LARA MARÍA
MANYES FONT
TITULAR DE UNIVERSIDAD
GIUSEPPE
MECA DE CARO
CATEDRÁTICO/A DE UNIVERSIDAD
Publicaciones en las que colabora con GIUSEPPE MECA DE CARO (22)
2023
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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
2022
2021
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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
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Effect of allyl isothiocyanate on transcriptional profile, aflatoxin synthesis, and Aspergillus flavus growth
Food Research International, Vol. 128
2018
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Mycotoxins in dry-cured meats: A review
Food and Chemical Toxicology, Vol. 111, pp. 494-502
2016
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Bioactive compounds from mustard flours for the control of patulin production in wheat tortillas
LWT - Food Science and Technology, Vol. 66, pp. 101-107
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Determination of melatonin in Acyrthosiphon pisum aphids by liquid chromatography-tandem mass spectrometry
Journal of Insect Physiology, Vol. 86, pp. 48-53
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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
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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
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Mycotoxins and their consequences in aquaculture: A review
Aquaculture, Vol. 451, pp. 1-10
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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
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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
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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
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Influence of prebiotics, probiotics and protein ingredients on mycotoxin bioaccessibility
Food and Function, Vol. 6, Núm. 3, pp. 987-994
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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
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Risk analysis of main mycotoxins occurring in food for children: An overview
Food and Chemical Toxicology, Vol. 84, pp. 169-180
2014
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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
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A preliminary study in Wistar rats with enniatin A contaminated feed
Toxicology Mechanisms and Methods, Vol. 24, Núm. 3, pp. 179-190
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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
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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