Publikationen, an denen er mitarbeitet JUAN MANUEL QUILES BESES (8)

2022

  1. Antifungal activity of natamycin and development of an edible film based on hydroxyethylcellulose to avoid Penicillium spp. growth on low-moisture mozzarella cheese

    LWT, Vol. 154

2021

  1. Antifungal activity of peracetic acid against toxigenic fungal contaminants of maize and barley at the postharvest stage

    LWT, Vol. 148

  2. Application of white mustard bran and flour on bread as natural preservative agents

    Foods, Vol. 10, Núm. 2

  3. Probiotic characterization of Lactobacillus strains isolated from breast milk and employment for the elaboration of a fermented milk product

    Journal of Functional Foods, Vol. 84

2019

  1. Antifungal and antimycotoxigenic activity of allyl isothiocyanate on barley under different storage conditions

    LWT, Vol. 112

  2. Potential application of lactic acid bacteria to reduce aflatoxin B1 and fumonisin B1 occurrence on corn kernels and corn ears

    Toxins, Vol. 12, Núm. 1

  3. Shelf life extension of mozzarella cheese contaminated with Penicillium spp. using the antifungal compound ɛ-polylysine

    Food science and technology international = Ciencia y tecnología de alimentos internacional, Vol. 25, Núm. 4, pp. 295-302

2018

  1. Aflatoxins and A. flavus reduction in loaf bread through the use of natural ingredients

    Molecules, Vol. 23, Núm. 7