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21篇 您的检索式：作者名="Tofalo"

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	题名	作者	年代	出处	被引量
1	Influence of organic viticulture on non-Saccharomyces wine yeast populations显示文摘	TOFALO R SCHIRONE M TELERA G C	2011	Annals of Microbiology2011，61，1：	1
2	Detection of ethicillin-resistant Staphylococcus aureus in dairy cow farms显示文摘	Visciano P Pomi Tofalo R et a	2014	Food Control2014，46，：	1
3	Molecular identification and osmotolerant profile of wine yeasts that ferment a high suger grape must 显示文摘	Tofalo R Chaves - Lopez C Di Fabio F	2009	Int J Food Microbio12009，130，3：	1
4	High content of bio- genic amines in pecorino cheeses显示文摘	Schirone M Tofalo R Fasoli G	2013	Food Microbiology2013，34，1：	1
5	Comparison of the compositional,microbiological,biochemical and volatile profile characteristics of three Italian PDO fermented sausages显示文摘	CAGNO R D LOPEZ C C TOFALO R	2008	Meat Science2008，79，2：	1
6	Yeasts from Colom- bian Kumis as source ofpeptides with Angiotensin I conver- ting enzyme (ACE) inhibitory activity in milk显示文摘	Chaves-IApez C Tofalo R Serio A	2012	International Journal of Food Microbiology2012，159，1：	1
7	Detection and identification of wild yeasts in Champús,a fermented Colombian maize beverage显示文摘	OSORIO-CADAVID E CHAVES-L(O)PEZ C TOFALO R	2008	Food Microbiology2008，25，6：	1
8	High content of biogenie amines in Pecorino cheeses 显示文摘	Schirone M Tofalo R Fasoli G	2013	Food Mierobi- ol2013，34，1：	1
9	Genetic diversity of FLO1 and FLO5 genes in wine flocculent Saccharomyces cerevisiae strains显示文摘	TOFALO R PERPETUINI G DI GIANVITO P	2014	Int J Food Microbiol2014，191，：	1
10	Molecular identification and osmotolerant profile of wine yeasts that ferment a high sugar grape must显示文摘	Rosanna Tofalo Clemencia Chaves-López Federico Di Fabio Maria Schirone Giovanna E. Felis Sandra Torriani Antonello Paparella Giovanna Suzzi	2009	International Journal of Food Microbiology2009，，3：	1
11	A survey of Saccharomyces populations associated with wine fermentations from the Apulia region( South Italy) 显示文摘	Tofalo R Torriani S Chaves LC	2007	Annals of Microbiology2007，，4：	1
12	Biogenie amines ir italian pecorino cheese 显示文摘	Sehirone M Tofalo R Viseiano P	2012	Frontiers in Microbiology2012，171，3：	1
13	Copmarison of the compositional, microbiological, biochemical and volatile profile characteristics of three Italian PDO fermented sausages 显示文摘	CAGNO R D LOPEZ C C TOFALO R	2008	Meat Science2008，79，：	1
14	Diversity of Candida zemplinina strains from grapes and Italian wines显示文摘	Tofalo R Schirone M Torriani S etal	2012	Food Microbiology2012，29，1：	1
15	Comparison of the compositional, microbiological, biochemical and volatile profile characteristics of three Italian PDO fermented sausages显示文摘	Raffaella Di Cagno Clemencia Chaves Lòpez Rosanna Tofalo Giovanna Gallo Maria De Angelis Antonello Paparella Walter P. Hammes Marco Gobbetti	2007	Meat Science2007，，2：	1
16	Comparison of the compositional, microbiological, biochemical and volatile profile characteristics of three Italian PDO fermented sausa- ges显示文摘	Cagno R D Ipez C C Tofalo R	2008	Meat Science2008，79，2：	1
17	Modeling the aminogenic potential of Enterococeus faecalis EF37 in dry fermented sausages through chemical and molecular approaches 显示文摘	Gardini F Bover-Cid S Tofalo R		Applied and Enviromental Microbiology0，74，9：	1
18	Biogenic amine content and microbiological profile of Pecorino di Farindola cheese显示文摘	Maria Schirone Rosanna Tofalo Giampiero Mazzone Aldo Corsetti Giovanna Suzzi	2010	Food Microbiology2010，，1：	1
19	Biogenie amines in italian pecorino cheese 显示文摘	Sehirone M Tofalo R Viseiano P	2012	Frontiers in Microbiology2012，171，3：	1
20	Characterization of yeasts involved in the ripening of Pecorino Crotonese cheese显示文摘	GARDINI F TOFALO R BELLETTI N	2006	Food Microbiology2006，23，7：	1

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