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Andrea Domenico Maria F. A. Caridi

Foto
Qualifica: Professore associato
Telefono: +39 0965 1694355
Altro recapito: +39 0965 1694355
Fax:
Indirizzo e-mail:  Indirizzo e-mail
Curriculum:  Curriculum
SSD: AGR/16 - Microbiologia agraria
Struttura di appartenenza: Dipartimento di Agraria

Anno Accademico 2020/2021


Anno Accademico 2019/2020


Anno Accademico 2018/2019


Anno Accademico 2017/2018


Anno Accademico 2016/2017


Anno Accademico 2015/2016



Elenco dei ricevimenti:

Descrizione Avviso
Nel primo semestre - a partire da lunedì 28 settembre 2020 in poi - il docente effettuerà il ricevimento degli studenti a Feo di Vito in aula I al termine di ogni lezione di Fondamenti di Microbiologia Generale, Microbiologia Generale e Microbiologia delle Fermentazioni. Gli studenti interessati devono inviare una e-mail il giorno precedente e attendere l'e-mail di accettazione (che indicherà l'orario) prima di recarsi in aula I.
Nel primo semestre il docente effettua il ricevimento degli studenti a Feo di Vito in aula al termine di ogni lezione. Negli altri periodi dell’anno effettua ricevimento degli studenti presso il proprio studio (Torre 3 – 4° piano – Cittadella Universitaria) tutti i giorni dalle 8:30 alle 9:30, tel. 0965.1694355. Lo studente, entro il sabato precedente il giorno da lui stesso proposto per il ricevimento, deve prenotarsi con una email inviata al docente (acaridi@unirc.it) e riceverà, entro 24 ore, una e-mail di conferma o modifica dell’appuntamento.

Pubblicazioni

  1. 1. Giuffrè A. M., Zappia C., Capocasale M., Poiana M., Sidari R., Di Donna L., Bartella L., Sindona G., Corradini G., Giudici P., Caridi A., Vinegar production to valorise Citrus bergamia by-products, "European food research and technology", Articolo in rivista, n. 9, 2018, ISSN: 1438-2385.
  2. 2. Caridi A., Sidari R., Voce S., Genetic improvement for technological traits of non-Saccharomyces wine yeasts, Book of Abstracts, Abstract in Atti di convegno, 2017, pp. 118.
  3. 3. Caridi A., Sidari R., Giuffrè A. M., Pellicanò T. M., Sicari V., Zappia C., Poiana M., Test of four generations of Saccharomyces cerevisiae concerning their effect on antioxidant phenolic compounds in wine, "European food research and technology", Articolo in rivista, n. 8, 2017, ISSN: 1438-2385.
  4. 4. Sidari R., Martorana A., Caridi A., Effect of pH and salinity on biofilm-like phenotypes of yeasts isolated from fermented olives, Poster Abstract Book, Poster, 2017, pp. 90.
  5. 5. Caridi A., De Bruno A., De Salvo E., Piscopo A., Poiana M., Sidari R., Selected yeasts to enhance phenolic content and quality in red wine from low pigmented grapes, "European food research and technology", Articolo in rivista, n. 243, 2017, pp. 367-378, ISSN: 1438-2385.
  6. 6. Caridi A., Panebianco F., Labate M. L. C., Martorana A., Antifungal activity of lactic acid bacteria to control table olive production, Book of Abstracts, Abstract in Atti di convegno, 2017, pp. 94.
  7. 7. Sidari R., Martorana A., Caridi A., Microbiota associated to fermented table olive of the cultivar Carolea assessed by molecular methods, Drivers of microbial diversity, Abstract in Atti di convegno, 2017, pp. 373-374, ISBN: 978-88-943010-0-7.
  8. 8. Sidari R, Caridi A, Nutrient depletion modifies cell wall adsorption activity of wine yeast, "World journal of microbiology & biotechnology", Articolo in rivista, n. 32, 2016, pp. 1-7, ISSN: 0959-3993.
  9. 9. Martorana A., Caridi A., Sidari R., Preliminary study by molecular methods on lactic acid bacteria and yeasts of Calabrian sourdoughs., Book of Abstract, Poster, 2016, pp. 134.
