Citation Impact
Citing Papers
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
The genus allium . Part 2
1985
ANTIMICROBIAL ACTIVITIES OF SULFUR COMPOUNDS DERIVED FROM S -ALK (EN) YL- L -CYSTEINE SULFOXIDES IN ALLIUM AND BRASSICA
2001
Guideline for disinfection and sterilization in healthcare facilities, 2008
2008 Standout
In vitro antibacterial activity of some plant essential oils
2006 Standout
Global, regional, and national age–sex specific all-cause and cause-specific mortality for 240 causes of death, 1990–2013: a systematic analysis for the Global Burden of Disease Study 2013
2014 Standout
How long do nosocomial pathogens persist on inanimate surfaces? A systematic review
2006 Standout
Contagious Acute Gastrointestinal Infections
2004
The microbiology of minimally processed fresh fruits and vegetables
1994
The analysis of onion and garlic
2006 Standout
Effect of temperature-controlled fermentation on physico-chemical properties and lactic acid bacterial count of durian (Durio zibethinus Murr.) pulp
2012
Disinfection and the prevention of infectious disease
2003
Bioactive S-alk(en)yl cysteine sulfoxide metabolites in the genus Allium: the chemistry of potential therapeutic agents
2005
Reduction of faecal coliform, coliform and heterotrophic plate count bacteria in the household kitchen and bathroom by disinfection with hypochlorite cleaners
1998
Chitosan disrupts the barrier properties of the outer membrane of Gram-negative bacteria
2001 Standout
Effect of Chemicals on the Microbial Evolution in Foods
2004
Predictive microbiology in a dynamic environment: a system theory approach
1995
The antibacterial mode of action of allitridi for its potential use as a therapeutic agent againstHelicobacter pylori infection
2009
Essential oils: their antibacterial properties and potential applications in foods—a review
2004 Standout
Predictive microbiology: towards the interface and beyond
2002
Antimicrobial activity of individual and mixed fractions of dill, cilantro, coriander and eucalyptus essential oils
2002 Standout
A novel area of predictive modelling: describing the functionality of beneficial microorganisms in foods
2002
Predictive food microbiology for the meat industry: a review
1999
Preservative agents in foods Mode of action and microbial resistance mechanisms
1999
Modelling growth and bacteriocin production by Lactobacillus curvatus LTH 1174 in response to temperature and pH values used for European sausage fermentation processes
2003
Microbiological Decontamination of Food Animal Carcasses by Washing and Sanitizing Systems: A Review
1992
The Antimicrobial Properties of Chitosan in Mayonnaise and Mayonnaise-Based Shrimp Salads
2000
Indices for performance evaluation of predictive models in food microbiology
1996 Standout
GInaFiT, a freeware tool to assess non-log-linear microbial survivor curves
2005 Standout
Intake of Garlic and Its Bioactive Components
2001 Standout
Guideline for hand hygiene in health-care settings
2002 Standout
The complex microbiota of raw milk
2013 Standout
Plant-based milk alternatives an emerging segment of functional beverages: a review
2016 Standout
Guideline for Hand Hygiene in Health-Care Settings: Recommendations of the Healthcare Infection Control Practices Advisory Committee and the HICPAC/SHEA/APIC/IDSA Hand Hygiene Task Force
2002 Standout
Essential Oils in Food Preservation: Mode of Action, Synergies, and Interactions with Food Matrix Components
2012 Standout
Skin Hygiene and Infection Prevention: More of the Same or Different Approaches?
1999 Standout
Hazard identification and exposure assessment for microbial food safety risk assessment
2000
Antimicrobial Activity of Essential Oils from Plants against Selected Pathogenic and Saprophytic Microorganisms
2001 Standout
Seafood Spoilage Predictor—development and distribution of a product specific application software
2002
A 21st century technique for food control: Electronic noses
2009 Standout
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
The survival and transfer of microbial contamination via cloths, hands and utensils
1990 Standout
Antimicrobial properties of Allium sativum (garlic)
2001
Exploring the potential nutraceutical values of durian (Durio zibethinus L.) – An exotic tropical fruit
2014 Standout
The effectiveness of hygiene procedures for prevention of cross-contamination from chicken carcases in the domestic kitchen
1999
Antimicrobial Activity of Some Plant Essential Oils Against Listeria monocytogenes
1992
In-vitro antimicrobial activity and chemical composition of Sardinian Thymus essential oils
1999 Standout
Antimicrobial effect of natural preservatives in a cooked and acidified chicken meat model
2002
Antimicrobial agents from plants: antibacterial activity of plant volatile oils
2000 Standout
Application of a statistical bootstrapping technique to calculate growth rate variance for modelling psychrotrophic pathogen growth
1994
Physiological traits of Penicillium glabrum strain LCP 08.5568, a filamentous fungus isolated from bottled aromatised mineral water
2009
Psidium guajava: A review of its traditional uses, phytochemistry and pharmacology
2008 Standout
Risk assessment of hand washing efficacy using literature and experimental data
2002
Microbial Diversity in a Hypersaline Sulfate Lake: A Terrestrial Analog of Ancient Mars
2017 StandoutNobel
Herb-Drug Interactions
2005 Standout
Cationic antiseptics: diversity of action under a common epithet
2005 Standout
Inhibition of Growth, Enterotoxin Production, and Spore Formation of Clostridium perfringens by Extracts of Medicinal Plants
2002
Biopolymer-Based Antimicrobial Packaging: A Review
2004 Standout
A study of the minimum inhibitory concentration and mode of action of oregano essential oil, thymol and carvacrol
2001 Standout
Preventing infectious disease in the domestic setting: A risk-based approach
2001
Biological effects of essential oils – A review
2007 Standout
Microbial export of lactic and 3-hydroxypropanoic acid: implications for industrial fermentation processes
2004
Chemical Constituents and Pharmacological Activities of Garlic (Allium sativum L.): A Review
2020 Standout
Life at low water activity
2004
Biochemical Characterization of Amandin, the Major Storage Protein in Almond (Prunus dulcis L.)
