Publications by the researcher in collaboration with JUAN MANUEL QUILES BESES (27)

2024

  1. Comprehensive Review of Aflatoxin and Ochratoxin A Dynamics: Emergence, Toxicological Impact, and Advanced Control Strategies

    Foods, Vol. 13, Núm. 12

2023

  1. Bread Biopreservation through the Addition of Lactic Acid Bacteria in Sourdough

    Foods, Vol. 12, Núm. 4

2022

  1. Antifungal activity of natamycin and development of an edible film based on hydroxyethylcellulose to avoid Penicillium spp. growth on low-moisture mozzarella cheese

    LWT, Vol. 154

  2. 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

  3. 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. Antifungal activity of biocontrol agents in vitro and potential application to reduce mycotoxins (Aflatoxin B1 and ochratoxin A)

    Toxins, Vol. 13, Núm. 11

  2. Antifungal activity of peracetic acid against toxigenic fungal contaminants of maize and barley at the postharvest stage

    LWT, Vol. 148

  3. 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

  4. Application of white mustard bran and flour on bread as natural preservative agents

    Foods, Vol. 10, Núm. 2

  5. Bio-preservative potential of microorganisms isolated from red grape against food contaminant fungi

    Toxins, Vol. 13, Núm. 6

  6. Mycotoxin profile and phylogeny of pathogenic alternaria species isolated from symptomatic tomato plants in Lebanon

    Toxins, Vol. 13, Núm. 8

  7. Probiotic characterization of Lactobacillus strains isolated from breast milk and employment for the elaboration of a fermented milk product

    Journal of Functional Foods, Vol. 84

2020

  1. Antifungal activity of bioactive metabolites produced by trichoderma asperellum and trichoderma atroviride in liquid medium

    Journal of Fungi, Vol. 6, Núm. 4, pp. 1-18

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

    LWT, Vol. 130

  3. Characterization of mycotoxigenic Alternaria species isolated from the Tunisian halophyte Cakile maritima

    Phytopathologia Mediterranea, Vol. 59, Núm. 1, pp. 107-118

  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

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

  4. Shelf life extension of mozzarella cheese contaminated with Penicillium spp. using the antifungal compound ɛ-polylysine

    Food science and technology international = Ciencia y tecnología de alimentos internacional, Vol. 25, Núm. 4, pp. 295-302