Elenco Schede Prodotto

A. Guidone, R. G. Ianniello, A. Ricciardi, T. Zotta, E. Parente (In corso di stampa/deposito).Aerobic metabolism and oxidative stress tolerance in the Lactobacillus plantarumgroup.

E. Parente (2013). Modelli primari per la crescita microbica Manuale di microbiologiapredittiva. Springer-Verlag Italia, Milano: 51- 86,

Parente E., Ricciardi A. (2013). Modelli terziari: software e database per la microbiologiapredittiva Manuale di microbiologia predittiva. SPRINGER-VERLAG, Milano: 165- 184,

E. Parente (2013). Principi di modellazione in microbiologia Manuale di microbiologiapredittiva. Springer-Verlag Italia, Milano: 35- 49,

E. Parente (2013). Modelli secondari per lo sviluppo microbico Manuale di microbiologiapredittiva. Springer-Verlag Italia, Milano: 115- 152,

F. Ciocia, P. L. H. McSweeney, P. Piraino, E. Parente (2013). Use of dairy and non-dairyLactobacillus plantarum, Lactobacillus paraplantarum and Lactobacillus pentosusstrains as adjuncts in cheddar cheese. DAIRY SCIENCE & TECHNOLOGY (ISSN:1958-5586).

E. Parente, H. Patel, V. Caldeo, P. Piraino, P. L. H. McSweeney (2012). RP-HPLC peptideprofiling of cheese extracts: a study of sources of variation, repeatability andreproducibility. FOOD CHEMISTRY (ISSN:0308-8146). 1552- 1560. 131;

Maria F. Mazzeo,Giuseppina Cacace,Angela Peluso,Teresa Zotta,Lidia Muscariello,ValeriaVastano,Eugenio Parente,Rosa A. Siciliano (2012). Effect of inactivation of ccpA andaerobic growth in Lactobacillus plantarum: A proteomic perspective. JOURNAL OFPROTEOMICS (ISSN:1874-3919). 4050- 4061. 75;

A. Ricciardi, E. Parente, A. Guidone, R. G. Ianniello, T. Zotta, S.M. A.Sayem, M. Varcamonti(2012). Genotypic diversity of stress response in Lactobacillus plantarum,Lactobacillus paraplantarum and Lactobacillus pentosus. INTERNATIONAL JOURNAL OFFOOD MICROBIOLOGY (ISSN:0168-1605). 278- 285. 157;

E. Parente, F. Villani (2012). Ecofisiologia dei microrganismi negli alimenti Microbiologiadei prodotti alimentari. Casa Editrice Ambrosiana, Rozzano (MI): 37- 68,

E. Parente, F. Gardini (2012). Microbiologia predittiva In:B. Biavati, C. Sorlini.Microbiologia generale ed agraria, seconda edizione. Casa Editrice Ambrosiana, Rozzano(MI): 439- 462,

P. Buzzini, F. Clementi, E. Parente (2012). Microbiologia industriale In:B. Biavati, C. Sorlini.Microbiologia generale ed agraria, seconda edizione. Casa Editrice Ambrosiana, Milano:407- 437,

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Teresa Zotta, Annamaria Ricciardi, Angela Guidone, Margherita Sacco, Lidia Muscariello,Maria Fiorella Mazzeo, Giuseppina Cacace, Eugenio Parente (2012). Inactivation of ccpAand aeration affect growth, metabolite production and stress tolerance inLactobacillus plantarum WCFS1. INTERNATIONAL JOURNAL OF FOOD MICROBIOLOGY(ISSN:0168-1605). 51- 59. 155;

T. Zotta, A. Guidone, P. Tremonte, E. Parente , A. Ricciardi (2012). A comparison offluorescent stains for the assessment of viability and metabolic activity of lactic acidbacteria.. WORLD JOURNAL OF MICROBIOLOGY & BIOTECHNOLOGY (ISSN:1573-0972).919- 927. 28;

ZOTTA T; E. PARENTE; PIRAINO P; VARCAMONTI M; RICCIARDI A (2011). SDS-PAGEpatterns of whole cell proteins of Streptococcus thermophilus: impact of strain,growth phase and adaptation and relationship with stress response. WORLD JOURNALOF MICROBIOLOGY & BIOTECHNOLOGY (ISSN:1573-0972). 2529- 2537. 27;

