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
Listeria monocytogenes in Multiple Habitats and Host Populations: Review of Available Data for Mathematical Modeling
2006
Foodborne Pathogens in Milk and the Dairy Farm Environment: Food Safety and Public Health Implications
2005 Standout
Sustainable and Bio-Based Food Packaging: A Review on Past and Current Design Innovations
2023 Standout
Effect of Modified Atmosphere Packaging Varying in CO2 and N2 Composition on Quality Characteristics of Dry Fermented Sausage during Refrigeration Storage
2022
Genome sequence-based species delimitation with confidence intervals and improved distance functions
2013 Standout
Film formation and deposition methods of edible coating on food products: A review
2020 Standout
Application of rRNA-targeted oligonucleotide probes in biotechnology
2001
Safety assessment of dairy microorganisms: Coagulase-negative staphylococci
2007
Chitosan and its antimicrobial potential – a critical literature survey
2009 Standout
Antimicrobial Edible Films and Coatings
2004
Bacteriocins: developing innate immunity for food
2005 Standout
Physico-chemical and microbiological profiles of “salchichón” (Spanish dry-fermented sausage) enriched with orange fiber
2008
Effect of Selected Generally Recognized as Safe Preservative Sprays on Growth of Listeria monocytogenes on Chicken Luncheon Meat
2002
IL-1R and MyD88 Contribute to the Absence of a Bacterial Microbiome on the Healthy Murine Cornea
2018 StandoutNobel
Efficacy of freezing, frozen storage and edible antimicrobial coatings used in combination for control of Listeria monocytogenes on roasted turkey stored at chiller temperatures
2011
Biotransformation of phenolic profiles and improvement of antioxidant capacities in jujube juice by select lactic acid bacteria
2020 Standout
Alternatives to antibiotics: chemical and physical antimicrobial interventions and foodborne pathogen response
2005
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
Poly‐Lactic Acid: Production, Applications, Nanocomposites, and Release Studies
2010 Standout
Recent advances in removing phosphorus from wastewater and its future use as fertilizer (1997–2003)
2004 Standout
Optimization of the RNA extraction method for transcriptome studies of Salmonella inoculated on commercial raw chicken breast samples
2011
Population Genetics of Lactobacillus sakei Reveals Three Lineages with Distinct Evolutionary Histories
2013
Antagonistic control of microbial pathogens under iron limitations by siderophore producing bacteria in a chemostat setup
2010
Predictive food microbiology for the meat industry: a review
1999
The rhizosphere microbiome: significance of plant beneficial, plant pathogenic, and human pathogenic microorganisms
2013 Standout
Modelling growth and bacteriocin production by Lactobacillus curvatus LTH 1174 in response to temperature and pH values used for European sausage fermentation processes
2003
The species concept for prokaryotes
2001 Standout
Chemical, technological and in vitro antioxidant properties of mango, guava, pineapple and passion fruit dietary fibre concentrate
2012 Standout
TFOS DEWS II pathophysiology report
2017 Standout
Effects of high-pressure processing on Listeria monocytogenes, spoilage microflora and multiple compound quality indices in chilled cold-smoked salmon
2004
Antimicrobial activities of spice extracts against pathogenic and spoilage bacteria in modified atmosphere packaged fresh pork and vacuum packaged ham slices stored at 4°C
2008
Efficacy of Two Cleaning and Sanitizing Combinations on Listeria monocytogenes Biofilms Formed at Low Temperature on a Variety of Materials in the Presence of Ready-to-Eat Meat Residue
2004
Enterococci as probiotics and their implications in food safety
2011 Standout
TYGS is an automated high-throughput platform for state-of-the-art genome-based taxonomy
2019 Standout
Probiotics and prebiotics associated with aquaculture: A review
2015 Standout
The complex microbiota of raw milk
2013 Standout
Evaluation of growth/no growth interface of Listeria monocytogenes growing on stainless steel surfaces, detached from biofilms or in suspension, in response to pH and NaCl
2010
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
Applications of ultrasound in food technology: Processing, preservation and extraction
2010 Standout
Application of a novel antimicrobial coating on roast beef for inactivation and inhibition of Listeria monocytogenes during storage
2015
Novel lactic acid bacteria isolated from the bumble bee gut: Convivina intestini gen. nov., sp. nov., Lactobacillus bombicola sp. nov., and Weissella bombi sp. nov.
