Maria Antonietta Crudele

Effects of pH, temperature and NaCl concentration on the growth kinetics, proteolytic activity and biogenic amine production of Enterococcus faecalis

Fausto Gardini, Maria Martuscelli, Marisa Carmela Caruso et al. · International Journal of Food Microbiology · 2001 · 265 citations

Enterococcus Faecalis, Biogenic Amine Production, Nacl Concentration +7

Evolution of microbial populations and biogenic amine production in dry sausages produced in Southern Italy

Eugenio Parente, Maria Martuscelli, Fausto Gardini et al. · Journal of Applied Microbiology · 2001 · 148 citations

Biogenic amine formation and oxidation by Staphylococcus xylosus strains from artisanal fermented sausages

Maria Martuscelli, Maria Antonietta Crudele, Fausto Gardini et al. · Letters in Applied Microbiology · 2000 · 135 citations

Food Chemistry, Fifty Strains, Biosynthesis +14

Phenotypic diversity of lactic acid bacteria isolated from fermented sausages produced in Basilicata (Southern Italy)

Eugenio Parente, Simona Grieco, Maria Antonietta Crudele · Journal of Applied Microbiology · 2001 · 110 citations

A survey of yeasts in traditional sausages of southern Italy

Fausto Gardini, Giovanna Suzzi, Angiolella Lombardi et al. · FEMS Yeast Research · 2001 · 96 citations · Full text

Industrial Mycology, Biosynthesis, Engineering +11