Publicaciones en colaboración con investigadores/as de University of Ferrara (4)

2020

  1. Impact of fermentation on the recovery of antioxidant bioactive compounds from sea bass byproducts

    Antioxidants, Vol. 9, Núm. 3

  2. 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

2017

  1. Antioxidant capacity of trans-resveratrol dietary supplements alone or combined with the mycotoxin beauvericin

    Food and Chemical Toxicology, Vol. 105, pp. 315-318

2015

  1. Cytoprotective effect of resveratrol diastereomers in CHO-K1 cells exposed to beauvericin

    Food and Chemical Toxicology, Vol. 80, pp. 319-327