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International Journal of Food Microbiology|October 7, 2003
Biogenic amines in dry fermented sausages: a reviewGiovanna Suzzi, Fausto GardiniFrontiers in Microbiology|December 20, 2021
Discovering the Influence of Microorganisms on Wine ColorRosanna Tofalo, Giovanna Suzzi, Giorgia PerpetuiniJournal of Food Protection|June 13, 2003
A survey of antibiotic resistance in Micrococcaceae isolated from Italian dry fermented sausagesFausto Gardini, Rosanna Tofalo, Giovanna SuzziHandbook of Experimental Pharmacology|October 19, 2016
Histamine Food PoisoningMaria Schirone, Pierina Visciano, Rosanna Tofalo, et al.Journal of Food Science|August 23, 2012
Detection of Brettanomyces spp. in red wines using real-time PCRRosanna Tofalo, Maria Schirone, Aldo Corsetti, et al.Food Microbiology|June 11, 2008
The role of environmental factors and medium composition on bacteriocin-like inhibitory substances (BLIS) production by Enterococcus mundtii strainsLuca Settanni, Sara Valmorri, Giovanna Suzzi, et al.Frontiers in Microbiology|February 16, 2019
Cell Wall Surface Properties of Kluyveromyces marxianus Strains From Dairy-ProductsGiorgia Perpetuini, Fabrizia Tittarelli, Giovanna Suzzi, et al.Frontiers in Microbiology|October 9, 2014
Histamine poisoning and control measures in fish and fishery productsPierina Visciano, Maria Schirone, Rosanna Tofalo, et al.Frontiers in Microbiology|June 8, 2012
Biogenic amines in raw and processed seafoodPierina Visciano, Maria Schirone, Rosanna Tofalo, et al.International Journal of Food Microbiology|August 19, 2011
Proteolytic activity of Saccharomyces cerevisiae strains associated with Italian dry-fermented sausages in a model systemClemencia Chaves-López, Antonello Paparella, Rosanna Tofalo, et al.Pageof 7