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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.
Frontiers in Microbiology|May 16, 2012
Biogenic amines in italian pecorino cheeseMaria Schirone, Rosanna Tofalo, Pierina Visciano, et al.
International Journal of Food Microbiology|June 14, 2016
Multilocus analysis reveals large genetic diversity in Kluyveromyces marxianus strains isolated from Parmigiano Reggiano and Pecorino di Farindola cheesesGiuseppe Fasoli, Eladio Barrio, Rosanna Tofalo, et al.
Antonie Van Leeuwenhoek|November 12, 2009
Yeast microbiota associated with spontaneous sourdough fermentations in the production of traditional wheat sourdough breads of the Abruzzo region (Italy)Sara Valmorri, Rosanna Tofalo, Luca Settanni, et al.
Food Microbiology|November 9, 2010
Biogenic amine content and microbiological profile of Pecorino di Farindola cheeseMaria Schirone, Rosanna Tofalo, Giampiero Mazzone, et al.
Frontiers in Microbiology|August 30, 2016
Technological Factors Affecting Biogenic Amine Content in Foods: A ReviewFausto Gardini, Yesim Özogul, Giovanna Suzzi, 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.
Food Microbiology|April 10, 2007
Identification of subdominant sourdough lactic acid bacteria and their evolution during laboratory-scale fermentationsAldo Corsetti, Luca Settanni, Sara Valmorri, et al.
Journal of Food Protection|August 10, 2007
Enterococcus populations in Pecorino Abruzzese cheese: biodiversity and safety aspectsAnnalisa Serio, Antonello Paparella, Clemencia Chaves-López, et al.
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