Annamaria Ricciardi
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
1821994
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
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
1471995
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
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
912008
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
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
892010
Exopolysaccharides from lactic acid bacteria: structure, production and technological applications.
A Ricciardi, F Clementi
Italian Journal of Food Science 12 (1), 23-45, 2000
862000
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
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
672005
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
642008
Inactivation of ccpA and aeration affect growth, metabolite production and stress tolerance in Lactobacillus plantarum WCFS1
T Zotta, A Ricciardi, A Guidone, M Sacco, L Muscariello, MF Mazzeo, ...
International journal of food microbiology 155 (1-2), 51-59, 2012
612012
Yeasts from Water Buffalo Mozzarella, a traditional cheese of the Mediterranean area
P Romano, A Ricciardi, G Salzano, G Suzzi
International journal of food microbiology 69 (1-2), 45-51, 2001
602001
Enzymatic activities of lactic acid bacteria isolated from Cornetto di Matera sourdoughs
T Zotta, A Ricciardi, E Parente
International journal of food microbiology 115 (2), 165-172, 2007
572007
Characterization of natural starter cultures used in the manufacture of Pasta Filata cheese in Basilicata (Southern Italy)
E Parente, MA Rota, A Ricciardi, F Clementi
International Dairy Journal 7 (12), 775-783, 1997
571997
Characterization of lactic acid bacteria isolated from sourdoughs for Cornetto, a traditional bread produced in Basilicata (Southern Italy)
T Zotta, P Piraino, E Parente, G Salzano, A Ricciardi
World Journal of Microbiology and Biotechnology 24 (9), 1785-1795, 2008
472008
Discrimination of commercial Caciocavallo cheeses on the basis of the diversity of lactic microflora and primary proteolysis
P Piraino, T Zotta, A Ricciardi, E Parente
International Dairy Journal 15 (11), 1138-1149, 2005
452005
Technological and safety characterization of coagulase-negative staphylococci from traditionally fermented sausages of Basilicata region (Southern Italy)
MG Bonomo, A Ricciardi, T Zotta, MA Sico, G Salzano
Meat Science 83 (1), 15-23, 2009
442009
Il sistema al momento non può eseguire l'operazione. Riprova più tardi.
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