2015
Lactobacillus curvatus subsp. curvatus subsp. nov. and Lactobacillus curvatus subsp. melibiosus subsp. nov. and Lactobacillus sake subsp. sake subsp. nov. and Lactobacillus sake subsp. carnosus subsp. nov., New Subspecies of Lactobacillus curvatus Abo-Elnaga and Kandler 1965 and Lactobacillus sake Katagiri, Kitahara, and Fukami 1934 (Klein et al. 1996, Emended Descriptions), Respectively
1996
The antibacterial activity of Magainin I immobilized onto mixed thiols Self-Assembled Monolayers
2009
Smart packaging systems for food applications: a review
2015 Standout
Clove (Syzygium aromaticum): a precious spice
2014 Standout
Functional and Safety Aspects of Enterococci Isolated from Different Spanish Foods
2004
Functional food. Product development, marketing and consumer acceptance—A review
2008 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
Opportunities and Challenges in High Pressure Processing of Foods
2007 Standout
Bioactive packaging technologies for extended shelf life of meat-based products
2007
The Dark Side of the Salad: Salmonella typhimurium Overcomes the Innate Immune Response of Arabidopsis thaliana and Shows an Endopathogenic Lifestyle
2008 StandoutNobel
Antimicrobial activities of tapioca starch/decolorized hsian-tsao leaf gum coatings containing green tea extracts in fruit-based salads, romaine hearts and pork slices
2010
Food fermentations: role of microorganisms in food production and preservation
1999
Proposed minimal standards for describing new taxa of the family Flavobacteriaceae and emended description of the family.
2002 Standout
Bioactive alginate coatings to control Listeria monocytogenes on cold-smoked salmon slices and fillets
2009
Functionalty of enterococci in meat products
2003
Inhibition and Inactivation of Listeria monocytogenes and Escherichia coli O157:H7 Colony Biofilms by Micellar-Encapsulated Eugenol and Carvacrol
2006
Antifouling Coatings: Recent Developments in the Design of Surfaces That Prevent Fouling by Proteins, Bacteria, and Marine Organisms
2010 Standout
Genome-Based Taxonomic Classification of the Phylum Actinobacteria
2018 Standout
Essential oils: From extraction to encapsulation
2015 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
Fingerprinting food: current technologies for the detection of food adulteration and contamination
2012 Standout
Dry fermented sausages
1998
Biochemical, Oxidative, and Lipolytic Changes during Vacuum-Packed Storage of Dry-Cured Loin: Effect of Chestnuts Intake by Celta Pigs
2018
Lactobacillus versmoldensis sp. nov., isolated from raw fermented sausage
2003
Lactobacillus acidipiscis sp. nov. and Weissella thailandensis sp. nov., isolated from fermented fish in Thailand.
2000
Effects of Probiotics, Prebiotics, and Synbiotics on Human Health
2017 Standout
Impact of ultrasound on dairy spoilage microbes and milk components
2009
Perspectives for chitosan based antimicrobial films in food applications
2008 Standout
Lactobacillus fuchuensis sp. nov., isolated from vacuum-packaged refrigerated beef.
