| # | Title | Journal | Year | Citations |
|---|
| 1 | Chemistry of gluten proteins | Food Microbiology | 2007 | 1,286 |
| 2 | Improvement in shelf-life and safety of perishable foods by plant essential oils and smoke antimicrobials | Food Microbiology | 2005 | 777 |
| 3 | Selection of potential probiotic lactic acid bacteria from fermented olives by in vitro tests | Food Microbiology | 2013 | 752 |
| 4 | Chitosan: antimicrobial activity, interactions with food components and applicability as a coating on fruit and vegetables | Food Microbiology | 2004 | 715 |
| 5 | Factors influencing the microbial safety of fresh produce: A review | Food Microbiology | 2012 | 698 |
| 6 | Bacillus probiotics | Food Microbiology | 2011 | 648 |
| 7 | Vibrio parahaemolyticus: A concern of seafood safety | Food Microbiology | 2007 | 629 |
| 8 | Inhibitory effect of thyme and basil essential oils, carvacrol, thymol, estragol, linalool and p-cymene towards Shigella sonnei and S. flexneri | Food Microbiology | 2004 | 534 |
| 9 | Biodegradable gelatin–chitosan films incorporated with essential oils as antimicrobial agents for fish preservation | Food Microbiology | 2010 | 534 |
| 10 | Selected non-Saccharomyces wine yeasts in controlled multistarter fermentations with Saccharomyces cerevisiae | Food Microbiology | 2011 | 501 |
| 11 | Immobilization technologies and support materials suitable in alcohol beverages production: a review | Food Microbiology | 2004 | 489 |
| 12 | Impact of sourdough on the texture of bread | Food Microbiology | 2007 | 475 |
| 13 | Exploitation of vegetables and fruits through lactic acid fermentation | Food Microbiology | 2013 | 471 |
| 14 | Bacterial populations and the volatilome associated to meat spoilage | Food Microbiology | 2015 | 462 |
| 15 | A non-autonomous differential equation to modelbacterial growth | Food Microbiology | 1993 | 460 |
| 16 | When is simple good enough: a comparison of the Gompertz, Baranyi, and three-phase linear models for fitting bacterial growth curves | Food Microbiology | 1997 | 430 |
| 17 | Sourdough and cereal fermentation in a nutritional perspective | Food Microbiology | 2009 | 429 |
| 18 | Incorporation of citrus fibers in fermented milk containing probiotic bacteria | Food Microbiology | 2008 | 427 |
| 19 | Antimicrobial activity of plant essential oils using food model media: Efficacy, synergistic potential and interactions with food components | Food Microbiology | 2009 | 427 |
| 20 | Non-dairy probiotic products | Food Microbiology | 2010 | 409 |
| 21 | Identification of lactobacilli from meat and meat products | Food Microbiology | 1987 | 407 |
| 22 | Combined effect of oregano essential oil and modified atmosphere packaging on shelf-life extension of fresh chicken breast meat, stored at 4°C | Food Microbiology | 2007 | 402 |
| 23 | Effects of plant extracts on microbial growth, color change, and lipid oxidation in cooked beef | Food Microbiology | 2007 | 400 |
| 24 | 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 | Food Microbiology | 2013 | 388 |
| 25 | Survival of Ca-alginate microencapsulated Bifidobacterium spp. in milk and simulated gastrointestinal conditions | Food Microbiology | 2002 | 374 |
| 26 | Biofilm-associated persistence of food-borne pathogens | Food Microbiology | 2015 | 373 |
| 27 | Recent advances in quantitative PCR (qPCR) applications in food microbiology | Food Microbiology | 2011 | 367 |
| 28 | The potential application of plant essential oils as natural food preservatives in soft cheese | Food Microbiology | 2001 | 357 |
| 29 | The effects of various disinfectants againstListeria monocytogeneson fresh-cut vegetables | Food Microbiology | 1996 | 353 |
| 30 | Antibiotic resistance in non-enterococcal lactic acid bacteria and bifidobacteria | Food Microbiology | 2007 | 350 |
| 31 | Atmospheric cold plasma inactivation of Escherichia coli, Salmonella enterica serovar Typhimurium and Listeria monocytogenes inoculated on fresh produce | Food Microbiology | 2014 | 341 |
| 32 | Sources and contamination routes of microbial pathogens to fresh produce during field cultivation: A review | Food Microbiology | 2018 | 341 |
| 33 | Production of γ-aminobutyric acid (GABA) by Lactobacillus paracasei isolated from traditional fermented foods | Food Microbiology | 2005 | 338 |
| 34 | Non-starter lactic acid bacteria used to improve cheese quality and provide health benefits | Food Microbiology | 2010 | 337 |
| 35 | Microbial ecology of sourdough fermentations: Diverse or uniform? | Food Microbiology | 2014 | 334 |
| 36 | A review on ochratoxin A occurrence and effects of processing of cereal and cereal derived food products | Food Microbiology | 2010 | 327 |
| 37 | A review of microbial injury and recovery methods in food | Food Microbiology | 2008 | 321 |
| 38 | Lachancea thermotolerans and Saccharomyces cerevisiae in simultaneous and sequential co-fermentation: A strategy to enhance acidity and improve the overall quality of wine | Food Microbiology | 2013 | 317 |
| 39 | Yeast–yeast interactions revealed by aromatic profile analysis of Sauvignon Blanc wine fermented by single or co-culture of non-Saccharomyces and Saccharomyces yeasts | Food Microbiology | 2012 | 315 |
| 40 | Antibiotic resistance of Vibrio parahaemolyticus and Vibrio vulnificus in various countries: A review | Food Microbiology | 2016 | 313 |
| 41 | Sequence-based analysis of the bacterial and fungal compositions of multiple kombucha (tea fungus) samples | Food Microbiology | 2014 | 303 |
| 42 | Carbohydrate, peptide and lipid metabolism of lactic acid bacteria in sourdough | Food Microbiology | 2007 | 300 |
| 43 | Enzymatic and bacterial conversions during sourdough fermentation | Food Microbiology | 2014 | 295 |
| 44 | How the sourdough may affect the functional features of leavened baked goods | Food Microbiology | 2014 | 291 |
| 45 | Biocontrol ability and action mechanism of food-isolated yeast strains against Botrytis cinerea causing post-harvest bunch rot of table grape | Food Microbiology | 2015 | 283 |
| 46 | Campylobacter virulence and survival factors | Food Microbiology | 2015 | 282 |
| 47 | Biodiversity, ecological determinants, and metabolic exploitation of sourdough microbiota | Food Microbiology | 2009 | 277 |
| 48 | Isolation of Enterobacter sakazakii and other Enterobacteriaceae from powdered infant formula milk and related products | Food Microbiology | 2004 | 275 |
| 49 | Factors affecting the efficacy of washing procedures used in the production of prepared salads | Food Microbiology | 1989 | 274 |
| 50 | Strain-specific probiotics properties of Lactobacillus fermentum, Lactobacillus plantarum and Lactobacillus brevis isolates from Brazilian food products | Food Microbiology | 2013 | 267 |
