World's Best Scientists 2026 revealed!

D-Index & Metrics

Biology and Biochemistry

D-Index
51
Citations
7528
World Ranking
17348
National Ranking
551

Overview

Eugenio Parente is affiliated with the University of Basilicata in Italy. Their research spans multiple areas within Agricultural and Biological Sciences as well as Biochemistry, Genetics, and Molecular Biology, with a strong focus on Food Science and Molecular Biology.

The scientist has contributed extensively to topics including:

  • Probiotics and Fermented Foods
  • Gut microbiota and health
  • Fermentation and Sensory Analysis
  • Genomics and Phylogenetic Studies
  • Milk Quality and Mastitis in Dairy Cows
  • Edible Oils Quality and Analysis
  • Oral microbiology and periodontitis research

Eugenio Parente's recent publications illustrate a focus on microbiota, cheese microbiology, and fermented food production. Selected papers include:

  • "The microbiota of dairy milk: A review", 2020, International Dairy Journal
  • "A review of methods for the inference and experimental confirmation of microbial association networks in cheese", 2022, International Journal of Food Microbiology
  • "Metataxonomic insights in the distribution of Lactobacillaceae in foods and food environments", 2023, International Journal of Food Microbiology

These works highlight the role of microbial communities in food quality and safety as well as the application of genomic and metataxonomic techniques in food microbiology.

Frequent co-authors collaborating with Eugenio Parente include:

  • Annamaria Ricciardi (19 joint publications)
  • Teresa Zotta (17 joint publications)
  • Marilisa Giavalisco (9 joint publications)
  • Raffaella Di Cagno (2 joint publications)
  • Marco Gobbetti (2 joint publications)

The main venues for publication feature journals recognized in the domain of food microbiology and biological sciences. These include:

  • International Journal of Food Microbiology (5 publications)
  • bioRxiv (Cold Spring Harbor Laboratory) (4 publications)
  • International Dairy Journal (2 publications)
  • Foods (2 publications)
  • Microorganisms (2 publications)

The research program reflects interdisciplinarity through subfields such as Agronomy and Crop Science and Organic Chemistry in addition to primary emphases on Food Science and Molecular Biology.

Best Publications

  • Production, recovery and purification of bacteriocins from lactic acid bacteria

    E. Parente;A. Ricciardi

  • Metagenomics insights into food fermentations

    Francesca De Filippis;Eugenio Parente;Danilo Ercolini

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

    E. Parente;M. Martuscelli;F. Gardini;S. Grieco

  • Starter cultures: General aspects

    Eugenio Parente;Timothy M. Cogan;Ian B. Powell

  • A comparison of methods for the measurement of bacteriocin activity

    Eugenio Parente;Carla Brienza;Marcella Moles;Annamaria Ricciardi

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

    E. Parente;A. Ricciardi;G. Addario

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

    E. Parente;Annamaria Ricciardi

  • A comparison of factors affecting the production of two bacteriocins from lactic acid bacteria

    E. Parente;C. Hill

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

    Teresa Zotta;Eugenio Parente;Annamaria Ricciardi

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

    Eugenio Parente;Felicia Ciocia;Annamaria Ricciardi;Teresa Zotta

  • The microflora of natural whey cultures utilized as starters in the manufacture of Mozzarella cheese from water-buffalo milk

    S. Coppola;E. Parente;S. Dumontet;Antonella La Peccerella

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

    G. Blaiotta;C. Pennacchia;F. Villani;A. Ricciardi

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

    E. Parente;S. Grieco;M.A. Crudele

  • Recent Past, Present, and Future of the Food Microbiome.

    Francesca De Filippis;Eugenio Parente;Danilo Ercolini

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

    M.G. Bonomo;A. Ricciardi;T. Zotta;E. Parente

  • Molecular and functional characterization of Lactobacillus sanfranciscensis strains isolated from sourdoughs.

    M. De Angelis;R. Di Cagno;G. Gallo;M. Curci

  • Tolerance of Lactobacillus casei, Lactobacillus paracasei and Lactobacillus rhamnosus strains to stress factors encountered in food processing and in the gastro-intestinal tract

    Anna Reale;Tiziana Di Renzo;Franca Rossi;Teresa Zotta

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

    Eugenio Parente;Maria Annunziata Giglio;Annamaria Ricciardi;Francesca Clementi

  • Functional properties of Lactobacillus plantarum strains: A multivariate screening study

    Angela Guidone;Teresa Zotta;Reynolds P. Ross;Reynolds P. Ross;Catherine Stanton;Catherine Stanton

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

    Annamaria Ricciardi;Eugenio Parente;Maria Antonietta Crudele;Federica Zanetti

Frequent Co-Authors

Francesca De Filippis
Francesca De Filippis University of Naples Federico II
Danilo Ercolini
Danilo Ercolini University of Naples Federico II
Francesco Villani
Francesco Villani University of Naples Federico II
Paul L.H. McSweeney
Paul L.H. McSweeney University College Cork
Fausto Gardini
Fausto Gardini University of Bologna
Mary C. Rea
Mary C. Rea Teagasc - The Irish Agriculture and Food Development Authority
Catherine Stanton
Catherine Stanton Teagasc - The Irish Agriculture and Food Development Authority
Colin Hill
Colin Hill University College Cork
Marco Gobbetti
Marco Gobbetti Free University of Bozen-Bolzano
Luca Simone Cocolin
Luca Simone Cocolin University of Turin

If you think any of the details on this page are incorrect, let us know.

Report an issue

We appreciate your kind effort to assist us to improve this page, it would be helpful providing us with as much detail as possible in the text box below:

Best Scientists Citing Eugenio Parente

Trending Scientists

Recently Published Articles