2002
Antimicrobial herb and spice compounds in food
2010 Standout
Lactic acid bacteria as functional starter cultures for the food fermentation industry
2003 Standout
An optimization approach for managing fresh food quality throughout the supply chain
2009 Standout
Effect of Essential Oils on Pathogenic Bacteria
2013 Standout
Recent advances in cheese microbiology
2001
Adaptation of Microorganisms to Cold Temperatures, Weak Acid Preservatives, Low pH, and Osmotic Stress: A Review
2004
Revised Classification Scheme of Phytoplasmas based on RFLP Analyses of 16S rRNA and Ribosomal Protein Gene Sequences
1998 Standout
Application of Natural Antimicrobials for Food Preservation
2009
Comprehensive review on application of edible film on meat and meat products: An eco-friendly approach
2015 Standout
Lactobacillus equigenerosi sp. nov., a coccoid species isolated from faeces of thoroughbred racehorses
2008
Essential oils as antimicrobials in food systems – A review
2015 Standout
Purification and Characterization of Novel Antifungal Compounds from the Sourdough Lactobacillus plantarum Strain 21B
2000
Polyphasic taxonomy, a consensus approach to bacterial systematics
1996
Potential of bacteriocin-producing lactic acid bacteria for improvements in food safety and quality
2002
Antimicrobials in Food
2020
Nonthermal Plasma Inactivation of Food-Borne Pathogens
2011 Standout
Weak Organic Acids: A Panoply of Effects on Bacteria
2003
Antimicrobial Growth Promoters Used in Animal Feed: Effects of Less Well Known Antibiotics on Gram-Positive Bacteria
2003 Standout
Leuconostoc, characteristics, use in dairy technology and prospects in functional foods
2003
Leuconostoc pseudoficulneum sp. nov., isolated from a ripe fig
2006
Characterization of Lactobacillus coryniformis DSM 20001 T Surface Protein Cpf Mediating Coaggregation with and Aggregation among Pathogens
2004
Lactobacillus Plantarum: Characterization of the Species and Application in Food Production
2010
Phytoplasma: Phytopathogenic Mollicutes
2000 Standout
Lactobacillus rossii sp. nov., isolated from wheat sourdough
2005
Survival of biogenic amine‐producing dairy LAB strains at pasteurisation conditions
2011
Use of Enzyme Tests in Characterization and Identification of Aerobic and Facultatively Anaerobic Gram-Positive Cocci
1998
Emended Descriptions of Lactobacillus sake (Katagiri, Kitahara, and Fukami) and Lactobacillus curvatus (Abo-Elnaga and Kandler): Numerical Classification Revealed by Protein Figerprinting and Identification Based on Biochemical Patterns and DNA-DNA Hybridizations
1996
Soil bacterial and fungal communities across a pH gradient in an arable soil
2010 Standout
A Comprehensive Review on Lipid Oxidation in Meat and Meat Products
2019 Standout
Characterization of Non-Starter Lactic Acid Bacteria from Italian Ewe Cheeses Based on Phenotypic, Genotypic, and Cell Wall Protein Analyses
2001
Description of Paralactobacillus selangorensis gen. nov., sp. nov., a new lactic acid bacterium isolated from chili bo, a Malaysian food ingredient.
2000
Effect of dietary supplementation of inulin and W. cibaria on haemato-immunological parameters of hybrid surubim (Pseudoplatystoma sp)
2011
Surviving the Acid Test: Responses of Gram-Positive Bacteria to Low pH
2003 Standout
Application of Modified Atmosphere Packaging and Active/Smart Technologies to Red Meat and Poultry: A Review
2012
DNA–DNA hybridization values and their relationship to whole-genome sequence similarities
2007 Standout
16S rDNA-based identification of bacteria from conjunctival swabs by PCR and DGGE fingerprinting.
