Rosanna Tofalo è professore associato di Microbiologia Agraria ( 07/I1) presso la Facoltà di Bioscienze e Tecnologie Agro-Alimentari ed Ambientali dell'Università degli Studi di Teramo. Si è laureata in Scienze e Tecnologie Alimentari presso la Facoltà di Agraria dell' Università degli Studi della Basilicata, dove ha anche conseguito il titolo di Dottore di Ricerca (Ph.D.) in Biotecnologie degli Alimenti. Svolge attività di docenza per l'area di microbiologia alimentare, industriale ed enologica presso l'Università di Teramo. L'attività scientifica riguarda la genetica e la fisiologia di microrganismi di interesse alimentare. In particolare, si occupa di ottimizzare metodiche molecolari per la rilevazione, quantificazione e la caratterizzazione di microrganismi, per la comprensione delle dinamiche di popolazione durante la produzione di alimenti fermentati quali vino, formaggi, olive da mensa e prodotti carnei fermentati. Svolge ricerche sulla fisiologia microbica, sul metabolismo di lieviti e batteri, come, ad esempio, la produzione di composti secondari della fermentazione, attività enzimatiche e salutistiche, per la selezione di ceppi più adatti alle applicazioni biotecnologiche. Inoltre, svolge studi riguardanti i fattori e le tecnologie per il controllo di amine biogene negli alimenti.E' consultato da riviste internazionali per svolgere attività di referee. E' autore e/o co-autore di 200 pubblicazioni. E' presidente del Corso di Laurea in Viticoltura ed Enologia, membro della commissione didattica del Corso di Laurea in Viticoltura ed Enologia,  membro del Collegio dei Docenti del Dottorato in Scienze degli Alimenti. E' delegato Erasmus della Facoltà di Bioscienze e Tecnologie Agro-Alimentari ed Ambientali. E' membro dell'Accademia della Vite e del Vino.

Rosanna Tofalo is an Assiociate Professor of  Agricultural Microbiology (07/I1) at the Faculty of Bioscience and Technology for Food, Agriculture and Environment of University of Teramo. She graduated in Food Science and Technology at the University of Basilicata where she also took the degree of Doctor of Research (Ph.D) in Food Biotechnology. She teaches on food, industrial and wine microbiology. Her research deals with the assessment of microbial biodiversity using molecular methods in order to better understand microbial dynamics during the production of different fermented foods such as wine, cheese, table olives and fermented meat. She is interested in the optimization of molecular methods for the detection, quantification and typing of food microorganisms. Furthermore, she carries out her research on microbial physiology, on yeasts and bacteria metabolism such as the production of secondary compounds during the fermentation process or enzymatic activities in order to select strains to be used as starters. She is interested in study of the factors and technologies affecting biogenic amines content in foods (cheeses, dry-sausages and wines). She is author and co-author of 200 articles. She is programme director bachelor degree  in Viticulture and Enology, member of the teaching body of the Degree in Viticulture and Enology, of the Ph.D. course in Food Science, Erasmus delegate for the Faculty.

Articoli su riviste internazionali con referee 

-Perpetuini G., Battistelli N., Tittarelli F., Suzzi G., Tofalo R. 2021. Influence of FLO1 and FLO5 genes on aroma profile of sparkling wines. LWT - Food Science and Technology, 146: 111407.
-Tofalo R. 2021. Microbial dynamics in wine production. Microorganisms, 9: 700.
-Perpetuini G., Rossetti A.P., Battistelli N., Arfelli G., Tofalo R. 2021. Adhesion properties, biofilm forming potential, and susceptibility to disinfectants of contaminant wine yeasts. Microorganisms 9: 654.
-Battistelli N., Perpetuini G., Piva A., Pepe A., Sidari R., Wache Y., Tofalo R. 2021. Cultivable microbial ecology and aromatic profile of “mothers” for Vino cotto wine production. Food Research International, 143: 110311.
-Perpetuini G., Chuenchomrat P., Pereyron V., Haure M., Lorn D., Quan L-H, Ho P-H, Nguyen T-T., Do T-Y., Phi Q.-T, Nguyen T.K.C., Licandro H., Chu-Ky S., Tofalo R., Kasikonsunthonchai W., Adunphatcharaphon S., Petchkongkaew A., Waché Y. 2021. Microorganisms, the Ultimate Tool for Clean Label Foods?  6(2): 31.

-Anil Kumar Anal, Perpetuini G., Petchkongkaew A., Tan R., Avallone S., Tofalo R., Hai Van Nguyen, Chu-Ky S., Phu Ha Ho, Thanh Tam Phan, Waché Y. 2020. Food safety risks in traditional fermented food from South-East Asia. Food Control, 109: 106922.

