Publicaciones en las que colabora con GIUSEPPE MECA DE CARO (22)

2023

  1. Elucidating the mechanism of action of mycotoxins through machine learning-driven QSAR models: Focus on lipid peroxidation

    Food and Chemical Toxicology, Vol. 182

2022

  1. Bioaccessibility study of aflatoxin b1 and ochratoxin a in bread enriched with fermented milk whey and/or pumpkin

    Toxins, Vol. 14, Núm. 1

2021

  1. Bioaccessibility and bioavailability of bioactive compounds from yellow mustard flour and milk whey fermented with lactic acid bacteria

    Food and Function, Vol. 12, Núm. 22, pp. 11250-11261

2020

  1. Effect of allyl isothiocyanate on transcriptional profile, aflatoxin synthesis, and Aspergillus flavus growth

    Food Research International, Vol. 128

2018

  1. Mycotoxins in dry-cured meats: A review

    Food and Chemical Toxicology, Vol. 111, pp. 494-502

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. Determination of melatonin in Acyrthosiphon pisum aphids by liquid chromatography-tandem mass spectrometry

    Journal of Insect Physiology, Vol. 86, pp. 48-53

  3. Gaseous allyl isothiocyanate to inhibit the production of aflatoxins, beauvericin and enniatins by Aspergillus parasiticus and Fusarium poae in wheat flour

    Food Control, Vol. 62, pp. 317-321

  4. 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

  5. Mycotoxins and their consequences in aquaculture: A review

    Aquaculture, Vol. 451, pp. 1-10

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

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

2015

  1. Effect of the oriental and yellow mustard flours as natural preservative against aflatoxins B1, B2, G1 and G2 production in wheat tortillas

    Journal of Food Science and Technology, Vol. 52, Núm. 12, pp. 8315-8321

  2. In vitro antifungal activity of allyl isothiocyanate (AITC) against Aspergillus parasiticus and Penicillium expansum and evaluation of the AITC estimated daily intake

    Food and Chemical Toxicology, Vol. 83, pp. 293-299

  3. Influence of prebiotics, probiotics and protein ingredients on mycotoxin bioaccessibility

    Food and Function, Vol. 6, Núm. 3, pp. 987-994

  4. 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

  5. Risk analysis of main mycotoxins occurring in food for children: An overview

    Food and Chemical Toxicology, Vol. 84, pp. 169-180

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

  2. A preliminary study in Wistar rats with enniatin A contaminated feed

    Toxicology Mechanisms and Methods, Vol. 24, Núm. 3, pp. 179-190

  3. Bioaccessibility and bioavailability of fumonisin B2 and its reaction products with isothiocyanates through a simulated gastrointestinal digestion system

    Food Control, Vol. 37, Núm. 1, pp. 326-335

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