Leaderboards/Microbial Inactivation Methods

Microbial Inactivation Methods

Last updated July 15, 2026

Rising Stars

Fresh ink, massive impact

Researchers

1
Oluwadara Alegbeleye
Universidade Estadual de Campinas (UNICAMP)
2
Srutee Rout
Indian Institute of Technology Kharagpur
3
Ramon Bocker
Universidade Estadual de Campinas (UNICAMP)
4
Beatriz Llavata
Universitat Politècnica de València
5
Yiming Xiang
Nanjing Foreign Language School
6
Viola Chiozzi
Politecnico di Milano
7
Leire Astráin-Redín
Universidad de Zaragoza
8
Nikunj Naliyadhara
Indian Institute of Technology Guwahati
9
Xiangfei Hu
Ningbo University of Technology
10
Eivina Radzevičiūtė-Valčiukė
Vilnius Gediminas Technical University

Papers

1
Modification of soy protein isolate and pea protein isolate by high voltage dielectric barrier discharge (DBD) atmospheric cold plasma: Comparative study on structural, rheological and techno-functional characteristics
Food Chemistry|2024
106 cit.
2
Ohmic Heating Technology for Food Applications, From Ohmic Systems to Moderate Electric Fields and Pulsed Electric Fields
Food Engineering Reviews|2024
64 cit.
3
Pulsed electric field technology as a promising pre-treatment for enhancing orange agro-industrial waste biorefinery
RSC Advances|2024
60 cit.
4
Effect of cold plasma for modulating macromolecules and bioactive composition of food: Unveiling mechanisms and synergies with other emerging techniques
Food Bioscience|2024
34 cit.
5
PEF pre-treatment and ultrasound-assisted drying at different temperatures as a stabilizing method for the up-cycling of kiwifruit: Effect on drying kinetics and final quality
Innovative Food Science & Emerging Technologies|2024
31 cit.
6
Sustainable pectin-based film for carrying phenolic compounds and essential oil from Citrus sinensis peel waste
Food Bioscience|2024
30 cit.
7
Effect of freeze-thaw and PEF pretreatments on the kinetics and microstructure of convective and ultrasound-assisted drying of orange peel
npj Science of Food|2024
22 cit.
8
Enhancing ultrasonic-assisted drying of low-porosity products through pulsed electric field (PEF) pretreatment: The case of butternut squash
Ultrasonics Sonochemistry|2024
20 cit.
9
Anthocyanin-rich jaboticaba fruit: Natural source of bioactive and coloring ingredients for nutraceutical food applications
Trends in Food Science & Technology|2024
15 cit.
10
Dielectric barrier discharge cold plasma-modified pea protein nanoparticles: enhancing functional and thermal properties for food and biopolymer applications
Sustainable Food Technology|2025
13 cit.

Emerging Leaders

Drafting the new consensus

Researchers

1
Eric Keven Silva
Universidade Estadual de Campinas (UNICAMP)
2
Yanhong Bai
Zhengzhou University of Light Industry
3
M. S. Roopesh
University of Alberta
4
Avi Shpigelman
Technion – Israel Institute of Technology
5
Artur Wiktor
Warsaw University of Life Sciences
6
Snehasis Chakraborty
Institute of Chemical Technology
7
Anilkumar G. Bhoite
Unknown
8
Shunshan Jiao
Shanghai Jiao Tong University
9
Mingming Guo
Chinese Academy of Agricultural Sciences
10
Oleksii Parniakov
Sorbonne Université