-Perpetuini, G., Tittarelli, F., Battistelli, N., Suzzi, G.; Tofalo, R. 2020. Contribution of Pichia manshurica strains to aroma profile of organic wines. European Food Research and Technology 246, 1405–1417

-Battistelli N., Perpetuini G., Perla C., Zulli C., Arfelli G., Rossetti A.P., Tofalo, R. 2020. Characterization of natural Oenococcus oeni strains for Montepulciano d’Abruzzo organic wine production. European Food Research and Technology 246, 1031–1039.

-Perpetuini G, Tittarelli F, Battistelli N, Suzzi G, Tofalo R. 2020. γ-aminobutyric acid production by Kluyveromyces marxianus strains Journal of Applied Microbiology doi:10.1111/jam.14736.

-Tofalo R., Perpetuini G, Battistelli N, Tittarelli F, Suzzi G. 2020. Correlation between IRC7 gene expression and 4-mercapto-4-methylpentan-2-one production in Saccharomyces cerevisiae strains Yeast  doi:10.1002/yea.3468.

-Tofalo R., Fusco V., Böhnlein C., Kabisch J., Logrieco A.F., Habermann D., Cho G.S., Benomar N., Abriouel H., Schmidt-Heydt M., Neve H., Bockelmann W., Franz C.M.A.P. 2019.The life and times of yeasts in traditional food fermentations. Critical Review Food Science Nutrition. 26:1-30.

-Modesto M., Satti M., Watanabe K., Puglisi E., Morelli L., Huang C.H., Liou J.S., Miyashita M., Tamura T., Saito S., Mori K., Huang L., Sciavilla, P., Sandri C., Spiezio C., Vitali F., Cavalieri D., Perpetuini G., Tofalo R., Bonetti A., Arita, M., Mattarelli P. 2019. Characterization of Bifidobacterium species in feaces of the Egyptian fruit bat: Description of B. vespertilionis sp. nov. and B. rousetti sp. nov. Systematic and Applied Microbiology, 42(6); 126017.

-Tofalo R., Perpetuini G., Battistelli N., Pepe A, Ianni A., Martino G., Suzzi G. 2019. Accumulation γ-Aminobutyric acid and biogenic amines in a traditional raw milk ewe's cheese. Foods. 8(9):401. 

-Tofalo R., Cocchi S., Suzzi G. 2019. Polyamines and gut microbiota. Frontiers Nutrition, 6:16.
-Perpetuini G., Tittarelli F., Suzzi G., Tofalo R. 2019. Cell wall surface properties of Kluyveromyces marxianus strains from dairy-products. Frontiers Microbiology, 10:79.

Schirone M., Visciano P., Tofalo R., Suzzi G. 2019. Editorial: Foodborne Pathogens: hygiene and safety. Frontiers Microbiology 10:1974.

-Tittarelli F., Perpetuini G., Di Gianvito P., Tofalo R. 2019. Biogenic amines producing and degrading bacteria: A snapshot from raw ewes' cheese. LWT - Food Science and Technology, 101: 1-9.

-Ianni A., Di Maio G., Pittia P., Grotta L., Perpetuini G., Tofalo R., Cichelli A., Martino G. 2019. Chemical-nutritional quality and oxidative stability of milk and dairy products obtained from Friesian cows fed with a dietary supplementation of dried grape pomace. Journal Science Food Agriculture, 99(7):3635-3643.

-Sidari R., Tofalo R. 2019. A comprehensive overview on microalgal-fortified/based food and beverages. Food Reviews International 35(8): 778-805

 -Di Gianvito P., Tesnière C., Suzzi G., Blondin B., Tofalo R. 2018. Different genetic responses to oenological conditions between a flocculent wine yeast and its FLO5 deleted strain: insights from the transcriptome. Food Research Interanational, 114: 178-186.

-Perpetuini G., Tittarelli F., Mattarelli, P., Modesto M., Cilli E., Suzzi G., Tofalo R. (2018). Intraspecies polymorphisms of Kluyveromyces marxianus strains from Yaghnob valley. FEMS Microbiology Letters, 365: (6), 1.

-Tittarelli F., Varela J.A., Gethins L., Stanton C., Ross R.P., Suzzi G., Grazia L., Tofalo, R., Morrissey J.P. 2018. Development and implementation of multilocus sequence typing to study the diversity of the yeast Kluyveromyces marxianus in Italian cheeses. Microbial Genomics, 4(2): e000153.

-Schirone M., Tofalo R., Perpetuini G., Manetta AC., Di Gianvito P., Tittarelli F., Battistelli N.,Corsetti A., Martino G. 2018. Influence of iodine feeding on microbiological and physico-chemical characteristics and biogenic amines content in a raw ewes’ milk cheese. Foods, 7:108.

-Perpetuini, G., Caruso, G., Urbani, S., Schirone, M., Esposto, S., Ciarrocchi, A., Prete, R.,Garcia-Gonzalez, N., Battistelli, N., Gucci, R., Servili, M., Tofalo, R., Corsetti, A. 2018. Changes in polyphenolic concentrations of table olives (cv. Itrana) produced under different irrigation regimes during spontaneous or inoculated fermentation. Frontiers in Microbiology, 9: 1287.

