foods | International Journal of Food Microbiology | 1990 | 775 |
| 24 | Antimicrobial activity of individual and mixed fractions of dill, cilantro, coriander and eucalyptus essential oils | International Journal of Food Microbiology | 2002 | 772 |
| 25 | Food fermentations: role of microorganisms in food production and preservation | International Journal of Food Microbiology | 1999 | 763 |
| 26 | Bacterial spoilage of meat and cured meat products | International Journal of Food Microbiology | 1996 | 740 |
| 27 | Inactivation of microbes using ultrasound: a review | International Journal of Food Microbiology | 2003 | 723 |
| 28 | Inhibition of PCR by components of food samples, microbial diagnostic assays and DNA-extraction solutions | International Journal of Food Microbiology | 1992 | 712 |
| 29 | Demonstration of safety of probiotics — a review | International Journal of Food Microbiology | 1998 | 701 |
| 30 | Chitosan kills bacteria through cell membrane damage | International Journal of Food Microbiology | 2004 | 699 |
| 31 | Staphylococcal enterotoxins | International Journal of Food Microbiology | 2000 | 694 |
| 32 | The antimicrobial efficacy of plant essential oil combinations and interactions with food ingredients | International Journal of Food Microbiology | 2008 | 689 |
| 33 | On calculating sterility in thermal preservation methods: application of the Weibull frequency distribution model | International Journal of Food Microbiology | 2002 | 679 |
| 34 | Overview of gut flora and probiotics | International Journal of Food Microbiology | 1998 | 675 |
| 35 | Preservation and fermentation: past, present and future | International Journal of Food Microbiology | 2002 | 675 |
| 36 | Probiotics and prebiotics in animal feeding for safe food production | International Journal of Food Microbiology | 2010 | 672 |
| 37 | Antibacterial properties of plant essential oils | International Journal of Food Microbiology | 1987 | 661 |
| 38 | Review — Persistence of Listeria monocytogenes in food industry equipment and premises | International Journal of Food Microbiology | 2011 | 656 |
| 39 | Fresh-cut product sanitation and wash water disinfection: Problems and solutions | International Journal of Food Microbiology | 2009 | 649 |
| 40 | Improved screening procedure for biogenic amine production by lactic acid bacteria | International Journal of Food Microbiology | 1999 | 626 |
| 41 | Campylobacters as zoonotic pathogens: A food production perspective | International Journal of Food Microbiology | 2007 | 612 |
| 42 | Foodborne viruses: an emerging problem | International Journal of Food Microbiology | 2004 | 610 |
| 43 | Histamine fish poisoning revisited | International Journal of Food Microbiology | 2000 | 595 |
| 44 | Enterococci at the crossroads of food safety? | International Journal of Food Microbiology | 1999 | 593 |
| 45 | Enterococci as probiotics and their implications in food safety | International Journal of Food Microbiology | 2011 | 592 |
| 46 | Food fermentations: Microorganisms with technological beneficial use | International Journal of Food Microbiology | 2012 | 591 |
| 47 | Encapsulation of probiotic bacteria with alginate–starch and evaluation of survival in simulated gastrointestinal conditions and in yoghurt | International Journal of Food Microbiology | 2000 | 577 |
| 48 | The in vitro antibacterial activity of dietary spice and medicinal herb extracts | International Journal of Food Microbiology | 2007 | 574 |
| 49 | Application of cereals and cereal components in functional foods: a review | International Journal of Food Microbiology | 2002 | 564 |
| 50 | Functionality of enterococci in dairy products | International Journal of Food Microbiology | 2003 | 558 |
