Publicaciones en las que colabora con Isabel Sospedra López (20)

2022

  1. Anthropometric profile in young swimmers

    Cultura, ciencia y deporte, Vol. 17, Núm. 52, pp. 69-88

2018

  1. Liquid chromatography-ultraviolet detection and quantification of heat-labile toxin produced by enterotoxigenic E. coli cultured under different conditions

    Toxicon, Vol. 141, pp. 73-78

2015

  1. Prevalence of bacteria and absence of anisakid parasites in raw and prepared fish and seafood dishes in Spanish restaurants

    Journal of Food Protection, Vol. 78, Núm. 3, pp. 615-618

2014

  1. Binomio salud horcahta/chufa

    El gran libro de la horchata y la chufa de Valencia (Valencia : Publicacions de la Universitat de València : Fundació Lluís Alcanyís, 2014), pp. 70-87

2013

  1. Enterotoxinomics: The omic sciences in the study of staphylococcal toxins analyzed in food matrices

    Food Research International, Vol. 54, Núm. 1, pp. 1052-1060

  2. Microbial quality of meat dishes served in Spanish restaurants

    Meat Consumption and Health (Nova Science Publishers, Inc.), pp. 199-206

  3. Survey of microbial quality of plant-based foods served in restaurants

    Food Control, Vol. 30, Núm. 2, pp. 418-422

2012

  1. Characterization of Heat-Labile toxin-subunit B from Escherichia coli by liquid chromatography-electrospray ionization-mass spectrometry and matrix-assisted laser desorption/ionization time-of-flight mass spectrometry

    Food and Chemical Toxicology, Vol. 50, Núm. 11, pp. 3886-3891

  2. Comparación del somatotipo, evaluación nutricional e ingesta alimentaria entre estudiantes universitarios deportistas y sedentarios

    Medicina Clinica, Vol. 139, Núm. 2, pp. 54-60

  3. Incidence of microorganisms from fresh orange juice processed by squeezing machines

    Food Control, Vol. 23, Núm. 1, pp. 282-285

  4. Quechers method for the extraction of trichothecenes in coffee and spices

    Mycotoxins: Properties, Applications and Hazards (Nova Science Publishers, Inc.), pp. 131-142

  5. Rapid whole protein quantification of staphylococcal enterotoxin B by liquid chromatography

    Food Chemistry, Vol. 133, Núm. 1, pp. 163-166

  6. Rapid whole protein quantitation of staphylococcal enterotoxins A and B by liquid chromatography/mass spectrometry

    Journal of Chromatography A, Vol. 1238, pp. 54-59

  7. Report of toxic shock syndrome toxin 1 (TSST-1) from Staphylococcus aureus isolated in food handlers and surfaces from foodservice establishments

    Ecotoxicology and Environmental Safety, Vol. 80, pp. 288-290

2011

  1. Analysis of staphylococcal enterotoxin A in milk by matrix-assisted laser desorption/ionization-time of flight mass spectrometry

    Analytical and Bioanalytical Chemistry

2010

  1. Antibacterial effect of the bioactive compound beauvericin produced by Fusarium proliferatum on solid medium of wheat

    Toxicon, Vol. 56, Núm. 3, pp. 349-354

  2. Assessment of the Microbiological Safety of Dried Spices and Herbs Commercialized in Spain

    Plant Foods for Human Nutrition, Vol. 65, Núm. 4, pp. 364-368

  3. Use of the modified quick easy cheap effective rugged and safe sample preparation approach for the simultaneous analysis of type A- and B-trichothecenes in wheat flour

    Journal of Chromatography A, Vol. 1217, Núm. 9, pp. 1437-1440

2009

  1. Isolation, purification and antibacterial effects of fusaproliferin produced by Fusarium subglutinans in submerged culture

    Food and Chemical Toxicology, Vol. 47, Núm. 10, pp. 2539-2543

  2. Microbial contamination of milk and dairy products from restaurants in Spain

    Foodborne Pathogens and Disease, Vol. 6, Núm. 10, pp. 1269-1272