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1

From wild strain to domesticated strain: the philosophy of microbial diversity in foods by Giovanna eSuzzi

Published 2011-08-01

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2

Histamine poisoning and control measures in fish and fishery products by Pierina eVisciano, Maria eSchirone, Rosanna eTofalo, Giovanna eSuzzi

Published 2014-09-01

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3

Biogenic amines in raw and processed seafood by Pierina eVisciano, Maria eSchirone, Rosanna eTofalo, Giovanna eSuzzi

Published 2012-06-01

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4

Application of starter cultures to table olive fermentation: an overview on the experimental studies by Aldo eCorsetti, Giorgia ePerpetuini, Maria eSchirone, Rosanna eTofalo, Giovanna eSuzzi

Published 2012-07-01

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5

Biogeographical characterisation of Saccharomyces cerevisiae wine yeast by molecular methods by Rosanna eTofalo, Giorgia ePerpetuini, Maria eSchirone, Giuseppe eFasoli, Irene eAguzzi, Aldo eCorsetti, Giovanna eSuzzi

Published 2013-06-01

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6

Multistarter from organic viticulture for red wine Montepulciano d’Abruzzo production by Giovanna eSuzzi, Maria eSchirone, Manuel eSergi, Rosa Maria eMarianella, Giuseppe eFasoli, Irene eAguzzi, Rosanna eTofalo

Published 2012-04-01

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7

Aroma profile of Montepulciano d’Abruzzo wine fermented by single and co-culture starters of autochthonous Saccharomyces and non-Saccharomyces yeasts by Rosanna eTofalo, Francesca ePatrignani, Rosalba eLanciotti, Giorgia ePerpetuini, Maria eSchirone, Paola eDi Gianvito, Daniel ePizzoni, Giuseppe eArfelli, Giovanna eSuzzi

Published 2016-04-01

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