Giovanna Suzzi - Concepedia

Author

Giovanna Suzzi

University of Teramo

Also Known As

BELLOCCI M., CORSETTI, Aldo, Fugaro, G., G SUZZI, G Suzzi, G. Suzzi, Giovanna Suzzi, Grazia L, Patrignani F, SUZZI G.

239

Publications

9.9K

Citations

H-Index

104

Concepts

All Affiliations

University of Teramo University of Bologna University of Basilicata University of Verona

About

Giovanna Suzzi is an author at University of Teramo specializing in microbiology, food fermentation, and health sciences.

Top Concepts

#	Concept	H-Index	Publications	Citations
1	Health Sciences	32	45	2.9K
2	Medicine	31	43	2.5K
3	Engineering	27	36	2.3K
4	Public Health	12	12	633
5	Natural Sciences	7	7	343

Giovanna Suzzi

134

Publications

8.2K

Citations

H-Index

Page 1

	Year	Citations
Polyamines and Gut Microbiota Rosanna Tofalo, Simone Cocchi, Giovanna Suzzi Frontiers in Nutrition	2019	282
Effects of pH, temperature and NaCl concentration on the growth kinetics, proteolytic activity and biogenic amine production of Enterococcus faecalis Fausto Gardini, Maria Martuscelli, Marisa Carmela Caruso, International Journal of Food Microbiology Enterococcus FaecalisBiogenic Amine ProductionNacl ConcentrationMicrobial PhysiologyMicrobial Ecology	2001	265
Genome renewal: A new phenomenon revealed from a genetic study of 43 strains of <i>Saccharomyces cerevisiae</i> derived from natural fermentation of grape musts Robert Mortimer, P. Romano, Giovanna Suzzi, Yeast	1994	240
Biogenic Amines in Raw and Processed Seafood Pierina Visciano, Maria Schirone, Rosanna Tofalo, Frontiers in Microbiology	2012	195
Origin and Production of Acetoin during Wine Yeast Fermentation P. Romano, Giovanna Suzzi Applied and Environmental Microbiology EngineeringWine Yeast FermentationSecondary MetaboliteFood ChemistryBiosynthesis	1996	190
A survey of the enterococci isolated from an artisanal Italian goat's cheese (semicotto caprino) Giovanna Suzzi, Marisa Carmela Caruso, Fausto Gardini, Journal of Applied Microbiology CaprineMicrobial ContaminationSemicotto Caprino CheeseFoodborne IllnessFood Microbiology	2000	163
Characterization of yeasts involved in the ripening of Pecorino Crotonese cheese Fausto Gardini, Rosanna Tofalo, Nicoletta Belletti, Food Microbiology BiosynthesisEngineeringFood FermentationBiotechnologyYeast	2006	155
Flow cytometric assessment of the antimicrobial activity of essential oils against Listeria monocytogenes Antonello Paparella, Lorenzo Taccogna, Irene Aguzzi, Food Control Flow Cytometric AssessmentAntimicrobial SusceptibilityMicrobial ContaminationAntibioticsFood Microbiology	2008	149
Evolution of microbial populations and biogenic amine production in dry sausages produced in Southern Italy Eugenio Parente, Maria Martuscelli, Fausto Gardini, Journal of Applied Microbiology	2001	148
Candida zemplinina Can Reduce Acetic Acid Produced by Saccharomyces cerevisiae in Sweet Wine Fermentations Kalliopi Rantsiou, Paola Dolci, Simone Giacosa, Applied and Environmental Microbiology Sweet Wine FermentationEngineeringBioenergySequential InoculationBiosynthesis	2012	143

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