Pontifícia Universidade Católica do Paraná-ko ikertzaileekin lankidetzan egindako argitalpenak (8)

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. 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

  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

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

2014

  1. 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