about
Histamine poisoning and control measures in fish and fishery productsCandida zemplinina can reduce acetic acid produced by Saccharomyces cerevisiae in sweet wine fermentationsAroma Profile of Montepulciano d'Abruzzo Wine Fermented by Single and Co-culture Starters of Autochthonous Saccharomyces and Non-saccharomyces YeastsYeast microbiota associated with spontaneous sourdough fermentations in the production of traditional wheat sourdough breads of the Abruzzo region (Italy).Diversity of Candida zemplinina strains from grapes and Italian wines.Microbiological and chemical profiles of naturally fermented table olives and brines from different Italian cultivars.Yeast biota associated to naturally fermented table olives from different Italian cultivars.Long-term impact of farm management and crops on soil microorganisms assessed by combined DGGE and PLFA analysesIdentification of critical genes for growth in olive brine by transposon mutagenesis of Lactobacillus pentosus C11.Biogeographical characterization of Saccharomyces cerevisiae wine yeast by molecular methods.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 patterns.The predominance, biodiversity and biotechnological properties of Kluyveromyces marxianus in the production of Pecorino di Farindola cheese.Genetic diversity of FLO1 and FLO5 genes in wine flocculent Saccharomyces cerevisiae strains.Influence of pig rennet on proteolysis, organic acids content and microbiota of Pecorino di Farindola, a traditional Italian ewe's raw milk cheese.Chromosome arrangement, differentiation of growth kinetics and volatile molecule profiles in Kluyveromyces marxianus strains from Italian cheeses.Biodiversity of autolytic ability in flocculent Saccharomyces cerevisiae strains suitable for traditional sparkling wine fermentation.Food borne bacterial models for detection of benzo[a]pyrene-DNA adducts formation using RAPD-PCR.Application of starter cultures to table olive fermentation: an overview on the experimental studiesModeling the aminogenic potential of Enterococcus faecalis EF37 in dry fermented sausages through chemical and molecular approaches.Detection of yessotoxin by three different methods in Mytilus galloprovincialis of Adriatic Sea, Italy.Molecular identification and osmotolerant profile of wine yeasts that ferment a high sugar grape must.Biogenic amines in italian pecorino cheese.Biogenic amines in raw and processed seafood.Editorial: Biological Hazards in Food.Comparison of the compositional, microbiological, biochemical and volatile profile characteristics of three Italian PDO fermented sausages.High content of biogenic amines in Pecorino cheeses.Biogenic amine content and microbiological profile of Pecorino di Farindola cheese.Yessotoxin determination in Mytilus galloprovincialis revealed by an in vitro functional assay.Influence of pig rennet on fatty acid composition, volatile molecule profile, texture and sensory properties of Pecorino di Farindola cheese.Detection and identification of wild yeasts in Champús, a fermented Colombian maize beverage.Growth and metabolites production by Penicillium brevicompactum in yoghurt.In Lactobacillus pentosus, the olive brine adaptation genes