Citation Impact
Citing Papers
Fruit and vegetable phytochemicals: chemistry, nutritional value and stability
2009
Volatile profile of elderberry juice: Effect of lactic acid fermentation using L. plantarum , L. rhamnosus and L. casei strains
2017
Enhanced Antioxidant Activity for Apple Juice Fermented with Lactobacillus plantarum ATCC14917
2018
Microbial deterioration of cultural heritage and works of art — tilting at windmills?
2013 Standout
The International Scientific Association of Probiotics and Prebiotics (ISAPP) consensus statement on the definition and scope of postbiotics
2021 Standout
Food waste matters - A systematic review of household food waste practices and their policy implications
2018 Standout
Bacillus spores for vaccine delivery
2003
Radio-frequency treatment for ready-to-eat fresh carrots
2001
Changes in spinach phylloepiphytic bacteria communities following minimal processing and refrigerated storage described using pyrosequencing of 16S rRNA amplicons
2011
Film formation and deposition methods of edible coating on food products: A review
2020 Standout
Antimicrobial Efficacy of Citron Essential Oil on Spoilage and Pathogenic Microorganisms in Fruit‐Based Salads
2008
Antimicrobial Edible Films and Coatings
2004
The efficacy of electrolysed oxidising water for inactivating spoilage microorganisms in process water and on minimally processed vegetables
2006
Use of metabolic and molecular methods for the identification of a Bacillus strain isolated from paper affected by foxing
2007
Biotransformation of phenolic profiles and improvement of antioxidant capacities in jujube juice by select lactic acid bacteria
2020 Standout
Precision microbiome reconstitution restores bile acid mediated resistance to Clostridium difficile
2014 StandoutNature
Behaviour of Listeria monocytogenes and autochthonous flora on meat stored under aerobic, vacuum and modified atmosphere packaging conditions with or without the presence of oregano essential oil at 5 oC
2000
Essential oils: their antibacterial properties and potential applications in foods—a review
2004 Standout
The International Scientific Association for Probiotics and Prebiotics (ISAPP) consensus statement on the definition and scope of synbiotics
2020 Standout
Produce Handling and Processing Practices
1997
Combined Efficacy of Nisin and Pediocin with Sodium Lactate, Citric Acid, Phytic Acid, and Potassium Sorbate and EDTA in Reducing the Listeria monocytogenes Population of Inoculated Fresh-Cut Produce
2005
Estimating distributions out of qualitative and (semi)quantitative microbiological contamination data for use in risk assessment
2010
Ecological factors influencing survival and growth of human pathogens on raw fruits and vegetables
2002
High temperature, short time pasteurization temperatures inversely affect bacterial numbers during refrigerated storage of pasteurized fluid milk
2009
The complex microbiota of raw milk
2013 Standout
Polyphenols as antimicrobial agents
2011 Standout
Examination of Bacteriophage as a Biocontrol Method for Salmonella on Fresh-Cut Fruit: A Model Study
2001
Antimicrobial Activities of Tea Catechins and Theaflavins and Tea Extracts against Bacillus cereus
2006
Optimization of inactivation of endospores of Bacillus cereus by antimicrobial lipopeptides from Bacillus subtilis fmbj strains using a response surface method
2006
Microbial biosurfactants production, applications and future potential
2010 Standout
Essential oils from aromatic herbs as antimicrobial agents
2011 Standout
Recent advances on polysaccharides, lipids and protein based edible films and coatings: A review
2017 Standout
Decontamination of Lettuce Using Acidic Electrolyzed Water
2001
Bayesian modeling of Clostridium perfringens growth in beef-in-sauce products
2010
Bacterial Communities Associated with the Surfaces of Fresh Fruits and Vegetables
2013
The chemical diversity and distribution of glucosinolates and isothiocyanates among plants
2001 Standout
Roles of Oxidation–Reduction Potential in Electrolyzed Oxidizing and Chemically Modified Water for the Inactivation of Food-Related Pathogens
2000
Effects of Different Disinfection Treatments on the Natural Microbiota of Lettuce
2003
Efficacy of Chlorine Dioxide Gas as a Sanitizer of Lettuce Leaves
2004
The occurrence of enteric pathogens and Aeromonas species in organic vegetables
2001
Emulsion‐Based Delivery Systems for Lipophilic Bioactive Components
2007 Standout
The Dark Side of the Salad: Salmonella typhimurium Overcomes the Innate Immune Response of Arabidopsis thaliana and Shows an Endopathogenic Lifestyle
2008 StandoutNobel
