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 International Scientific Association of Probiotics and Prebiotics (ISAPP) consensus statement on the definition and scope of postbiotics
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Effect of temperature-controlled fermentation on physico-chemical properties and lactic acid bacterial count of durian (Durio zibethinus Murr.) pulp
2012
Bacteriocins: developing innate immunity for food
2005 Standout
The International Scientific Association for Probiotics and Prebiotics (ISAPP) consensus statement on the definition and scope of synbiotics
2020 Standout
Poly‐Lactic Acid: Production, Applications, Nanocomposites, and Release Studies
2010 Standout
Enhanced isomer purity of lactic acid from the non-sterile fermentation of kitchen wastes
2007
Utilization of microbes to process and preserve meat
2000
Mechanistic action of pediocin and nisin: recent progress and unresolved questions
1998
Enterococci as probiotics and their implications in food safety
2011 Standout
The role and application of enterococci in food and health
2005
The complex microbiota of raw milk
2013 Standout
Biopreservation by lactic acid bacteria
1996
Bacteriocins: safe, natural antimicrobials for food preservation
2001
Exploring the potential nutraceutical values of durian (Durio zibethinus L.) – An exotic tropical fruit
2014 Standout
The microbiology of Ghanaian cocoa fermentations analysed using culture-dependent and culture-independent methods
2006 Standout
Carnobacterium:positive and negative effects in the environment and in foods
2007
The use of enterocin CCM 4231 in soy milk to control the growth of Listeria monocytogenes and Staphylococcus aureus
1999
Functionality of enterococci in dairy products
2003 Standout
Role of gastrointestinal microbiota in fish
2010 Standout
Lactic acid bacteria as functional starter cultures for the food fermentation industry
2003 Standout
Bioactive Compounds, Nutritional Value, and Potential Health Benefits of Indigenous Durian (Durio Zibethinus Murr.): A Review
2019
Bioactives from Agri-Food Wastes: Present Insights and Future Challenges
2020 Standout
Antimicrobial strategies for limiting bacterial contaminants in fuel bioethanol fermentations
2010
Essential oils as antimicrobials in food systems – A review
2015 Standout
Potential of bacteriocin-producing lactic acid bacteria for improvements in food safety and quality
2002
Effect of Salt on Tempoyak Fermentation and Sensory Evaluation
2004
An Exported Inducer Peptide Regulates Bacteriocin Production in Enterococcus faecium CTC492
1998
Identification of lactic acid bacteria: culture-dependent and culture-independent methods
2004
Works of J.J. Leisner being referenced
Detection of resistance of lactic acid bacteria to a mixture of the hop analogue compounds tetrahydroiso-alpha-acids by noninvasive measurement of intracellular pH
2004
Effect of growth of selected lactic acid bacteria on storage life of beef stored under vacuum and in air
1995
Identification of lactic acid bacteria constituting the predominating microflora in an acid-fermented condiment (tempoyak) popular in Malaysia
2001
Microbial analysis of Malaysian tempeh, and characterization of two bacteriocins produced by isolates of Enterococcus faecium
2002
Lactobacillus durianis sp. nov., isolated from an acid-fermented condiment (tempoyak) in Malaysia.
2002
Description of Paralactobacillus selangorensis gen. nov., sp. nov., a new lactic acid bacterium isolated from chili bo, a Malaysian food ingredient.
2000
Leuconostoc durionis sp. nov., a heterofermenter with no detectable gas production from glucose
2005
Control of beef spoilage by a sulfide-producing Lactobacillus sake strain with bacteriocinogenic Leuconostoc gelidum UAL187 during anaerobic storage at 2 degrees C
1996