2015

1. Effect of the oriental and yellow mustard flours as natural preservative against aflatoxins B1, B2, G1 and G2 production in wheat tortillas

   Journal of Food Science and Technology, Vol. 52, Núm. 12, pp. 8315-8321

2. Influence of the antimicrobial compound allyl isothiocyanate against the Aspergillus parasiticus growth and its aflatoxins production in pizza crust

   Food and Chemical Toxicology, Vol. 83, pp. 222-228