2002
Development and Evaluation of a Model Predicting the Survival of Escherichia coli O157:H7 NCTC 12900 in Homemade Eggplant Salad at Various Temperatures, pHs, and Oregano Essential Oil Concentrations
2000
Hand Washing: A Ritual Revisited
1995
Biological properties of onions and garlic
2007 Standout
Antibacterial Effects of the Essential Oils of Commonly Consumed Medicinal Herbs Using an In Vitro Model
2010 Standout
Garlic: a review of potential therapeutic effects.
2014 Standout
Antimicrobial herb and spice compounds in food
2010 Standout
Modeling of Growth of Lactobacillus sanfranciscensis and Candida milleri in Response to Process Parameters of Sourdough Fermentation
1998
Survival of Enterococci and Staphylococci on Hospital Fabrics and Plastic
2000 Standout
Lactic acid bacteria as functional starter cultures for the food fermentation industry
2003 Standout
Foodborne disease and other hygiene issues in the home
1996
An optimization approach for managing fresh food quality throughout the supply chain
2009 Standout
Mechanism of Citrate Metabolism in Lactococcus lactis : Resistance against Lactate Toxicity at Low pH
1999
Technology development for the production of biobased products from biorefinery carbohydrates—the US Department of Energy’s “Top 10” revisited
2010 Standout
Objective Quality Assessment of Raw Tilapia ( Oreochromis niloticus ) Fillets Using Electronic Nose and Machine Vision
2001
Essential oils as antimicrobials in food systems – A review
2015 Standout
Extending and measuring the quality of fresh-cut fruit and vegetables: a review
2007 Standout
Cleaning products and air fresheners: exposure to primary and secondary air pollutants
2004 Standout
Plant Products as Antimicrobial Agents
1999 Standout
Global Epidemiology of Campylobacter Infection
2015 Standout
Antimicrobials in Food
2020
Consumer Food Handling in the Home: A Review of Food Safety Studies
2003 Standout
Effects of Essential Oils from Plants on Growth of Food Spoilage Yeasts
1984
Chitosan as Antimicrobial Agent: Applications and Mode of Action
2003 Standout
Intelligent Packaging: Concepts and Applications
2005 Standout
Convenient Model To Describe the Combined Effects of Temperature and pH on Microbial Growth
1995
Effects of essential oils and oleoresins of plants on ethanol production, respiration and sporulation of yeasts
1984
Antifungal activity of non-starter lactic acid bacteria isolates from dairy products
2009
Stenotrophomonas maltophilia: an Emerging Global Opportunistic Pathogen
2012 Standout
Antibacterial Effect of Garlic (Allium sativum L.) on Staphylococcus aureus
2006
Choosing probability distributions for modelling generation time variability
1996
Soil bacterial and fungal communities across a pH gradient in an arable soil
2010 Standout
Temperature and pH Conditions That Prevail during Fermentation of Sausages Are Optimal for Production of the Antilisterial Bacteriocin Sakacin K
1999
fitdistrplus: AnRPackage for Fitting Distributions
2015 Standout
Surviving the Acid Test: Responses of Gram-Positive Bacteria to Low pH
2003 Standout
Significance of biocide usage and antimicrobial resistance in domiciliary environments
2002
An investigation of microbial contamination in the home
1982
Works of J.C. de Wit being referenced
Faecal micro-organisms on the hands of carriers: Escherichia coli as model for Salmonella.
1992
Glucose and sucrose fermenting capacity of homofermentative lactic acid bacteria used as starters in fermented salads
1992
A Decision Support System for Prediction of the Microbial Spoilage in Foods
1992
Modelling growth rates of Listeria innocua as a function of lactate concentration
1994
Application of predictive microbiology to estimate the number of Bacillus cereus in pasteurised milk at the point of consumption
1996
Inhibition of the growth of yeasts in fermented salads
1993
Effect of Garlic Oil or Onion Oil on Toxin Production by Clostridium botulinum in Meat Slurry
1979
Minimum Inhibitory Concentration (MIC) of Sodium Lactate and Sodium Chloride for Spoilage Organisms and Pathogens at Different pH Values and Temperatures
1996
Minimum inhibitory concentration (MIC) of sodium lactate for pathogens and spoilage organisms occurring in meat products
1993
Microbiological aspects of washing hands in slaughter-houses.
1982
Evaluation of Data Transformations and Validation of a Model for the Effect of Temperature on Bacterial Growth
1994
Food safety and quality assurance: Applications of immunoassay systems
1993
Cross-contamination during the preparation of frozen chickens in the kitchen
1979
The antimicrobial effect of onion and garlic extracts
1979
The importance of hand hygiene in contamination of foods
1985
Antimicrobial activity of sodium lactate
1990
Modelling Bacterial Growth of Lactobacillus curvatus as a Function of Acidity and Temperature
1995
Some aspects of microbial contamination of hands of workers in food industries.
1981
Modeling of Bacterial Growth with Shifts in Temperature
1994
The fate of spoilage and pathogenic bacteria in fermented sauce-based salads
1993