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GIUSEPPE
MECA DE CARO
CATEDRÁTICO/A DE UNIVERSIDAD
Publicaciones (180) Publicaciones de GIUSEPPE MECA DE CARO
2024
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A circular economy approach: A new formulation based on a lemon peel medium activated with lactobacilli for sustainable control of post-harvest fungal rots in fresh citrus fruit
Biological Control, Vol. 189
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Chitosan-based films grafted with citrus waste-derived antifungal agents: An innovative and sustainable approach to enhance post-harvest preservation of citrus fruit
International Journal of Biological Macromolecules, Vol. 264
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Fermentates of consortia of lactic acid bacteria and a cyanobacterium are effective against toxigenic fungi contaminating agricultural produces
Biological Control, Vol. 191
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Revalorization of beer brewing waste as an antifungal ingredient for bread biopreservation
Food Bioscience, Vol. 58
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Revalorization of rice bran as a potential ingredient for reducing fungal contamination in bread by lactic acid bacterial fermentation
Food Bioscience, Vol. 58
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The Probiotic Potential and Metabolite Characterization of Bioprotective Bacillus and Streptomyces for Applications in Animal Production
Animals, Vol. 14, Núm. 3
2023
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Aflatoxin B1 and ochratoxin A reduction by Lactobacillus spp. during bread making
Journal of the Science of Food and Agriculture, Vol. 103, Núm. 14, pp. 7095-7103
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Antifungal activity of selected lactic acid bacteria from olive drupes
Food Bioscience, Vol. 52
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Bread Biopreservation through the Addition of Lactic Acid Bacteria in Sourdough
Foods, Vol. 12, Núm. 4
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Diversity of Mycotoxins and Other Secondary Metabolites Recovered from Blood Oranges Infected by Colletotrichum, Alternaria, and Penicillium Species
Toxins, Vol. 15, Núm. 7
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Elucidating the mechanism of action of mycotoxins through machine learning-driven QSAR models: Focus on lipid peroxidation
Food and Chemical Toxicology, Vol. 182
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Evaluation of shelf life and technological properties of bread elaborated with lactic acid bacteria fermented whey as a bio-preservation ingredient
LWT, Vol. 174
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Exploring the efficacy of antibiotic-essential oil combinations: Implications for combating antimicrobial resistance
Bioresource Technology Reports, Vol. 24
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Identification and evaluation of antioxidant activity of bioactive casein-derived peptides during in vitro digestion and transepithelial transport in Caco-2 cells
Food Bioscience, Vol. 53
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Manufacture of a Potential Antifungal Ingredient Using Lactic Acid Bacteria from Dry-Cured Sausages
Foods, Vol. 12, Núm. 7
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Phytochemical profiling of volatile and bioactive compounds in yellow mustard (Sinapis alba) and oriental mustard (Brassica juncea) seed flour and bran
LWT, Vol. 173
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Preparation of Sourdoughs Fermented with Isolated Lactic Acid Bacteria and Characterization of Their Antifungal Properties
Foods, Vol. 12, Núm. 4
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Revalorization by lactic acid bacterial fermentation of goat whey from cheese industry as a potential antifungal agent
Food Bioscience, Vol. 53
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Secondary metabolites produced by four Colletotrichum species in vitro and on fruits of diverse olive cultivars
Fungal Biology, Vol. 127, Núm. 7-8, pp. 1118-1128