Publications by the researcher in collaboration with JUAN CARLOS MOLTO CORTES (37)

2014

  1. Elaboración y clasificación de la horchata

    El gran libro de la horchata y la chufa de Valencia (Valencia : Publicacions de la Universitat de València : Fundació Lluís Alcanyís, 2014), pp. 52-59

2011

  1. Occurrence of deoxynivalenol and T-2 toxin in bread and pasta commercialised in Spain

    Food Chemistry, Vol. 124, Núm. 1, pp. 156-161

2008

  1. Simple liquid chromatography assay for analyzing ochratoxin A in bovine milk

    Food Chemistry, Vol. 108, Núm. 1, pp. 272-276

2007

  1. Dietary intake of ochratoxin A from conventional and organic bread

    International Journal of Food Microbiology, Vol. 118, Núm. 1, pp. 87-91

  2. Evaluarea nutriţionalǎ a studenţilor din douǎ centre universitare Europene.

    Revista medico-chirurgicalǎ̌ a Societǎ̌ţii de Medici ş̧i Naturaliş̧ti din Iaş̧i, Vol. 111, Núm. 1, pp. 270-275

  3. Exposure to patulin from consumption of apple-based products

    Food Additives and Contaminants, Vol. 24, Núm. 11, pp. 1268-1274

  4. Incidence of ochratoxin A in rice and dried fruits form Rabat and Salé area, Morocco

    Food Additives and Contaminants, Vol. 24, Núm. 3, pp. 285-291

  5. Limited survey for the occurrence of aflatoxins in cereals and poultry feeds from Rabat, Morocco

    International Journal of Food Microbiology, Vol. 115, Núm. 1, pp. 124-127

  6. Presence of aflatoxin M1 in pasteurized milk from Morocco

    International Journal of Food Microbiology, Vol. 114, Núm. 1, pp. 25-29

  7. Review on the toxicity, occurrence, metabolism, detoxification, regulations and intake of zearalenone: An oestrogenic mycotoxin

    Food and Chemical Toxicology, Vol. 45, Núm. 1, pp. 1-18

2006

  1. Aclaraciones terminológicas en el campo de la micotoxicología

    Revista Iberoamericana de Micologia, Vol. 23, Núm. 2, pp. 64-66

  2. Factors affecting the presence of ochratoxin a in wines

    Critical Reviews in Food Science and Nutrition, Vol. 46, Núm. 6, pp. 473-478

  3. Occurrence and daily intake of ochratoxin A of organic and non-organic rice and rice products

    International Journal of Food Microbiology, Vol. 107, Núm. 2, pp. 223-227

2005

  1. A review of the application of the hazard analysis and critical control point system to salads served in the restaurant of Valencia University

    International Journal of Food Science and Technology, Vol. 40, Núm. 3, pp. 333-336

  2. Accelerated solvent extraction of ochratoxin A from rice samples

    Journal of Agricultural and Food Chemistry, Vol. 53, Núm. 24, pp. 9348-9351

  3. Analysis of aflatoxins in peeled peanuts by liquid chromatography and fluorescence detection

    Bulletin of Environmental Contamination and Toxicology, Vol. 75, Núm. 1, pp. 115-120

2004

  1. Absence Ochratoxin a in soy sauce

    International Journal of Food Microbiology, Vol. 97, Núm. 2, pp. 221-225

  2. Concentration of ochratoxin a in wines from supermarkets and stores of Valencian Community (Spain)

    Journal of Chromatography A, Vol. 1054, Núm. 1-2, pp. 397-401

  3. Limited survey for the presence of aflatoxins in foods from local markets and supermarkets in Valancia, Spain

    Food Additives and Contaminants, Vol. 21, Núm. 2, pp. 165-171

  4. Rapid determination of ochratoxin A in cereals and cereal products by liquid chromatography

    Journal of Chromatography A, Vol. 1046, Núm. 1-2, pp. 127-131