Publicaciones en las que colabora con MARIA DEL PILAR VILA DONAT (12)

2024

  1. Allium sativum L. var. Voghiera Reduces Aflatoxin B1 Bioaccessibility and Cytotoxicity In Vitro

    Foods, Vol. 13, Núm. 3

  2. Associated factors with mycotoxin exposure in Spanish population

    Environmental Research, Vol. 242

  3. Effect of Bioactive Ingredients on Urinary Excretion of Aflatoxin B1 and Ochratoxin A in Rats, as Measured by Liquid Chromatography with Fluorescence Detection

    Toxins, Vol. 16, Núm. 8

  4. Emerging mycotoxins and preventive strategies related to gut microbiota changes: probiotics, prebiotics, and postbiotics - a systematic review

    Food and Function, Vol. 15, Núm. 18, pp. 8998-9023

  5. Grape pomace as a novel functional ingredient: Mitigating ochratoxin A bioaccessibility and unraveling cytoprotective mechanisms in vitro

    Current Research in Food Science, Vol. 9

  6. Phytochemical Characterization of Bilberries and Their Potential as a Functional Ingredient to Mitigate Ochratoxin A Toxicity in Cereal-Based Products

    Nutrients , Vol. 16, Núm. 18

2023

  1. Assessment of single-nucleotide variant discovery protocols in RNA-seq data from human cells exposed to mycotoxins

    Toxicology Mechanisms and Methods, Vol. 33, Núm. 3, pp. 215-221

  2. Protective role of fermented whey and pumpkin extract against aflatoxin B1 and ochratoxin A toxicity in Jurkat T-cells

    World Mycotoxin Journal, Vol. 16, Núm. 2, pp. 165-178

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

  2. Development and Validation of LC-Q-TOF-MS Methodology to Determine Mycotoxin Biomarkers in Human Urine

    Toxins, Vol. 14, Núm. 10

  3. In vitro and in vivo evaluation of AFB1 and OTA-toxicity through immunofluorescence and flow cytometry techniques: A systematic review

    Food and Chemical Toxicology, Vol. 160

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