| Production, recovery and purification of bacteriocins from lactic acid bacteria E Parente, A Ricciardi Applied microbiology and biotechnology 52, 628-638, 1999 | 397 | 1999 |
| Starter cultures: general aspects E Parente, TM Cogan Cheese: chemistry, physics and microbiology 1, 123-148, 2004 | 241 | 2004 |
| Evolution of microbial populations and biogenic amine production in dry sausages produced in Southern Italy E Parente, M Martuscelli, F Gardini, S Grieco, MA Crudele, G Suzzi Journal of Applied Microbiology 90 (6), 882-891, 2001 | 234 | 2001 |
| Metagenomics insights into food fermentations F De Filippis, E Parente, D Ercolini Microbial biotechnology 10 (1), 91-102, 2017 | 220 | 2017 |
| Influence of pH on growth and bacteriocin production byLactococcus lactis subsp.lactis 14ONWC during batch fermentation E Parente, A Ricciardi, G Addario Applied Microbiology and Biotechnology 41, 388-394, 1994 | 215 | 1994 |
| A comparison of methods for the measurement of bacteriocin activity E Parente, C Brienza, M Moles, A Ricciardi Journal of microbiological methods 22 (1), 95-108, 1995 | 212 | 1995 |
| Aerobic metabolism in the genus Lactobacillus: impact on stress response and potential applications in the food industry T Zotta, E Parente, A Ricciardi Journal of applied microbiology 122 (4), 857-869, 2017 | 177 | 2017 |
| A comparison of factors affecting the production of two bacteriocins from lactic acid bacteria E Parente, C Hill Journal of Applied Microbiology 73 (4), 290-298, 1992 | 175 | 1992 |
| Influence of pH on the production of enterocin 1146 during batch fermentation E Parente, A Ricciardi Letters in Applied Microbiology 19 (1), 12-15, 1994 | 170 | 1994 |
| The microflora of natural whey cultures utilized as starters in the manufacture of Mozzarella cheese from water-buffalo milk S Coppola, E Parente, S Dumontet, A La Peccerella Le Lait 68 (3), 295-309, 1988 | 152 | 1988 |
| Diversity and dynamics of communities of coagulase‐negative staphylococci in traditional fermented sausages G Blaiotta, C Pennacchia, F Villani, A Ricciardi, R Tofalo, E Parente Journal of Applied Microbiology 97 (2), 271-284, 2004 | 149 | 2004 |
| Diversity of stress tolerance in Lactobacillus plantarum, Lactobacillus pentosus and Lactobacillus paraplantarum: a multivariate screening study E Parente, F Ciocia, A Ricciardi, T Zotta, GE Felis, S Torriani International journal of food microbiology 144 (2), 270-279, 2010 | 147 | 2010 |
| Recent past, present, and future of the food microbiome F De Filippis, E Parente, D Ercolini Annual Review of Food Science and Technology 9, 589-608, 2018 | 144 | 2018 |
| Phenotypic diversity of lactic acid bacteria isolated from fermented sausages produced in Basilicata (Southern Italy) E Parente, S Grieco, MA Crudele Journal of Applied Microbiology 90 (6), 943-952, 2001 | 141 | 2001 |
| Molecular and technological characterization of lactic acid bacteria from traditional fermented sausages of Basilicata region (Southern Italy) MG Bonomo, A Ricciardi, T Zotta, E Parente, G Salzano Meat Science 80 (4), 1238-1248, 2008 | 139 | 2008 |
| Molecular and functional characterization of Lactobacillus sanfranciscensis strains isolated from sourdoughs M De Angelis, R Di Cagno, G Gallo, M Curci, S Siragusa, C Crecchio, ... International journal of food microbiology 114 (1), 69-82, 2007 | 119 | 2007 |
| Tolerance of Lactobacillus casei, Lactobacillus paracasei and Lactobacillus rhamnosus strains to stress factors encountered in food processing and in the gastro-intestinal tract A Reale, T Di Renzo, F Rossi, T Zotta, L Iacumin, M Preziuso, E Parente, ... LWT-Food Science and Technology 60 (2), 721-728, 2015 | 109 | 2015 |
| The combined effect of nisin, leucocin F10, pH, NaCl and EDTA on the survival of Listeria monocytogenes in broth E Parente, MA Giglio, A Ricciardi, F Clementi International Journal of Food Microbiology 40 (1-2), 65-75, 1998 | 107 | 1998 |
| Acid production, proteolysis, autolytic and inhibitory properties of lactic acid bacteria isolated from pasta filata cheeses: A multivariate screening study P Piraino, T Zotta, A Ricciardi, PLH McSweeney, E Parente International dairy journal 18 (1), 81-92, 2008 | 106 | 2008 |
| Functional properties of Lactobacillus plantarum strains: A multivariate screening study A Guidone, T Zotta, RP Ross, C Stanton, MC Rea, E Parente, A Ricciardi LWT-Food Science and Technology 56 (1), 69-76, 2014 | 104 | 2014 |
Annamaria RicciardiUniversità degli Studi della BasilicataEmail verificata su unibas.it
