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Eugenio Parente
Eugenio Parente
Professore di Microbiologia Applicata, UniversitÓ della Basilicata
Email verificata su unibas.it - Home page
Titolo
Citata da
Citata da
Anno
Production, recovery and purification of bacteriocins from lactic acid bacteria
E Parente, A Ricciardi
Applied microbiology and biotechnology 52, 628-638, 1999
3991999
Starter cultures: general aspects
E Parente, TM Cogan, IB Powell
Cheese, 201-226, 2017
3252017
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
2312001
Metagenomics insights into food fermentations
F De Filippis, E Parente, D Ercolini
Microbial biotechnology 10 (1), 91-102, 2017
2172017
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
2151994
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
2081995
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
1722017
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
1721992
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
1681994
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
1512004
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
1501988
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
1492010
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
1412018
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
1372008
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
1372001
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
1182007
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
1052008
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
1042015
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
1042014
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
1041998
Il sistema al momento non pu˛ eseguire l'operazione. Riprova pi¨ tardi.
Articoli 1–20