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Lista de obras de Annamaria Ricciardi

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

artículo científico publicado en 2011

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

artículo científico publicado en 2002

Aerobic metabolism and oxidative stress tolerance in the Lactobacillus plantarum group

scientific article published on 30 March 2013

Assessment of aerobic and respiratory growth in the Lactobacillus casei group

artículo científico publicado en 2014

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

artículo científico publicado en 2014

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

artículo científico publicado en 2015

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

artículo científico publicado en 2004

Diversity of stress responses in dairy thermophilic streptococci.

artículo científico publicado en 2008

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

artículo científico publicado en 2010

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

scientific article published on 07 November 2014

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

scientific article published on 03 December 2008

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

artículo científico publicado en 2015

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

artículo científico publicado en 2006

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

artículo científico publicado en 2012

Leucocin F10, a bacteriocin from Leuconostoc carnosum

artículo científico publicado en 1996

Microbial community dynamics in thermophilic undefined milk starter cultures.

artículo científico publicado en 2015

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

artículo científico publicado en 2015

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

article

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

article

Proteolysis in Model Sourdough Fermentations

artículo científico publicado en 2006

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

artículo científico publicado en 2013

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

article

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

artículo científico publicado el 19 de julio de 2013

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

scientific article published on 01 March 1998

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

artículo científico publicado en 2015

Urease production by Streptococcus thermophilus

artículo científico publicado en 2007

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

artículo científico publicado en 2006

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

artículo científico publicado en 2001

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