2.2(top 20%)
impact factor
1.9K(top 10%)
papers
26.2K(top 10%)
citations
58(top 10%)
h-index
2.3(top 20%)
impact factor
2.3K
all documents
27.9K
doc citations
86(top 10%)
g-index

Top Articles

#TitleJournalYearCitations
1ANTIMICROBIAL EFFECTS OF SPICESJournal of Food Safety1984386
2SPICES AND HERBS: THEIR ANTIMICROBIAL ACTIVITY AND ITS DETERMINATION1Journal of Food Safety1988371
3INFECTIVE DOSE OF FOODBORNE PATHOGENS IN VOLUNTEERS: A REVIEWJournal of Food Safety2001267
4ANTIBACTERIAL ACTION OF ZINC OXIDE NANOPARTICLES AGAINST FOODBORNE PATHOGENSJournal of Food Safety2011263
5THE INTERRELATIONSHIP BETWEEN PERCEIVED KNOWLEDGE, CONTROL AND RISK ASSOCIATED WITH A RANGE OF FOOD-RELATED HAZARDS TARGETED AT THE INDIVIDUAL, OTHER PEOPLE AND SOCIETYJournal of Food Safety1994216
6INACTIVATION OF MICROORGANISMS BY CARBON DIOXIDE UNDER PRESSUREJournal of Food Safety1989211
7USE OF OZONE TO INACTIVATE MICROORGANISMS ON LETTUCEJournal of Food Safety1999195
8CONSUMER FOOD SAFETY KNOWLEDGE AND PRACTICESJournal of Food Safety1999135
9ANTIFUNGAL ACTIVITIES OF THYME, CLOVE AND OREGANO ESSENTIAL OILSJournal of Food Safety2007123
10THE ANTIBACTERIAL EFFECT OF CINNAMALDEHYDE, THYMOL, CARVACROL AND THEIR COMBINATIONS AGAINST THE FOODBORNE PATHOGEN SALMONELLA TYPHIMURIUMJournal of Food Safety2007114
11SHELF-LIFE EXTENSION AND SAFETY CONCERNS ABOUT FRESH FISHERY PRODUCTS PACKAGED UNDER MODIFIED ATMOSPHERES: A REVIEWJournal of Food Safety1991105
12CONSUMER ATTITUDES TOWARD ISSUES IN FOOD SAFETYJournal of Food Safety2008103
13Antimicrobial Activities of Acetic Acid, Citric Acid and Lactic Acid against Shigella SpeciesJournal of Food Safety2013102
14ANTIMICROBIAL ACTIVITY OF SOME FOOD FLAVORING COMPOUNDSJournal of Food Safety1984101
15INACTIVATION OF CLOSTRIDIUM BOTULINUM TYPE E SPORES BY HIGH PRESSURE PROCESSINGJournal of Food Safety199996
16THE ANTIMICROBIAL ACTIVITY OF PHENOLIC ANTIOXIDANTS IN FOODS: A REVIEWJournal of Food Safety198495
17ANTIMICROBIAL EFFECTS OF SODIUM AND OTHER IONS IN FOODS: A REVIEWJournal of Food Safety198492
18INACTIVATION OF ESCHERICHIA COLI O157:H7 BY THE COMBINATION OF ORGANIC ACIDS AND PULSED ELECTRIC FIELDJournal of Food Safety199792
19ATTEMPTS TO UTILIZE BACTERIOPHAGE TO COMBAT SALMONELLA ENTERICA SEROVAR ENTEMTIDIS INFECTION IN CHICKENSJournal of Food Safety200192
20CONSUMER ASSESSMENT OF THE SAFETY OF RESTAURANTS: THE ROLE OF INSPECTION NOTICES AND OTHER INFORMATION CUESJournal of Food Safety200691
21AEROMONAS HYDROPHILA and AEROMONAS SOBRIA AS POTENTIAL FOOD POISONING SPECIES: A REVIEWJournal of Food Safety198590
22BIOFILM FORMATION BY SALMONELLA SPP. ON CANTALOUPE MELONS**Journal of Food Safety200589
23CONSUMER ATTITUDES TOWARD FOOD SAFETY ISSUESJournal of Food Safety199488
24ANTIBACTERIAL ACTIVITY OF LEMON (CITRUS LEMON L.), MANDARIN (CITRUS RETICULATA L.), GRAPEFRUIT (CITRUS PARADISI L.) AND ORANGE (CITRUS SINENSIS L.) ESSENTIAL OILSJournal of Food Safety200888
25CAMPYLOBACTER JEJUNI: A BACTERIAL PARADOXJournal of Food Safety199986