-Di Gianvito P., Perpetuini G., Tittarelli F., Schirone M., Arfelli G., Piva, A., Patrignani F., Lanciotti R., Olivastri L., Suzzi G., Tofalo, R. 2018. Impact of Saccharomyces cerevisiae strains on traditional sparkling wines production. Food Research International, 109: 552-560.

-Luciani M., Schirone M., Portanti O., Visciano P., Armillotta G., Tofalo R., Suzzi G., Sonsini L., Di Febo T. 2018. Development of a rapid method for the detection of Yersinia enterocolitica serotype O:8 from food. Food Microbiology 73: 85-92.

-Schirone M., Visciano P., Di Serafino G., Tofalo R., Ciccarelli A., Suzzi G. 2018. Assessment of  kowledge and applications of hygiene practices in the food service sector. Journal of Food Safety, doi.org/10.1111/jfs.12457.

-Schirone M., Berti M., Visciano P., Chiumiento F., Migliorati G., Tofalo, R., Suzzi G., Di Giacinto F., Ferri, N. 2018. Determination of lipophilic marine biotoxins in mussels harvested from the Adriatic Sea by LC-MS/MS. Frontiers in Microbiology, 9: 152.

-Teslić N., Patrignani F., Ghidotti M., Parpinello G.P., Ricci A., Tofalo R., Lanciotti R., Versari 2018. Utilization of ‘early green harvest’ and non-Saccharomyces cerevisiae yeasts as a combined approach to face climate change in winemaking. European Food Research and Technology, 244: 1301-1311.

-Perpetuini G., Tittarelli F., Schirone M., Di Gianvito P., Corsetti A., Arfelli G., Suzzi G., Tofalo R. 2018. Adhesion properties and surface hydrophobicity of Pichia manshurica strains isolated from organic wines.  LWT - Food Science and Technology, 87: 385-392.

-Prete R., Tofalo R., Federici E., Ciarrocchi A., Cenci G. Corsetti, A. 2017. Food-associated Lactobacillus plantarum and yeasts inhibit the genotoxic effect of 4-nitroquinoline-1-oxide. Frontiers in  Microbiology, 28: 2349.

-Di Gianvito P., Tesnière C., Suzzi G., Blondin B., Tofalo R. 2017. FLO5 gene controls flocculation phenotype and adhesive properties in a Saccharomyces cerevisiae sparkling wine strain. Scientific Reports, 7: 10786.

-Modesto M., Michelini S., Perpetuini G., Tofalo R., Andlid T., Mattarelli P. 2017. In silico RFLP analysis of 16S rRNA genes: a helpful application for distinguishing Bifidobacteria from human and animal source. Microbiology Research Journal International, 20: 1-13.

-Coloretti F., Chiavari C., Luise D., Tofalo R., Fasoli G., Suzzi G., Grazia, L. 2017. Detection and  identification of yeasts in natural whey starter for Parmigiano Reggiano cheese-making. International Dairy Journal, 66: 13-17.

Schirone M., Visciano P., Tofalo R., Suzzi, G. 2017. Editorial: Biological hazards in food. Frontiers in Microbiology, 7: 2154.

-Fasoli G., Barrio, E. Tofalo R., Suzzi G., Belloch C. 2016. Multilocus analysis reveals large genetic diversity in Kluyveromyces marxianus strains isolated from Parmigiano Reggiano and Pecorino di Farindola cheeses. International Journal of Food Microbiology, 233: 1-10.

-Perpetuini G., Di Gianvito P., Arfelli G., Schirone M., Corsetti A., Tofalo R., Suzzi G. 2016. Biodiversity of autolytic ability in flocculent Saccharomyces cerevisiae strains suitable for traditional sparkling wine fermentation. Yeast, 33: 303-312.

-Tofalo R., Perpetuini G., Di Gianvito P., Arfelli G., Schirone M., Corsetti A., Suzzi G. 2016. Characterization of specialized flocculent yeasts to improve sparkling wine fermentation. Journal of Applied Microbiology, 120: 1574-1584.

-Lanzone V., Tofalo R., Fasoli G., Perpetuini G., Suzzi G., Sergi M., Corrado F., Compagnone D. 2016. Food borne bacterial models for detection of benzo pyrene-DNA adducts formation using RAPD-PCR. Microbial Biotechnology, 9: 400-407.

-Tofalo R., Patrignani F., Lanciotti R., Perpetuini G., Schirone M., Di Gianvito P., Pizzoni D., Arfelli G., Suzzi G. 2016. Aroma profile of Montepulciano d’Abruzzo wine fermented by single and co-culture starters of autochthonous Saccharomyces and non-Saccharomyces yeasts  Frontiers in Microbiology, 7: 610.