  10. 10. Caridi A., De Bruno A., Martorana A., Piscopo A., Sidari R., Poiana M., Innovative analytical protocol to pre-select lactic acid bacteria able to control table olive production., Book of Proceedings, Poster, 2016, pp. 1455, ISBN: 978-1-5262-0545-2.
  11. 11. Sidari R., Martorana A., Giuffrè A. M., Zappia C., Capocasale M., Poiana M., Caridi A., Effect of fermentation on total phenolic content and antioxidant activity of sourdough from Calabria (Italy)., Book of Abstract, Poster, 2016, pp. 109.
  12. 12. Sidari R., Martorana A., De Bruno A., Piscopo A., Poiana M., Caridi A., Preliminary study by molecular methods on yeast population of differently fermented green table olives of the cultivar Nocellara messinese., Book of Abstract, Poster, 2016, pp. 303.
  13. 13. Zappia A., Caridi A., Piscopo A., Poiana M., Pre-selection on skim milk of dairy lactic acid bacteria to improve antioxidant activity and shelf life of cheeses, "Italian journal of food science", Articolo in rivista, 2016, pp. 18-22, ISSN: 1120-1770.
  14. 14. Zema D. A., Andiloro S., Bombino G., Caridi A., Sidari R., Tamburino V., Comparing different schemes of agricultural wastewater lagooning, "Water air and soil pollution", Articolo in rivista, n. 227, 2016, ISSN: 0049-6979.
  15. 15. Caridi A., De Felice M. L., Piscopo A., Sidari R., Zappia A., Poiana M., New approach to extend shelf life of Mozzarella cheese using antimicrobial microbes, Multidisciplinary Approaches for Studying and Combating Microbial Pathogens, BrownWalker Press, Boca Raton - Usa, 2015, ISBN: 978-1-62734-544-6.
  16. 16. Sidari R., Caridi A., Focusing on drawback in micromanipulate yeast of Hanseniaspora spp. for improvement of technological traits., Book of Abstract, Poster, 2015, pp. 116.
  17. 17. Caridi A., Isolation and fast pre-selection of yeasts from spontaneous fermentation of Calabrian table olives., Book of Abstract, Poster, 2015, pp. 164, ISBN: 978-88-99407-00-1.
  18. 18. Caridi A., New approach to assess lactic acid bacteria compatibility during cheese-making., Microbial Diversity 2015 THE CHALLENGE OF COMPLEXITY MD2015, Poster, 2015, pp. 257.
  19. 19. Caridi A., Sidari R., Giuffrè A. M., Pellicanò T., Sicari V., Zappia C., Poiana M., Test of four generations of Saccharomyces cerevisiae concerning their effect on antioxidant phenolic compounds in wine., Book of Abstract, Poster, 2015, pp. 163, ISBN: 978-88-99407-00-1.
  20. 20. Caridi A., Piscopo A., Zappia A., Poiana M., Pre-selection on skim milk of dairy lactic acid bacteria to improve antioxidant activity and shelf life of cheeses., GSICA Global Event, Abstract in Atti di convegno, 2015, pp. 61.
  21. 21. Romano P., Lanciotti R., Del Gallo M., Granchi L., Spano G., Foschino R., Giudici P., Blaiotta G., Giacomini A., Toffanin A., Moschetti G., Cardinali G., Ciani M., Caridi A., Budroni M., Suzzi G., Cocolin L., Comi G., Torriani S., Grieco F., Oliva D., The Italian group of wine microbiology (GMV), Microbial Diversity 2015 THE CHALLENGE OF COMPLEXITY MD2015, Poster, 2015, pp. 290-291.
  22. 22. Sidari R., Zema D. A., Bombino G., Sgrò A., Caridi A., Evaluation of natural mixed micro-algal blooms as potential feedstock for biodiesel production., EUBCE 2015 Proceedings, Contributo in Atti di convegno, 2015, pp. 231-234, ISBN: 978-88-89407-516.
  23. 23. Sidari R., Caridi A., Focusing on drawbacks in managing the complexity of micro-algal community., Microbial Diversity 2015 THE CHALLENGE OF COMPLEXITY MD2015, Poster, 2015, pp. 245.
  24. 24. Caridi A., De Bruno A., Piscopo A., Zappia A. Poiana M., Acidic and saline stresses modify microflora composition of table olives produced by spontaneous fermentation., Microbial Stress, Poster, 2015, pp. 98.