26ANTIOXIDATIVE AND ANTIBACTERIAL POTENTIALS OF ESSENTIAL OILS AND EXTRACTS ISOLATED FROM VARIOUS SPICE MATERIALS+Journal of Food Safety200582
27Formation and development of Staphylococcus biofilm: With focus on food safetyJournal of Food Safety201782
28PVA/starch/propolis/anthocyanins rosemary extract composite films as active and intelligent food packaging materialsJournal of Food Safety202081
29Antibiotic Resistance of Lactobacillus sp. Isolated from Commercial Probiotic PreparationsJournal of Food Safety201680
30HISTAMINE PRODUCTION BY FOOD-BORNE BACTERIAL SPECIES2Journal of Food Safety197879
31PULSED ELECTRIC FIELD TREATMENT OF LIQUID WHOLE EGG INOCULATED WITH SALMONELLA ENTERITIDISJournal of Food Safety200477
32ULTRAVIOLET LIGHT (254 NM) INACTIVATION OF PATHOGENS ON FOODS AND STAINLESS STEEL SURFACESJournal of Food Safety201077
33SURVIVAL OF SALMONELLAE IN ORANGE JUICEJournal of Food Safety199775
34EFFECTS OF BUTYLATED HYDROXYANISOLE (BHA) AND BUTYLATED HYDROXYTOLUENE (BHT) ON GROWTH AND AFLATOXIN PRODUCTION OF ASPERGILLUS FLAVUSJournal of Food Safety197774
35SOURCES OF CONTAMINATION DURING SLAUGHTER AND MEASURES FOR CONTROLJournal of Food Safety199873
36PRESENCE AND STABILITY OF PATULIN IN APPLE PRODUCTS: A REVIEWJournal of Food Safety198871
37MATHEMATICAL MODELING OF MICROBIAL GROWTH: A REVIEWJournal of Food Safety199470
38Determination of Antibacterial Mode of Action of Allium sativum Essential Oil against Foodborne Pathogens Using Membrane Permeability and Surface Characteristic ParametersJournal of Food Safety201370
39Role of Food Safety Management Systems in safe food production: A reviewJournal of Food Safety201870
40HIGH PRESSURE INACTIVATION OF SACCHAROMYCES CEREVISIAE, ENDOGENOUS MICROFLORA AND PECTINMETHYLESTERASE IN ORANGE JUICEJournal of Food Safety199869
41BIOGENIC AMINES IN FINNISH DRY SAUSAGESJournal of Food Safety199869
42INFLUENCE OF WASHING TREATMENT ON NATIVE MICROFLORA AND ESCHERICHIA COLI POPULATION OF INOCULATED CANTALOUPESJournal of Food Safety200168
43LISTERIA MONOCYTOGENES AND ESCHERICHIA COLI O157:H7 INHIBITION IN VITRO BY LIPOSOME-ENCAPSULATED NISIN AND ETHYLENE DIAMINETETRAACETIC ACIDJournal of Food Safety200868
44Antioxidant and Antibacterial Properties of Gelatin Films Incorporated with CarvacrolJournal of Food Safety201368
45INHIBITION OF LISTERIA MONOCYTOGENES AND OTHER BACTERIA BY A PLANT ESSENTIAL OIL (DMC) IN SPANISH SOFT CHEESEJournal of Food Safety199767
46SAKACIN A‐CONTAINING PULLULAN FILM: AN ACTIVE PACKAGING SYSTEM TO CONTROL EPIDEMIC CLONES OF LISTERIA MONOCYTOGENES IN READY‐TO‐EAT FOODSJournal of Food Safety201067
47THE MICROBIOLOGY OF VEGETABLE SPROUTS DURING COMMERCIAL PRODUCTIONJournal of Food Safety198366
48REDUCTION OF FUNGI AND MYCOTOXINS FORMATION IN SEEDS BY GAMMA-RADIATIONJournal of Food Safety200466
49POTENTIAL CLOSTRIDIUM BOTULINUM HAZARDS ASSOCIATED WITH EXTENDED SHELF‐LIFE REFRIGERATED FOODS: A REVIEWJournal of Food Safety198966
50RESPONSE SURFACE MODELS FOR THE EFFECTS OF TEMPERATURE, pH, SODIUM CHLORIDE, AND SODIUM NITRITE ON THE AEROBIC AND ANAEROBIC GROWTH OF STAPHYLOCOCCUS AUREUS 196EJournal of Food Safety199365