Contaminación de alimentos
COAL
University of Ferrara
Ferrara, ItaliaPublicaciones en colaboración con investigadores/as de University of Ferrara (14)
2024
2023
2021
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Cytoprotection assessment against mycotoxins on HepG2 cells by extracts from Allium sativum L
Food and Chemical Toxicology, Vol. 151
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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
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Impact of fermentation on the recovery of antioxidant bioactive compounds from sea bass byproducts
Antioxidants, Vol. 9, Núm. 3
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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
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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
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Comparative chemical compositions of fresh and stored vesuvian PDO “Pomodorino del Piennolo” tomato and the ciliegino variety
Molecules, Vol. 23, Núm. 11
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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
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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
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Antioxidant capacity of trans-resveratrol dietary supplements alone or combined with the mycotoxin beauvericin
Food and Chemical Toxicology, Vol. 105, pp. 315-318
2016
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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
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Cytoprotective effect of resveratrol diastereomers in CHO-K1 cells exposed to beauvericin
Food and Chemical Toxicology, Vol. 80, pp. 319-327
2013
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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