Combined effect of nisin and carvacrol at different pH and temperature levels on the viability of different strains of Bacillus cereus
2001
Functionality of enterococci in dairy products
2003 Standout
Edible Coatings for Fresh-Cut Fruits
2005
Biological Control of Postharvest Decays of Apple Can Prevent Growth of Escherichia coli O157:H7 in Apple Wounds
1999
Production and characterization of enterocin 900, a bacteriocin produced by Enterococcus faecium BFE 900 from black olives
1996
Evaluating variability and uncertainty separately in microbial quantitative risk assessment using two R packages
2010
A quantitative microbiological exposure assessment model for Bacillus cereus in REPFEDs
2013
Structural Insights into a Unique Dimeric DEAD-Box Helicase CshA that Promotes RNA Decay
2017
A study of the minimum inhibitory concentration and mode of action of oregano essential oil, thymol and carvacrol
2001 Standout
From soil to gut:Bacillus cereusand its food poisoning toxins
2008 Standout
Essential oils: From extraction to encapsulation
2015 Standout
SARS-CoV-2 in wastewater: State of the knowledge and research needs
2020 Standout
Application of chitosan, a natural aminopolysaccharide, for dye removal from aqueous solutions by adsorption processes using batch studies: A review of recent literature
2007 Standout
In vivo 3′-to-5′ exoribonuclease targetomes of Streptococcus pyogenes
2018 StandoutNobel
Fitness of Human Enteric Pathogens on Plants and Implications for Food Safety
2006
Probiotics in aquaculture: Challenges and outlook
2008 Standout
Effect of chitosan coatings on the physicochemical characteristics of Eksotika II papaya (Carica papaya L.) fruit during cold storage
2010 Standout
Electrolyzed Water as a Disinfectant for Fresh‐cut Vegetables
1999
Comparison of calcium chloride and calcium lactate effectiveness in maintaining shelf stability and quality of fresh-cut cantaloupes
2000
The Genetically Remote Pathogenic Strain NVH391-98 of the Bacillus cereus Group Is Representative of a Cluster of Thermophilic Strains
2007
Antioxidant Activity of Sicilian Pistachio (Pistacia veraL. Var. Bronte) Nut Extract and Its Bioactive Components
2007
PCR inhibitors - occurrence, properties and removal
2012 Standout
Shifting the genomic gold standard for the prokaryotic species definition
2009 Standout
Edible Films and Coatings for Food Applications
2009
Sensory and microbiological quality of shredded, packaged iceberg lettuce as affected by pre-washing procedures with chlorinated and ozonated water
2004
Bile Salts and Glycine as Cogerminants for Clostridium difficile Spores
2008
Phenolics and polyphenolics in foods, beverages and spices: Antioxidant activity and health effects – A review
2015 Standout
Antibacterial Effects of the Essential Oils of Commonly Consumed Medicinal Herbs Using an In Vitro Model
2010 Standout
Antimicrobial herb and spice compounds in food
2010 Standout
The microbiological safety of minimally processed vegetables
1999
Marine natural products
2015 Standout
Antibiotic Use in Agriculture and Its Consequential Resistance in Environmental Sources: Potential Public Health Implications
2018 Standout
The Hidden World within Plants: Ecological and Evolutionary Considerations for Defining Functioning of Microbial Endophytes
2015 Standout
Sanitary dips with calcium propionate, calcium chloride, or a calcium amino acid chelate maintain quality and shelf stability of fresh-cut honeydew chunks
2003
Plasma medicine: an introductory review
2009 Standout
Consumer perception and choice of minimally processed vegetables and packaged fruits
2003
Use of natural aroma compounds to improve shelf-life and safety of minimally processed fruits
2003
Comprehensive review on application of edible film on meat and meat products: An eco-friendly approach
2015 Standout
Incidence, contributing factors, and control of bacterial pathogens in produce
1999
Effects of vegetable type and antimicrobial dipping on survival and growth of Listeria innocua and E. coli
2002
Innovations in the Development and Application of Edible Coatings for Fresh and Minimally Processed Fruits and Vegetables
2007
Bacterial spore inactivation by non-thermal technologies: resistance and inactivation mechanisms
2020
Extending and measuring the quality of fresh-cut fruit and vegetables: a review
2007 Standout
Water and waste water filtration. Concepts and applications
1971 Standout
Edible Coatings and Retention of Potassium Sorbate on Apples, Tomatoes and Cucumbers to Improve Antifungal Activity During Refrigerated Storage
2012
Combination of minimal processing and irradiation to improve the microbiological safety of lettuce (Lactuca sativa, L.)
