文章名稱引用次數

• Novel insights on the functional/nutritional features of the sourdough fermentation44
• The antibacterial activity of clove oil/chitosan nanoparticles embedded gelatin nanofibers against Escherichia coli O157:H7 biofilms on cucumber37
• Foodborne viruses: Detection, risk assessment, and control options in food processing25
• Seafood spoilage microbiota and associated volatile organic compounds at different storage temperatures and packaging conditions23
• Lifestyles of sourdough lactobacilli - Do they matter for microbial ecology and bread quality?23
• Human brucellosis caused by raw dairy products: A review on the occurrence, major risk factors and prevention22
• Volatile organic compounds from Wickerhamomyces anomalus, Metschnikowia pulcherrima and Saccharomyces cerevisiae inhibit growth of decay causing fungi and control postharvest diseases of strawberries20
• Antifungal activity of silver nanoparticles and simvastatin against toxigenic species of Aspergillus20
• Comparison between digital PCR and real-time PCR in detection of Salmonella typhimurium in milk20
• Inhibition of quorum sensing-controlled virulence factors and biofilm formation in Pseudomonas fluorescens by cinnamaldehyde19