Citation Impact
Citing Papers
Microbial biogeography of wine grapes is conditioned by cultivar, vintage, and climate
2013 Standout
A taxonomic note on the genus Lactobacillus: Description of 23 novel genera, emended description of the genus Lactobacillus Beijerinck 1901, and union of Lactobacillaceae and Leuconostocaceae
2020 Standout
Review on Potential Use of Fruit and Vegetables By-Products as A Valuable Source of Natural Food Additives
2015
Sustainable and Bio-Based Food Packaging: A Review on Past and Current Design Innovations
2023 Standout
Edible films and coatings based on mango (var. Ataulfo) by-products to improve gas transfer rate of peach
2018
Integrative genomic mining for enzyme function to enable engineering of a non-natural biosynthetic pathway
2015 StandoutNobel
Review on plant antimicrobials: a mechanistic viewpoint
2019 Standout
Bioactive peptides and proteins
2003
Silage review: Interpretation of chemical, microbial, and organoleptic components of silages
2018 Standout
Film formation and deposition methods of edible coating on food products: A review
2020 Standout
Flavours of cheese products: metabolic pathways, analytical tools and identification of producing strains
2003
Phenolic composition, antioxidant potential and health benefits of citrus peel
2020 Standout
Environmental and health effects of the herbicide glyphosate
2017 Standout
Bacteriocins: developing innate immunity for food
2005 Standout
Biodiversity of lactic acid bacteria in Romanian dairy products
2005
Safety assessment of dairy microorganisms: The Lactobacillus genus
2007
The fate of indigenous microbiota, starter cultures, Escherichia coli, Listeria innocua and Staphylococcus aureus in Danish raw milk and cheeses determined by pyrosequencing and quantitative real time (qRT)-PCR
2011
Isobutanol production at elevated temperatures in thermophilic Geobacillus thermoglucosidasius
2014 StandoutNobel
Complete Sequencing and Pan-Genomic Analysis of Lactobacillus delbrueckii subsp. bulgaricus Reveal Its Genetic Basis for Industrial Yogurt Production
2011
Evaluation of Aroma Generation of Lactococcus lactis with an Electronic Nose and Sensory Analysis
2007
Major Mango Polyphenols and Their Potential Significance to Human Health
2008 Standout
Traditional cheeses: Rich and diverse microbiota with associated benefits
2014
Bioactives from fruit processing wastes: Green approaches to valuable chemicals
2016 Standout
Artisanal and experimental Pecorino Siciliano cheese: Microbial dynamics during manufacture assessed by culturing and PCR–DGGE analyses
2006
Bacteriocins produced by wild Lactococcus lactis strains isolated from traditional, starter-free cheeses made of raw milk
2010
Mango (Mangifera indica L.) by-products and their valuable components: A review
2015 Standout
Total phenolics, antioxidant activity, and functional properties of ‘Tommy Atkins’ mango peel and kernel as affected by drying methods
2013
Chemical, technological and in vitro antioxidant properties of mango, guava, pineapple and passion fruit dietary fibre concentrate
2012 Standout
Genotypic and phenotypic diversity of Lactobacillus delbrueckii subsp. lactis strains of dairy origin
2003
Relationships between sensorial characteristics and microbial dynamics in “Registered Designation of Origin” Salers cheese
2005
Enterococci as probiotics and their implications in food safety
2011 Standout
The complex microbiota of raw milk
2013 Standout
Rational selection of Leuconostoc strains for mixed starters based on the physiological biodiversity found in raw milk fermentations
2005
Polyphenols as antimicrobial agents
2011 Standout
Reutilization of Mango Byproducts: Study of the Effect of Extraction Solvent and Temperature on Their Antioxidant Properties
2011
Essential Oils in Food Preservation: Mode of Action, Synergies, and Interactions with Food Matrix Components
2012 Standout
Effect of wild strains used as starter cultures and adjunct cultures on the volatile compounds of the Pecorino Siciliano cheese
2007
Phenolic and carotenoid profiles of papaya fruit (Carica papaya L.) and their contents under low temperature storage
2010 Standout
Contribution of the novel sulfur-producing adjunct Lactobacillus nodensis to flavor development in Gouda cheese
2017
Effects of Roundup® and Glyphosate on Three Food Microorganisms: Geotrichum candidum, Lactococcus lactis subsp. cremoris and Lactobacillus delbrueckii subsp. bulgaricus
2012
Artocarpus: A review of its traditional uses, phytochemistry and pharmacology
2010 Standout
A 21st century technique for food control: Electronic noses
2009 Standout
Role of the gut microbiota in nutrition and health
2018 Standout
Antioxidants, Phenolic Compounds, and Nutritional Quality of Different Strawberry Genotypes
2008 Standout
Hard cocoa butter replacers from mango seed fat and palm stearin
2013
Antimicrobial Properties and Mechanism of Action of Some Plant Extracts Against Food Pathogens and Spoilage Microorganisms
2018 Standout
Effect of bacteriocin-induced cell damage on the branched-chain amino acid transamination byLactococcus lactis
2002
Optimization of supercritical carbon dioxide extraction parameters of cocoa butter analogy fat from mango seed kernel oil using response surface methodology
2013
Antibacterial activity and mechanism of cinnamon essential oil against Escherichia coli and Staphylococcus aureus
2015 Standout
Bioactivity of essential oils and their volatile aroma components: Review
2012
Diversity and dynamics of lactobacilli populations during ripening of RDO Camembert cheese
2008
Copper Active Sites in Biology
2014 Standout
Emission of volatile organic compounds from silage: Compounds, sources, and implications
2013
Antimicrobial herb and spice compounds in food
2010 Standout
Screening for the potential probiotic yeast strains from raw milk to assimilate cholesterol
2010
Pulse proteins: Processing, characterization, functional properties and applications in food and feed
2009 Standout
Antioxidant and tyrosinase inhibitory activity of mango seed kernel by product
2009
Inhibitory Spectra and Modes of Antimicrobial Action of Gallotannins from Mango Kernels (Mangifera indicaL.)
