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Top Articles

#TitleJournalYearCitations
1Microbiome definition re-visited: old concepts and new challengesMicrobiome2020903
2Revitalization of plant growth promoting rhizobacteria for sustainable development in agricultureMicrobiological Research2018765
3Stress Physiology of Lactic Acid BacteriaMicrobiology and Molecular Biology Reviews2016487
4Bacterial populations and the volatilome associated to meat spoilageFood Microbiology2015462
5Valorization of industrial waste and by-product streams via fermentation for the production of chemicals and biopolymersChemical Society Reviews2014437
6Effectiveness of school food environment policies on children’s dietary behaviors: A systematic review and meta-analysisPLoS ONE2018309
7Design and techno-economic evaluation of microbial oil production as a renewable resource for biodiesel and oleochemical productionFuel2014301
8Selenium-Dependent Antioxidant Enzymes: Actions and Properties of SelenoproteinsAntioxidants2018260
9Discovering probiotic microorganisms: in vitro, in vivo, genetic and omics approachesFrontiers in Microbiology2015257
10Bacterial Cellulose Production from Industrial Waste and by-Product StreamsInternational Journal of Molecular Sciences2015235
11Intra- and inter-species interactions within biofilms of important foodborne bacterial pathogensFrontiers in Microbiology2015232
12A roadmap towards a circular and sustainable bioeconomy through waste valorizationCurrent Opinion in Green and Sustainable Chemistry2017213
13Eating Habits and Lifestyle during COVID-19 Lockdown in the United Arab Emirates: A Cross-Sectional StudyNutrients2020174
14Evaluation of saffron (Crocus sativus L.) adulteration with plant adulterants by 1H NMR metabolite fingerprintingFood Chemistry2015167
15Dietary fats and cardiovascular disease: Putting together the pieces of a complicated puzzleAtherosclerosis2014158
16Total phenolic content, antioxidant activity and toxicity of aqueous extracts from selected Greek medicinal and aromatic plantsIndustrial Crops and Products2014150
17Actinobacillus succinogenes : Advances on succinic acid production and prospects for development of integrated biorefineriesBiochemical Engineering Journal2016138
18Critical steps in carbon metabolism affecting lipid accumulation and their regulation in oleaginous microorganismsApplied Microbiology and Biotechnology2018137
19Lipids from yeasts and fungi: physiology, production and analytical considerationsJournal of Applied Microbiology2018137
20Microbiological spoilage and volatiles production of gutted European sea bass stored under air and commercial modified atmosphere package at 2 °CFood Microbiology2015134
21Microbiological spoilage and investigation of volatile profile during storage of sea bream fillets under various conditionsInternational Journal of Food Microbiology2014132
22Lipid production by yeasts growing on biodiesel-derived crude glycerol: strain selection and impact of substrate concentration on the fermentation efficiencyJournal of Applied Microbiology2015126
23Food authentication: state of the art and prospectsCurrent Opinion in Food Science2016126
24Assessing saffron (Crocus sativus L.) adulteration with plant-derived adulterants by diffuse reflectance infrared Fourier transform spectroscopy coupled with chemometricsTalanta2017119
25The dynamics of the HS/SPME–GC/MS as a tool to assess the spoilage of minced beef stored under different packaging and temperature conditionsInternational Journal of Food Microbiology2015109
26Traditional low-alcoholic and non-alcoholic fermented beverages consumed in European countries: a neglected food groupNutrition Research Reviews2017107
27Sustainable production of bio-based chemicals and polymers via integrated biomass refining and bioprocessing in a circular bioeconomy contextBioresource Technology2020104
28Probiotic Incorporation in Edible Films and Coatings: Bioactive Solution for Functional FoodsInternational Journal of Molecular Sciences2018103
29Potential of multispectral imaging technology for rapid and non-destructive determination of the microbiological quality of beef filets during aerobic storageInternational Journal of Food Microbiology201498
30Variability of Listeria monocytogenes strains in biofilm formation on stainless steel and polystyrene materials and resistance to peracetic acid and quaternary ammonium compoundsInternational Journal of Food Microbiology201698
31Techno-economic evaluation of a complete bioprocess for 2,3-butanediol production from renewable resourcesBioresource Technology201696
32Formulation of fermentation media from flour-rich waste streams for microbial lipid production by Lipomyces starkeyiJournal of Biotechnology201491
33Influence of jet milling and particle size on the composition, physicochemical and mechanical properties of barley and rye floursFood Chemistry201791
34Morphological and metabolic shifts of Yarrowia lipolytica induced by alteration of the dissolved oxygen concentration in the growth environmentMicrobiology (United Kingdom)201490
35Determination of Saffron Quality by High-Performance Liquid ChromatographyJournal of Agricultural and Food Chemistry201489
36Production of oils and fats by oleaginous microorganisms with an emphasis given to the potential of the nonconventional yeast Yarrowia lipolyticaCritical Reviews in Biotechnology201889
37Orange processing waste valorisation for the production of bio-based pigments using the fungal strains Monascus purpureus and Penicillium purpurogenumJournal of Cleaner Production201886
38Adaptive laboratory evolution principles and applications in industrial biotechnologyBiotechnology Advances202285
39Importance of the methyl-citrate cycle on glycerol metabolism in the yeast Yarrowia lipolyticaJournal of Biotechnology201384
40Conversion of biodiesel‐derived glycerol into biotechnological products of industrial significance by yeast and fungal strainsEngineering in Life Sciences201784
41Wine lees valorization: Biorefinery development including production of a generic fermentation feedstock employed for poly(3-hydroxybutyrate) synthesisFood Research International201583
42Volatile organic compounds of microbial and non-microbial origin produced on model fish substrate un-inoculated and inoculated with gilt-head sea bream spoilage bacteriaLWT - Food Science and Technology201781
43Substrates and oxygen dependent citric acid production by Yarrowia lipolytica: insights through transcriptome and fluxome analysesMicrobial Cell Factories201780
44Sieving fractionation and jet mill micronization affect the functional properties of wheat flourJournal of Food Engineering201478
45Assessment of heat treatment of various types of milkFood Chemistry201476
46Biorefining of by-product streams from sunflower-based biodiesel production plants for integrated synthesis of microbial oil and value-added co-productsBioresource Technology201576
47Selection of yeasts with multifunctional features for application as starters in natural black table olive processingFood Microbiology201575
48Production of added‐value metabolites by Yarrowia lipolytica growing in olive mill wastewater‐based media under aseptic and non‐aseptic conditionsEngineering in Life Sciences201775
49Assessment of eating habits and lifestyle during the coronavirus 2019 pandemic in the Middle East and North Africa region: a cross-sectional studyBritish Journal of Nutrition202175
50Comparative genomics of the dairy isolate Streptococcus macedonicus ACA-DC 198 against related members of the Streptococcus bovis/Streptococcus equinus complexBMC Genomics201474