are required for biofilm formation.Characterization of specialized flocculent yeasts to improve sparkling wine fermentation.Multilocus analysis reveals large genetic diversity in Kluyveromyces marxianus strains isolated from Parmigiano Reggiano and Pecorino di Farindola cheeses.Food borne yeasts as DNA-bioprotective agents against model genotoxins.Characterization of yeasts involved in the ripening of Pecorino Crotonese cheeseA survey of yeasts in traditional sausages of southern ItalyDifferent genetic responses to oenological conditions between a flocculent wine yeast and its FLO5 deleted strain: Insights from the transcriptomeIdentification by 16S-23S rDNA intergenic region amplification, genotypic and phenotypic clustering of Staphylococcus xylosus strains from dry sausagesProteolytic activity of Saccharomyces cerevisiae strains associated with Italian dry-fermented sausages in a model system
P50
Q21131086-4F7101BF-DBE0-4284-AA83-2EE167C1E214Q24620376-56ABF468-1893-438E-9C6F-FEFC9847CF29Q28834028-A76C4A29-7114-405A-9D9D-C0E25122C1C0Q30881398-A569863C-996E-41FB-A71D-21F52E91BC0AQ31039748-2574CC41-13A2-484E-A616-CB804D5F0FF0Q34202406-70731C28-CE86-4D6C-93B3-449E3145237CQ34555037-FE95B38E-5946-4329-9F13-841918E1503EQ34668758-EB2FC0DB-4E31-4583-875A-1E4E550B2F32Q34728197-1DA09AC7-462C-4504-8D04-3CAD10FD4CE8Q34785172-74C28152-72A5-4454-AFC7-6657411F9E10Q35081665-F1CC5DFB-25D2-46EB-A002-B415B042EDF8Q35209147-81BD8280-7A54-4D5A-872E-49071303FD83Q35251518-1FF14022-ACB9-40B0-8675-29ABF202E1A8Q35541127-9EA57D70-1F96-416F-8821-403DAC60B28CQ35756516-2665F0ED-AA92-48E0-91D7-D17ADE81045AQ35902557-657BE8B4-209D-4158-9747-FDE356C55B57Q36809560-CF5236A7-2DA7-4AF3-A49C-B6B47394B8CAQ38029597-916D86F5-9870-409A-A096-21C365364B22Q38607225-708CA100-2D5D-4C58-9245-C056C66C2940Q39260144-41DA0FFB-87C1-410A-9E8C-017778A5EF95Q40001156-4A5F3257-4FE3-4B5A-8893-82AE0B02BB46Q41862391-B33044F5-D237-41A0-8552-C052A8BFC6E5Q42183276-C0FF46FC-B399-400A-BFDC-3DF390F70ECEQ42332664-FE708BCD-04ED-4FA3-890D-F50E3391FC0AQ42724839-A48B6431-1E41-4A00-B8FA-75BBB55966C6Q43017900-A9010E0E-869C-4F29-817E-B4CE67407EC4Q43029679-170CF86D-085C-4160-8247-F453BB8EF9FEQ44062193-757B742D-D00F-4D19-B1D8-2D197B9FFC88Q44183022-83C1BDFB-A586-4C7C-9F2B-953A6BF273B1Q45818233-ACEBE416-CAC1-4AC8-B60C-1F0B8FE575EFQ46376006-4501D647-7119-4675-A35F-29CFB37E186AQ46657863-83263F56-35CB-4CF0-94CF-8986D7152F35Q53226059-22241065-2330-4974-AD8E-38673579113AQ54002437-CD898405-03FE-4691-972E-31C145987D3EQ54333655-DBECFD4F-08E1-4BE4-9892-509C46CCA6E0Q56997156-B126956F-B02E-4638-89B6-FCF589DFA880Q57007463-1C664FEE-9F6D-423B-BB69-1626617D1CD6Q58548517-E0B3102E-F6FD-4B83-8B1A-D81ED772C0D9Q59418457-1D1C1726-F2BE-498A-B8D7-82B0AAF49E1FQ84782471-FB890D5C-DEB0-4CDD-9958-8BDB578841AE
P50
description
hulumtuese
@sq
researcher
@en
wetenschapper
@nl
հետազոտող
@hy
name
Rosanna Tofalo
@ast
Rosanna Tofalo
@en
Rosanna Tofalo
@es
Rosanna Tofalo
@nl
Rosanna Tofalo
@sl
type
label
Rosanna Tofalo
@ast
Rosanna Tofalo
@en
Rosanna Tofalo
@es
Rosanna Tofalo
@nl
Rosanna Tofalo
@sl
prefLabel
Rosanna Tofalo
@ast
Rosanna Tofalo
@en
Rosanna Tofalo
@es
Rosanna Tofalo
@nl
Rosanna Tofalo
@sl
P106
P1153
23467877000
P21
P31
P496
0000-0002-8940-0224