2011
Lactic acid bacteria as functional starter cultures for the food fermentation industry
2003 Standout
Agro-industrial potential of exotic fruit byproducts as a source of food additives
2011
Current options for the valorization of food manufacturing waste: a review
2013
Bioactives from Agri-Food Wastes: Present Insights and Future Challenges
2020 Standout
Antihypertensive activity of milk fermented by Enterococcus faecalis strains isolated from raw milk
2005
Biochemical and molecular characterization of α-ketoisovalerate decarboxylase, an enzyme involved in the formation of aldehydes from amino acids byLactococcus lactis
2004
Screening of phenolic compounds in by-product extracts from mangoes (Mangifera indica L.) by HPLC-ESI-QTOF-MS and multivariate analysis for use as a food ingredient
2014
Essential oils as antimicrobials in food systems – A review
2015 Standout
Recovery of high added-value components from food wastes: Conventional, emerging technologies and commercialized applications
2012 Standout
Molecular Docking Studies and Anti-Tyrosinase Activity of Thai Mango Seed Kernel Extract
2009
Antimicrobial Activity of Some Essential Oils—Present Status and Future Perspectives
2017 Standout
Fruit and Vegetable Waste: Bioactive Compounds, Their Extraction, and Possible Utilization
2018 Standout
An Updated Review of Tyrosinase Inhibitors
2009 Standout
Optimization of Factors Affecting Extraction of Antioxidants from Mango Seed
2011
Natural products as antimicrobial agents
2014
Using drying treatments to stabilise mango peel and seed: Effect on antioxidant activity
2011
Characterization of crystallization and melting profiles of blends of mango seed fat and palm oil mid-fraction as cocoa butter replacers using differential scanning calorimetry and pulse nuclear magnetic resonance
2013
Screening of aroma-producing lactic acid bacteria with an electronic nose
2004
Probiotic and Technological Properties of Facultatively Heterofermentative Lactobacilli from Greek Traditional Cheeses
2012
Biodegradable green packaging with antimicrobial functions based on the bioactive compounds from tropical plants and their by-products
2020
Biodiversity in Oscypek, a Traditional Polish Cheese, Determined by Culture-Dependent and -Independent Approaches
2012
Effects of Cultivation Conditions on Folate Production by Lactic Acid Bacteria
2003
Flavour formation by lactic acid bacteria and biochemical flavour profiling of cheese products
2005
Characterization of Streptococcus macedonicus strains isolated from artisanal Italian raw milk cheeses
2004
Phytochemicals and antioxidant activity of different parts of bambangan (Mangifera pajang) and tarap (Artocarpus odoratissimus)
2008
Mango Bioactive Compounds and Related Nutraceutical Properties—A Review
2009
Therapeutic potentials of bioactive compounds from mango fruit wastes
2016
Cocoa butter fats and possibilities of substitution in food products concerning cocoa varieties, alternative sources, extraction methods, composition, and characteristics
2012
The Ehrlich Pathway for Fusel Alcohol Production: a Century of Research on Saccharomyces cerevisiae Metabolism
2008 Standout
Natural and Synthetic Tyrosinase Inhibitors as Antibrowning Agents: An Update
2012
Towards circular economy implementation: a comprehensive review in context of manufacturing industry
2015 Standout
Mango seed: Functional and nutritional properties
2016
A review on circular economy: the expected transition to a balanced interplay of environmental and economic systems
2015 Standout
Food Waste and Byproducts: An Opportunity to Minimize Malnutrition and Hunger in Developing Countries
2018
Essential oils as antimicrobial agents in biopolymer-based food packaging - A comprehensive review
2020
Revealing the Power of the Natural Red Pigment Lycopene
2010
Comparative Phenotypic and Molecular Genetic Profiling of Wild Lactococcus lactis subsp. lactis Strains of the L. lactis subsp. lactis and L. lactis subsp. cremoris Genotypes, Isolated from Starter-Free Cheeses Made of Raw Milk
2011
Complete Genome Sequence of the Prototype Lactic Acid Bacterium Lactococcus lactis subsp. cremoris MG1363
2007
Supercritical carbon dioxide extraction and studies of mango seed kernel for cocoa butter analogy fats
2013
Works of Eman Ayad being referenced
Fermentative formation of flavour compounds by lactic acid bacteria
2002
Population dynamics of lactococci from industrial, artisanal and non-dairy origins in defined strain starters for Gouda-type cheese
2001
Characterisation of lactic acid bacteria isolated from artisanal Egyptian Ras cheese
2006
Microbes from raw milk for fermented dairy products
2002
Antimicrobial-producing wild lactococci isolated from artisanal and non-dairy origins
2002
Egyptian mango by-product 2: Antioxidant and antimicrobial activities of extract and oil from mango seed kernel
2006
Starter culture development for improving the flavour of Proosdij-type cheese
2003
Flavour forming abilities and amino acid requirements of Lactococcus lactis strains isolated from artisanal and non-dairy origin
1999
Cheese flavour development by enzymatic conversions of peptides and amino acids
2000
Flavour formation from amino acids by lactic acid bacteria: predictions from genome sequence analysis
2002
Application of wild starter cultures for flavour development in pilot plant cheese making
2000
Egyptian mango by-product 1. Compositional quality of mango seed kernel
2006