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List of works by Maria Schirone

A survey of yeasts in traditional sausages of southern Italy

article

Accreditation Procedure for Trichinella spp. Detection in Slaughterhouses: The Experience of an Internal Laboratory in Italy

scientific article published on 06 June 2019

An Overview of Histamine and Other Biogenic Amines in Fish and Fish Products

scientific article published on 03 December 2020

Application of starter cultures to table olive fermentation: an overview on the experimental studies

scientific article published on 19 July 2012

Aroma Profile of Montepulciano d'Abruzzo Wine Fermented by Single and Co-culture Starters of Autochthonous Saccharomyces and Non-saccharomyces Yeasts

scientific article (publication date: 2016)

Biodiversity of autolytic ability in flocculent Saccharomyces cerevisiae strains suitable for traditional sparkling wine fermentation

scientific article published on 25 January 2016

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.

scientific article

Biogenic Amines in Meat and Meat Products: A Review of the Science and Future Perspectives

scientific article published in 2022

Biogenic amine content and microbiological profile of Pecorino di Farindola cheese.

scientific article published on 16 September 2010

Biogenic amines in italian pecorino cheese.

scientific article published on 8 May 2012

Biogenic amines in raw and processed seafood.

scientific article

Biogeographical characterization of Saccharomyces cerevisiae wine yeast by molecular methods.

scientific article

Changes in Polyphenolic Concentrations of Table Olives (cv. Itrana) Produced Under Different Irrigation Regimes During Spontaneous or Inoculated Fermentation.

scientific article

Characterization of specialized flocculent yeasts to improve sparkling wine fermentation.

scientific article published on 4 April 2016

Chromosome arrangement, differentiation of growth kinetics and volatile molecule profiles in Kluyveromyces marxianus strains from Italian cheeses.

scientific article published on 13 August 2015

Concentrations of Contaminants with Regulatory Limits in Samples of Clam (Chamelea gallina) Collected along the Abruzzi Region Coast in Central Italy.

scientific article published in September 2015

Detection of yessotoxin by three different methods in Mytilus galloprovincialis of Adriatic Sea, Italy.

scientific article

Determination of Lipophilic Marine Biotoxins in Mussels Harvested from the Adriatic Sea by LC-MS/MS.

scientific article published on 12 February 2018

Development of a rapid method for the detection of Yersinia enterocolitica serotype O:8 from food.

scientific article published on 16 January 2018

Diversity of Candida zemplinina strains from grapes and Italian wines.

scientific article

Editorial: Biological Hazards in Food

scientific article published on January 2016

Genetic diversity of FLO1 and FLO5 genes in wine flocculent Saccharomyces cerevisiae strains

scientific article

High content of biogenic amines in Pecorino cheeses.

scientific article published on 10 December 2012

Histamine Food Poisoning

scientific article published on 18 October 2016

Histamine poisoning and control measures in fish and fishery products

scientific article published on 23 September 2014

Identification of critical genes for growth in olive brine by transposon mutagenesis of Lactobacillus pentosus C11.

scientific article

Impact of Saccharomyces cerevisiae strains on traditional sparkling wines production

scientific article published on 01 May 2018

In Lactobacillus pentosus, the olive brine adaptation genes are required for biofilm formation

scientific article published on 3 October 2015

Influence of Iodine Feeding on Microbiological and Physico-Chemical Characteristics and Biogenic Amines Content in a Raw Ewes' Milk Cheese

scientific article published on 07 July 2018

Influence of pig rennet on fatty acid composition, volatile molecule profile, texture and sensory properties of Pecorino di Farindola cheese.

scientific article published on 28 October 2014

Influence of pig rennet on proteolysis, organic acids content and microbiota of Pecorino di Farindola, a traditional Italian ewe's raw milk cheese

scientific article published on 23 November 2014

Long-term impact of farm management and crops on soil microorganisms assessed by combined DGGE and PLFA analyses

scientific article

Microbiological and chemical profiles of naturally fermented table olives and brines from different Italian cultivars.

scientific article

Simultaneous determination of aflatoxins, T-2 and HT-2 toxins, and fumonisins in cereal-derived products by QuEChERS extraction coupled with LC-MS/MS

scientific article published on 23 June 2017

The predominance, biodiversity and biotechnological properties of Kluyveromyces marxianus in the production of Pecorino di Farindola cheese.

scientific article

Yeast biota associated to naturally fermented table olives from different Italian cultivars.

scientific article

Yeasts associated with Manteca.

scientific article published in April 2003

Yessotoxin determination in Mytilus galloprovincialis revealed by an in vitro functional assay.

scientific article

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