2004
Reactive species in non-equilibrium atmospheric-pressure plasmas: Generation, transport, and biological effects
2016 Standout
Fruit and Vegetable Waste: Bioactive Compounds, Their Extraction, and Possible Utilization
2018 Standout
Phenolic compounds and related enzymes as determinants of quality in fruits and vegetables
2001 Standout
Viability of Lactobacillus plantarum NCIMB 8826 in fermented apple juice under simulated gastric and intestinal conditions
2018
Combined Effect of Nisin, Carvacrol and Thymol on the Viability of Bacillus Cereus Heat-Treated Vegetative Cells
2001
Respiration rate of minimally processed lettuce as affected by packaging
2005
Application of modified atmosphere packaging as a safety approach to fresh-cut fruits and vegetables – A review
2015
The GenusAeromonas: Taxonomy, Pathogenicity, and Infection
2010 Standout
Practical Considerations in Design of Internal Amplification Controls for Diagnostic PCR Assays
2004
Quality Maintenance of “Ready‐to‐eat” Shredded Carrots by Gamma Irradiation
1994
Impact of edible coatings on nutritional and physiological changes in lightly-processed carrots
1998
Influence of 4 lactic acid bacteria on the flavor profile of fermented apple juice
2018
Sensory, Microbiological and Chemical Quality of Mini‐Peeled Carrots as Affected by Edible Coating Treatment
1995
Influence of the Natural Microbial Flora on the Acid Tolerance Response of Listeria monocytogenes in a Model System of Fresh Meat Decontamination Fluids
2001
Properties of 3-Deoxyanthocyanins from Sorghum
2004
Diversity of Secondary Metabolites from Marine Bacillus Species: Chemistry and Biological Activity
2013
Antioxidant active packaging based on papaya edible films incorporated with Moringa oleifera and ascorbic acid for food preservation
2019 Standout
Atmospheric plasma inactivation of biofilm-forming bacteria for food safety control
2005
Bio-preservation of fresh-cut tomatoes using natural antimicrobials
2007
Changes in Phenolic Content in Fresh Ready‐to‐use Shredded Carrots during Storage
1993
Epidemiology ofEscherichia coliO157:H7 Outbreaks, United States, 1982–2002
2005 Standout
Methods to Reduce/Eliminate Pathogens from Fresh and Fresh‐Cut Produce
2003
Characterization of Native Microbial Population of Swiss Chard (Beta vulgaris, type cicla)
2002
The effects of washing and chlorine dioxide gas on survival and attachment of Escherichia coli O157: H7 to green pepper surfaces
2000
BIOLOGICAL CONTROL OF POSTHARVEST DISEASES OF FRUITS
2002 Standout
Preservation of fresh-cut celery by treatment of ozonated water
2004
fitdistrplus: AnRPackage for Fitting Distributions
2015 Standout
Surviving the Acid Test: Responses of Gram-Positive Bacteria to Low pH
2003 Standout
Quality of minimally processed carrots as affected by warm water washing and chlorination
2005
Comparing microbial risks from multiple sustainable waste streams applied for agricultural use: Biosolids, manure, and diverted urine
2020
Functional properties of lactic acid bacteria in fermented fruit and vegetable juices: a systematic literature review
2020
Changes in appearance and natural microflora on iceberg lettuce treated in warm, chlorinated water and then stored at refrigeration temperature
2001
Edible coatings with antibrowning agents to maintain sensory quality and antioxidant properties of fresh-cut pears
2008
Caenorhabditis elegans responses to bacteria from its natural habitats
2016 StandoutNobel
Structure and Functions of the Bacterial Microbiota of Plants
2013 Standout
Impact assessment of carvacrol and citral effect on Escherichia coli K12 and Listeria innocua growth
2013
Role of commercial sanitizers and washing systems on epiphytic microorganisms and sensory quality of fresh-cut escarole and lettuce
2008
Steam Treatment of Minimally Processed Carrot Sticks to Control Surface Discoloration
1994
Bactericidal Activity of Isothiocyanate against Pathogens on Fresh Produce
2000
