- Caruso M., Fiore C., Romano P. (2001) Attivitą proteolitica di ceppi vinari di Kloeckera apiculata su diversi substrati - Industrie delle Bevande, 30, 262-264
- Caruso M., Fiore C., Contursi M., Salzano G., Papparella A., Romano P. (2002) "The formation of biogenic amines as selection tool for wine yeasts" World J. Microbiol. Biotechnol., 18, 159-163
- Brandolini V., Romano P., Maietti A., Caruso M., Tedeschi P., Mazzotta D. (2002.) Automated multiple development method for determination of glycerol produced by wine yeasts. World J. Microbiol. Biotechnol., 18, 481-485
- Galgano F., Caruso M., Favati F., Romano P. (2003) HPLC determination of agmatine and other amines in wine. Int. J. Vine Wine Sci., 37, 237-242
- Romano P., Granchi L., Caruso M., Borra G., Palla G., Fiore C., Ganucci D., Caligiani A., Brandolini V. (2003) The species-specific ratios of 2,3-butanediol and acetoin isomers as a tool to evaluate wine yeast performance. Int. J. Food Microbiol., 86, 163-168
- Romano P., Caruso M. (2004) Amino acid decarboxylase capability of Saccharomyces cerevisiae strains isolated from different grape varieties. Meeting O.I.V. (Organisation Internazionale de la Vigne et du Vin) Wine Microbiology Group, Parigi, 29 Marzo
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