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Antonie Van Leeuwenhoek|April 1, 1996
The flocculation of wine yeasts: biochemical and morphological characteristics in Kloeckera apiculataG Suzzi, P Romano, F Westall, et al.Annales De L'Anesthesiologie Francaise|January 1, 1980
[Case history of a gassed patient]P Romano, F Roujas, A Richard, et al.Food Microbiology|May 22, 2012
Diversity of Saccharomyces cerevisiae yeasts associated to spontaneously fermenting grapes from an Italian "heroic vine-growing area"A Capece, R Romaniello, G Siesto, et al.FEMS Microbiology Letters|May 15, 1994
Acetaldehyde production in Saccharomyces cerevisiae wine yeastsP Romano, G Suzzi, L Turbanti, et al.Letters in Applied Microbiology|April 23, 2002
Typing of Saccharomyces cerevisiae and Kloeckera apiculata strains from Aglianico wineM Caruso, A Capece, G Salzano, et al.The Journal of Applied Bacteriology|February 1, 1995
Production of high levels of acetoin in Saccharomyces cerevisiae wine yeasts is a recessive traitP Romano, G Suzzi, R Mortimer, et al.Letters in Applied Microbiology|August 1, 1996
Multiple strains of Saccharomyces cerevisiae on a single grape vineM Polsinelli, P Romano, G Suzzi, et al.Journal of Applied Microbiology|December 22, 2004
Molecular and technological approaches to evaluate strain biodiversity in Hanseniaspora uvarum of wine originA Capece, C Fiore, A Maraz, et al.Environmental Health Perspectives|November 1, 1991
Are genotoxic carcinogens more potent than nongenotoxic carcinogens?S Parodi, D Malacarne, P Romano, et al.International Journal of Food Microbiology|October 9, 2001
Yeasts from Water Buffalo Mozzarella, a traditional cheese of the Mediterranean areaP Romano, A Ricciardi, G Salzano, et al.Pageof 27