-Manetta, A.C., Di Giuseppe, L., Tofalo, R., Martuscelli, M., Schirone, M., Giammarco, M., Suzzi, G.2016. Evaluation of biogenic amines in wine: Determination by an improved HPLC-PDA method. Food Control, 62: 351-356.

-Perpetuini G., Pham-Hoang B.N., Scornec H., Tofalo R., Schirone M., Suzzi G., Cavin J.F., Waché Y., Corsetti A., Licandro-Seraut H. 2016. In Lactobacillus pentosus, the olive brine adaptation genes are required for biofilm formation. International Journal of Food Microbiology, 216: 104-109

-Fasoli G., Tofalo R., Lanciotti R., Schirone M., Patrignani F., Perpetuini G., Grazia L., Corsetti A., Suzzi G.. 2015. Chromosome arrangement, differentiation of growth kinetics and volatile molecule profiles in Kluyveromyces marxianus strains from Italian cheeses. International Journal of Food Microbiology, 214: 151-158.

-Suzzi G., Sacchetti G., Patrignani F., Corsetti A., Tofalo R., Schirone M., Fasoli G., Gardini F., Perpetuini G., Lanciotti R. 2015. Influence of pig rennet on fatty acid composition, volatile molecule profile, texture and sensory properties of Pecorino di Farindola cheese. Journal of the Science of Food and Agriculture, 95 (11): 2252-2263.

-Schirone M., Visciano P., Olivastri A.M.A., Tofalo R., Perpetuini G., Suzzi G. 2015. A one-year survey on aflatoxin M1 in raw milk. Italian Journal of Food Science, 27: 271-276.

-Tofalo R., Schirone M., Fasoli G., Perpetuini G., Patrignani F., Manetta A.C., Lanciotti R., Corsetti A., Martino G., Suzzi G. 2015. Influence of pig rennet on proteolysis, organic acids content and microbiota of Pecorino di Farindola, a traditional Italian ewe's raw milk cheese. Food Chemistry, 175: 121-127.

-Visciano P., Schirone M., Tofalo R., Suzzi G. 2014. Histamine poisoning and control measures in fish and fishery products. Frontiers in Microbiology, 5: 500.

-Stagnari F., Perpetuini G., Tofalo R., Campanelli G., Leteo F., Della Vella U., Schirone M., Suzzi G., Pisante M. 2014. Long-term impact of farm management and crops on soil microorganisms assessed by combined DGGE and PLFA analyses. Frontiers in Microbiology, 5: 644.

-Tofalo R., Perpetuini G., Di Gianvito P., Schirone M., Corsetti A., Suzzi G. 2014. Genetic diversity of FLO1 and FLO5 genes in wine flocculent Saccharomyces cerevisiae strains. International Journal of Food Microbiology, 191: 45-52.

-Chaves-López C., Serio A., Paparella A., Martuscelli M., Corsetti A., Tofalo R., Suzzi G. 2014. Impact of microbial cultures on proteolysis and release of bioactive peptides in fermented milk. Food Microbiology, 42: 117-121.

-Tofalo R., Fasoli G., Schirone M., Perpetuini G., Pepe A., Corsetti A., Suzzi G. 2014. The predominance, biodiversity and biotechnological properties of Kluyveromyces marxianus in the production of Pecorino di Farindola cheese. International Journal of Food Microbiology, 187: 41-49.

-Visciano P., Pomilio F., Tofalo R., Sacchini L., Saletti M.A., Tieri E., Schirone M., Suzzi G. 2014. Detection of methicillin-resistant Staphylococcus aureus  in dairy cow farms. Food Control, 46: 532-538.

Tofalo R., Perpetuini G., Schirone M., Ciarrocchi A., Fasoli G., Suzzi G., Corsetti A. 2014. Lactobacillus pentosus dominates spontaneous fermentation of Italian table olives. LWT-Food Science and Technology, 57: 710-717.

-Lanzone V., Compagnone D., Tofalo R., Fasoli G., Corrado F. 2014. DNA-based bioassay for the detection of benzopyrene oxidation products. Sensors Lecture Notes in Electrical Engineering 162: 153-157.

-Tofalo R., Perpetuini G., Fasoli G., Schirone M., Corsetti A., Suzzi G. 2014. Biodiversity study of wine yeasts belonging to the "terroir" of Montepulciano d'Abruzzo "Colline Teramane" revealed Saccharomyces cerevisiae strains exhibiting atypical and unique 5.8S-ITS restriction patterns. Food Microbiology, 39: 7-12.

- Tofalo R., Perpetuini G., Schirone M., Fasoli G., Aguzzi I., Corsetti A., Suzzi G. 2013. Biogeographical characterisation of Saccharomyces cerevisiae wine yeast by molecular methods. Frontiers in Food Microbiology 4:166.

