A. Ricciardi

发表

SDS–PAGE patterns of whole cell proteins of Streptococcus thermophilus: impact of strain, growth phase and adaptation and relationship with stress response

T. Zotta, E. Parente, P. Piraino, 2011 .

Technological and safety characterization of coagulase-negative staphylococci from traditionally fermented sausages of Basilicata region (Southern Italy).

G. Salzano, T. Zotta, A. Ricciardi, 2009, Meat science.

Influence of pH on growth and bacteriocin production byLactococcus lactis subsp.lactis 14ONWC during batch fermentation

E. Parente, A. Ricciardi, G. Addario, 1994 .

Influence of pH on the production of enterocin 1146 during batch fermentation

E. Parente, A. Ricciardi, 1994, Letters in applied microbiology.

Leucocin F10, a bacteriocin from Leuconostoc carnosum.

E. Parente, A. Ricciardi, M. Moles, 1996, International journal of food microbiology.

A comparison of methods for the measurement of bacteriocin activity

E. Parente, A. Ricciardi, M. Moles, 1995 .

Metataxonomic and metagenomic approaches for the study of undefined strain starters for cheese manufacture

N. Condelli, T. Zotta, E. Parente, 2021, Critical reviews in food science and nutrition.

Effect of Respiratory Growth on the Metabolite Production and Stress Robustness of Lactobacillus casei N87 Cultivated in Cheese Whey Permeate Medium

F. Boscaino, T. Zotta, E. Parente, 2019, Front. Microbiol..

Factors affecting gene expression and activity of heme- and manganese-dependent catalases in Lactobacillus casei strains.

T. Zotta, E. Parente, A. Ricciardi, 2018, International journal of food microbiology.

Tryptophan metabolism and non-hypoxic induction of hypoxia-inducible factor (HIF)

A. Ricciardi, P. Fardin, L. Varesio, 2007 .

Aerobic and respirative growth of heterofermentative lactic acid bacteria: A screening study.

T. Zotta, E. Parente, A. Ricciardi, 2018, Food microbiology.

FoodMicrobionet v4: A large, integrated, open and transparent database for food bacterial communities.

T. Zotta, E. Parente, A. Ricciardi, 2022, International journal of food microbiology.

A survey of non-starter lactic acid bacteria in traditional cheeses: Culture dependent identification and survival to simulated gastrointestinal transit

E. Tsakalidou, T. Zotta, E. Parente, 2015 .

Diversity of stress tolerance in Lactobacillus plantarum, Lactobacillus pentosus and Lactobacillus paraplantarum: A multivariate screening study.

S. Torriani, T. Zotta, E. Parente, 2010, International journal of food microbiology.

A comparison of fluorescent stains for the assessment of viability and metabolic activity of lactic acid bacteria

P. Tremonte, T. Zotta, E. Parente, 2012, World journal of microbiology & biotechnology.

Diversity and dynamics of communities of coagulase‐negative staphylococci in traditional fermented sausages

F. Villani, R. Tofalo, E. Parente, 2004, Journal of applied microbiology.

Temperature and respiration affect the growth and stress resistance of Lactobacillus plantarum C17

T. Zotta, E. Parente, A. Ricciardi, 2013, Journal of applied microbiology.

Effect of adjuncts on sensory properties and consumer liking of Scamorza cheese.

F. Napolitano, A. Braghieri, A. Ricciardi, 2015, Journal of dairy science.

Behaviour of lactic acid bacteria populations in Pecorino di Carmasciano cheese samples submitted to environmental conditions prevailing in the gastrointestinal tract: evaluation by means of a polyphasic approach.

M. Succi, A. Ricciardi, A. di Cerbo, 2014, International journal of food microbiology.

Polymorphisms in stress response genes in Lactobacillus plantarum: implications for classification and heat stress response

R. P. Ross, C. Stanton, M. Rea, 2014, Annals of Microbiology.

Inactivation of ccpA and aeration affect growth, metabolite production and stress tolerance in Lactobacillus plantarum WCFS1.

T. Zotta, E. Parente, A. Ricciardi, 2012, International journal of food microbiology.

Influence of autochthonous starter cultures on microbial dynamics and chemical-physical features of traditional fermented sausages of Basilicata region

G. Salzano, A. Ricciardi, M. Bonomo, 2011 .

Effect of oil-born yeasts on the quality of extra-virgin olive oils of Basilicata region.

