Rosanna Tofalo
Rosanna Tofalo
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TitoloCitata daAnno
Biogenic amines in raw and processed seafood
P Visciano, M Schirone, R Tofalo, G Suzzi
Frontiers in microbiology 3, 188, 2012
Molecular identification and osmotolerant profile of wine yeasts that ferment a high sugar grape must
R Tofalo, C Chaves-López, F Di Fabio, M Schirone, GE Felis, S Torriani, ...
International journal of food microbiology 130 (3), 179-187, 2009
Diversity and dynamics of communities of coagulase‐negative staphylococci in traditional fermented sausages
G Blaiotta, C Pennacchia, F Villani, A Ricciardi, R Tofalo, E Parente
Journal of Applied Microbiology 97 (2), 271-284, 2004
A survey of yeasts in traditional sausages of southern Italy
F Gardini, G Suzzi, A Lombardi, F Galgano, MA Crudele, C Andrighetto, ...
FEMS yeast research 1 (2), 161-167, 2001
Diversity of Candida zemplinina strains from grapes and Italian wines
R Tofalo, M Schirone, S Torriani, K Rantsiou, L Cocolin, G Perpetuini, ...
Food microbiology 29 (1), 18-26, 2012
Characterization of yeasts involved in the ripening of Pecorino Crotonese cheese
F Gardini, R Tofalo, N Belletti, L Iucci, G Suzzi, S Torriani, ME Guerzoni, ...
Food Microbiology 23 (7), 641-648, 2006
Candida zemplinina can reduce acetic acid produced by Saccharomyces cerevisiae in sweet wine fermentations
K Rantsiou, P Dolci, S Giacosa, F Torchio, R Tofalo, S Torriani, G Suzzi, ...
Appl. Environ. Microbiol. 78 (6), 1987-1994, 2012
Comparison of the compositional, microbiological, biochemical and volatile profile characteristics of three Italian PDO fermented sausages
R Di Cagno, CC Lòpez, R Tofalo, G Gallo, M De Angelis, A Paparella, ...
Meat Science 79 (2), 224-235, 2008
Identification by 16S–23S rDNA intergenic region amplification, genotypic and phenotypic clustering of Staphylococcus xylosus strains from dry sausages
F Rossi, R Tofalo, S Torriani, G Suzzi
Journal of Applied Microbiology 90 (3), 365-371, 2001
Rapid Detection and Quantification of Tyrosine Decarboxylase Gene (tdc) and Its Expression in Gram-Positive Bacteria Associated with Fermented Foods Using …
S Torriani, V Gatto, S Sembeni, R Tofalo, G Suzzi, N Belletti, F Gardini, ...
Journal of food protection 71 (1), 93-101, 2008
A methodological proposal for corporate carbon footprint and its application to a wine-producing company in Galicia, Spain
AC Penela, MC García-Negro, JLD Quesada
Sustainability 1 (2), 302-318, 2009
Application of starter cultures to table olive fermentation: an overview on the experimental studies
A Corsetti, G Perpetuini, M Schirone, R Tofalo, G Suzzi
Frontiers in microbiology 3, 248, 2012
Impact of microbial cultures on proteolysis and release of bioactive peptides in fermented milk
C Chaves-López, A Serio, A Paparella, M Martuscelli, A Corsetti, R Tofalo, ...
Food microbiology 42, 117-121, 2014
Yeast microbiota associated with spontaneous sourdough fermentations in the production of traditional wheat sourdough breads of the Abruzzo region (Italy)
S Valmorri, R Tofalo, L Settanni, A Corsetti, G Suzzi
Antonie Van Leeuwenhoek 97 (2), 119-129, 2010
Biogenic amine content and microbiological profile of Pecorino di Farindola cheese
M Schirone, R Tofalo, G Mazzone, A Corsetti, G Suzzi
Food microbiology 28 (1), 128-136, 2011
Marine biotoxins: occurrence, toxicity, regulatory limits and reference methods
P Visciano, M Schirone, M Berti, A Milandri, R Tofalo, G Suzzi
Frontiers in microbiology 7, 1051, 2016
Detection and identification of wild yeasts in Champús, a fermented Colombian maize beverage
E Osorio-Cadavid, C Chaves-López, R Tofalo, A Paparella, G Suzzi
Food microbiology 25 (6), 771-777, 2008
Histamine poisoning and control measures in fish and fishery products
P Visciano, M Schirone, R Tofalo, G Suzzi
Frontiers in microbiology 5, 500, 2014
Yeasts from Colombian Kumis as source of peptides with Angiotensin I converting enzyme (ACE) inhibitory activity in milk
C Chaves-López, R Tofalo, A Serio, A Paparella, G Sacchetti, G Suzzi
International journal of food microbiology 159 (1), 39-46, 2012
Microbiological and chemical profiles of naturally fermented table olives and brines from different Italian cultivars
R Tofalo, M Schirone, G Perpetuini, G Angelozzi, G Suzzi, A Corsetti
Antonie Van Leeuwenhoek 102 (1), 121-131, 2012
Il sistema al momento non può eseguire l'operazione. Riprova più tardi.
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