E. Parente, M. De Angelis, M. Sacco, R. A. Siciliano, M. Varcamonti (2011). Genetic,physiology, and ecology of stress resistance in Lactobacillus plantarum, amultifunctional starter for the production of fermented foods and nutraceuticals.SIMTREA, Firenze: 149- 151, In:1st International Conference on Microbial Diversity:environmental stress and adaptation. October 26-28, 2011, Milano,

T. Zotta, E. Parente, P. Piraino, M. Varcamonti, A. Ricciardi (2011). SDS-PAGE patterns ofwhole cell proteins of Streptococcus thermophilus: impact of strain, growth phase andadaptation and relationship with stress response.. WORLD JOURNAL OF MICROBIOLOGY& BIOTECHNOLOGY (ISSN:1573-0972). 2529- 2537. 27;

E. PARENTE (2011). Analytical methods: Statistical methods for assessing analyticaldata In:JOHN W. FUQUAY; EDITOR IN CHIEF. Encyclopedia of Dairy Science, 2nd edition.Elsevier, 83- 92,

A. Ricciardi, E. Parente, A. Guidone, T. Zotta, L. Muscariello, G. Cacace, M. F. Mazzeo(2011). Effect of inactivation of ccpA on aerobic growth and stress resistance ofLactobacillus plantarum WCFS1. SIMTREA, Firenze: 124- 127, In:1st InternationalConference on Microbial Diversity: environmental stress and adaptation. October 26-28,2011, Milano,

E. PARENTE (2011). Analytical methods: Multivariate statistical tools for analytical dataIn:JOHN W. FUQUAY; EDITOR IN CHIEF. Encyclopedia of Dairy Science, 2nd edition. Elsevier,93- 102,

CAPONIGRO V; VENTURA M; CHIANCONE I; AMATO L; E. PARENTE; PIRO F (2010). Variationof microbial load and visual quality of ready-to-eat salads by vegetable type, season,processor and retailer. FOOD MICROBIOLOGY (ISSN:0740-0020). 1071- 1077. 27;

E. PARENTE; CIOCIA F; RICCIARDI A; ZOTTA T; FELIS G.E; TORRIANI S (2010). Diversity ofstress tolerance in Lactobacillus plantarum, Lactobacillus pentosus and Lactobacillusparaplantarum: a multivariate screening study. INTERNATIONAL JOURNAL OF FOODMICROBIOLOGY (ISSN:0168-1605). 270- 279. 144;

MISHRA S; BHARGAVA P; RAI R; MISHRA Y; ZOTTA T; E. PARENTE; RAI L.C (2010). Proteinfingerprinting may serve as a complementary tool for the phylogenetic classificationof heterocystous (Nostoc, Anabaena, Cylindrospermum, Aulosira and Tolypothrix)

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Cyanobacteria.. THE INTERNET JOURNAL OF MICROBIOLOGY (ISSN:1937-8289). 7;

ZOTTA T; RICCIARDI A; CIOCIA F; E. PARENTE (2009). Selezione di una coltura starter perla produzione di impasti freschi e congelati.. Arti Grafiche Favia, BARI: 163- 168, In:Ricerca, innovazione e sviluppo nelle biotecnologie agro-alimentari. 27/10/2009, Potenza,

ZOTTA T; ASTERINOU K; ROSSANO R; A. RICCIARDI; VARCAMONTI M; PARENTE E (2009).Effect of inactivation of stress response regulators on the growth and survival ofStreptococcus thermophilus Sfi39. INTERNATIONAL JOURNAL OF FOOD MICROBIOLOGY(ISSN:0168-1605). 211- 220. 129;

ZOTTA T; A. RICCIARDI; CIOCIA F; PARENTE E (2009). Ottimizzazione di un substrato perla produzione di biomassa e di ureasi da Streptococcus thermophilus. Arti GraficheFavia, BARI: 169- 175, In:Ricerca, innovazione e sviluppo nelle biotecnologie agro-alimentari. 27/10/2009, Potenza,

A. RICCIARDI; PARENTE E; ZOTTA T (2009). Modelling the growth of Weissella cibaria asa function of fermentation conditions. JOURNAL OF APPLIED MICROBIOLOGY (ISSN:1364-5072). 1528- 1535. 107;