Papers

1
Improving barrier and antibacterial properties of chitosan composite films by incorporating lignin nanoparticles and acylated soy protein isolate nanogel
Food Hydrocolloids|2022
112 cit.
2
Lanthanide bimetallic MOF-based fluorescent sensor for sensitive and visual detection of sulfamerazine and malachite
Food Chemistry|2023
81 cit.
3
Pulsed electric field technology as a promising pre-treatment for enhancing orange agro-industrial waste biorefinery
RSC Advances|2024
60 cit.
4
Effect of ultraviolet and pulsed light treatments on ascorbic acid content in fruit juices-A review of the degradation mechanism
Food Chemistry Advances|2023
55 cit.
5
The potential of nonthermal techniques to achieve enzyme inactivation in fruit products
Trends in Food Science & Technology|2022
49 cit.
6
Potential of pulsed light treatment to pasteurize pomegranate juice: Microbial safety, enzyme inactivation, and phytochemical retention
LWT|2022
46 cit.
7
Combating <i>Escherichia coli</i> O157:H7 with Functionalized Chickpea‐Derived Antimicrobial Peptides
Advanced Science|2022
45 cit.
8
Evaluation of chickpea protein isolate as a partial replacement for phosphate in pork meat batters: Techno-functional properties and molecular characteristic modifications
Food Chemistry|2022
39 cit.
9
Maillard conjugates produced from proteins and prebiotic dietary fibers: Technological properties, health benefits and challenges
Trends in Food Science & Technology|2024
39 cit.
10
Effect of vegetable oils on the thermal gel properties of PSE-like chicken breast meat protein isolate-based emulsion gels
Food Chemistry|2024
38 cit.

Current Senior Leaders

Wrote the book, still writing it

Researchers

1
Dietrich Knorr
Technische Universität Berlin
2
Damijan Miklavčič
University of Ljubljana
3
Lluis M. Mir
Centre National de la Recherche Scientifique
4
Eugène Vorobiev
Université de Technologie de Compiègne
5
Pascale Cossart
Institut Pasteur
6
Olga Martı́n-Belloso
Universitat de Lleida
7
Marc Hendrickx
KU Leuven
8
Gustavo V. Barbosa‐Cánovas
Washington State University
9
Boris Rubinsky
University of California, Berkeley
10
Da‐Wen Sun
University College Dublin

Papers

1
Comparative Genomics of <i>Listeria</i> Species
Science|2001
1.5k cit.
2
Tissue Ablation with Irreversible Electroporation
Annals of Biomedical Engineering|2005
1.3k cit.
3
Improving quality inspection of food products by computer vision––a review
Journal of Food Engineering|2003
998 cit.
4
Antibacterial action of chitosan
Food Biotechnology|1992
988 cit.
5
High-efficiency gene transfer into skeletal muscle mediated by electric pulses
Proceedings of the National Academy of Sciences|1999
900 cit.
6
Electrochemotherapy – An easy, highly effective and safe treatment of cutaneous and subcutaneous metastases: Results of ESOPE (European Standard Operating Procedures of Electrochemotherapy) study
European Journal of Cancer Supplements|2006
891 cit.
7
The Listeria transcriptional landscape from saprophytism to virulence
Nature|2009
874 cit.
8
E-Cadherin Is the Receptor for Internalin, a Surface Protein Required for Entry of L. monocytogenes into Epithelial Cells
Cell|1996
864 cit.
9
Entry of L. monocytogenes into cells is mediated by internalin, a repeat protein reminiscent of surface antigens from gram-positive cocci
Cell|1991
829 cit.
10
L. monocytogenes-induced actin assembly requires the actA gene product, a surface protein
Cell|1992
812 cit.

Reagents for Microbial Inactivation Methods

Citation-validated products used in this field

🔥 Trending

Gaining adoption fast

Cell Signaling TechnologyEvidence 65

Tec (F2K5K) Rabbit Monoclonal Antibody

Cited in 8 papers
#99987$161,376
View Evidence →

⭐ Top Rated

Best all-around

Cell Signaling TechnologyEvidence 65

Bim (C34C5) Rabbit Monoclonal Antibody (Alexa Fluor® 488 Conjugate)

#94805$465
View Evidence →
Cell Signaling TechnologyEvidence 64

eRF3 Antibody

#14980$394
View Evidence →
Millipore

Anti-Norepinephrine

#AB120
View Evidence →

🌟 All-Time

Most validated

Cell Signaling TechnologyEvidence 65

Tec (F2K5K) Rabbit Monoclonal Antibody

Cited in 8 papers
#99987$161,376
View Evidence →
Cell Signaling Technology

Human FGF-21 Recombinant Protein

Cited in 5 papers
#96551$283
View Evidence →
Cell Signaling TechnologyEvidence 60

NCKIPSD (E6Z3N) Rabbit Monoclonal Antibody

#89661$161,351
View Evidence →