Publications in collaboration with researchers from University of Ferrara (14)

2024

  1. Allium sativum L. var. Voghiera Reduces Aflatoxin B1 Bioaccessibility and Cytotoxicity In Vitro

    Foods, Vol. 13, Núm. 3

2023

  1. Influence of Post-Harvest 1-Methylcyclopropene (1-MCP) Treatment and Refrigeration on Chemical Composition, Phenolic Profile and Antioxidant Modifications during Storage of Abate Fétel Pears

    Antioxidants, Vol. 12, Núm. 11

2021

  1. Cytoprotection assessment against mycotoxins on HepG2 cells by extracts from Allium sativum L

    Food and Chemical Toxicology, Vol. 151

  2. The role of pumpkin pulp extract carotenoids against mycotoxin damage in the blood brain barrier in vitro

    Arhiv za Higijenu Rada i Toksikologiju, Vol. 72, Núm. 3, pp. 173-181

2020

  1. Impact of fermentation on the recovery of antioxidant bioactive compounds from sea bass byproducts

    Antioxidants, Vol. 9, Núm. 3

  2. Isolation, identification and investigation of fermentative bacteria from sea bass (Dicentrarchus labrax): Evaluation of antifungal activity of fermented fish meat and by-products broths

    Foods, Vol. 9, Núm. 5

  3. Mitochondrial transcriptional study of the effect of aflatoxins, enniatins and carotenoids in vitro in a blood brain barrier model

    Food and Chemical Toxicology, Vol. 137

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. HPLC-UV/Vis-APCI-MS/MS determination of major carotenoids and their bioaccessibility from “delica” (cucurbita maxima) and “violina” (cucurbita moschata) pumpkins as food traceability markers

    Molecules, Vol. 23, Núm. 11

  3. Stinging nettle (Urtica dioica L.) as a functional food additive in egg pasta: Enrichment and bioaccessibility of Lutein and β-carotene

    Journal of Functional Foods, Vol. 47, pp. 547-553

2017

  1. Antioxidant capacity of trans-resveratrol dietary supplements alone or combined with the mycotoxin beauvericin

    Food and Chemical Toxicology, Vol. 105, pp. 315-318

2016

  1. In vitro bioaccessibility, transepithelial transport and antioxidant activity of Urtica dioica L. phenolic compounds in nettle based food products

    Food and Function, Vol. 7, Núm. 10, pp. 4222-4230

2015

  1. Cytoprotective effect of resveratrol diastereomers in CHO-K1 cells exposed to beauvericin

    Food and Chemical Toxicology, Vol. 80, pp. 319-327

2013

  1. A Comparative Study of the Analysis of Antioxidant Activities of Liquid Foods Employing Spectrophotometric, Fluorometric, and Chemiluminescent Methods

    Food Analytical Methods, Vol. 6, Núm. 1, pp. 317-327