  25. 25. Caridi A., De Bruno A, Piscopo A, Poiana M, Sidari R, Study of the inheritability of the yeast trait "interaction with natural antioxidant activity of red wine? in four generations of Saccharomyces cerevisiae and its enhancing by spore clone selection and hybridization, "European food research and technology", Articolo in rivista, n. 240, 2015, pp. 1059-1063, ISSN: 1438-2377.
  26. 26. Caridi A, Sidari R, Kraková L, Kuchta T, Pangallo D, Assessment of color adsorption by yeast using grape skin agar and impact on red wine color, "Journal international des sciences de la vigne et du vin", Articolo in rivista, n. 49, 2015, pp. 195-203, ISSN: 1151-0285.
  27. 27. Geria M., Dambrosio A., Normanno G., Lorusso V., Caridi A., Antagonistic activity of dairy lactobacilli against Gram- foodborne pathogens, "Acta scientiarum. technology", Articolo in rivista, n. 36, 2014, pp. 1-6, ISSN: 1806-2563.
  28. 28. Caridi A., De Felice M. L., Piscopo A., Sidari R., Zappia A., Poiana M., New approach to extend shelf life of Mozzarella cheese using antimicrobial microbes, III International Conference on Antimicrobial Research, ICAR2014, 1-3 October 2014, Poster, 2014, pp. 168.
  29. 29. Sidari R., Caridi A., Howell K. S., Wild Saccharomyces cerevisiae strains display biofilm-like morphology in contact with polyphenols from grapes and wine, "International journal of food microbiology", Articolo in rivista, n. 189, 2014, pp. 146-152, ISSN: 0168-1605.
  30. 30. Geria M., Caridi A., Methods to assess lactic acid bacteria diversity and compatibility in food, "Acta alimentaria", Articolo in rivista, n. 43, 2014, pp. 96-104, ISSN: 0139-3006.
  31. 31. Caridi A., Improved screening method for the selection of wine yeasts based on their pigment adsorption activity, "Food technology and biotechnology", Articolo in rivista, n. 51, 2013, pp. 137-144, ISSN: 1330-9862.
  32. 32. Caridi A., Costantino A., Morata Barrado A., Peonidin-3-glucoside content and malvidin-3-glucoside content are significantly different in red wines produced using three generations of Saccharomyces cerevisiae strains different for their phenolic adsorption, V International Conference on Environmental, Industrial and Applied Microbiology, BioMicroWorld2013, Poster, 2013, pp. 249.
  33. 33. Caridi A., Cariello C., Chirico A., De Bruno A., De Salvo E., Piscopo A., Poiana M., Punturiero D., Sergi A., Sidari R., Check of four generations of Saccharomyces cerevisiae for adsorption activity during winemaking, V International Conference on Environmental, Industrial and Applied Microbiology, BioMicroWorld2013, Poster, 2013, pp. 175.
  34. 34. Caridi A., ed., Progetto, BibendaEditore, Roma - Ita, 2013, ISBN: 978-88-88439-43-3.
  35. 35. Caridi A., ed., Linee guida per la vinificazione delle uve della cultivar Gaglioppo nella produzione di vini a D.O.C. Cirò. In, BibendaEditore, Roma - Ita, 2013, ISBN: 978-88-88439-45-7.
  36. 36. Caridi A., Sidari R., Nutrient depletion modifies celi wall adsorption activity of wine yeast, V International Conference on Molecular Mechanisms of Fungal Cell Wall Biogenesis, Poster, 2012, pp. 87.
  37. 37. Caridi A., Sidari R., Optimal use of Hanseniaspora peculiarities in winemaking (intervento orale), 13th International Congress on Yeasts, Abstract in Atti di convegno, 2012, pp. 137.
  38. 38. Sidari R., Caridi A., Effect of nutrient depletion on parietal adsorption activity of Saccharomyces cerevisiae selected for winemaking (intervento orale), 23rd International ICFMH Symposium FoodMicro 2012, Abstract in Atti di convegno, 2012, pp. 181.
  39. 39. Caridi A., Sidari R., Di Donna L., Sindona G., Alcoholic fermentation of bergamot juice does not modify its anticholesterolemic compounds, 13th International Congress on Yeasts, Poster, 2012, pp. 300.