- Perpetuini G., Scornec H., Tofalo R., Serror P., Schirone M., Suzzi G., Corsetti A., Cavin J.F., Licandro-Seraut H. 2013. Identification of critical genes for growth in olive brine by transposon mutagenesis of Lactobacillus pentosus C11. Applied Environmental Microbiology 79(15):4568-4575.

- Schirone M., Visciano P., Luciani M., Ciarelli A., Berti M., Tofalo R., Suzzi G. 2013. Yessotoxin determination in Mytilus galloprovincialis revealed by an vitro functional assay. Environmental Science and Pollution Research 20: 1189-1192.

- Tofalo R., Perpetuini G., Schirone M., Suzzi G., Corsetti A. 2013. Yeast biota associated to naturally fermented table olives from different Italian cultivars. International Journal of Food Microbiology 161: 203-208.

- Schirone M., Tofalo R., Fasoli G., Perpetuini G., Corsetti A., Manetta A.C., Ciarrocchi A., Suzzi G. 2013. High content of biogenic amines in Pecorino cheeses. Food Microbiology, 34 (1): 137-144.

- Visciano P., Schirone M., Tofalo R., Berti M., Luciani M., Ferri N., Suzzi G. 2013. Detection of yessotoxin by three different methods in Mytilus galloprovincialis of Adriatic Sea, Italy. Chemosphere (3): 1077-1082.

- Chaves-López C., Tofalo R., Serio A., Paparella A., Sacchetti G., Suzzi G. 2012 Yeasts from Colombian Kumis as source of peptides with Angiotensin I converting enzyme (ACE) inhibitory activity in milk. International Journal of Food Microbiology 159(1): 39-46.

- Tofalo R., Schirone M., Corsetti A., Suzzi G. 2012. Detection of Brettanomyces spp. in red wines using real-time PCR. Journal of Food Science 77: M545-M549.

- Corsetti A., Peprpetuini G., Schirone M., Tofalo R., Suzzi G. 2012. Application of starter culture to table olive fermentation: an overview on the experimental studies. Frontiers in Microbiology, 3(248): 1-6.

- Visciano P., Schirone M., Tofalo R., Suzzi G. 2012. Biogenic amines in raw and processed seafood. Frontiers in Food Microbiology 8 (188): 1-10.

- Schirone M., Tofalo R., Visciano P., Corsetti A., Suzzi G. 2012. Biogenic amines in Italian Pecorino cheese. Frontiers in Food Microbiology 3(171): 1-9.

- Trotta F., Caldini G., Dominici L., Federici E., Tofalo R., Schirone M., Corsetti A., Suzzi G., Cenci G. 2012. Food borne yeasts as DNA-bioprotective agents against model genotoxins. International Journal of Food Microbiology, 153: 275-280.

- Tofalo R., Schirone M., Perpetuini G., Angelozzi G., Suzzi G., Corsetti A. 2012. Microbiological and chemical profile of naturally fermented table olives and brines from different Italian cultivars. Antonie van Leeuwenhoek,102: 121-131.

- Suzzi G., Schirone M., Sergi M., Marianella R.M., Fasoli G.,  Aguzzi I., Tofalo R. 2012. Multistarter from organic viticulture for red wine Montepulciano d'Abruzzo production. Frontiers in  Microbiology, 3 (135): 1-10.

- Suzzi G., Arfelli G., Schirone M., Corsetti A., Perpetuini G., Tofalo R. 2012. Effect of grape indigenous Saccharomyces cerevisiae strains on Montepulciano d'Abruzzo red wine quality. Food Research International, 46: 22- 29.

- Tofalo R., Schirone M., Torriani S., Rantsiou K., Cocolin L., Perpetuini G., Suzzi G. 2012. Diversity of Candida zemplinina strains from grapes and Italian wines. Food Microbiology, 29: 18-26.

- Rantsiou K., Dolci P., Giacosa S., Torchio F., Tofalo R., Torriani S., Suzzi G., Rolle L., Cocolin L. 2012. Candida zemplinina can reduce acetic acid produced by Saccharomyces cerevisiae in sweet wine fermentations. Applied Environmental Microbiology, 78(6): 1987-94.

- Tofalo R., Schirone M., Perpetuini G., Suzzi G., Corsetti A. 2012. Development and application of a real-time PCR-based assay to enumerate total yeasts and Pichia anomala, Pichia guillermondii and Pichia kluyveri in fermented table olives. Food Control 23: 356-362.

- Schirone M., Berti M., Zitti G., Ferri N., Tofalo R., Suzzi G., Visciano P. 2011. Monitoring of marine biotoxins in Mytilus galloprovincialis of Central Adriatic Sea (2006-2009). Italian Journal Food Science, 23: 431-435.

- Tofalo R., Schirone M., Telera G.C., Manetta A.C., Corsetti A., Suzzi G. 2011. Influence of organic viticulture on non-Saccharomyces wine yeast populations. Annals of Microbiology, 61(1): 57-66.

