| Physico-chemical characterization of natural fermentation process of Conservolea and Kalamàta table olives and developement of a protocol for the pre-selection of fermentation … G Bleve, M Tufariello, M Durante, F Grieco, FA Ramires, G Mita, ... Food Microbiology 46, 368-382, 2015 | 102 | 2015 |
| Physico-chemical and microbiological characterization of spontaneous fermentation of Cellina di Nardò and Leccino table olives G Bleve, M Tufariello, M Durante, E Perbellini, FA Ramires, F Grieco, ... Frontiers in microbiology 5, 570, 2014 | 93 | 2014 |
| New process for production of fermented black table olives using selected autochthonous microbial resources M Tufariello, M Durante, FA Ramires, F Grieco, L Tommasi, E Perbellini, ... Frontiers in microbiology 6, 1007, 2015 | 68 | 2015 |
| Phylogeny and mycotoxin characterization of Alternaria species isolated from wheat grown in Tuscany, Italy FA Ramires, M Masiello, S Somma, A Villani, A Susca, AF Logrieco, C Luz, ... Toxins 10 (11), 472, 2018 | 57 | 2018 |
| Identification of safety and quality parameters for preparation of jellyfish based novel food products G Bleve, FA Ramires, A Gallo, A Leone Foods 8 (7), 263, 2019 | 46 | 2019 |
| An alum-free jellyfish treatment for food applications G Bleve, FA Ramires, S De Domenico, A Leone Frontiers in Nutrition 8, 718798, 2021 | 21 | 2021 |
| Industrial scale bio-detoxification of raw olive mill wastewaters by the use of selected microbial yeast and bacterial strains to obtain a new source for fertigation FA Ramires, M Durante, G Maiorano, D Migoni, P Rampino, FP Fanizzi, ... Journal of Environmental Management 265, 110574, 2020 | 13 | 2020 |
| Combination of solid state and submerged fermentation strategies to produce a new jellyfish-based food FA Ramires, G Bleve, S De Domenico, A Leone Foods 11 (24), 3974, 2022 | 11 | 2022 |
| The controlled Semi-Solid Fermentation of Seaweeds as a strategy for their stabilization and new food applications G Maiorano, FA Ramires, M Durante, IE Palamà, F Blando, G De Rinaldis, ... Foods 11 (18), 2811, 2022 | 9 | 2022 |
| Optimization of a calcium-based treatment method for jellyfish to design food for the future FA Ramires, S De Domenico, D Migoni, FP Fanizzi, DL Angel, R Slizyte, ... Foods 11 (17), 2697, 2022 | 8 | 2022 |
| New process for production of fermented black table olives using selected autochthonous microbial resources. Front Microbiol 6: 1007 M Tufariello, M Durante, FA Ramires, F Grieco, L Tommasi, E Perbellini, ... | 7 | 2015 |
| Liquid submerged fermentation by selected microbial strains for onion skins valorization and its effects on polyphenols FA Ramires, AR Bavaro, I D’Antuono, V Linsalata, L D’Amico, F Baruzzi, ... World Journal of Microbiology and Biotechnology 39 (10), 258, 2023 | 3 | 2023 |
| Study of the effects of pasteurization and selected microbial starters on functional traits of fermented table olives A Tarantini, P Crupi, FA Ramires, L D'Amico, G Romano, F Blando, ... Food Microbiology 122, 104537, 2024 | 2 | 2024 |
| Novel Fermentation Strategies of Strawberry Tree Arbutus unedo Fruits to Obtain High Nutritional Value Products FA Ramires, M Durante, I D’Antuono, A Garbetta, A Bruno, A Tarantini, ... International Journal of Molecular Sciences 25 (2), 684, 2024 | 1 | 2024 |
| Combination of Solid State and Submerged Fermentation Strategies to Produce a New Jellyfish-Based Food. Foods 2022, 11, 3974 FA Ramires, G Bleve, S De Domenico, A Leone s Note: MDPI stays neutral with regard to jurisdictional claims in published …, 2022 | 1 | 2022 |
| Le biotecnologie microbiche al servizio dell'economia circolare: strategie per la valorizzazione di sottoprodotti agroalimentari FA Ramires, A Tarantini, G Romano, L D'Amico, A Gallo, G Bleve LEbiotec VI ed. Abstract Book, 28, 2024 | | 2024 |
| Physico-chemical and microbiological characterization of spontaneous fermentation of Cellina di Nardò and Leccino table olives FA Ramires, MS Cappello, S eDe Domenico, AF Logrieco | | 2014 |
| A new selection-based approach of yeasts and bacteria for the bioremediation of olive oil mill wastewaters (OMW). G Bleve, F Ramires, M Durante, C Perrotta, P Rampino, G Mita, F Grieco Microbial Interactions in Complex Ecosystems, 223-224, 2013 | | 2013 |
| Nuove strategie per il risanamento delle acque di vegetazione con l’utilizzo di microrganismi non convenzionali. G Bleve, C Lezzi, M Durante, FA Ramires, G Mita, C Perrotta, P Rampino, ... Proceedings of the International Workshop" Utilizzo di Biofenoli da prodotti …, 2012 | | 2012 |
| New strategies for bioremediation of olive oil mill wastewaters using non-conventional microorganisms. G Bleve, C Lezzi, M Durante, FA Ramires, G Mita, C Perrotta, P Rampino, ... Proceedings of the Conference “Olives, Virgin Olive Oil and Olive Mill Waste …, 2012 | | 2012 |
