Theo dõi
Eugenio Parente
Eugenio Parente
Professore di Microbiologia Applicata, Università della Basilicata
Email được xác minh tại unibas.it - Trang chủ
Tiêu đề
Trích dẫn bởi
Trích dẫn bởi
Năm
Production, recovery and purification of bacteriocins from lactic acid bacteria
E Parente, A Ricciardi
Applied microbiology and biotechnology 52, 628-638, 1999
4071999
Starter cultures: general aspects
E Parente, TM Cogan
Cheese: chemistry, physics and microbiology 1, 123-148, 2004
2522004
Metagenomics insights into food fermentations
F De Filippis, E Parente, D Ercolini
Microbial biotechnology 10 (1), 91-102, 2017
2442017
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
2412001
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
2211995
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
2201994
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
2062017
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
1781992
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
1711994
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
1652018
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
1592010
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
1542004
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
1531988
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
1412001
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
1402008
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
1352015
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
1202007
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
1132010
The microbiota of dairy milk: A review
E Parente, A Ricciardi, T Zotta
International Dairy Journal 107, 104714, 2020
1122020
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
1122014
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