- Schirone M., Tofalo R., Mazzone G., Corsetti A., Suzzi G. 2011. Biogenic amine content and microbiological profile of Pecorino di Farindola cheese. Food Microbiology, 28: 128-136.

- Chaves-López C., Paparella A., Tofalo R, Suzzi G. 2011 Proteolytic activity of Saccharomyces cerevisiae strains associated with Italian dry-fermented sausages in a model system. International Journal of Food Microbiology, 150 (1): 50-58.

- Valmorri S., Tofalo R., Settanni L., Corsetti A., Suzzi G. 2010. Yeast microbiota associated with spontaneous sourdough fermentations in the production of traditional wheat sourdough breads of the Abruzzo region (Italy). Antonie van Leeuwenhoek, 97 (2): 119-129.

- Bover-Cid S., Torriani S., Gatto V., Tofalo R., Suzzi G., Belletti N., Gardini F. 2009. Relationships between microbial population dynamics and putrescine and cadaverine accumulation during dry fermented sausage ripening. Journal of Applied Microbiology,106 (4): 1397-1407.

- Tofalo R., Chaves-López C., Di Fabio F., Schirone M., Felis G. E., Torriani S., Paparella A., Suzzi G. 2009. Molecular identification and osmotolerant profile of wine yeasts that ferment a high sugar grape must. International Journal of Food Microbiology, 130: 179-187.

- Gardini F., Bover-Cid S., Tofalo R., Belletti N., Gatto V., Suzzi G., Torriani S. 2008. Modelling the aminogenic potential of Enterococcus faecalis EF37 in dry fermented sausages through chemical and molecular approaches. Applied Environmental Microbiology, 74 (9): 2740-2750.

- Osorio-Cadavid E., Chaves-Lòpez C., Tofalo R., Paparella A., Suzzi G. 2008. Detection and identification of wild yeasts in Champùs, a fermented Colombian maize beverage. Food Microbiology, 25: 771-777.

- Ndagijimana M., Chaves-Lòpez C., Corsetti A., Tofalo R., Sergi M., Paparella A., Guerzoni M.E., Suzzi G. 2008. Growth and metabolites production by Penicillium brevicompactum in yoghurt. International Journal of Food Microbiology, 127: 276-283.

- Torriani S., Gatto V., Sembeni S., Tofalo R., Suzzi G., Belletti N., Gardini F., Bover-Cid S. 2008. Rapid detection and quantification of tyrosine decarboxylase gene (tdc) and its expression in gram-positive bacteria associated with fermented foods by PCR-based methods. Journal Food Protection, 71(1): 93-101.

- Tofalo R., Torriani S., Chaves-Lopez C., Martuscelli M, Paparella A, Suzzi G. 2007. A survey of Saccharomyces populations associated with wine fermentations from the Apulia region (South Italy). Annals of Microbiology, 57 (4): 545-552.

- Gardini F., Tofalo R., Belletti N., Iuccia L., Suzzi G., Torriani S., Guerzoni M.E., Lanciotti R. 2006. Characterization of yeasts involved in the ripening of Pecorino Crotonese cheese. Food Microbiology, 23: 641-648.

- Blaiotta G, Pennacchia C, Villani F, Ricciardi A, Tofalo R, Parente E. 2004. Diversity and dynamics of communities of coagulase-negative staphylococci in traditional fermented sausages. Journal Applied Microbiology 97(2): 271-284.

- Gardini F., Tofalo R., Suzzi G. 2003. A survey of antibiotic resistance of Micrococcaceae isolated from Italian dry fermented sausages. Journal Food Protection, 66 (6): 937-945.

- Rossi F., Tofalo R., Torriani S., Suzzi G. 2001. Identification by 16S-23S rDNA intergenic region amplification, genotypic and phenotypic clustering of Staphylococcus xylosus strains from dry sausages. Journal Applied Microbiology, 90: 365-371.

- Gardini F., Suzzi G., Lombardi A., Galgano F., Crudele M.A., Andrighetto C., Schirone M., Tofalo R. 2001. A survey of yeasts in traditional sausages of Southern Italy. FEMS Yeast Research, 1418: 1-7.

  

 Capitoli in libri a diffusione internazionale 

-Battistelli N., Tittarelli F., Perpetuini G., Suzzi G., Tofalo R. 2020. Occurrence of biogenic amines in fermented and non fermented  soybean products.  In: Biogenic amines in food: analysis, occurrence and toxicity. Editors Saad B.,Tofalo R. The Royal Society of Chemistry, 173-186.

-Paparella A., Tofalo R. 2020. Fermented sausages: A potential source of biogenic amines. In: Biogenic amines in food: analysis, occurrence and toxicity. Editors Saad B.,Tofalo R. The Royal Society of Chemistry, 103-118.