CIOCIA F; ZOTTA T; A. RICCIARDI; FELIS GE; TORRIANI S; PARENTE E (2009). Diversità delleproprietà fenotipiche, genotipiche, tecnologiche e nella risposta allo stress inLactobacillus plantarum.. Arti Grafiche Favia, BARI: 148- 156, In:Ricerca, innovazione esviluppo nelle biotecnologie agro-alimentari. 27/10/2009, Potenza,

ZOTTA T; E. PARENTE; RICCIARDI A (2009). Viability staining and detection of metabolicactivity of sourdough lactic acid bacteria under stress conditions. WORLD JOURNAL OFMICROBIOLOGY & BIOTECHNOLOGY (ISSN:1573-0972). 1119- 1124. 25;

ZOTTA T; RICCIARDI A; CIOCIA F; ROSSANO R; E. PARENTE (2008). Diversity of stressresponses in dairy thermophilic streptococci. INTERNATIONAL JOURNAL OF FOODMICROBIOLOGY (ISSN:0168-1605). 34- 42. 124;

T. ZOTTA; P. PIRAINO ; E. PARENTE; G. SALZANO; A. RICCIARDI (2008). Characterization oflactic acid bacteria isolated from sourdoughs for Cornetto, a traditional breadproduced in Basilicata (Southern Italy). WORLD JOURNAL OF MICROBIOLOGY &BIOTECHNOLOGY (ISSN:1573-0972). 1785- 1795. 24;

BONOMO M.G; RICCIARDI A; ZOTTA T; E. PARENTE; SALZANO G (2008). Molecular andtechnological characterization of lactic acid bacteria from traditional fermentedsausages of Basilicata region (Southern Italy). MEAT SCIENCE (ISSN:0309-1740). 1238-1248. 80;

P. PIRAINO, T. ZOTTA, A. RICCIARDI, P.L.H. MCSWEENEY, E. PARENTE (2008). Acidproduction, proteolysis, autolytic and inhibitory properties of lactic acid bacteriaisolated from pasta-filata cheeses: a multivariate screening study.. INTERNATIONALDAIRY JOURNAL (ISSN:0958-6946). 81- 92. 18;

ZOTTA T; RICCIARDI A; ROSSANO R; E. PARENTE (2008). Urease production byStreptococcus thermophilus. FOOD MICROBIOLOGY (ISSN:0740-0020). 113- 119. 25;

DI CAGNO R; DE ANGELIS M; GALLO G; SETTANNI L; BERLOCCO M. G; SIRAGUSA S; E.PARENTE; CORSETTI A; GOBBETTI M (2007). Genotypic and phenotypic diversity ofLactobacillus rossiae strains isolated from sourdough. JOURNAL OF APPLIED

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MICROBIOLOGY (ISSN:1364-5072). 821- 835. 103;

PIRAINO P; UPADHYAY V. K; ROSSANO R; RICCIO P; E. PARENTE; KELLY A. L; MCSWEENEY P.L. H (2007). Use of mass spectrometry to characterize proteolysis in cheese. FOODCHEMISTRY (ISSN:0308-8146). 964- 972. 101;

BUZZINI P; CLEMENTI F; E. PARENTE (2007). Microbiologia industriale In:BIAVATI; B.;SORLINI; C.. Microbiologia generale ed agraria. Casa Editrice Ambrosiana, MILANO: 431-466,

VENTURA M; E. PARENTE (2007). Monitoraggio della qualità microbiologica dellattughino baby di IV gamma.. Chiriotti Editore, PINEROLO (TO): 344- 349, In:8°Congresso Italiano di Scienza e Tecnologia degli Alimenti (8° CISETA). 7-8/5/2007, Rho(MI),

ZOTTA T; A. RICCIARDI; PARENTE E (2007). Produzione di ureasi da Streptococcusthermophilus. Chiriotti Editore, PINEROLO (TO): 322- 327, In:8° Congresso Italiano diScienza e Tecnologia degli Alimenti (8° CISETA). 7-8/5/2007, Rho (MI),

DE ANGELIS M; DI CAGNO R; GALLO G; SIRAGUSA S; CRECCHIO C; E. PARENTE (2007).Molecular and functional characterization of Lactobacillus sanfranciscensis strainsisolated from sourdoughs. INTERNATIONAL JOURNAL OF FOOD MICROBIOLOGY (ISSN:0168-1605). 69- 82. 114;