  40. 40. Caridi A., Sidari R., Krakovà L., Chovanovà K., Wine starter selection for adsorption activity to control colour of Slovakian wines, 23rd International ICFMH Symposium FoodMicro 2012, Poster, 2012, pp. 739.
  41. 41. Caridi A., Sidari R., Pulvirenti A., Meca G., Ritieni A., Ochratoxin A adsorption phenotype, "Journal of general and applied microbiology", Articolo in rivista, n. 58, 2012, pp. 225-233, ISSN: 0022-1260.
  42. 42. Zema D. A., Andiloro S., Bombino G., Tamburino V., Sidari R., Caridi A., Depuration in aerated ponds of citrus processing wastewater with a high concentration of essential oils, "Environmental technology", Articolo in rivista, n. 33, 2012, pp. 1255-1260, ISSN: 0959-3330.
  43. 43. Sidari R., Howell K. S., Caridi A., Yeast biofilm-like behaviour in rich or poor media in the presence of polyphenols, IV International Conference on Environmental, Industrial and Applied Microbiology, BioMicroWorld2011, Poster, 2011, pp. 695.
  44. 44. Sidari R., Caridi A., Methods for detecting enterohaemorrhagic Escherichia Coli in food, "Food reviews international", Articolo in rivista, n. 27, 2011, pp. 134-153, ISSN: 8755-9129.
  45. 45. Caridi A., Sidari R., Daniele G., Libanio R., De Bruno A., Piscopo A., Poiana M., Fermentation of must from black grapes, IV International Conference on Environmental, Industrial and Applied Microbiology, BioMicroWorld2011, Poster, 2011, pp. 230.
  46. 46. Caridi A., Sidari R., YEAST TO ENHANCE WINE SAFETY AND HEALTHINESS (intervento orale), Yeast, an evergreen model, tribute to P. Slonimski, Abstract in Atti di convegno, 2010, pp. 52.
  47. 47. Caridi A., Sidari R., Check of the grape pigment adsorption in three generations of yeasts, Food Micro 2010, 22st International ICFMH Symposium "Microbial Behaviour in the Food Chain?, Poster, 2010, pp. 96.
  48. 48. Caridi A., Sidari R., Costantino A., Crea V., Vadala? C., Pulvirenti A., Blaiotta G., Grape pigment adsorption is an inheritable QTL of yeasts, Food Micro 2010, 22st International ICFMH Symposium "Microbial Behaviour in the Food Chain?, Poster, 2010, pp. 96.
  49. 49. Caridi A., Sidari R., Pulvirenti A., Blaiotta G., Ritieni A., Wine strain improvement strategies to enhance red wine safety based on parietal adsorption activity, 27° International Specialized Symposium on Yeasts "Yeasts for health and biotechnologies", Poster, 2009, pp. 78.
  50. 50. Sidari R., Caridi A., Viability of commercial wine yeasts during freezer storage in glycerol-based media, "Folia microbiologica", Articolo in rivista, n. 54, 2009, pp. 230-232, ISSN: 0015-5632.
  51. 51. Caridi A., Sidari R., Chapter 7. Safety and healthiness enhancement of red wines by selected microbial starters, Red Wine and Health, Nova Science Publishers, Inc., New York - Usa, 2009, ISBN: 978-1-60692-718-2.
  52. 52. Caridi A., Sidari R., Costantino A., Wine strain improvement strategies to enhance red wine safety based on parietal adsorption activity. 1. Two-step selection of Calabrian and Sicilian wine yeasts, 27° International Specialized Symposium on Yeasts "Yeasts for health and biotechnologies", Poster, 2009, pp. 75.
  53. 53. Sidari R., Howell K., Caridi A., Influence of (+)-catechin on biofilm growth of oenological Saccharomyces cerevisiae strains, FEMS 2009 - 3rd Congress of European Microbiologists "Microbes and Man - interdependence and future challenges?, Poster, 2009.
  54. 54. Caridi A., Sidari R., Vadala? C., Pulvirenti A., Wine strain improvement strategies to enhance red wine safety based on parietal adsorption activity. 3. Selection of Spanish, Portuguese and Sicilian wine yeasts, 27° International Specialized Symposium on Yeasts "Yeasts for health and biotechnologies", Poster, 2009, pp. 77.
