Publikationen, an denen er mitarbeitet Federica Saladino (16)

2022

  1. Erratum to: Fumigation of Brazil nuts with allyl isothiocyanate to inhibit the growth of Aspergillus parasiticus and aflatoxin production (Journal of the Science of Food and Agriculture, (2018), 98, 2, (792-798), 10.1002/jsfa.8527)

    Journal of the Science of Food and Agriculture

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. Fumigation of Brazil nuts with allyl isothiocyanate to inhibit the growth of Aspergillus parasiticus and aflatoxin production

    Journal of the Science of Food and Agriculture, Vol. 98, Núm. 2, pp. 792-798

  3. Influence of probiotic microorganisms on aflatoxins B1 and B2 bioaccessibility evaluated with a simulated gastrointestinal digestion

    Journal of Food Composition and Analysis, Vol. 68, pp. 128-132

  4. Risk assessment of mycotoxin intake through the consumption of Spanish breadcrumbs

    Revista de toxicología, Vol. 35, Núm. 2, pp. 106-111

2017

  1. Antimicrobial Activity of the Glucosinolates

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

  2. Bioaccesibility of Cylindrospermopsin from cooked fish muscle after the application of an in vitro digestion model and its bioavailability

    Food and Chemical Toxicology, Vol. 110, pp. 360-370

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

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

  4. In vitro antifungal activity of bioactive peptides produced by Lactobacillus plantarum against Aspergillus parasiticus and Penicillium expansum

    LWT - Food Science and Technology, Vol. 81, pp. 128-135

  5. Occurrence, toxicity, bioaccessibility and mitigation strategies of beauvericin, a minor Fusarium mycotoxin

    Food and Chemical Toxicology, Vol. 107, pp. 430-439

  6. 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

  7. 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