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Frontiers in Microbiology|December 20, 2021
Discovering the Influence of Microorganisms on Wine ColorRosanna Tofalo, Giovanna Suzzi, Giorgia Perpetuini
Heliyon|August 22, 2024
Sniffing the wine differences: The role of Starmerella bacillaris biofilm-detached cellsAlessio Pio Rossetti, Giorgia Perpetuini, Rosanna Tofalo
Frontiers in Microbiology|February 16, 2019
Cell Wall Surface Properties of Kluyveromyces marxianus Strains From Dairy-ProductsGiorgia Perpetuini, Fabrizia Tittarelli, Giovanna Suzzi, et al.
Foods (Basel, Switzerland)|September 23, 2022
Influence of Different Aggregation States on Volatile Organic Compounds Released by Dairy Kluyveromyces marxianus StrainsGiorgia Perpetuini, Fabrizia Tittarelli, Carlo Perla, et al.
Frontiers in Microbiology|October 3, 2024
Unlocking the potential of Kluyveromyces marxianus in the definition of aroma composition of cheesesGiorgia Perpetuini, Alessio Pio Rossetti, Arianna Rapagnetta, et al.
Frontiers in Microbiology|July 27, 2012
Application of starter cultures to table olive fermentation: an overview on the experimental studiesAldo Corsetti, Giorgia Perpetuini, Maria Schirone, et al.
Yeast (Chichester, England)|April 25, 2020
Correlation between IRC7 gene expression and 4-mercapto-4-methylpentan-2-one production in Saccharomyces cerevisiae strainsRosanna Tofalo, Giorgia Perpetuini, Noemi Battistelli, et al.
International Journal of Food Microbiology|January 22, 2013
Yeast biota associated to naturally fermented table olives from different Italian cultivarsRosanna Tofalo, Giorgia Perpetuini, Maria Schirone, et al.
Antioxidants (Basel, Switzerland)|June 26, 2026
Microbial Exopolysaccharides, Redox Modulation, and Antioxidant Activity in Fermented FoodsFares Boudjouan, Giorgia Perpetuini, Rosanna Tofalo, et al.
Microorganisms|April 3, 2021
Adhesion Properties, Biofilm Forming Potential, and Susceptibility to Disinfectants of Contaminant Wine YeastsGiorgia Perpetuini, Alessio Pio Rossetti, Noemi Battistelli, et al.
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