  55. 55. Blaiotta G., Coppola V., Ritieni A., Pulvirenti A., Caridi A., Selection of Saccharomyces cerevisiae strains with high ability to adsorb ochratoxin A during fermentation, 27° International Specialized Symposium on Yeasts "Yeasts for health and biotechnologies", Poster, 2009, pp. 80.
  56. 56. Caridi A., Geria M., Sidari R., Dambrosio A., Lorusso V., Normanno G., Antagonistic activity against foodborne-pathogens of lactic acid bacteria from Calabrian raw milk cheeses, FEMS 2009 - 3rd Congress of European Microbiologists "Microbes and Man - interdependence and future challenges?, Poster, 2009.
  57. 57. Caridi A., Sidari R., Crea V., Blaiotta G., Ritieni A., Wine strain improvement strategies to enhance red wine safety based on parietal adsorption activity. 2. Yeast selection from Campania and Calabria, 27° International Specialized Symposium on Yeasts "Yeasts for health and biotechnologies", Poster, 2009, pp. 76.
  58. 58. Caridi A., Sidari R., Pulvirenti A., Meca G., Ritieni A., Ochratoxin A adsorption phenotype, FoodMicro2008, 21st International ICFMH Symposium "Evolving Microbial Food Quality and Safety?, Poster, 2008, pp. 500.
  59. 59. Caridi A., ed., Atti della giornata di studio su, Kalit Editore, Reggio Calabria - Ita, 2008, ISBN: 978-88-903483-1-0.
  60. 60. Caridi A., Validation of a method for assessing the ability of wine yeasts to adsorb grape pigments, FoodMicro2008, 21st International ICFMH Symposium "Evolving Microbial Food Quality and Safety?, Poster, 2008, pp. 500.
  61. 61. Schwan Freitas R., Dias D. R., Duarte W. F., Caridi A., Selection of Saccharomyces Sensu Stricto able to produce high quality fruit wines, FoodMicro2008, 21st International ICFMH Symposium "Evolving Microbial Food Quality and Safety?, Poster, 2008, pp. 501.
  62. 62. Sidari R., Caridi A., Viability of commercial wine yeasts during freezer storage in glycerol-based media, ICY 2008, The 12th International Congress on Yeasts, Poster, 2008.
  63. 63. Sidari R., Caridi A., Interazione tra lieviti selezionati e costituenti polifenolici delle uve a bacca nera per il miglioramento della qualità dei vini, Atti della giornata di studio su, Contributo in Atti di convegno, 2007, pp. 123-134, ISBN: 978-88-903483-1-0.
  64. 64. Caridi A., New perspectives in safety and quality enhancement of wine through selection of yeasts based on the parietal adsorption activity, "International journal of food microbiology", Articolo in rivista, n. 120, 2007, pp. 167-172, ISSN: 0168-1605.
  65. 65. Caridi A., Sidari R., Solieri L., Cufari A., Giudici P., Wine colour adsorption phenotype, "Journal of applied microbiology", Articolo in rivista, n. 103, 2007, pp. 735-742, ISSN: 1364-5072.
  66. 66. Sidari R., Postorino S., Caparello A., Caridi A., Evolution during wine aging of colour and tannin differences induced by wine starters, "Annals of microbiology", Articolo in rivista, n. 57, 2007, pp. 197-201, ISSN: 1590-4261.
  67. 67. Micari P., Sarullo V., Sidari R., Caridi A., Physico-chemical and hygienic characteristics of the Calabrian raw milk cheese Caprino d'Aspromonte, "Turk veterinerlik ve hayvancilik dergisi", Articolo in rivista, n. 31, 2007, pp. 55-60, ISSN: 1300-0128.
  68. 68. Caridi A., Ruolo dei lieviti selezionati nel potenziamento della salubrità, qualità e stabilità dei vini, Atti della giornata di studio su, Contributo in Atti di convegno, 2007, pp. 65-77, ISBN: 978-88-903483-1-0.
  69. 69. Caridi A., Galvano F., Tafuri A., Ritieni A., Ochratoxin A removal during winemaking, "Enzyme and microbial technology", Articolo in rivista, n. 40, 2006, pp. 122-126, ISSN: 0141-0229.
  70. 70. Caridi A., Enological functions of parietal yeast mannoproteins, "Antonie van leeuwenhoek", Articolo in rivista, n. 89, 2006, pp. 417-422, ISSN: 0003-6072.
