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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.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|July 27, 2012
Application of starter cultures to table olive fermentation: an overview on the experimental studiesAldo Corsetti, Giorgia Perpetuini, Maria Schirone, et al.Antonie Van Leeuwenhoek|March 21, 2012
Microbiological and chemical profiles of naturally fermented table olives and brines from different Italian cultivarsRosanna Tofalo, Maria Schirone, Giorgia Perpetuini, et al.Journal of Food Protection|August 31, 2015
Concentrations of Contaminants with Regulatory Limits in Samples of Clam (Chamelea gallina) Collected along the Abruzzi Region Coast in Central ItalyPierina Visciano, Giampiero Scortichini, Giovanna Suzzi, et al.Food Microbiology|January 7, 2014
Biodiversity study of wine yeasts belonging to the "terroir" of Montepulciano d'Abruzzo "Colline Teramane" revealed Saccharomyces cerevisiae strains exhibiting atypical and unique 5.8S-ITS restriction patternsRosanna Tofalo, Giorgia Perpetuini, Giuseppe Fasoli, et al.Frontiers in Microbiology|July 27, 2016
Marine Biotoxins: Occurrence, Toxicity, Regulatory Limits and Reference MethodsPierina Visciano, Maria Schirone, Miriam Berti, et al.International Journal of Food Microbiology|September 15, 2014
Genetic diversity of FLO1 and FLO5 genes in wine flocculent Saccharomyces cerevisiae strainsRosanna Tofalo, Giorgia Perpetuini, Paola Di Gianvito, et al.FEMS Yeast Research|April 19, 2003
Yeasts associated with MantecaGiovanna Suzzi, Maria Schirone, Maria Martuscelli, et al.Pageof 6