Publikationen, an denen er mitarbeitet MÓNICA FERNÁNDEZ FRANZÓN (16)

2018

  1. Antimicrobial packaging based on ɛ-polylysine bioactive film for the control of mycotoxigenic fungi in vitro and in bread

    Journal of Food Processing and Preservation, Vol. 42, Núm. 1

  2. Multi-occurrence of twenty mycotoxinsin pasta and a risk assessment in the moroccan population

    Toxins, Vol. 10, Núm. 11

2017

  1. Antimicrobial Activity of the Glucosinolates

    Reference Series in Phytochemistry (Springer Science and Business Media B.V.), pp. 249-274

  2. Dietary exposure to mycotoxins through the consumption of commercial bread loaf in Valencia, Spain

    LWT - Food Science and Technology, Vol. 75, pp. 697-701

  3. Multi-mycotoxin contamination of couscous semolina commercialized in Morocco

    Food Chemistry, Vol. 214, pp. 440-446

  4. Reaction of zearalenone and α-zearalenol with allyl isothiocyanate, characterization of reaction products, their bioaccessibility and bioavailability in vitro

    Food Chemistry, Vol. 217, pp. 648-654

  5. Shelf life improvement of the loaf bread using allyl, phenyl and benzyl isothiocyanates against Aspergillus parasiticus

    LWT - Food Science and Technology, Vol. 78, pp. 208-214

2016

  1. Bioactive compounds from mustard flours for the control of patulin production in wheat tortillas

    LWT - Food Science and Technology, Vol. 66, pp. 101-107

  2. In vitro antifungal activity of lactic acid bacteria against mycotoxigenic fungi and their application in loaf bread shelf life improvement

    Food Control, Vol. 67, pp. 273-277

  3. Occurrence of mycotoxins in refrigerated pizza dough and risk assessment of exposure for the Spanish population

    Food and Chemical Toxicology, Vol. 94, pp. 19-24

  4. Reduction of the aflatoxins B1, B2, G1 and G2 in Italian piadina by isothiocyanates

    LWT - Food Science and Technology, Vol. 70, pp. 302-308

2013

  1. Antifungal activity of gaseous allyl, benzyl and phenyl isothiocyanate in vitro and their use for fumonisins reduction in bread

    Food Control, Vol. 32, Núm. 2, pp. 428-434

  2. Study of the chemical reduction of the fumonisins toxicity using allyl, benzyl and phenyl isothiocyanate in model solution and in food products

    Toxicon, Vol. 63, Núm. 1, pp. 137-146

2012

  1. Occurrence of fumonisins B1, B2 and B3 in breakfast and infant cereals from Morocco

    Phytopathologia Mediterranea, Vol. 51, Núm. 1, pp. 193-197

2010

  1. Formation of fumonisin B1-Glucose reaction product, in Vitro cytotoxicity, and lipid peroxidation on kidney cells

    Journal of Agricultural and Food Chemistry, Vol. 58, Núm. 2, pp. 1359-1365

  2. Isolation, purification, LC-MS/MS characterization and reactive oxygen species induced by fumonisin B1 in VERO cells

    Food and Chemical Toxicology, Vol. 48, Núm. 10, pp. 2891-2897