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Giovanna Suzzi

Giovanna Suzzi

D-Index & Metrics

Microbiology

D-Index
63
Citations
11623
World Ranking
2798
National Ranking
69

Overview

Giovanna Suzzi is affiliated with the University of Teramo in Italy and has contributed to the field of Agricultural and Biological Sciences through a range of research activities. Their work extends principally into Food Science, Plant Science, Molecular Biology, Biotechnology, and aspects of Tourism, Leisure, and Hospitality Management.

The research topics Giovanna Suzzi has extensively covered include:

  • Fermentation and Sensory Analysis
  • Horticultural and Viticultural Research
  • Biochemical and biochemical processes
  • Probiotics and Fermented Foods
  • Polyamine Metabolism and Applications
  • Wine Industry and Tourism
  • Microbial Community Ecology and Physiology

Their recent published papers, demonstrating a focus on fermentation processes and microbial interactions in food and wine contexts, include:

  • Contribution of Pichia manshurica strains to aroma profile of organic wines, 2020, European Food Research and Technology
  • γ-aminobutyric acid production by Kluyveromyces marxianus strains, 2020, Journal of Applied Microbiology
  • Discovering the Influence of Microorganisms on Wine Color, 2021, Frontiers in Microbiology
  • Capturing the fungal community associated with conventional and organic Trebbiano Abruzzese grapes and its influence on wine characteristics, 2023, Food Bioscience
  • Sequential Inoculation of Metschnikowia pulcherrima and Saccharomyces cerevisiae as a Biotechnological Tool to Increase the Terpenes Content of Pecorino White Wines, 2023, Fermentation

These publications have appeared in frequent venues such as:

  • Frontiers in Microbiology
  • European Food Research and Technology
  • Journal of Applied Microbiology
  • Food Bioscience
  • Fermentation

Collaborative relationships are notable in Giovanna Suzzi's career, with frequent co-authors including:

  • Rosanna Tofalo
  • Giorgia Perpetuini
  • Noemi Battistelli
  • Fabrizia Tittarelli
  • Alessio Pio Rossetti

Best Publications

  • Biogenic amines in dry fermented sausages: a review

    Giovanna Suzzi;Fausto Gardini

  • Technological Factors Affecting Biogenic Amine Content in Foods: A Review

    Fausto Gardini;Yesim Özogul;Giovanna Suzzi;Giulia Tabanelli

  • 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;Fernanda Galgano

  • Genome renewal: A new phenomenon revealed from a genetic study of 43 strains of Saccharomyces cerevisiae derived from natural fermentation of grape musts

    Robert K. Mortimer;Patrizia Romano;Giovanna Suzzi;Mario Polsinelli

  • Biogenic amines in raw and processed seafood.

    Pierina Visciano;Maria Schirone;Rosanna Tofalo;Giovanna Suzzi

  • Polyamines and Gut Microbiota

    Rosanna Tofalo;Simone Cocchi;Giovanna Suzzi

  • Origin and Production of Acetoin during Wine Yeast Fermentation.

    P Romano;G Suzzi

  • Marine Biotoxins: Occurrence, Toxicity, Regulatory Limits and Reference Methods

    Pierina Visciano;Maria Schirone;Miriam Berti;Anna Milandri

  • Use of Yarrowia lipolytica strains for the treatment of olive mill wastewater.

    R. Lanciotti;A. Gianotti;D. Baldi;R. Angrisani

  • Evolution of microbial populations and biogenic amine production in dry sausages produced in Southern Italy.

    E. Parente;M. Martuscelli;F. Gardini;S. Grieco

  • A survey of the enterococci isolated from an artisanal Italian goat's cheese (semicotto caprino).

    G. Suzzi;M. Caruso;F. Gardini;A. Lombardi

  • Flow cytometric assessment of the antimicrobial activity of essential oils against Listeria monocytogenes

    Antonello Paparella;Lorenzo Taccogna;Irene Aguzzi;Clemencia Chaves-López

  • Biogenic amine formation and oxidation by Staphylococcus xylosus strains from artisanal fermented sausages

    M. Martuscelli;M.A. Crudele;F. Gardini;G. Suzzi

  • Characterization of yeasts involved in the ripening of Pecorino Crotonese cheese

    F. Gardini;R. Tofalo;N. Belletti;L. Iucci

  • Sulfur dioxide and wine microorganisms

    P Romano;Giovanna Suzzi

  • Molecular identification and osmotolerant profile of wine yeasts that ferment a high sugar grape must.

    Rosanna Tofalo;Clemencia Chaves-López;Federico Di Fabio;Maria Schirone

  • Higher alcohol and acetic acid production by apiculate wine yeasts

    Patrizia Romano;Giovanna Suzzi;G. Comi;R. Zironi

  • Randomly amplified polymorphic DNA (RAPD) PCR for the identification of yeasts isolated from dairy products

    C. Andrighetto;E. Psomas;N. Tzanetakis;G. Suzzi

  • Candida zemplinina Can Reduce Acetic Acid Produced by Saccharomyces cerevisiae in Sweet Wine Fermentations

    Kalliopi Rantsiou;Paola Dolci;Simone Giacosa;Fabrizio Torchio

  • Acetaldehyde production in Saccharomyces cerevisiae wine yeasts

    Patrizia Romano;Giovanna Suzzi;Luca Turbanti;Mario Polsinelli

Frequent Co-Authors

Aldo Corsetti
Aldo Corsetti University of Teramo
Patrizia Romano
Patrizia Romano University of Basilicata
Sandra Torriani
Sandra Torriani University of Verona
Fausto Gardini
Fausto Gardini University of Bologna
Maria Elisabetta Guerzoni
Maria Elisabetta Guerzoni University of Bologna
Luca Settanni
Luca Settanni University of Palermo
Franco Dellaglio
Franco Dellaglio University of Verona
Giuseppe Comi
Giuseppe Comi University of Udine
Robert K. Mortimer
Robert K. Mortimer University of California, Berkeley
Luca Simone Cocolin
Luca Simone Cocolin University of Turin

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