| Biogenic amines in raw and processed seafood P Visciano, M Schirone, R Tofalo, G Suzzi Frontiers in microbiology 3, 188, 2012 | 263 | 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 | 198 | 2016 |
| 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 | 157 | 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 | 150 | 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 | 148 | 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 | 137 | 2012 |
| An overview of histamine and other biogenic amines in fish and fish products P Visciano, M Schirone, A Paparella Foods 9 (12), 1795, 2020 | 134 | 2020 |
| Production of biogenic amines during the ripening of Pecorino Abruzzese cheese M Martuscelli, F Gardini, S Torriani, D Mastrocola, A Serio, ... International Dairy Journal 15 (6-9), 571-578, 2005 | 134 | 2005 |
| Food frauds: Global incidents and misleading situations P Visciano, M Schirone Trends in Food Science & Technology 114, 424-442, 2021 | 119 | 2021 |
| 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 | 111 | 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 | 91 | 2016 |
| 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 | 86 | 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 | 77 | 2016 |
| 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 | 77 | 2013 |
| 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, 121-131, 2012 | 72 | 2012 |
| Yeasts associated with Manteca G Suzzi, M Schirone, M Martuscelli, M Gatti, ME Fornasari, E Neviani FEMS Yeast Research 3 (2), 159-166, 2003 | 67 | 2003 |
| Yeast biota associated to naturally fermented table olives from different Italian cultivars R Tofalo, G Perpetuini, M Schirone, G Suzzi, A Corsetti International Journal of Food Microbiology 161 (3), 203-208, 2013 | 66 | 2013 |
| Biogenic amines: Toxicology and health effect R Tofalo, G Perpetuini, M Schirone, G Suzzi Encyclopedia of food and health 1, 424-429, 2016 | 65 | 2016 |
| Biogenic amines in Italian Pecorino cheese M Schirone, R Tofalo, P Visciano, A Corsetti, G Suzzi Frontiers in microbiology 3, 171, 2012 | 63 | 2012 |
| The predominance, biodiversity and biotechnological properties of Kluyveromyces marxianus in the production of Pecorino di Farindola cheese R Tofalo, G Fasoli, M Schirone, G Perpetuini, A Pepe, A Corsetti, G Suzzi International journal of food microbiology 187, 41-49, 2014 | 62 | 2014 |
