| Biogenic amines in raw and processed seafood P Visciano, M Schirone, R Tofalo, G Suzzi Frontiers in microbiology 3, 188, 2012 | 282 | 2012 |
| 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 | 238 | 2016 |
| Polyamines and gut microbiota R Tofalo, S Cocchi, G Suzzi Frontiers in nutrition 6, 16, 2019 | 224 | 2019 |
| 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 | 187 | 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, ... Applied and Environmental Microbiology 78 (6), 1987-1994, 2012 | 168 | 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 | 160 | 2009 |
| Histamine poisoning and control measures in fish and fishery products P Visciano, M Schirone, R Tofalo, G Suzzi Frontiers in microbiology 5, 500, 2014 | 159 | 2014 |
| 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 | 158 | 2001 |
| 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 | 157 | 2014 |
| 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 | 154 | 2004 |
| 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 | 138 | 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 | 127 | 2008 |
| 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 | 125 | 2012 |
| Aroma Profile of Montepulciano d'Abruzzo Wine Fermented by Single and Co-culture Starters of Autochthonous Saccharomyces and Non-saccharomyces Yeasts R Tofalo, F Patrignani, R Lanciotti, G Perpetuini, M Schirone, ... Frontiers in Microbiology 7, 610, 2016 | 100 | 2016 |
| 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, 119-129, 2010 | 93 | 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 | 91 | 2011 |
| Evaluation of biogenic amines in wine: determination by an improved HPLC-PDA method AC Manetta, L Di Giuseppe, R Tofalo, M Martuscelli, M Schirone, ... Food Control 62, 351-356, 2016 | 89 | 2016 |
| Rapid detection and quantification of tyrosine decarboxylase gene (tdc) and its expression in gram-positive bacteria associated with fermented foods using PCR-based methods S Torriani, V Gatto, S Sembeni, R Tofalo, G Suzzi, N Belletti, F Gardini, ... Journal of food protection 71 (1), 93-101, 2008 | 85 | 2008 |
| Food safety risks in traditional fermented food from South-East Asia AK Anal, G Perpetuini, A Petchkongkaew, R Tan, S Avallone, R Tofalo, ... Food Control 109, 106922, 2020 | 82 | 2020 |
| High content of biogenic amines in Pecorino cheeses M Schirone, R Tofalo, G Fasoli, G Perpetuini, A Corsetti, AC Manetta, ... Food microbiology 34 (1), 137-144, 2013 | 82 | 2013 |
