Publicacións en colaboración con investigadores/as de Pontifícia Universidade Católica de Campinas (7)

2017

  1. Antimicrobial Activity of the Glucosinolates

    Reference Series in Phytochemistry (Springer Science and Business Media B.V.), pp. 249-274

  2. Reaction of zearalenone and α-zearalenol with allyl isothiocyanate, characterization of reaction products, their bioaccessibility and bioavailability in vitro

    Food Chemistry, Vol. 217, pp. 648-654

2016

  1. Mycotoxins and their consequences in aquaculture: A review

    Aquaculture, Vol. 451, pp. 1-10

2015

  1. Influence of the antimicrobial compound allyl isothiocyanate against the Aspergillus parasiticus growth and its aflatoxins production in pizza crust

    Food and Chemical Toxicology, Vol. 83, pp. 222-228

  2. Inhibition of aflatoxin B1, B2, G1 and G2 production by Aspergillus parasiticus in nuts using yellow and oriental mustard flours

    Food Control, Vol. 47, pp. 154-160

2014

  1. A chemical approach for the reduction of beauvericin in a solution model and in food systems

    Food and Chemical Toxicology, Vol. 64, pp. 270-274

2013

  1. Study of the chemical reduction of the fumonisins toxicity using allyl, benzyl and phenyl isothiocyanate in model solution and in food products

    Toxicon, Vol. 63, Núm. 1, pp. 137-146