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Applied and Environmental Microbiology|January 17, 2012
Candida zemplinina can reduce acetic acid produced by Saccharomyces cerevisiae in sweet wine fermentationsKalliopi Rantsiou, Paola Dolci, Simone Giacosa, et al.International Journal of Food Microbiology|December 20, 2011
Food borne yeasts as DNA-bioprotective agents against model genotoxinsFrancesca Trotta, Giovanna Caldini, Luca Dominici, et al.International Journal of Food Microbiology|February 24, 2009
Molecular identification and osmotolerant profile of wine yeasts that ferment a high sugar grape mustRosanna Tofalo, Clemencia Chaves-López, Federico Di Fabio, et al.Frontiers in Microbiology|May 21, 2016
Aroma Profile of Montepulciano d'Abruzzo Wine Fermented by Single and Co-culture Starters of Autochthonous Saccharomyces and Non-saccharomyces YeastsRosanna Tofalo, Francesca Patrignani, Rosalba Lanciotti, et al.Frontiers in Microbiology|December 26, 2014
Long-term impact of farm management and crops on soil microorganisms assessed by combined DGGE and PLFA analysesFabio Stagnari, Giorgia Perpetuini, Rosanna Tofalo, et al.Frontiers in Microbiology|March 1, 2018
Determination of Lipophilic Marine Biotoxins in Mussels Harvested from the Adriatic Sea by LC-MS/MSMaria Schirone, Miriam Berti, Pierina Visciano, et al.Food Microbiology|March 13, 2018
Development of a rapid method for the detection of Yersinia enterocolitica serotype O:8 from foodMirella Luciani, Maria Schirone, Ottavio Portanti, et al.Journal of the Science of Food and Agriculture|October 2, 2014
Influence of pig rennet on fatty acid composition, volatile molecule profile, texture and sensory properties of Pecorino di Farindola cheeseGiovanna Suzzi, Giampiero Sacchetti, Francesca Patrignani, et al.Microbial Genomics|January 19, 2018
Development and implementation of multilocus sequence typing to study the diversity of the yeast Kluyveromyces marxianus in Italian cheesesFabrizia Tittarelli, Javier A Varela, Loughlin Gethins, et al.Food Chemistry|January 12, 2015
Influence of pig rennet on proteolysis, organic acids content and microbiota of Pecorino di Farindola, a traditional Italian ewe's raw milk cheeseRosanna Tofalo, Maria Schirone, Giuseppe Fasoli, et al.Pageof 7