Eugenio Parente
Eugenio Parente
Professore di Microbiologia Applicata, UniversitÓ della Basilicata
Email verificata su unibas.it - Home page
TitoloCitata daAnno
Production, recovery and purification of bacteriocins from lactic acid bacteria
E Parente, A Ricciardi
Applied Microbiology and Biotechnology 52 (5), 628-638, 1999
3211999
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 (4), 388-394, 1994
1851994
Starter cultures: general aspects
E Parente, TM Cogan
Cheese: chemistry, physics and microbiology 1, 123-148, 2004
1772004
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
1612001
A comparison of factors affecting the production of two bacteriocins from lactic acid bacteria
E Parente, C Hill
Journal of Applied Bacteriology 73 (4), 290-298, 1992
1531992
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
1491995
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
1491994
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
1291988
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
1182001
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
1102004
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
922010
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
922008
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
902007
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
901998
Characterization of enterocin 1146, a bacteriocin from Enterococcus faecium inhibitory to Listeria monocytogenes
E PARENTE, C HILL
Journal of Food Protection 55 (7), 497-502, 1992
851992
Growth and bacteriocin production by Enterococcus faecium DPC1146 in batch and continuous culture
E Parente, C Brienza, A Ricciardi, G Addario
Journal of Industrial Microbiology and Biotechnology 18 (1), 62-67, 1997
801997
Exopolysaccharide production by Streptococcus thermophilus SY: production and preliminary characterization of the polymer
A Ricciardi, E Parente, MA Crudele, F Zanetti, G Scolari, I Mannazzu
Journal of applied microbiology 92 (2), 297-306, 2002
762002
Comparison of different starter systems for water-buffalo Mozzarella cheese manufacture
S Coppola, F Villani, R Coppola, E Parente
Le lait 70 (5-6), 411-423, 1990
711990
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
692008
Phenotypic characterization of lactic acid bacteria from sourdoughs for Altamura bread produced in Apulia (Southern Italy)
A Ricciardi, E Parente, P Piraino, M Paraggio, P Romano
International journal of food microbiology 98 (1), 63-72, 2005
692005
Il sistema al momento non pu˛ eseguire l'operazione. Riprova pi¨ tardi.
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