| Production, recovery and purification of bacteriocins from lactic acid bacteria E Parente, A Ricciardi Applied microbiology and biotechnology 52, 628-638, 1999 | 403 | 1999 |
| 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 | 214 | 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 | 214 | 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 | 189 | 2017 |
| 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 | 168 | 1994 |
| 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 | 153 | 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 | 146 | 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 | 138 | 2008 |
| Exopolysaccharides from lactic acid bacteria: structure, production and technological applications. A Ricciardi, F Clementi | 110 | 2000 |
| 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 | 107 | 1998 |
| 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 | 106 | 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 |
| 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 | 104 | 2002 |
| 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 |
| 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 | 93 | 1997 |
| The microbiota of dairy milk: A review E Parente, A Ricciardi, T Zotta International Dairy Journal 107, 104714, 2020 | 90 | 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 |
| 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 | 88 | 2005 |
| 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 | 82 | 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 |