T. ZOTTA; A. RICCIARDI; PARENTE E (2007). Enzymatyc activities of lactic acid bacteriaisolated from Cornetto di Matera sourdoughs. INTERNATIONAL JOURNAL OF FOODMICROBIOLOGY (ISSN:0168-1605). 165- 172. 115;

PIRAINO P; A. RICCIARDI; SALZANO G; ZOTTA T; PARENTE E (2006). Use of unsupervisedand supervised artificial neural networks for the identification of lactic acid bacteriaon the basis of SDS-PAGE patterns of whole cell proteins. JOURNAL OFMICROBIOLOGICAL METHODS (ISSN:0167-7012). 336- 346. 66;

E. PARENTE (2006). Diversity and dynamics of microbial communities in natural andmixed starter cultures. AUSTRALIAN JOURNAL OF DAIRY TECHNOLOGY (ISSN:0004-9433).108- 115. 61;

ZOTTA T; PIRAINO P; RICCIARDI A; MCSWEENEY P.L.H; E. PARENTE (2006). Proteolysis inmodel sourdough fermentations. JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY(ISSN:0021-8561). 2567- 2574. 54;

CATZEDDU P; MURA E; E. PARENTE; SANNA M; FARRIS G. A (2006). Molecularcharacterization of lactic acid bacteria from sourdough breads produced in Sardinia(Italy) and multivariate statistical analyses of the results. SYSTEMATIC AND APPLIEDMICROBIOLOGY (ISSN:0723-2020). 138- 144. 29;

A. RICCIARDI; PARENTE E; PIRAINO P; PARAGGIO M; ROMANO P (2005). Phenotypiccharacterization of lactic acid bacteria from sourdoughs for Altamura bread producedin Apulia (Southern Italy). INTERNATIONAL JOURNAL OF FOOD MICROBIOLOGY (ISSN:0168-1605). 63- 72. 98;

PIRAINO P.; ZOTTA T.; A. RICCIARDI; PARENTE E. (2005). Discrimination of commercialCaciocavallo cheeses on the basis of the diversity of lactic microflora and primaryproteolysis. INTERNATIONAL DAIRY JOURNAL (ISSN:0958-6946). 1138- 1149. 15;

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PIRAINO P.; ZOTTA T.; A. RICCIARDI; PARENTE E. (2005). Discrimination of commercialCaciocavallo cheeses on the basis of the diversity of lactic microflora and primaryproteolysis. INTERNATIONAL DAIRY JOURNAL (ISSN:0958-6946). 1138- 1149. 15;

G. BLAIOTTA, PENNACCHIA C., VILLANI F., A. RICCIARDI, TOFALO R., PARENTE E. (2004).Diversity and dynamics of coagulase-negative staphylococci communities intraditional fermented sausages. JOURNAL OF APPLIED MICROBIOLOGY (ISSN:1364-5072).271- 284. 97;

MORESI M.; BRUNO M.; E. PARENTE (2004). Viscoelastic properties of microbial alginategels by oscillatory dynamic tests. JOURNAL OF FOOD ENGINEERING (ISSN:0260-8774).169- 176. 64;

E. PARENTE; PIRAINO P.; FIDALEO M.; MORESI M. (2004). Effect of aeration, agitation andalginate concentration on the overall volumetric transfer coefficient in a bench-topstirred fermenter. BIOTECHNOLOGY AND APPLIED BIOCHEMISTRY (ISSN:0885-4513). 133-143. 40;

E. PARENTE; COGAN T.M. (2004). Starter cultures: general aspects In:FOX P.F.;MCSWEENEY P.L.H.; COGAN T.M.; GUINEE T.P.. Cheese: chemistry, physics andmicrobiology. Elsevier, LONDON: 123- 148, 1,

PIRAINO P.; E. PARENTE; MC SWEENEY P.L.H. (2004). Processing of Chromatographic Datafor Chemometric Analysis of Peptide Profiles from Cheese Extracts: A Novel Approach.JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY (ISSN:0021-8561). 6904- 6911. 52;

BLAIOTTA G.; PENNACCHIA C.; E. PARENTE; VILLANI F. (2003). Designing and evaluationof specific PCR primers for rapid and reliable identification of Staphylococcus xylosusstrains isolated from fermented sausages.. SYSTEMATIC AND APPLIED MICROBIOLOGY(ISSN:0723-2020). 601- 609. 24;