-Perpetuini G., Tittarelli, F., Battistelli N. Arfelli G. Suzzi G., Tofalo R. 2020. Biogenic amines in global beverages In: Biogenic amines in food: analysis, occurrence and toxicity. Editors Saad B.,Tofalo R. The Royal Society of Chemistry, The Royal Society of Chemistry, 133-156.

-Di Gianvito P., Arfelli G., Suzzi G., Tofalo R. 2019. New trends in sparkling wine production: yeast rational selection in alcoholic  Beverages Ed.^1st Volume 7: The Science of Beverages Editors: Alexandru Grumezescu Alina-Maria Holban. Woodhead Publishing. ISBN: 9780128152690.

 -Tofalo R., Corsetti A. 2017. RAPD-PCR as a rapid approach for the evaluation of genotoxin-induced damage to Bacterial DNA. Methods Molecular Biology. 1644:195-201.

-Schirone M., Visciano P., Tofalo R., Suzzi G. 2016. Histamine food poisonong. Handbook of Experimental Pharmacology DOI: 10.1007/164_2016_54.

- Corsetti A., Perpetuini G., Tofalo R. 2014. Biopreservation effects in fermented foods. In: Holzapfel, W.H. (Ed.). Advances in fermented foods and beverages. Improving Quality, Technologies and Health Benefits. Woodhead Publishing Limited, 311-332.

 

Capitoli in enciclopedie a diffusione internazionale

-Suzzi G., Perpetuini G., Tofalo R. 2020. Biogenic amines In: Reference Module in Food Science Elsevier  ISBN 9780081005965.

-Tofalo R., Perpetuini G., Schirone M., Suzzi G. 2016. Biogenic Amines: Toxicology and Health Effect. In: Caballero, B., Finglas, P., and Toldrá, F. (eds.) The   Encyclopedia of Food and Health vol. 1, pp. 424-429. Oxford: Academic Press.

-Tofalo R., Renda G., De Caterina R., Suzzi G.  2016. Coffee: Health Effects. In: Caballero, B., Finglas, P., and Toldrá, F. (eds.) The Encyclopedia of  Food and Health vol. 2, pp. 237-243. Oxford: Academic Press.

-Tofalo R., Suzzi G. 2016. Yeasts. In: Caballero, B., Finglas, P., and Toldrá, F. (eds.) The Encyclopedia of Food and Health vol. 5, pp. 593-599. Oxford: Academic Press.

  

Articoli su riviste italiane

-Schirone M., Di Gianvito P., Tofalo R., Martino G., Corsetti A., Grotta L., Marchetti S., Perpetuini G., Suzzi G. 2015. Studio preliminare delle caratteristiche chimico-fisiche e microbiologiche del Pecorino Incanestrato di Castel del Monte e influenza dell'alimentazione iodata degli ovini. Industrie Alimentari, LIV: 17-28.

- Schirone M., Lucchesi F.G., Fugaro G., Tofalo R., Visciano P., Suzzi G. 2015. La commercializzazione dei prodotti ittici freschi e congelati(parte I). Industrie Alimentari, LVI:13-21.

-Schirone M., Fasoli G., Martino G., Tofalo R., Suzzi G. 2015. Caratteristiche compositive e igienico-sanitarie del Pecorino di Farindola: ruolo chiave del caglio suino. Industrie  Alimentari LIV: 15-21.

 - Suzzi G., Felis G., Tofalo R., Torriani S. 2014. Lieviti per la produzione di spumanti. Mille Vigne, 1: 33-37.

- Arfelli G., Tofalo R., Piva A., Suzzi G. 2014. Montepulciano d'Abruzzo la valorizzazione passa dalla ricerca. Enologo, 5: 22-28.

-Olivastri A., Tofalo R., Schirone M., Suzzi G. 2012. Applicazione di un nuovo sistema di tracciabilità delle carni ovi-caprine presso un centro di macellazione. Industrie Alimentari, LI: 21-28.

- Suzzi G., Tofalo R., Schirone M. 2011. Prodotti della tradizione e contenuto di amine biogene alternative alla "Low tyramine diet" per la sostenibilità dei prodotti di nicchia e la salubrità del consumatore. Italian Journal of Agronomy, 6 (S2): 45-49.

-Tofalo R., Schirone M., Corsetti A., Perpetuini G., Aguzzi I., Suzzi G. 2011. Dominanza: Carattere di selezione per gli starter naturali del comprensorio vitivinicolo abruzzese. Industrie delle Bevande, XL: 5-13.

-Tofalo R.,Schirone M., Telera G.C., Corsetti A., Suzzi G. 2011. Vini biodinamici e lieviti non-Saccharomyces. Industrie delle Bevande, XL: 19-2.

