| Production, recovery and purification of bacteriocins from lactic acid bacteria E Parente, A Ricciardi Applied microbiology and biotechnology 52, 628-638, 1999 | 408 | 1999 |
| Starter cultures: general aspects E Parente, TM Cogan Cheese: chemistry, physics and microbiology 1, 123-148, 2004 | 255 | 2004 |
| Metagenomics insights into food fermentations F De Filippis, E Parente, D Ercolini Microbial biotechnology 10 (1), 91-102, 2017 | 248 | 2017 |
| 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 | 238 | 2001 |
| 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 | 220 | 1995 |
| 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 | 217 | 1994 |
| 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 | 202 | 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 | 178 | 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 | 171 | 1994 |
| Recent past, present, and future of the food microbiome F De Filippis, E Parente, D Ercolini Annual Review of Food Science and Technology 9 (1), 589-608, 2018 | 164 | 2018 |
| 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 | 154 | 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 | 153 | 2010 |
| 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 | 151 | 1988 |
| 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 | 143 | 2008 |
| 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 | 140 | 2001 |
| 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 | 134 | 2015 |
| 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 | 124 | 2007 |
| Variation of microbial load and visual quality of ready-to-eat salads by vegetable type, season, processor and retailer V Caponigro, M Ventura, I Chiancone, L Amato, E Parente, F Piro Food Microbiology 27 (8), 1071-1077, 2010 | 112 | 2010 |
| 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 | 111 | 2014 |
| 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 | 110 | 2002 |
Annamaria RicciardiUniversità degli Studi della BasilicataVerified email at unibas.it
