| 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 | 191 | 2017 |
| Valorization of cheese whey using microbial fermentations T Zotta, L Solieri, L Iacumin, C Picozzi, M Gullo Applied microbiology and biotechnology 104 (7), 2749-2764, 2020 | 159 | 2020 |
| 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 | 147 | 2010 |
| 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 | 141 | 2008 |
| 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 | 117 | 2015 |
| 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 | 107 | 2014 |
| 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 | 104 | 2008 |
| 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 | 94 | 2012 |
| The microbiota of dairy milk: A review E Parente, A Ricciardi, T Zotta International Dairy Journal 107, 104714, 2020 | 92 | 2020 |
| 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 | 89 | 2007 |
| Assessment of aerobic and respiratory growth in the Lactobacillus casei group T Zotta, A Ricciardi, RG Ianniello, E Parente, A Reale, F Rossi, L Iacumin, ... PLoS One 9 (6), e99189, 2014 | 83 | 2014 |
| Proteolysis in model sourdough fermentations T Zotta, P Piraino, A Ricciardi, PLH McSweeney, E Parente Journal of agricultural and food chemistry 54 (7), 2567-2574, 2006 | 77 | 2006 |
| 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 | 76 | 2009 |
| FoodMicrobionet: a database for the visualisation and exploration of food bacterial communities based on network analysis E Parente, L Cocolin, F De Filippis, T Zotta, I Ferrocino, O O'Sullivan, ... International journal of food microbiology 219, 28-37, 2016 | 73 | 2016 |
| 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, 1785-1795, 2008 | 72 | 2008 |
| High resolution melting analysis (HRM) as a new tool for the identification of species belonging to the Lactobacillus casei group and comparison with species-specific PCRs and … L Iacumin, F Ginaldi, M Manzano, V Anastasi, A Reale, T Zotta, F Rossi, ... Food Microbiology 46, 357-367, 2015 | 71 | 2015 |
| Dynamics of bacterial communities and interaction networks in thawed fish fillets during chilled storage in air T Zotta, E Parente, RG Ianniello, F De Filippis, A Ricciardi International Journal of Food Microbiology 293, 102-113, 2019 | 64 | 2019 |
| The microbiota of high-moisture mozzarella cheese produced with different acidification methods A Guidone, T Zotta, A Matera, A Ricciardi, F De Filippis, D Ercolini, ... International Journal of Food Microbiology 216, 9-17, 2016 | 64 | 2016 |
| Urease production by Streptococcus thermophilus T Zotta, A Ricciardi, R Rossano, E Parente Food microbiology 25 (1), 113-119, 2008 | 64 | 2008 |
| Adaptation to Aerobic Environment of Lactobacillus johnsonii/gasseri Strains D Maresca, T Zotta, G Mauriello Frontiers in Microbiology 9, 157, 2018 | 61 | 2018 |
