| Function of yeast species and strains in wine flavour P Romano, C Fiore, M Paraggio, M Caruso, A Capece International journal of food microbiology 86 (1-2), 169-180, 2003 | 830 | 2003 |
| Genome renewal: A new phenomenon revealed from a genetic study of 43 strains of Saccharomyces cerevisiae derived from natural fermentation of grape musts RK Mortimer, P Romano, G Suzzi, M Polsinelli Yeast 10 (12), 1543-1552, 1994 | 295 | 1994 |
| Origin and production of acetoin during wine yeast fermentation P Romano, G Suzzi Applied and environmental microbiology 62 (2), 309-315, 1996 | 215 | 1996 |
| Yeast interactions in inoculated wine fermentation M Ciani, A Capece, F Comitini, L Canonico, G Siesto, P Romano Frontiers in microbiology 7, 195320, 2016 | 190 | 2016 |
| Formation of biogenic amines as criteria for the selection of wine yeasts M Caruso, C Fiore, M Contursi, G Salzano, A Paparella, P Romano World Journal of Microbiology and Biotechnology 18, 159-163, 2002 | 188 | 2002 |
| Acetaldehyde production in Saccharomyces cerevisiae wine yeasts P Romano, G Suzzi, L Turbanti, M Polsinelli FEMS Microbiology Letters 118 (3), 213-218, 1994 | 172 | 1994 |
| Sulfur dioxide and wine microorganisms P Romano, G Suzzi Wine microbiology and biotechnology, 373-393, 1993 | 172 | 1993 |
| Higher alcohol and acetic acid production by apiculate wine yeasts P Romano, G Suzzi, G Comi, R Zironi Journal of Applied Bacteriology 73 (2), 126-130, 1992 | 170 | 1992 |
| Molecular identification of yeast species associated with ‘Hamei’—a traditional starter used for rice wine production in Manipur, India K Jeyaram, WM Singh, A Capece, P Romano International journal of food microbiology 124 (2), 115-125, 2008 | 167 | 2008 |
| Role of biogenic amines as index of freshness in beef meat packed with different biopolymeric materials F Galgano, F Favati, M Bonadio, V Lorusso, P Romano Food Research International 42 (8), 1147-1152, 2009 | 161 | 2009 |
| Use of Saccharomyces cerevisiae var. boulardii in co-fermentations with S. cerevisiae for the production of craft beers with potential healthy value-added A Capece, R Romaniello, A Pietrafesa, G Siesto, R Pietrafesa, M Zambuto, ... International journal of food microbiology 284, 22-30, 2018 | 153 | 2018 |
| A biometric study of higher alcohol production in Saccharomyces cerevisiae P Giudici, P Romano, C Zambonelli Canadian Journal of Microbiology 36 (1), 61-64, 1990 | 142 | 1990 |
| Selection of indigenous Saccharomyces cerevisiae strains for Nero d'Avola wine and evaluation of selected starter implantation in pilot fermentation A Capece, R Romaniello, G Siesto, R Pietrafesa, C Massari, C Poeta, ... International journal of food microbiology 144 (1), 187-192, 2010 | 141 | 2010 |
| Taxonomic and ecological diversity of food and beverage yeasts P Romano, A Capece, L Jespersen Yeasts in food and beverages, 13-53, 2006 | 140 | 2006 |
| Glycerol and other fermentation products of apiculate wine yeasts P Romano, G Suzzi, G Comi, R Zironi, M Maifreni Journal of Applied Microbiology 82 (5), 615-618, 1997 | 129 | 1997 |
| Volatile metabolites produced in wine by mixed and sequential cultures of Hanseniaspora guilliermondii or Kloeckera apiculata and Saccharomyces cerevisiae R Zironi, P Romano, G Suzzi, F Battistutta, G Comi Biotechnology Letters 15, 235-238, 1993 | 123 | 1993 |
| The role of moulds in the ripening process of salami L Grazia, P Romano, A Bagni, D Roggiani, G Guglielmi Food Microbiology 3 (1), 19-25, 1986 | 123 | 1986 |
| Secondary products formation as a tool for discriminating non-Saccharomyces wine strains P Romano, G Suzzi, P Domizio, F Fatichenti Antonie van Leeuwenhoek 71, 239-242, 1997 | 119 | 1997 |
| Conventional and non-conventional yeasts in beer production A Capece, R Romaniello, G Siesto, P Romano Fermentation 4 (2), 38, 2018 | 113 | 2018 |
| Biological diversity of Saccharomyces yeasts of spontaneously fermenting wines in four wine regions: comparative genotypic and phenotypic analysis H Csoma, N Zakany, A Capece, P Romano, M Sipiczki International Journal of Food Microbiology 140 (2-3), 239-248, 2010 | 112 | 2010 |