  71. 71. Caridi A., Galvano F., Tafuri A., Ritieni A., In-vitro screening of Saccharomyces strains for ochratoxin A removal from liquid medium, "Annals of microbiology", Articolo in rivista, n. 56, 2006, pp. 135-137, ISSN: 1590-4261.
  72. 72. Rizzo M., Ventrice D., Varone M. A., Sidari R., Caridi A., HPLC determination of phenolics adsorbed on yeasts, "Journal of pharmaceutical and biomedical analysis", Articolo in rivista, n. 42, 2006, pp. 46-55, ISSN: 0731-7085.
  73. 73. Caridi A., New Perspectives in Safety and Quality Enhancement of Wine through Selection of Yeasts Based on the Parietal Adsorption Activity (intervento orale), 20th International ICFMH Symposium Food Micro 2006, Abstract in Atti di convegno, 2006.
  74. 74. Caridi A., Capitolo 4. Il metabolismo dei lieviti vinari, Microbiologia del vino, Casa Editrice Ambrosiana, Milano - Ita, 2005, ISBN: 88-408-1329-2.
  75. 75. Caridi A., Pulvirenti A., Restuccia C., Sidari R., Screening for yeasts able to hydrolyse arbutin in the presence of glucose or ethanol, "Annals of microbiology", Articolo in rivista, n. 55, 2005, pp. 43-46, ISSN: 1590-4261.
  76. 76. Caridi A., ENOLOGICAL FUNCTIONS OF THE PARIETAL YEAST MANNOPROTEINS (intervento orale), First International Conference on Environmental, Industrial and Applied Microbiology, BioMicroWorld2005, Abstract in Atti di convegno, 2005, pp. 471.
  77. 77. Caridi A., Sidari R., Technological characteristics of Calabrian acetic acid bacteria, International Symposium on Vinegars and Acetic Acid Bacteria, Poster, 2005, pp. 121, ISBN: 88-901732-0-3.
  78. 78. Caridi A., A simple method for assaying the aptitude of yeast to adsorb phenolic compounds (intervento orale), International Workshop on Advances in Grapevine and Wine Research, Abstract in Atti di convegno, 2005, pp. 66.
  79. 79. Ventrice D., Rizzo M., Casale F., Caridi A., Cufari A., Geria M., New method of grapes polyphenols extraction using yeasts, Meeting on Recent Developments in Pharmaceutical Analysis, Poster, 2005, pp. 191.
  80. 80. Caridi A., FRUIT VINEGARS BASED ON CITRUS WINES (intervento orale), International Symposium on Vinegars and Acetic Acid Bacteria, Abstract in Atti di convegno, 2005, pp. 40, ISBN: 88-901732-0-3.
  81. 81. Caridi A., Galvano F., Tafuri A., Ritieni A., Yeast selection for ability to remove ochratoxin A during winemaking, International Workshop on Advances in Grapevine and Wine Research, Poster, 2005, pp. 74.
  82. 82. Caridi A., Galvano F., Tafuri A., Ritieni A., Ochratoxin A removal during alcoholic fermentation, First International Conference on Environmental, Industrial and Applied Microbiology, BioMicroWorld2005, Poster, 2005, pp. 518.
  83. 83. Caridi A., Physiologically characterized yeasts isolated from raw milks and raw milk cheeses, IDF Symposium on Cheese, Poster, 2004, pp. 105-106, ISBN: 80-86257-35-5.
  84. 84. Caridi A., Cufari A., Lovino R., Palumbo R., Tedesco I., Influence of Yeast on Polyphenol Composition of Wine, "Food technology and biotechnology", Articolo in rivista, n. 42, 2004, pp. 37-40, ISSN: 1330-9862.
  85. 85. Caridi A., Cufari A., Galvano F., Geria M., Postorino S., Tafuri A., Ritieni A., New microbiological approach to reduce ochratoxin levels in alcoholic beverages, 19th International ICFMH Symposium Food Micro 2004, Poster, 2004, pp. 264, ISBN: 961-90346-3-5.
  86. 86. Ventrice D., Rizzo M., Procopio S., Caridi A., Cufari A., Geria M., Determination of polyphenols adsorbed on yeasts by HPLC, PBA2004 - 15° International Symposium on Pharmaceutical and Biomedical Analysis, Poster, 2004, pp. 412.