T. Zotta, E. Parente, A. Ricciardi, 2023, International journal of food microbiology.

Selection of Lactiplantibacillus Strains for the Production of Fermented Table Olives

G. Picariello, F. Siano, T. Zotta, 2022, Microorganisms.

Evaluation of a differential medium for the preliminary identification of members of the Lactobacillus plantarum and Lactobacillus casei groups

E. Tsakalidou, T. Zotta, E. Parente, 2015, Annals of Microbiology.

Investigation of Factors Affecting Aerobic and Respiratory Growth in the Oxygen-Tolerant Strain Lactobacillus casei N87

T. Zotta, E. Parente, A. Ricciardi, 2016, PloS one.

Yeasts from Water Buffalo Mozzarella, a traditional cheese of the Mediterranean area.

G. Suzzi, G. Salzano, A. Ricciardi, 2001, International journal of food microbiology.

Functional properties of Lactobacillus plantarum strains: A multivariate screening study

R. P. Ross, C. Stanton, M. Rea, 2014 .

Influence of pH on growth and bacteriocin production byLactococcus lactis subsp.lactis 14ONWC during batch fermentation

E. Parente, A. Ricciardi, G. Addario, 2004, Applied Microbiology and Biotechnology.

Optimization of media and fermentation conditions for the growth of Lactobacillus sakei

E. Parente, A. Ricciardi, T. Lechiancole, 2002 .

Enzymatic activities of lactic acid bacteria isolated from Cornetto di Matera sourdoughs.

T. Zotta, E. Parente, A. Ricciardi, 2007, International journal of food microbiology.

Characterization of lactic acid bacteria isolated from sourdoughs for Cornetto, a traditional bread produced in Basilicata (Southern Italy)

G. Salzano, T. Zotta, E. Parente, 2008 .

Production, recovery and purification of bacteriocins from lactic acid bacteria

E. Parente, E. Parente, A. Ricciardi, 1999, Applied Microbiology and Biotechnology.

The combined effect of nisin, leucocin F10, pH, NaCl and EDTA on the survival of Listeria monocytogenes in broth.

F. Clementi, E. Parente, A. Ricciardi, 1998, International journal of food microbiology.

Growth and bacteriocin production by Enterococcus faecium DPC1146 in batch and continuous culture

E. Parente, A. Ricciardi, G. Addario, 1997, Journal of Industrial Microbiology and Biotechnology.

Exopolysaccharide production by Streptococcus thermophilus SY: production and preliminary characterization of the polymer

I. Mannazzu, E. Parente, A. Ricciardi, 2002, Journal of Applied Microbiology.

The microbiota of high-moisture mozzarella cheese produced with different acidification methods.

Danilo Ercolini, Eugenio Parente, Teresa Zotta, 2016, International journal of food microbiology.

The microbiota of dairy milk: A review

T. Zotta, E. Parente, A. Ricciardi, 2020 .

Tween 80 and respiratory growth affect metabolite production and membrane fatty acids in Lactobacillus casei N87

G. Tabanelli, C. Montanari, F. Gardini, 2017, Journal of applied microbiology.

Title Tween 80 and respiratory growth affect metabolite production and membrane fatty acids in Lactobacillus casei N 87 Running Title Metabolite production in respirative Lactobacillus casei N 87

G. Tabanelli, C. Montanari, F. Gardini, 2016 .

Effect of respirative and catalase-positive Lactobacillus casei adjuncts on the production and quality of Cheddar-type cheese

P. McSweeney, F. Boscaino, R. Coppola, 2016 .

Aerobic metabolism in the genus Lactobacillus: impact on stress response and potential applications in the food industry

T. Zotta, E. Parente, A. Ricciardi, 2017, Journal of applied microbiology.

Biochemical analysis of respiratory metabolism in the heterofermentative Lactobacillus spicheri and Lactobacillus reuteri

M. Gänzle, T. Zotta, A. Ricciardi, 2015, Journal of applied microbiology.

Aerobic metabolism and oxidative stress tolerance in the Lactobacillus plantarum group

T. Zotta, E. Parente, A. Ricciardi, 2013, World Journal of Microbiology and Biotechnology.

Characterization of natural starter cultures used in the manufacture of Pasta Filata Cheese in Basilicata (Southern Italy)

F. Clementi, E. Parente, A. Ricciardi, 1997 .

Metabolic profiling and stress response of anaerobic and respiratory cultures of Lactobacillus plantarum C17 grown in a chemically defined medium

M. A. Castiglione Morelli, T. Zotta, E. Parente, 2014, Annals of Microbiology.

Viability staining and detection of metabolic activity of sourdough lactic acid bacteria under stress conditions

T. Zotta, E. Parente, A. Ricciardi, 2009 .

Dynamics of bacterial communities and interaction networks in thawed fish fillets during chilled storage in air.

