MÓNICA FERNÁNDEZ FRANZÓN-rekin lankidetzan egindako argitalpenak (7)

2018

  1. Multi-occurrence of twenty mycotoxinsin pasta and a risk assessment in the moroccan population

    Toxins, Vol. 10, Núm. 11

2017

  1. Multi-mycotoxin contamination of couscous semolina commercialized in Morocco

    Food Chemistry, Vol. 214, pp. 440-446

2016

  1. Bioactive compounds from mustard flours for the control of patulin production in wheat tortillas

    LWT - Food Science and Technology, Vol. 66, pp. 101-107

  2. In vitro antifungal activity of lactic acid bacteria against mycotoxigenic fungi and their application in loaf bread shelf life improvement

    Food Control, Vol. 67, pp. 273-277

  3. Reduction of the aflatoxins B1, B2, G1 and G2 in Italian piadina by isothiocyanates

    LWT - Food Science and Technology, Vol. 70, pp. 302-308

2013

  1. Antifungal activity of gaseous allyl, benzyl and phenyl isothiocyanate in vitro and their use for fumonisins reduction in bread

    Food Control, Vol. 32, Núm. 2, pp. 428-434

  2. 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