Patrizia Romano
Patrizia Romano
Professor of Food Microbiology, Universitas Mercatorum, Rome
Verifierad e-postadress på unibas.it
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Function of yeast species and strains in wine flavour
P Romano, C Fiore, M Paraggio, M Caruso, A Capece
International journal of food microbiology 86 (1-2), 169-180, 2003
Genome renewal: A new phenomenon revealed from a genetic study of 43 strains of Saccharomyces cerevisiae derived from natural fermentation of grape musts
RK Mortimer, P Romano, G Suzzi, M Polsinelli
Yeast 10 (12), 1543-1552, 1994
Origin and production of acetoin during wine yeast fermentation
P Romano, G Suzzi
Applied and environmental microbiology 62 (2), 309-315, 1996
Yeast interactions in inoculated wine fermentation
M Ciani, A Capece, F Comitini, L Canonico, G Siesto, P Romano
Frontiers in microbiology 7, 555, 2016
Formation of biogenic amines as criteria for the selection of wine yeasts
M Caruso, C Fiore, M Contursi, G Salzano, A Paparella, P Romano
World Journal of Microbiology and Biotechnology 18, 159-163, 2002
Acetaldehyde production in Saccharomyces cerevisiae wine yeasts
P Romano, G Suzzi, L Turbanti, M Polsinelli
FEMS Microbiology Letters 118 (3), 213-218, 1994
Sulfur dioxide and wine microorganisms
P Romano, G Suzzi
Wine microbiology and biotechnology, 373-393, 1993
Molecular identification of yeast species associated with ‘Hamei’—a traditional starter used for rice wine production in Manipur, India
K Jeyaram, WM Singh, A Capece, P Romano
International Journal of Food Microbiology 124 (2), 115-125, 2008
Role of biogenic amines as index of freshness in beef meat packed with different biopolymeric materials
F Galgano, F Favati, M Bonadio, V Lorusso, P Romano
Food Research International 42 (8), 1147-1152, 2009
Higher alcohol and acetic acid production by apiculate wine yeasts
P Romano, G Suzzi, G Comi, R Zironi
Journal of Applied Bacteriology 73 (2), 126-130, 1992
Use of Saccharomyces cerevisiae var. boulardii in co-fermentations with S. cerevisiae for the production of craft beers with potential healthy value-added
A Capece, R Romaniello, A Pietrafesa, G Siesto, R Pietrafesa, M Zambuto, ...
International journal of food microbiology 284, 22-30, 2018
Taxonomic and ecological diversity of food and beverage yeasts
P Romano, A Capece, L Jespersen
Yeasts in food and beverages, 13-53, 2006
A biometric study of higher alcohol production in Saccharomyces cerevisiae
P Giudici, P Romano, C Zambonelli
Canadian Journal of Microbiology 36 (1), 61-64, 1990
Selection of indigenous Saccharomyces cerevisiae strains for Nero d'Avola wine and evaluation of selected starter implantation in pilot fermentation
A Capece, R Romaniello, G Siesto, R Pietrafesa, C Massari, C Poeta, ...
International journal of food microbiology 144 (1), 187-192, 2010
Glycerol and other fermentation products of apiculate wine yeasts
P Romano, G Suzzi, G Comi, R Zironi, M Maifreni
Journal of Applied Microbiology 82 (5), 615-618, 1997
Secondary products formation as a tool for discriminating non-Saccharomyces wine strains
P Romano, G Suzzi, P Domizio, F Fatichenti
Antonie van Leeuwenhoek 71, 239-242, 1997
Volatile metabolites produced in wine by mixed and sequential cultures of Hanseniaspora guilliermondii or Kloeckera apiculata and Saccharomyces cerevisiae
R Zironi, P Romano, G Suzzi, F Battistutta, G Comi
Biotechnology Letters 15, 235-238, 1993
The role of moulds in the ripening process of salami
L Grazia, P Romano, A Bagni, D Roggiani, G Guglielmi
Food Microbiology 3 (1), 19-25, 1986
Biological diversity of Saccharomyces yeasts of spontaneously fermenting wines in four wine regions: comparative genotypic and phenotypic analysis
H Csoma, N Zakany, A Capece, P Romano, M Sipiczki
International Journal of Food Microbiology 140 (2-3), 239-248, 2010
Analysis of yeasts derived from natural fermentation in a Tokaj winery
M Sipiczki, P Romano, G Lipani, I Miklos, Z Antunovics
Antonie van Leeuwenhoek 79, 97-105, 2001
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