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h5 指数:63
h5 中位数:83

h5 指数是指在过去整整 5 年中所发表文章的 h 指数。h 指在 2018-2022 年间发表的 h 篇文章每篇至少都被引用过 h 次的最大值。隐藏

出版物的 h5 中位数，是指出版物的 h5 指数所涵盖的所有文章获得的引用次数的中位值。隐藏

#14 Food Science & Technology
#18 Microbiology

标题/作者	引用次数	年份
Lactobacillus plantarum with broad antifungal activity: A promising approach to increase safety and shelf-life of cereal-based products P Russo, MP Arena, D Fiocco, V Capozzi, D Drider, G Spano International Journal of Food Microbiology 247, 48-54	174	2017
Novel insights on the functional/nutritional features of the sourdough fermentation M Gobbetti, M De Angelis, R Di Cagno, M Calasso, G Archetti, ... International Journal of Food Microbiology 302, 103-113	168	2019
Foodborne viruses: Detection, risk assessment, and control options in food processing A Bosch, E Gkogka, FS Le Guyader, F Loisy-Hamon, A Lee, ... International Journal of Food Microbiology 285, 110-128	158	2018
Whey protein isolate/cellulose nanofibre/TiO2 nanoparticle/rosemary essential oil nanocomposite film: Its effect on microbial and sensory quality of lamb meat and growth of common foodborne pathogenic bacteria during refrigeration MA Sani, A Ehsani, M Hashemi International Journal of Food Microbiology 251, 8-14	149	2017
Tolerance to quaternary ammonium compound disinfectants may enhance growth of Listeria monocytogenes in the food industry T Møretrø, BCT Schirmer, E Heir, A Fagerlund, P Hjemli, S Langsrud International Journal of Food Microbiology 241, 215-224	141	2017
The antibacterial activity of clove oil/chitosan nanoparticles embedded gelatin nanofibers against Escherichia coli O157: H7 biofilms on cucumber H Cui, M Bai, MMA Rashed, L Lin International Journal of Food Microbiology 266, 69-78	132	2018
Linking wine lactic acid bacteria diversity with wine aroma and flavour MS Cappello, G Zapparoli, A Logrieco, EJ Bartowsky International Journal of Food Microbiology 243, 16-27	129	2017
Improving the antioxidant properties of quinoa flour through fermentation with selected autochthonous lactic acid bacteria CG Rizzello, A Lorusso, V Russo, D Pinto, B Marzani, M Gobbetti International Journal of Food Microbiology 241, 252-261	112	2017
Comparative analysis of core genome MLST and SNP typing within a European Salmonella serovar Enteritidis outbreak ME Pearce, NF Alikhan, TJ Dallman, Z Zhou, K Grant, MCJ Maiden International Journal of Food Microbiology 274, 1-11	109	2018
Source tracking of prokaryotic communities in fermented grain of Chinese strong-flavor liquor X Wang, H Du, Y Xu International Journal of Food Microbiology 244, 27-35	109	2017
Lactate-and acetate-based cross-feeding interactions between selected strains of lactobacilli, bifidobacteria and colon bacteria in the presence of inulin-type fructans F Moens, M Verce, L De Vuyst International Journal of Food Microbiology 241, 225-236	108	2017
Diversity of spoilage fungi associated with various French dairy products L Garnier, F Valence, A Pawtowski, L Auhustsinava-Galerne, N Frotté, ... International Journal of Food Microbiology 241, 191-197	105	2017
Prevalence of foodborne pathogens in food from selected African countries–A meta-analysis N Paudyal, V Anihouvi, J Hounhouigan, MI Matsheka, B Sekwati-Monang, ... International Journal of Food Microbiology 249, 35-43	103	2017
Human brucellosis caused by raw dairy products: A review on the occurrence, major risk factors and prevention M Dadar, Y Shahali, AM Whatmore International Journal of Food Microbiology 292, 39-47	101	2019
Adsorption of aflatoxin B1, zearalenone and ochratoxin A by microorganisms isolated from Kefir grains FB Taheur, K Fedhila, K Chaieb, B Kouidhi, A Bakhrouf, L Abrunhosa International Journal of Food Microbiology 251, 1-7	98	2017
Sensory profile and volatile aroma composition of reduced alcohol Merlot wines fermented with Metschnikowia pulcherrima and Saccharomyces uvarum C Varela, A Barker, T Tran, A Borneman, C Curtin International Journal of Food Microbiology 252, 1-9	93	2017
Antimicrobial activity of free and liposome-encapsulated thymol and carvacrol against Salmonella and Staphylococcus aureus adhered to stainless steel JB Engel, C Heckler, EC Tondo, DJ Daroit, P da Silva Malheiros International Journal of Food Microbiology 252, 18-23	92	2017
Synergistic effects of some essential oils against fungal spoilage on pear fruit M Nikkhah, M Hashemi, MBH Najafi, R Farhoosh International Journal of Food Microbiology 257, 285-294	91	2017
Microbial counts of mealworm larvae (Tenebrio molitor) and crickets (Acheta domesticus and Gryllodes sigillatus) from different rearing companies and different production batches D Vandeweyer, S Crauwels, B Lievens, L Van Campenhout International Journal of Food Microbiology 242, 13-18	90	2017
MALDI-TOF mass spectrometry for the identification of lactic acid bacteria isolated from a French cheese: The Maroilles M Nacef, M Chevalier, S Chollet, D Drider, C Flahaut International Journal of Food Microbiology 247, 2-8	90	2017

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