  87. 87. Micari P., Caridi A., Lacto-dynamographic study of lactic acid bacteria as a tool for their selection, IDF Symposium on Cheese, Poster, 2004, pp. 138, ISBN: 80-86257-35-5.
  88. 88. Caridi A., Cufari A., Lovino R., Palumbo R., Tedesco I., Influence of yeast on polyphenol composition of wine, FEMS 2003 - 1° Congress of European Microbiologists, Poster, 2003, pp. 106.
  89. 89. Caridi A., Identification and first characterization of lactic acid bacteria isolated from the artisanal ovine cheese Pecorino del Poro, "International journal of dairy technology", Articolo in rivista, n. 56, 2003, pp. 105-110, ISSN: 1364-727X.
  90. 90. Caridi A., Micari P., Caparra P., Cufari A., Sarullo V., Ripening and seasonal changes in microbial groups and in physico-chemical properties of the ewes' cheese Pecorino del Poro, "International dairy journal", Articolo in rivista, n. 13, 2003, pp. 191-200, ISSN: 0958-6946.
  91. 91. Caridi A., Micari P., Foti F., Ramondino D., Sarullo V., Ripening and seasonal changes in microbiological and chemical parameters of the artisanal cheese Caprino d'Aspromonte produced from raw or thermized goat's milk, "Food microbiology", Articolo in rivista, n. 20, 2003, pp. 201-209, ISSN: 0740-0020.
  92. 92. Caridi A., Effect of protectants on the fermentation performance of wine yeasts subjected to osmotic stress, "Food technology and biotechnology", Articolo in rivista, n. 41, 2003, pp. 145-148, ISSN: 1330-9862.
  93. 93. Caridi A., Cufari A., Novel cost-effective method of screening yeasts for aptitude to adsorb phenolic compounds during winemaking, 23° International Specialized Symposium on Yeasts "Interactions between Yeasts and other Organisms", Poster, 2003, pp. 138.
  94. 94. Caridi A., Lactobacillus paracasei subsp. paracasei strains can increase the safety of artisanal cheeses made from raw milk (intervento orale), International Conference "Quality and risk assessment of agricultural food in the Mediterranean area?, Abstract in Atti di convegno, 2002.
  95. 95. Caridi A., Protective agents used to reverse the metabolic changes induced in wine yeasts by concomitant osmotic and thermal stress, "Letters in applied microbiology", Articolo in rivista, n. 35, 2002, pp. 98-101, ISSN: 0266-8254.
  96. 96. Caridi A., Selection of Escherichia coli-inhibiting strains of Lactobacillus paracasei subsp. paracasei, "Journal of industrial microbiology & biotechnology", Articolo in rivista, n. 29, 2002, pp. 303-308, ISSN: 1367-5435.
  97. 97. Caridi A., Cufari A., Ramondino D., Isolation and clonal pre-selection of enological Saccharomyces, "Journal of general and applied microbiology", Articolo in rivista, n. 48, 2002, pp. 261-268, ISSN: 0022-1260.
  98. 98. Caridi A., Cufari A., Ramondino D., Winemaking from Gaglioppo grapes with hybrid strains of Saccharomyces, "Folia microbiologica", Articolo in rivista, n. 47, 2002, pp. 407-408, ISSN: 0015-5632.
  99. 99. Micari P., Caridi A., Colacino T., Caparra P., Cufari A., Physicochemical, microbiological and coagulating properties of ewe's milk produced on the Calabrian Mount Poro plateau, "International journal of dairy technology", Articolo in rivista, n. 55, 2002, pp. 204-210, ISSN: 1364-727X.
  100. 100. Micari P., Caridi A., Colacino T., Foti F., Ramondino D., Characteristics of goat milk produced in the Aspromonte massif (Calabria, Italy), "Italian journal of food science", Articolo in rivista, n. 14, 2002, pp. 363-374, ISSN: 1120-1770.
  101. 101. Caridi A., Utilization of protectants to minimize abnormal winemaking performance due to reaction to stressors, 10° International Symposium on Yeasts, Poster, 2000, pp. 249-250, ISBN: 90-407-2067-3.
  102. 102. Corte V., Caridi A., Giacosa F., Genova R., Zambonelli C., Uso de levaduras con alto poder estabilizante en la producción de vinos "biológicos", "La semana vitivinícola", Articolo in rivista, n. 2823, 2000, pp. 3302-3309, ISSN: 0037-184X.