Estimating probability distributions of bacterial concentrations in food based on data generated using the most probable number (MPN) method for use in risk assessment
2012
Works of Frédéric Carlin being referenced
The microbiology of minimally processed fresh fruits and vegetables
1994
Modeling heat resistance of Bacillus weihenstephanensis and Bacillus licheniformis spores as function of sporulation temperature and pH
2011
Improving quantitative exposure assessment by considering genetic diversity of B. cereus in cooked, pasteurised and chilled foods
2008
Survival of Bacillus cereus spores and vegetative cells in acid media simulating human stomach
2004
Development of a hierarchical Bayesian model to estimate the growth parameters of Listeria monocytogenes in minimally processed fresh leafy salads
2009
Effects of carbon dioxide on the fate of Listeria monocytogenes, of aerobic bacteria and on the development of spoilage in minimally processed fresh endive
1996
Validation of a stochastic modelling approach for Listeria monocytogenes growth in refrigerated foods
2010
Prevalence, characterization and growth of Bacillus cereus in commercial cooked chilled foods containing vegetables
2000
Agrifood systems and the microbial safety of fresh produce: Trade-offs in the wake of increased sustainability
2016
Factors affecting the growth of Listeria monocytogenes on minimally processed fresh endive
1995
Quantitative assessment of the risk of microbial spoilage in foods. Prediction of non-stability at 55 °C caused by Geobacillus stearothermophilus in canned green beans
2013
Apple, grape or orange juice: Which one offers the best substrate for lactobacilli growth? — A screening study on bacteria viability, superoxide dismutase activity, folates production and hedonic characteristics
2015
Effects of porcine bile on survival of Bacillus cereus vegetative cells and Haemolysin BL enterotoxin production in reconstituted human small intestine media
2007
Influence of Background Microflora on Listeria monocytogenes on Minimally Processed Fresh Broad-Leaved Endive (Cichorium endivia var. latifolia)
1996
Contamination flows of Bacillus cereus and spore-forming aerobic bacteria in a cooked, pasteurized and chilled zucchini purée processing line
2003
Emetic toxin-producing strains of Bacillus cereus show distinct characteristics within the Bacillus cereus group
2006
Detection by PCR-Enzyme-Linked Immunosorbent Assay ofClostridium botulinumin Fish and Environmental Samples from a Coastal Area in Northern France
2002
Molecular and Physiological Characterisation of Spore Germination in Clostridium botulinum and C. sporogenes
2002
Estimation of Microbial Contamination of Food from Prevalence and Concentration Data: Application to Listeria monocytogenes in Fresh Vegetables
2006
Fate of Listeria monocytogenes on four types of minimally processed green salads
1994
Glycosyl carotenoids from marine spore-forming Bacillus sp. strains are readily bioaccessible and bioavailable
2013
Spore-forming bacteria in commercial cooked, pasteurised and chilled vegetable purées
2000
Microbiology of minimally processed, modified-atmosphere packaged chicory endive
1996
Growth of and toxin production by nonproteolytic Clostridium botulinum in cooked puréed vegetables at refrigeration temperatures
1996
Utilization of Zein Coating and Sorbic Acid to Reduce Listeria monocytogenes Growth on Cooked Sweet Corn
2001
Investigating germination and outgrowth of bacterial spores at several scales
2017
Identification of Bacteria in Pasteurized Zucchini Purees Stored at Different Temperatures and Comparison with Those Found in Other Pasteurized Vegetable Purees
2001
Modified Atmosphere Packaging of Fresh, “Ready‐to‐use” Grated Carrots in Polymeric Films
1990
Effects of controlled atmospheres on microbial spoilage, electrolyte leakage and sugar content of fresh ‘ready‐to‐use’ grated carrots
1990
Role of the Five RNA Helicases in the Adaptive Response of Bacillus cereus ATCC 14579 Cells to Temperature, pH, and Oxidative Stresses
2011