E. PARENTE; PIRAINO P.; FIDALEO M.; MORESI M. (2003). Effect of aeration, agitation andalginate concentration on the overall volumetric oxygen mass transfer coefficient ina bench-top stirred fermenter. AIDIC, FIRENZE: 1683- 1688, vol.3,

RICCIARDI A.; E. PARENTE; CRUDELE M.A.; ZANETTI F.; SCOLARI L.; MANNAZZU I. (2002).Exopolysaccharide production by Streptococcus thermophilus SY: production andpreliminary characterization of the polymer.. JOURNAL OF APPLIED MICROBIOLOGY (ISSN:1364-5072). 297- 306. 92;

LECHIANCOLE T; A. RICCIARDI; PARENTE E (2002). Optimization of medium andfermentation conditions for the growth of Lactobacillus sakei. ANNALS OFMICROBIOLOGY (ISSN:1590-4261). 257- 274. 52;

PARENTE E.; A. RICCIARDI (2002). A statistical procedure for the analysis of microbialcommunities based on phenotypic properties of the isolates. JOURNAL OFMICROBIOLOGICAL METHODS (ISSN:0167-7012). 121- 134. 49;

PIRAINO P.; RICCIARDI A.; LANORTE M.T.; MALKHAZOVA I.; E. PARENTE (2002). A newprocedure for data reduction in electrophoretic fingerprints of whole-cell proteins.BIOTECHNOLOGY LETTERS (ISSN:0141-5492). 1477- 1482. 24;

E. PARENTE; GRIECO S.; CRUDELE M.A. (2001). Phenotypic diversity of lactic acid bacteria

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isolated from fermented sausages produced in Basilicata (Southern Italy).. JOURNAL OFAPPLIED MICROBIOLOGY (ISSN:1364-5072). 943- 952. 90;

MOSCHETTI G.; BLAIOTTA G.; VILLANI F.; COPPOLA S.; E. PARENTE (2001). A comparison ofstatistical methods for identification of Streptococcus thermophilus, Enterococcusfaecalis and Enterococcus faecium from Randomly Amplified Polymorphic DNApatterns. APPLIED AND ENVIRONMENTAL MICROBIOLOGY (ISSN:0099-2240). 2156- 2166.67;

E. PARENTE; MARTUSCELLI M.; GARDINI F.; GRIECO S.; CRUDELE M.A.; SUZZI G. (2001).Evolution of microbial populations and biogenic amine production in dry sausagesproduced in Southern Italy. JOURNAL OF APPLIED MICROBIOLOGY (ISSN:1364-5072). 882-891. 90;

E. PARENTE; CRUDELE M.A.; RICCIARDI A.; MANCINI M.; CLEMENTI F. (2000). Effect ofammonium sulphate concentration and agitation speed on the kinetics of alginateproduction by Azotobacter vinelandii DSM576 in batch fermentation.. JOURNAL OFINDUSTRIAL MICROBIOLOGY & BIOTECHNOLOGY (ISSN:1367-5435). 242- 248. 25;

PARENTE E.; A. RICCIARDI (1999). Production, recovery and purifications of bacteriocinsfrom lactic acid bacteria. APPLIED MICROBIOLOGY AND BIOTECHNOLOGY (ISSN:0175-7598). 628- 638. 52;

Rossano R., Del Fiore A., D’Elia A., Pesole G., Parente E., Riccio P (1999). A simple methodfor detection and dosage of nisin in milk. ITALIAN JOURNAL OF BIOCHEMISTRY (ISSN:0021-2938). 185- 186. 48;

F. CLEMENTI; M.A. CRUDELE; E. PARENTE; M. MANCINI; M. MORESI (1999). Production andcharacterization of alginate by Azotobacter vinelandii.. JOURNAL OF THE SCIENCE OFFOOD AND AGRICULTURE (ISSN:0022-5142). 602- 610. 79;

CLEMENTI F.; MORESI M.; E. PARENTE (1999). Alginate from Azotobacter vinelandii. In:BUCKE; C.. Methods in Biotechnology, Carbohydrate Biotechnology Protocols.. HomanaPress, TOTOWA: 23- 42, 10,

