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Applied and Environmental Microbiology|May 5, 2006
Combination of multiplex PCR and PCR-denaturing gradient gel electrophoresis for monitoring common sourdough-associated Lactobacillus speciesLuca Settanni, Sara Valmorri, Douwe van Sinderen, et al.
International Journal of Food Microbiology|September 4, 2012
Yeasts from Colombian Kumis as source of peptides with Angiotensin I converting enzyme (ACE) inhibitory activity in milkClemencia Chaves-López, Rosanna Tofalo, Annalisa Serio, et al.
FEMS Microbiology Letters|February 6, 2018
Intraspecies polymorphisms of Kluyveromyces marxianus strains from Yaghnob valleyGiorgia Perpetuini, Fabrizia Tittarelli, Paola Mattarelli, et al.
Environmental Science and Pollution Research International|October 12, 2012
Yessotoxin determination in Mytilus galloprovincialis revealed by an in vitro functional assayMaria Schirone, Pierina Visciano, Mirella Luciani, et al.
Foods (Basel, Switzerland)|September 13, 2019
Accumulation γ-Aminobutyric Acid and Biogenic Amines in a Traditional Raw Milk Ewe's CheeseRosanna Tofalo, Giorgia Perpetuini, Noemi Battistelli, et al.
Chemosphere|October 16, 2012
Detection of yessotoxin by three different methods in Mytilus galloprovincialis of Adriatic Sea, ItalyPierina Visciano, Maria Schirone, Rosanna Tofalo, et al.
Food Microbiology|May 17, 2011
Microbiological characteristics of kumis, a traditional fermented Colombian milk, with particular emphasis on enterococci populationClemencia Chaves-López, Annalisa Serio, Maria Martuscelli, et al.
Systematic and Applied Microbiology|August 9, 2007
A taxonomic survey of lactic acid bacteria isolated from wheat (Triticum durum) kernels and non-conventional floursAldo Corsetti, Luca Settanni, Clemencia Chaves López, et al.
Food Microbiology|October 28, 2011
Diversity of Candida zemplinina strains from grapes and Italian winesRosanna Tofalo, Maria Schirone, Sandra Torriani, et al.
International Journal of Food Microbiology|July 20, 2014
The predominance, biodiversity and biotechnological properties of Kluyveromyces marxianus in the production of Pecorino di Farindola cheeseRosanna Tofalo, Giuseppe Fasoli, Maria Schirone, et al.
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