- Sipiczki M., Romano P., Lipani G., Miklos I., Antunovics Z. (2001) Analysis of yeasts derived from natural fermentation in a Tokaj winery. Antonie van Leeuwenhoek, 79: 97-105
- Comi G., Romano P., Cocolin L., Fiore C. (2001) Characterization of Kloeckera apiculata strains from Friuli region in North Italy. World J. Microbiol. Biotechnol., 17: 391-394
- Romano P., Ricciardi A., Salzano G., Suzzi G. (2001) Yeasts from Water Buffalo Mozzarella, a traditional cheese of the Mediterranean area. Int. J. Food Microbiol., 69, 45-51
- Romano P. (2002) Role of apiculate yeasts on organoleptic characteristics of wine. In: "Biodiversity and Biotechnology of wine yeasts" (ed. M.Ciani), Research Signpost Publications, pp. 99-109
- Guerrini S., Bastianini A., Blaiotta G., Granchi L., Moschetti G., Coppola S., Romano P., Vincenzini M. (2003) Phenotypic and genotypic characterization of Oenococcus oeni strains isolated from typical Italian wines. Int. J. Food Microbiol., 83: 1-14
- Romano P., Fiore C., Paraggio M., Caruso M., Capece A. (2003) Function of yeast species and strains in wine flavour.. Int. J. Food Microbiol., 86: 169-180
|