Publicacións en colaboración con investigadores/as de University of Naples Federico II (38)

2022

  1. Potential application of lactic acid bacteria in the biopreservation of red grape from mycotoxigenic fungi

    Journal of the Science of Food and Agriculture, Vol. 102, Núm. 3, pp. 898-907

2021

  1. Application of whey of Mozzarella di Bufala Campana fermented by lactic acid bacteria as a bread biopreservative agent

    International Journal of Food Science and Technology, Vol. 56, Núm. 9, pp. 4585-4593

  2. Recovery of bioactive compounds from walnut (Juglans regia L.) green husk by supercritical carbon dioxide extraction

    International Journal of Food Science and Technology, Vol. 56, Núm. 9, pp. 4658-4668

2020

  1. A natural strategy to improve the shelf life of the loaf bread against toxigenic fungi: The employment of fermented whey powder

    International Journal of Dairy Technology, Vol. 73, Núm. 1, pp. 88-97

  2. Antifungal and antimycotoxigenic activity of hydrolyzed goat whey on Penicillium spp: An application as biopreservation agent in pita bread

    LWT, Vol. 118

  3. Biopreservation of tomatoes using fermented media by lactic acid bacteria

    LWT, Vol. 130

  4. Inhibitory effect of sweet whey fermented by Lactobacillus plantarum strains against fungal growth: A potential application as an antifungal agent

    Journal of Food Science, Vol. 85, Núm. 11, pp. 3920-3926

  5. Whey fermented by using Lactobacillus plantarum strains: A promising approach to increase the shelf life of pita bread

    Journal of Dairy Science, Vol. 103, Núm. 7, pp. 5906-5915

2019

  1. Influence of ripening on chemical characteristics of a traditional Italian cheese: Provolone del Monaco

    Sustainability (Switzerland), Vol. 11, Núm. 9

2018

  1. Comparative chemical compositions of fresh and stored vesuvian PDO “Pomodorino del Piennolo” tomato and the ciliegino variety

    Molecules, Vol. 23, Núm. 11

  2. Evaluation of biological and antimicrobial properties of freeze-dried whey fermented by different strains of Lactobacillus plantarum

    Food and Function, Vol. 9, Núm. 7, pp. 3688-3697

2016

  1. Assessing the effectiveness of Byssochlamys nivea and Scopulariopsis brumptii in pentachlorophenol removal and biological control of two Phytophthora species

    Fungal Biology, Vol. 120, Núm. 4, pp. 645-653

2015

  1. Bioaccessibility of glucoraphanin from broccoli using an in vitro gastrointestinal digestion model

    CyTA: Journal of food, Vol. 13, Núm. 3, pp. 361-365

  2. Risk analysis of main mycotoxins occurring in food for children: An overview

    Food and Chemical Toxicology, Vol. 84, pp. 169-180

2013

  1. Ciclohexadespipeptide beauvericin degradation by different strains of Saccharomyces cerevisiae

    Food and Chemical Toxicology, Vol. 59, pp. 334-338

  2. Degradation of the minor Fusarium mycotoxin beauvericin by intracellular enzymes of Saccharomyces cerevisiae

    Food Control, Vol. 33, Núm. 2, pp. 352-358

  3. Production of enniatins A, A1, B, B1, B4, J1 by Fusarium tricinctum in solid corn culture: Structural analysis and effects on mitochondrial respiration

    Food Chemistry

2012

  1. Bioaccessibility of Deoxynivalenol and its natural co-occurrence with Ochratoxin A and Aflatoxin B 1 in Italian commercial pasta

    Food and Chemical Toxicology, Vol. 50, Núm. 2, pp. 280-287

  2. Fusaproliferin, beauvericin and enniatins: Occurrence in food-A review

    World Mycotoxin Journal, Vol. 5, Núm. 1, pp. 71-81

  3. Influence of different soluble dietary fibers on the bioaccessibility of the minor Fusarium mycotoxin beauvericin

    Food and Chemical Toxicology, Vol. 50, Núm. 5, pp. 1362-1368