Food microbiology in the post-COVID-19 era: insights from bibliometric analysis in bioeconomics by Carlos Alberto Zuniga-Gonzalez

“…Abstract Background Before the COVID-19 outbreak, food microbiology was essential in identifying and preventing foodborne pathogens like Salmonella and E. coli. …”
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Microbiological Safety and Health Properties of Marketed Fermented Root Vegetables by Eliza Knez, Rafał Hałasa, Katarzyna Turecka, Justyna Ośko, Kornelia Kadac-Czapska, Krzysztof Waleron, Małgorzata Grembecka

Subjects: “…food microbiology…”
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The protective effect of oleic acid on Lactiplantibacillus plantarum during freeze-drying by Yongjun Xia, Yizhen Wang, Jing Pu, Yan Wu, Zhiqiang Xiong, Xin Song, Hui Zhang, Lianzhong Ai, Guangqiang Wang

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Efficacy of Larimichthys crocea TASOR protein-derived peptide FAM286 against Staphylococcus aureus by Ritian Jin, Guanglei Wei, Rong Lin, Wenfeng Lin, Jude Juventus Aweya, Duo Liang, Wuyin Weng, Shen Yang

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Effects of Different Modification Methods on the Functional Properties and Structure of Chlorella Protein by HOU Yu-xin, LI Shi-chang, ZHANG Chen, DING Hao, LI Bing-qian, GONG Ming-gui

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Application of cold atmospheric plasma for decontamination of toxigenic fungi and mycotoxins: a systematic review by Amanda Cristina Dias de Oliveira, Sher Ali, Carlos Humberto Corassin, Sana Ullah, Karina Nascimento Pereira, James Leon Walsh, Nataša Hojnik, Carlos Augusto Fernandes de Oliveira

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Lactiplantibacillus plantarum AR113 alleviates microbiota dysbiosis of tongue coating and cerebral ischemia/reperfusion injury in rat by Zhiqiang Xiong, Gang Liu, Ling Fang, Xiuming Li, Yongjun Xia, Guangqiang Wang, Xin Song, Lianzhong Ai

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Coagulase gene polymorphism of Staphylococcus aureus isolates: A study on dairy food products and other foods in Tehran, Iran by Mohammad Mehdi Soltan Dallal, Mohammad Reza Khoramizadeh, Solmaz Agha Amiri, Ali Akbar Saboor Yaraghi, Ramin Mazaheri Nezhad Fard

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The intervention effects of Lactobacillus casei LC2W on Escherichia coli O157:H7 -induced mouse colitis by Guangqiang Wang, Hongyu Tang, Ying Zhang, Xiang Xiao, Yongjun Xia, Lianzhong Ai

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Characteristic and Antimicrobial Resistance of Bacillus cereus Group Isolated from Food in Poland by Joanna Kowalska, Elżbieta Maćkiw, Dorota Korsak, Jacek Postupolski

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The influence of different geographical origins and grades on the flavor of Qingxiangxing Baijiu: An integrated analysis using descriptive sensory evaluation, GC×GC–MS, E-nose, and... by Qiao Huang, Xianping Qiu, Tongwei Guan, Jianshen Yu, Yichen Mao, Yu Li, Yuan Rao, Hongguang Shang, Yanhui Zhao

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Preliminary Data of the Nutritive, Antioxidative, and Functional Properties of Watermelon (<i>Citrullus lanatus</i> L.) Flour and Seed Protein Concentrate by Agata Hahn, Justyna Liszka, Julia Maksym, Agnieszka Nemś, Joanna Miedzianka

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Validation of Immersion Precooling and Drip Sanitation Standard Operating Procedures on Weight, Temperature, Microbiological Quality, and Safety of Chicken Carcasses by Angela B.P.S. Fernandes, Clair F.S. Pereira, Hiago M. Pereira, Marco A.C. Batista, Luiz F.S. Dionisio, Amauri A. Alfieri, Bruna Alexandrino, José C. Ribeiro-Júnior

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Composition and Significance of Bacterial Microbiota and Volatile Organic Compounds of Swiss-Dutch-Type Cheese as Determined by PCR-DGGE and HS-GC by Beata Nalepa, Magdalena Anna Olszewska, Lidia Hanna Markiewicz, Marek Aljewicz

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Investigating the Prevalence, Antibiotic Resistance Pattern, and Serotyping of Shigella Isolates from Traditional and Industrial Olivier Salads by Shiva Jahanbakhshi, Mohammad Mehdi Soltan Dallal, Abbas Rahimi Foroushani, Katayoun Samimi-Rad, Seyedeh Zohre Mirbagheri, Ahmad Nasser, Mohammad Reza Mohammadi

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Weizmannia coagulans BC99 modulate gut microbiota after Helicobacter pylori eradication: A randomized double-blind placebo-controlled trial by Ying Wu, Shirui Zhai, Caie Wang, Zhouya Bai, Pingping Tian, Shanshan Tie, Yao Wang, Yingjian Zhang, Lina Zhao, Shaobin Gu

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Microbiological and Physicochemical Characteristics of Three Types of “Soumbara” from Seeds of African Locust Bean in Korhogo Markets, Côte d’Ivoire by Ollo Kambire, Konan Mathurin Yao, Andrée Emmanuelle Sika, Aminata Coulibaly, Zamble Bi Irie Abel Boli, Rose Koffi-Nevry

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Phytase Production by Aspergillus niger CFR 335 and Aspergillus ficuum SGA 01 through Submerged and Solid-State Fermentation by Gunashree B. Shivanna, Govindarajulu Venkateswaran

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Isolation, Identification, and Antimicrobial Study of Yersinia spp. Isolated from Traditional and Industrial Olivier Salad Specimens in Tehran by Farnaz Eskandarzadeh, Mohammad Reza Mohammadi, Abbas Rahimi Foroushani, Mohammad Mehdi Soltan Dallal

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Odor-active aroma compounds in traditional fermented dairy products: The case of mabisi in supporting food and nutrition security in Zambia by Thelma W. Sikombe, Anita R. Linnemann, Himoonga B. Moonga, Stefanie Quilitz, Sijmen E. Schoustra, Eddy J. Smid, Anna Alekseeva

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