Rossano R., Del Fiore A., D’Elia A., Pesole G., Parente E., Riccio P (1998). A simple methodfor detection and dosage of nisin in milk. In: Riunione Congiunta del Gruppo diNeurochimica e delle Poliammine, del Gruppo di Biochimica Marina, e delle SezioniMeridionali della Società Italiana di Biochimica. 11-13 giugno, Catania,

Rossano R., Del Fiore A. , D’Elia A., Pesole G., Parente E., Riccio P (1998). A new procedurefor the determination of nisin in milk.. 197- vol.11, In:43° Congresso Nazionale dellaSocietà Italiana di Biochimica. 27 settembre - 1 ottobre, Bari,

E. PARENTE; GIGLIO M.A.; RICCIARDI A.; CLEMENTI F. (1998). The combined effect ofnisin, leucocin F10, pH, NaCl and EDTA on the survival of Listeria monocytogenes inbroth.. INTERNATIONAL JOURNAL OF FOOD MICROBIOLOGY (ISSN:0168-1605). 65- 75. 40;

RICCIARDI A.; E. PARENTE; AQUINO M.; CLEMENTI F. (1998). Use of desalting gel for therapid separation of simple sugars from exopolysaccharides produced by lactic acidbacteria.. BIOTECHNOLOGY TECHNIQUES (ISSN:0951-208X). 649- 652. 12;

Rossano R., Del Fiore A., D’Elia A., Pesole G., Parente E., Riccio P. (1998). A simpleprocedure for the analysis of nisin in milk. 114- In:2° Congresso Nazionale

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Biotecnologie, CNB2. 1-3 Luglio, Parma,

R. ROSSANO; DEL FIORE A; DELIA A; PESOLE G; PARENTE E; RICCIO P (1998). Newprocedure for the determination of nisin in milk.. BIOTECHNOLOGY TECHNIQUES (ISSN:0951-208X). 783- 786. 10;

Parente E., Moschetti G., Coppola S. (1998). Colture starter per la produzione dimozzarella. ANNALI DI MICROBIOLOGIA ED ENZIMOLOGIA (ISSN:0003-4649). 89- 109. 48;

E. PARENTE; M.A. CRUDELE; M. AQUINO; F. CLEMENTI (1998). Alginate production byAzotobacter vinelandii DSM576 in batch fermentation.. JOURNAL OF INDUSTRIALMICROBIOLOGY & BIOTECHNOLOGY (ISSN:1367-5435). 171- 176. 20;

E. PARENTE; BRIENZA C.; RICCIARDI A.; ADDARIO G. (1997). Growth and bacteriocinproduction by Enterococcus faecium DPC1146 in batch and continuous culture..JOURNAL OF INDUSTRIAL MICROBIOLOGY & BIOTECHNOLOGY (ISSN:1367-5435). 62-67. 18;

Ricciardi A., Parente E., Volpe F., Clementi F. (1997). Produzione di acido citrico daglucosio con Aspergillus niger immobilizzato in schiuma di poliuretano. ANNALI DIMICROBIOLOGIA ED ENZIMOLOGIA (ISSN:0003-4649). 63- 76. 47;

PARENTE E.; A. RICCIARDI; ROTA M.; CLEMENTI F. (1997). Characterization of naturalstarter cultures used in the manifacture of Pasta Filata cheese in Basilicata (SouthernItaly).. INTERNATIONAL DAIRY JOURNAL (ISSN:0958-6946). 775- 783. 7;

RICCIARDI A.; E. PARENTE; CLEMENTI F. (1997). A simple method for the screening oflactic acid bacteria for the production of exopolysaccharides.. BIOTECHNOLOGYTECHNIQUES (ISSN:0951-208X). 271- 275. 11;

PARENTE E.; MOLES M.; A. RICCIARDI (1996). Leucocin F10, a bacteriocin produced fromLeuconostoc carnosum. INTERNATIONAL JOURNAL OF FOOD MICROBIOLOGY (ISSN:0168-1605). 231- 243. 33;

Moresi M., Parente E., Ricciardi A., Lanorte M. (1996). Effect of dissolved oxygenconcentration on pH-controlled fed-batch gluconate production by immobilisedAspergillus niger. -Amsterdam : Elsevier Science -Amsterdam : North-Holland,amsterdam: 370- 378,

