Publications (93) LARA MARÍA MANYES FONT publications

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. Gut Microbiota and Nutrition: Strategies for the Prevention and Treatment of Type 2 Diabetes

    Journal of Medicinal Food, Vol. 27, Núm. 2, pp. 97-109

  4. In vitro and in vivo assessment of AFB1 and OTA toxic effects and the beneficial role of bioactive compounds. A systematic review

    Food Chemistry, Vol. 447

2023

  1. AFB1 and OTA Promote Immune Toxicity in Human LymphoBlastic T Cells at Transcriptomic Level

    Foods, Vol. 12, Núm. 2

  2. 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

  3. Beauvericin Immunotoxicity Prevention by Gentiana lutea L. Flower In Vitro

    Toxins, Vol. 15, Núm. 9

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

    Food and Chemical Toxicology, Vol. 182

  5. Fermented whey modulated AFB1 and OTA-induced hepatotoxicity and nephrotoxicity in vivo. A relative and absolute quantification about sex differences

    Toxicology Mechanisms and Methods, Vol. 33, Núm. 6, pp. 529-540

  6. Implementation of a food safety management system: a practical guide for micro-companies

    Revista de toxicología, Vol. 40, Núm. 1, pp. 45-52

  7. Mycotoxins: Toxicity, occurrence, risk assessment and prevention

    Encyclopedia of Human Nutrition: Volume 1-4, Fourth Edition (Elsevier), pp. 492-500

  8. 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

  9. The Protective Effect of Pumpkin and Fermented Whey Mixture against AFB1 and OTA Immune Toxicity In Vitro. A Transcriptomic Approach

    Molecular Nutrition and Food Research, Vol. 67, Núm. 19

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. Clinical characteristics of COVID-19 hospitalized patients associated with mortality: A cohort study in Spain

    Infectious Medicine, Vol. 1, Núm. 2, pp. 81-87

  3. Corrigendum to “Pumpkin extract and fermented whey individually and in combination alleviated AFB1- and OTA-induced alterations on neuronal differentiation in vitro” (Food and Chemical Toxicology (2022) 164, (S0278691522002095), (10.1016/j.fct.2022.113011))

    Food and Chemical Toxicology

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

    Toxins, Vol. 14, Núm. 10

  5. 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

  6. Pumpkin extract and fermented whey individually and in combination alleviated AFB1- and OTA-induced alterations on neuronal differentiation in vitro

    Food and Chemical Toxicology, Vol. 164

  7. The importance of transcriptomics and proteomics for studying molecular mechanisms of mycotoxin exposure: A review

    Food and Chemical Toxicology, Vol. 169