  103. 103. Scerra V., Caridi A., Foti F., Sinatra M. C., Caparra P., Changes in chemical composition during the colonisation of citrus pulps by a dairy Penicillium roqueforti strain, "Bioresource technology", Articolo in rivista, n. 72, 2000, pp. 197-198, ISSN: 0960-8524.
  104. 104. Caridi A., Cufari A., Randazzo C., New starters for winemaking of musts from dried grapes, Proceedings of the 9th European Congress on Biotechnology, Poster, 1999, pp. 1-7, ISBN: 805215-1-5.
  105. 105. Caridi A., Crucitti P., Ramondino D., Winemaking of musts at high osmotic strength by thermotolerant yeasts, "Biotechnology letters", Articolo in rivista, n. 21, 1999, pp. 617-620, ISSN: 0141-5492.
  106. 106. Caridi A., Foti F., Sinatra M. C., Colacino T., Scerra V., Changes in nutrient content of sweet pepper waste after colonisation by dairy Penicillium, "Annali di microbiologia ed enzimologia", Articolo in rivista, n. 49, 1999, pp. 133-136, ISSN: 0003-4649.
  107. 107. Caridi A., Fuda S., Postorino S., Russo M., Sidari R., Selection of Saccharomyces sensu stricto for mead production, "Food technology and biotechnology", Articolo in rivista, n. 37, 1999, pp. 203-207, ISSN: 1330-9862.
  108. 108. Scerra V., Caridi A., Foti F., Sinatra M. C., Influence of dairy Penicillium spp. on nutrient content of citrus fruit peel, "Animal feed science and technology", Articolo in rivista, n. 78, 1999, pp. 169-176, ISSN: 0377-8401.
  109. 109. Caridi A., Russo M., Oenological yeasts for mead production, 19° International Specialized Symposium on Yeasts, Poster, 1998, pp. 122.
  110. 110. Caridi A., Corte V., Zambonelli C., Influence of the production yeast strain on the development of malolactic fermentation in white wine., "Food technology and biotechnology", Articolo in rivista, n. 36, 1998, pp. 63-68, ISSN: 1330-9862.
  111. 111. Caridi A., Selection of yeasts able to hydrolyse arbutin in medium containing ethanol or glucose, 19° International Specialized Symposium on Yeasts, Poster, 1998, pp. 121.
  112. 112. Caridi A., Tini V., Ripening degree of the musts and fermentation vigour of Hanseniaspora guilliermondii, 18° International Specialized Symposium on Yeasts, Poster, 1997, ISBN: 961-90397-5-0.
  113. 113. Caridi A., Corte V., Inhibition of malolactic fermentation by cryotolerant yeasts, "Biotechnology letters", Articolo in rivista, n. 19, 1997, pp. 723-726, ISSN: 0141-5492.
  114. 114. Caridi A., Corte V., Zambonelli C., Biological inhibition of lactic bacteria in white wines (intervento orale), 18° International Specialized Symposium on Yeasts, Abstract in Atti di convegno, 1997, ISBN: 961-90397-5-0.
  115. 115. Caridi A., Role of Hanseniaspora guilliermondii in winemaking (intervento orale), 8° International Congress of Bacteriology, Applied Microbiology and Mycology of the IUMS, Abstract in Atti di convegno, 1996, pp. 181.
  116. 116. Caridi A., Corte V., Genova R., Inhibition of malolactic fermentation by cryotolerant yeasts, 8° International Congress of Bacteriology, Applied Microbiology and Mycology of the IUSM, Poster, 1996, pp. 174.
  117. 117. Caridi A., Guida alle esercitazioni di Microbiologia, Edizioni Libreria Scientifica (REGGIO CALABRIA), Reggio Calabria -, 1992.
  118. 118. Caridi A., Tini V., Grazia L., Zambonelli C., Hanseniaspora guilliermondii, "Annali di microbiologia ed enzimologia", Articolo in rivista, n. 41, 1991, pp. 129-134, ISSN: 0003-4649.
  119. 119. Leonardi M. S., Liberto M. C., Chisari M., Caridi A., Criseo G., Todaro F., Determination des IgG anti-beta-glucanes avec la methode Elisa, "Bulletin de la societe francaise de mycologie medicale", Articolo in rivista, n. 13, 1984, pp. 177-182, ISSN: 0037-9336.


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