F. CLEMENTI, E. PARENTE, A. RICCIARDI, G. ADDARIO, M. MORESI (1995). Heat resistanceof Escherichia coli in goat milk: a comparison between the sealed capillary tubetechnique and laboratory slug flow heat exchanger. ITALIAN JOURNAL OF FOOD SCIENCE(ISSN:1120-1770). 235- 244. 7;

E. PARENTE, C. BRIENZA, M. MOLES, A. RICCIARDI (1995). A comparison of methods forthe measurement of bacteriocin activity. JOURNAL OF MICROBIOLOGICAL METHODS(ISSN:0167-7012). 95- 108. 22;

Parente E., Ricciardi A., Mancino M., Moresi M. (1995). Produzione di acido citrico daYarrowia lipolytica con riciclo di biomassa per centrifugazione asettica. ANNALI DIMICROBIOLOGIA ED ENZIMOLOGIA (ISSN:0003-4649). 97- 107. 45;

Limsowtin G. K. Y., Powell I.B., Parente E. (1995). Types of starters In:Cogan T., Accolas J.P. . Dairy starter cultures. -Weinheim : Wiley-VCH-Verl.. -Berlin Germany: Akademie-

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Verlag GmbH, 101- 129,

E. PARENTE, A. RICCIARDI, G. ADDARIO (1994). Influence of pH on growth andbacteriocin production by Lactococcus lactis subsp. lactis 140NWC during batchfermentation. APPLIED MICROBIOLOGY AND BIOTECHNOLOGY (ISSN:0175-7598). 388-394. 41;

Parente E., Di Matteo M., Spagna Musso S., Crudele M. A. (1994). Use of commercialstarter cultures in the production of Soppressa Lucana, a fermented sausage fromBasilicata. ITALIAN JOURNAL OF FOOD SCIENCE (ISSN:1120-1770). 59- 69. 6;

E. PARENTE, A. RICCIARDI (1994). Influence of pH on the production of enterocin 1146during batch fermentation. LETTERS IN APPLIED MICROBIOLOGY (ISSN:0266-8254). 12-15. 19;

Moresi M., Parente E., Ricciardi A. (1993). Produzione in semicontinuo di acidogluconico con miceli immobilizzati di Aspergillus niger. LA CHIMICA E L'INDUSTRIA(ISSN:0009-4315). 739- 745. 75;

Moresi M., Parente E., Sinesi S. (1993). Produzione di etanolo con lieviti immobilizzati inun bioreattore a letto fluidizzato trifasico. LA CHIMICA E L'INDUSTRIA (ISSN:0009-4315).193- 201. 75;

Parente E., Ricciardi A., Clementi F., Moresi M. (1993). Produzione di acido citrico daYarrowia lipolytica. ANNALI DI MICROBIOLOGIA ED ENZIMOLOGIA (ISSN:0003-4649). 103-114. 43;

Federici F., Moresi M., Parente E., Petruccioli M., Piccioni P. (1993). Effect of stirring rateand neutralising agent on fumaric acid production by Rhizopus arrhizus. ITALIANJOURNAL OF FOOD SCIENCE (ISSN:1120-1770). 387- 396. 4;

Parente E., Hill C. (1992). A comparison of factors affecting the produc¬tion of twobacteriocins from lactic acid bacteria. JOURNAL OF APPLIED BACTERIOLOGY (ISSN:0021-8847). 290- 298. 73;

Parente E., Petruccioli M., Moresi M., Federici F. (1992). Produzione di acido fumarico dasorgo zuccherino. ANNALI DI MICROBIOLOGIA ED ENZIMOLOGIA (ISSN:0003-4649). 111-120. 42;

Moresi M., Parente E., Mazzatura A., Ricciardi A. (1992). Produzione di acido gluconicoda eccedenze viticole tramite miceli immobilizzati di Aspergillus niger. ANNALI DIMICROBIOLOGIA ED ENZIMOLOGIA (ISSN:0003-4649). 173- 184. 42;

Parente E., Hill C. (1992). Characterization of enterocin 1146, a bacteriocin fromEnterococcus faecium inhibitory to Listeria monocytogenes. JOURNAL OF FOODPROTECTION (ISSN:0362-028X). 497- 502. 55;

Parente E., Hill C. (1992). Inhibition of Listeria in buffer, broth, and milk by enterocin1146, a bacteriocin produced by Enterococcus faecium. JOURNAL OF FOOD PROTECTION(ISSN:0362-028X). 503- 508. 55;

