Publicacións en colaboración con investigadores/as de Pontifícia Universidade Católica do Paraná (29)

2024

  1. The Probiotic Potential and Metabolite Characterization of Bioprotective Bacillus and Streptomyces for Applications in Animal Production

    Animals, Vol. 14, Núm. 3

2023

  1. Exploring the efficacy of antibiotic-essential oil combinations: Implications for combating antimicrobial resistance

    Bioresource Technology Reports, Vol. 24

2022

  1. A small-scale ochratoxin A production method for rapid and affordable assay for screening microorganisms for their ability to degrade the mycotoxin

    LWT, Vol. 156

  2. Development of an antifungal device based on oriental mustard flour to prevent fungal growth and aflatoxin b1 production in almonds

    Toxins, Vol. 14, Núm. 1

2021

  1. Combination of allyl isothiocyanate and cinnamaldehyde against the growth of mycotoxigenic fungi and aflatoxin production in corn

    Journal of Food Processing and Preservation, Vol. 45, Núm. 9

2020

  1. Effect of allyl isothiocyanate on transcriptional profile, aflatoxin synthesis, and Aspergillus flavus growth

    Food Research International, Vol. 128

2019

  1. Antifungal and antimycotoxigenic activity of allyl isothiocyanate on barley under different storage conditions

    LWT, Vol. 112

  2. Development of an antifungal and antimycotoxigenic device containing allyl isothiocyanate for silo fumigation

    Toxins, Vol. 11, Núm. 3

  3. Potential application of lactic acid bacteria to reduce aflatoxin B1 and fumonisin B1 occurrence on corn kernels and corn ears

    Toxins, Vol. 12, Núm. 1

2018

  1. Aflatoxins and A. flavus reduction in loaf bread through the use of natural ingredients

    Molecules, Vol. 23, Núm. 7

  2. 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

  3. Development of food packaging system containing allyl isothiocyanate against Penicillium nordicum in chilled pizza: Preliminary study

    Journal of Food Processing and Preservation, Vol. 42, Núm. 2

  4. Devices containing allyl isothiocyanate against the growth of spoilage and mycotoxigenic fungi in mozzarella cheese

    Journal of Food Processing and Preservation, Vol. 42, Núm. 11

  5. Evaluation of gaseous allyl isothiocyanate against the growth of mycotoxigenic fungi and mycotoxin production in corn stored for 6 months

    Journal of the Science of Food and Agriculture, Vol. 98, Núm. 14, pp. 5235-5241

  6. 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

  7. 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

  8. Mycotoxins in dry-cured meats: A review

    Food and Chemical Toxicology, Vol. 111, pp. 494-502

2017

  1. Assessment of allyl isothiocyanate as a fumigant to avoid mycotoxin production during corn storage

    LWT - Food Science and Technology, Vol. 75, pp. 692-696

  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. 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