MÓNICA FERNÁNDEZ FRANZÓN-rekin lankidetzan egindako argitalpenak (3)

2017

  1. Dietary exposure to mycotoxins through the consumption of commercial bread loaf in Valencia, Spain

    LWT - Food Science and Technology, Vol. 75, pp. 697-701

  2. Shelf life improvement of the loaf bread using allyl, phenyl and benzyl isothiocyanates against Aspergillus parasiticus

    LWT - Food Science and Technology, Vol. 78, pp. 208-214

2016

  1. Occurrence of mycotoxins in refrigerated pizza dough and risk assessment of exposure for the Spanish population

    Food and Chemical Toxicology, Vol. 94, pp. 19-24