Moresi M., Parente E., Petruccioli M., Federici F. (1992). Fumaric acid production fromhydrolysates of starch-based substrates. JOURNAL OF CHEMICAL TECHNOLOGY ANDBIOTECHNOLOGY (ISSN:0268-2575). 283- 290. 54;

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Moresi M., Parente E., Petruccioli M., Federici F. (1992). Fumaric acid production fromhydrolysates of starch-based substrates. JOURNAL OF CHEMICAL TECHNOLOGY ANDBIOTECHNOLOGY (ISSN:0268-2575). 283- 290. 54;

Moresi M., Parente E., Mazzatura A. (1991). Effect of dissolved oxygen concentration onrepeated production of gluconic acid by immobilised mycelia of Aspergillus niger.APPLIED MICROBIOLOGY AND BIOTECHNOLOGY (ISSN:0175-7598). 320- 323. 36;

Parente E., Mazzatura A. (1991). Growth and heat resistance of Staphylococcus aureusin goats' milk. ITALIAN JOURNAL OF FOOD SCIENCE (ISSN:1120-1770). 27- 37. 3;

Moresi M., Parente E., Ricciardi A., Sebastiani E. (1991). Produzione di acido gluconicotramite miceli liberi od immobilizzati di Aspergillus niger. LA CHIMICA E L'INDUSTRIA(ISSN:0009-4315). 648- 655. 73;

Parente E., Zottola E.A. (1991). Growth of thermophilic starters in whey permeatemedia. JOURNAL OF DAIRY SCIENCE (ISSN:0022-0302). 20- 28. 74;

Moresi M., Parente E., Petruccioli M., Federici F. (1991). Optimization of fumaric acidproduction from potato flour by Rhizopus arrhizus. APPLIED MICROBIOLOGY ANDBIOTECHNOLOGY (ISSN:0175-7598). 35- 39. 36;

Moresi M., Parente E., Sinesi S. (1990). Cinetica di crescita in batch di Kluyveromycesfragilis su mosti di mela e pesca. ANNALI DI MICROBIOLOGIA ED ENZIMOLOGIA (ISSN:0003-4649). 187- 196. 40;

Coppola S., Villani F., Coppola R., Parente E. (1990). Comparison of different startersystems for water-buffalo Mozzarella cheese manufac-ture. LAIT (ISSN:0023-7302).411- 423. 70;

Moresi M., Trunfio A., Parente E. (1990). Kinetics of continuous whey fermentation byKluyveromyces fragilis. JOURNAL OF CHEMICAL TECHNOLOGY AND BIOTECHNOLOGY(ISSN:0268-2575). 205- 222. 49;

Moresi M., Di Matteo M., Monteleone E., Parente E. (1989). Noveau wine production fromcarbonic maceration of Aglianico grapes: modelling of polyphenols diffusion and winefermentation In:Spiess W., Schubert, H.. Engineering and food. -Amsterdam : ElsevierScience -Amsterdam : North-Holland, Amsterdam: 603- 616, 3,

Parente E., Villani F., Coppola R.,Coppola S. (1989). A multiple strain starter for water-buffalo Mozzarella cheese manufacture. LAIT (ISSN:0023-7302). 271- 279. 69;

Coppola S., Parente E., Dumontet S., La Peccerella A. (1988). The microflora of naturalwhey cultures utilized as starters in the manufacture of Mozzarella cheese fromwater-buffalo milk. LAIT (ISSN:0023-7302). 295- 310. 68;

Parente E., Coppola S. (1987). Tecniche d'incubazione e caratteristiche microbiologichedelle colture naturali in siero utilizzate nella fabbricazione della mozzarella di bufala.IL LATTE (ISSN:0392-6060). 473- 480. 12;

Coppola S., Parente E., Dumontet S., Coppola R. (1985). La fab¬bricazione dellamozzarella di bufala: attività fermentative durante la maturazione della cagliata.ANNALI DI MICROBIOLOGIA ED ENZIMOLOGIA (ISSN:0003-4649). 211- 220. 35;

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S. Dumontet, E. Parente, S. Coppola (1984). Mineralization of organic matter in soiltreated with sewage sludge stabilized by different methods. -Amsterdam : ElsevierScience -Amsterdam : North-Holland, Amsterdam: 177- 189, In:Long term effects ofsewage sludge and farm slurries applications.

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