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