- Schirone M., Tofalo R., Angelozzi G., Corsetti A., Suzzi G. 2010. Indagine preliminare sulle caratteristiche microbiologiche e chimico-fisiche del Pecorino di Farindola. Scienza e Tecnica Lattiero Casearia, 61 (3): 153-170.

- Tofalo R., Felis G.E., Schirone M., Torriani S., Suzzi G. 2009. I lieviti del vino cotto abruzzese. Industrie delle Bevande, XXXVIII: 15-22.

- Tofalo R., Suzzi G. 2008. QPCR, Efficacia e rapidità per determinare i lieviti. VigneVini, 3: 62-65

- Suzzi G., Serio A., Tofalo R., Schirone M. (2006). Caratterizzazione della microflora lattiva del Caciocavallo Silano. Scienza e Tecnica Lattiero Casearia, 57 (5): 507-513.

- Suzzi G., Tofalo R., Chaves-Lopez C., Stagnari F., Angrisani R., Ramazzotti S., Pisante M. 2007. La gestione del suolo sulla biodiversità dei lieviti in Montepulciano D'Abruzzo. VigneVini, 78: 2-4.

- Suzzi G., Pisante M., Tofalo R., Torriani S., Rizzotti L., Stagnari F., Chaves López C., Taccogna L., Valmorri S. 2006. Biodiversitá di lieviti isolati da mosti di uva Montepulciano d'abruzzo in relazione a due sistemi di gestione del suolo. Industrie delle Bevande, XXXV: 237-244.

- Martuscelli M., Tofalo R., Fiore C., Galgano F., Caruso M., Suzzi G. 2001. Degradazione di istamina e tiramina da Staphylococcus xylosus isolato da salsiccia prodotta in Basilicata. Industrie Alimentari, XL: 22- 6.

- Suzzi G., Tofalo R., Zapparoli G, Dellaglio F., Torriani S. 1999. Studio eco-enologico di lieviti Saccharomyces dei vini Recioto e Amarone della Valpolicella. Industrie delle Bevande, XXVIII: 503-508.

Capitoli in libri a diffusione nazionale

- Suzzi G., Tofalo R., Cavalieri D.  2018. Saccharomyces cerevisiae. In: Suzzi G., Tofalo R. (a cura di). Microbiologia enologica, 15-40. (2 Eds). Edagricole, Bologna.

- Suzzi G., Perpetuini G., Tofalo R. 2018. La rifermentazione dei vini. In: Suzzi G., Tofalo R. (a cura di). Microbiologia enologica, 77-89. (2 Eds). Edagricole, Bologna.

- Tofalo R., Rantsiou K. 2018. Ricerca, identificazione e caratterizzazione dei lieviti vinari. In: Suzzi G., Tofalo R. (a cura di). Microbiologia enologica, 155-174. (2 Eds). Edagricole, Bologna.

- Suzzi G., Tofalo R. 2014. Saccharomyces cerevisiae. In: Suzzi G., Tofalo R. (a cura di). Microbiologia enologica, 15-33. Edagricole, Bologna.

- Suzzi G., Tofalo R. 2014. La rifermentazione dei vini. In: Suzzi G., Tofalo R. (a cura di). Microbiologia enologica, 73-83. Edagricole, Bologna.

- Tofalo R., Rantsiou K. 2014. Ricerca, identificazione e caratterizzazione dei lieviti vinari. In: Suzzi G., Tofalo R. (a cura di). Microbiologia enologica, 151-168. Edagricole, Bologna.

- Tofalo R., Suzzi G. 2014. Ricerca di patogeni di interesse alimentare. In: Schirone M., Visciano P. (a cura di). Igiene degli alimenti, 277-298. Edagricole, Bologna.

- Tofalo R., De Vero L., Giudici P., Suzzi G. 2010. Tassonomia e identificazione fenotipica e molecolare dei lieviti. In: M. Gobbetti e A. Corsetti (a cura di). Biotecnologia dei prodotti lievitati da forno, 121-136. Casa Editrice Ambrosiana, Milano.

- Suzzi G., Tofalo R. 2009. Trattamento dei reflui. In: Pisante M., Inglese P., Lercker G (a cura di). L'ulivo e l'olio. Collana Coltura & Cultura, Ed. Angelici R., Bayer CropScience, Bologna, 690-695.

- Tofalo R. Chaves Lopez C., Suzzi G. 2007. L'aceto. In: La Microbiologia applicata alle industrie alimentari Ed. Cocolin L.S. e Comi G. Aracne, Roma, 523-550.

 

Libri

Suzzi G., Tofalo R. (a cura di) 2014. Microbiologia enologica. Edagricole, Bologna.

Suzzi G., Tofalo R. (a cura di) 2018. (2 Eds). Microbiologia enologica. Edagricole, Bologna.

Saad B.,Tofalo  R. (Eds.) 2020. Biogenic amines in food: analysis, occurrence and toxicity. The Royal Society of Chemistry. ISBN-13: 978-788014366.