F. De Filippis, T. Zotta, E. Parente, 2019, International journal of food microbiology.

Transcriptome of Hypoxic Immature Dendritic Cells: Modulation of Chemokine/Receptor Expression

A. Elia, D. Munroe, A. Ricciardi, 2008, Molecular Cancer Research.

FoodMicrobionet v4: a large, integrated, open and transparent database for food bacterial communities

T. Zotta, E. Parente, A. Ricciardi, 2022, bioRxiv.

Microbial association networks in cheese: a meta-analysis

T. Zotta, E. Parente, A. Ricciardi, 2021, bioRxiv.

Generation of cytomegalovirus (CMV)-specific CD4 T cell lines devoid of alloreactivity, by use of a mixture of CMV-phosphoprotein 65 peptides for reconstitution of the T helper repertoire.

A. Tagliamacco, A. Ricciardi, G. Barbano, 2005, The Journal of infectious diseases.

A review of methods for the inference and experimental confirmation of microbial association networks in cheese.

T. Zotta, E. Parente, A. Ricciardi, 2022, International journal of food microbiology.

Use of unsupervised and supervised artificial neural networks for the identification of lactic acid bacteria on the basis of SDS-PAGE patterns of whole cell proteins.

G. Salzano, T. Zotta, E. Parente, 2006, Journal of microbiological methods.

Discrimination of commercial Caciocavallo cheeses on the basis of the diversity of lactic microflora and primary proteolysis

T. Zotta, E. Parente, P. Piraino, 2005 .

A new procedure for data reduction in electrophoretic fingerprints of whole-cell proteins

E. Parente, P. Piraino, A. Ricciardi, 2002, Biotechnology Letters.

Analysis of rpoB polymorphism and PCR-based approaches for the identification of Leuconostoc mesenteroides at the species and subspecies level.

T. Zotta, E. Parente, A. Ricciardi, 2019, International journal of food microbiology.

Effect of jenny milk addition on the inhibition of late blowing in semihard cheese.

A. Ricciardi, M. Musto, G. Pecora, 2015, Journal of dairy science.

Modified chemically defined medium for enhanced respiratory growth of Lactobacillus casei and Lactobacillus plantarum groups

T. Zotta, E. Parente, A. Ricciardi, 2015, Journal of applied microbiology.

Aeration and supplementation with heme and menaquinone affect survival to stresses and antioxidant capability of Lactobacillus casei strains

A. Reale, T. Zotta, E. Parente, 2015 .

Assessment of Aerobic and Respiratory Growth in the Lactobacillus casei Group

F. Rossi, R. Coppola, A. Reale, 2014, PloS one.

Metataxonomic insights in the distribution of Lactobacillaceae in foods and food environments

T. Zotta, E. Parente, A. Ricciardi, 2023, bioRxiv.

Draft Genome Sequence of the Respiration-Competent Strain Lactobacillus casei N87

D. Bassi, A. Reale, T. Zotta, 2016, Genome Announcements.

The Production of γ-Aminobutyric Acid from Free and Immobilized Cells of Levilactobacillus brevis Cultivated in Anaerobic and Aerobic Conditions

T. Zotta, E. Parente, A. Ricciardi, 2022, Microorganisms.

Acid production, proteolysis, autolytic and inhibitory properties of lactic acid bacteria isolated from pasta filata cheeses: A multivariate screening study

P. McSweeney, T. Zotta, E. Parente, 2008 .

Effect of inactivation of stress response regulators on the growth and survival of Streptococcus thermophilus Sfi39.

T. Zotta, E. Parente, M. Varcamonti, 2009, International journal of food microbiology.

Diversity of stress responses in dairy thermophilic streptococci.

T. Zotta, E. Parente, A. Ricciardi, 2008, International journal of food microbiology.

Exopolysaccharides from lactic acid bacteria: structure, production and technological applications.

F. Clementi, A. Ricciardi, 2000 .

Early response of gene clusters is associated with mouse lung resistance or sensitivity to cigarette smoke.

M. Zorzetto, S. Fineschi, Ulrich Pfeffer, 2009, American journal of physiology. Lung cellular and molecular physiology.

Phenotypic characterization of lactic acid bacteria from sourdoughs for Altamura bread produced in Apulia (Southern Italy).

E. Parente, P. Piraino, A. Ricciardi, 2005, Journal of food microbiology.

Effect of ammonium sulphate concentration and agitation speed on the kinetics of alginate production by Azotobacter vinelandii DSM576 in batch fermentation

F. Clementi, E. Parente, A. Ricciardi, 2000, Journal of Industrial Microbiology and Biotechnology.

Urease production by Streptococcus thermophilus.

T. Zotta, E. Parente, A. Ricciardi, 2008, Food microbiology.

Advancing integration of data on food microbiome studies: FoodMicrobionet 3.1, a major upgrade of the FoodMicrobionet database.

Eugenio Parente, Teresa Zotta, Francesca De Filippis, 2019, International journal of food microbiology.

