Publications in collaboration with researchers from Pontifícia Universidade Católica do Paraná (8)

2019

  1. Antifungal and antimycotoxigenic activity of allyl isothiocyanate on barley under different storage conditions

    LWT, Vol. 112

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

    Toxins, Vol. 11, Núm. 3

  3. 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

2018

  1. Aflatoxins and A. flavus reduction in loaf bread through the use of natural ingredients

    Molecules, Vol. 23, Núm. 7

  2. Fumigation of Brazil nuts with allyl isothiocyanate to inhibit the growth of Aspergillus parasiticus and aflatoxin production

    Journal of the Science of Food and Agriculture, Vol. 98, Núm. 2, pp. 792-798

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

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