2001
Antilisterial Activity of Nisin-Like Bacteriocin-ProducingLactococcus lactissubsp.lactisIsolated from Traditional Sardinian Dairy Products
2012
Works of John Samelis being referenced
Technological and microbiological evaluation of traditional processes as modified for the industrial manufacturing of dry fermented sausage in greece
2001
Identification and in vitro characterisation of Lactobacillus plantarum strains from artisanal Bulgarian white brined cheeses
2008
Differentiation of Lactobacillus sake and Lact. curvatus isolated from naturally fermented Greek dry salami by SDS‐PAGE of whole‐cell proteins
1995
Organic Acids and Their Salts as Dipping Solutions To Control Listeria monocytogenes Inoculated following Processing of Sliced Pork Bologna Stored at 4°C in Vacuum Packages
2001
Changes in the Microbial Composition of Raw Milk Induced by Thermization Treatments Applied Prior to Traditional Greek Hard Cheese Processing
2009
The microbial association of Greek taverna sausage stored at 4 and 10 °C in air, vacuum or 100% carbon dioxide, and its spoilage potential
2001
Taxonomic studies on some leuconostoc‐like organisms from fermented sausages: description of a new genus Weissella for the Leuconostoc paramesenteroides group of species
1993
Evaluation of the pH-dependent, stationary-phase acid tolerance in Listeria monocytogenes and Salmonella Typhimurium DT104 induced by culturing in media with 1% glucose: a comparative study with Escherichia coli O157:H7
2003
Biofilm Formation by Acid-Adapted and Nonadapted Listeria monocytogenes in Fresh Beef Decontamination Washings and Its Subsequent Inactivation with Sanitizers
2002
A novel modelling approach for predicting microbial growth in a raw cured meat product stored at 3°C and at 12°C in air
1998
Evaluation of the extent and type of bacterial contamination at different stages of processing of cooked ham
1998
Antimicrobials in the Formulation To Control Listeria monocytogenes Postprocessing Contamination on Frankfurters Stored at 4°C in Vacuum Packages
2001
Control of Listeria monocytogenes with Combined Antimicrobials after Postprocess Contamination and Extended Storage of Frankfurters at 4° C in Vacuum Packages
2002
Characterisation of lactic acid bacteria isolated from naturally fermented Greek dry salami
1994
The spoilage microflora of cured, cooked turkey breasts prepared commercially with or without smoking
2000
Rapid GC analysis of cellular fatty acids for characterizing Lactobacillus sake and Lact. curvatus strains of meat origin
1996
Acid Adaptation Does Not Promote Survival or Growth of Listeria monocytogenes on Fresh Beef following Acid and Nonacid Decontamination Treatments
2003
Stability and safety of traditional Greek salami — a microbiological ecology study
1998
Acid Tolerance of Acid-Adapted and Nonadapted Escherichia coli O157:H7 following Habituation (10°C) in Fresh Beef Decontamination Runoff Fluids of Different pH Values
2004
Sakacin B, a bacteriocin produced by Lactobacillus sake isolated from Greek dry fermented sausages
1994
Combinations of nisin with organic acids or salts to control Listeria monocytogenes on sliced pork bologna stored at 4°C in vacuum packages
2004
Selective effect of the product type and the packaging conditions on the species of lactic acid bacteria dominating the spoilage microbial association of cooked meats at 4°C
2000
Role of Glucose in Enhancing the Temperature-Dependent Growth Inhibition ofEscherichia coliO157:H7 ATCC 43895 by aPseudomonassp
2002
Survival of Listeria monocytogenes in Galotyri, a traditional Greek soft acid-curd cheese, stored aerobically at 4°C and 12°C
2005
Incidence and principal sources of Listeria spp. and Listeria monocytogenes contamination in processed meats and a meat processing plant
1999
Atypical Leuconostoc-like Weissella Strains isolated from Meat, Sharing Low Phenotypic Relatedness with the so far Recognized Arginine-negative Weissella spp. as Revealed by SDS-PAGE of Whole Cell Proteins
1997
Influence of the Natural Microbial Flora on the Acid Tolerance Response of Listeria monocytogenes in a Model System of Fresh Meat Decontamination Fluids
2001
Influence of organic acid concentration on survival of Listeria monocytogenes and Escherichia coli 0157:H7 in beef carcass wash water and on model equipment surfaces
2003
Nisin treatments to control Listeria monocytogenes post-processing contamination on Anthotyros, a traditional Greek whey cheese, stored at 4°C in vacuum packages
2003