Modelling the growth of Weissella cibaria as a function of fermentation conditions

T. Zotta, E. Parente, A. Ricciardi, 2009, Journal of applied microbiology.

Molecular and technological characterization of lactic acid bacteria from traditional fermented sausages of Basilicata region (Southern Italy).

G. Salzano, T. Zotta, E. Parente, 2008, Meat science.

Sulfonylureas: preliminary study on the effect on selected microbial strains and soil respiration

S. Dumontet, A. Ricciardi, P. Perucci, 1993 .

Microbial community dynamics in thermophilic undefined milk starter cultures.

Eugenio Parente, Attilio Matera, Francesca De Filippis, 2016, International journal of food microbiology.

Microbial changes of natural milk cultures for mozzarella cheese during repeated propagation cycles

T. Zotta, E. Parente, A. Ricciardi, 2016 .

Normalization of low-density microarray using external spike-in controls: analysis of macrophage cell lines expression profile

S. Bonassi, A. Ricciardi, P. Fardin, 2007, BMC Genomics.

A simple method for the screening of lactic acid bacteria for the production of exopolysaccharides in liquid media

F. Clementi, E. Parente, A. Ricciardi, 1997 .

Polymorphism of the phosphoserine phosphatase gene in Streptococcus thermophilus and its potential use for typing and monitoring of population diversity.

F. De Filippis, D. Ercolini, A. Facchiano, 2016, International journal of food microbiology.

Genotypic diversity of stress response in Lactobacillus plantarum, Lactobacillus paraplantarum and Lactobacillus pentosus.

T. Zotta, E. Parente, M. Varcamonti, 2012, International journal of food microbiology.

A statistical procedure for the analysis of microbial communities based on phenotypic properties of isolates.

E. Parente, A. Ricciardi, 2002, Journal of microbiological methods.

Aerobic metabolism and oxidative stress tolerance in the Lactobacillus plantarum group

T. Zotta, E. Parente, A. Ricciardi, 2013, World journal of microbiology & biotechnology.

Metabolic profiling and stress response of anaerobic and respiratory cultures of Lactobacillus plantarum C17 grown in a chemically defined medium

M. A. Castiglione Morelli, T. Zotta, E. Parente, 2015, Annals of Microbiology.

Selection of mutants tolerant of oxidative stress from respiratory cultures of Lactobacillus plantarum C17

T. Zotta, E. Parente, A. Ricciardi, 2014, Journal of Applied Microbiology.

Rapid detection assay for oxygen consumption in the Lactobacillus casei group

T. Zotta, E. Parente, A. Ricciardi, 2014, Annals of Microbiology.

RapiddetectionassayforoxygenconsumptionintheLactobacillus casei group

T. Zotta, E. Parente, A. Ricciardi, 2014 .

A comparison of fluorescent stains for the assessment of viability and metabolic activity of lactic acid bacteria

P. Tremonte, T. Zotta, E. Parente, 2012, World journal of microbiology & biotechnology.

The Effect of Respiration, pH, and Citrate Co-Metabolism on the Growth, Metabolite Production and Enzymatic Activities of Leuconostoc mesenteroides subsp. cremoris E30

T. Zotta, E. Parente, A. Ricciardi, 2022, Foods.

Impact of aerobic and respirative life-style on Lactobacillus casei N87 proteome.

R. Siciliano, T. Zotta, A. Ricciardi, 2019, International journal of food microbiology.

Polymorphisms in stress response genes in Lactobacillus plantarum: implications for classification and heat stress response

C. Stanton, M. Rea, T. Zotta, 2015, Annals of Microbiology.

Use of desalting gel for the rapid separation of simple sugars from exopolysaccharides produced by lactic acid bacteria

F. Clementi, E. Parente, A. Ricciardi, 1998 .

Proteolysis in model sourdough fermentations.

P. McSweeney, T. Zotta, E. Parente, 2006, Journal of agricultural and food chemistry.

Microbiological Stability and Overall Quality of Ready-to-Heat Meals Based on Traditional Recipes of the Basilicata Region

G. Altieri, F. Galgano, T. Zotta, 2020, Foods.

Impact of diet supplemented with microencapsulated condensed tannins on cow milk nutritional profile

P. Polidori, G. Altieri, F. Galgano, 2023, International Journal of Dairy Technology.

Early response of gene clusters is associated with mouse lung resistance or sensitivity to cigarette smoke.

M. Zorzetto, S. Fineschi, Ulrich Pfeffer, 2009, American journal of physiology. Lung cellular and molecular physiology.

uptake and genomic variants in mutants of

T. Zotta, E. Parente, A. Ricciardi, 2022 .

M. Succi, A. Ricciardi, A. di Cerbo, 2014, International journal of food microbiology.