CARLOS LUZ MINGUEZ-rekin lankidetzan egindako argitalpenak (12)

2023

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

    Foods, Vol. 12, Núm. 4

2022

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

    Toxins, Vol. 13, Núm. 6

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

    LWT, Vol. 130

  2. 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. Development of an antifungal and antimycotoxigenic device containing allyl isothiocyanate for silo fumigation

    Toxins, Vol. 11, Núm. 3

  2. 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

  3. 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