Publications (18) RAQUEL TORRIJOS CAPARROS publications

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2025

  1. Regulated and emerging mycotoxins occurrence in plant-based beverages from the Italian market

    Food Control, Vol. 170

2024

  1. A Novel Non-Alcoholic Einkorn-Based Beverage Produced by Lactic Acid Fermentation: Microbiological, Chemical, and Sensory Assessment

    Foods, Vol. 13, Núm. 23

  2. Occurrence of mycotoxins in meat alternatives: Dietary exposure, potential health risks, and burden of disease

    Environment International, Vol. 185

2023

  1. Phytochemical profiling of volatile and bioactive compounds in yellow mustard (Sinapis alba) and oriental mustard (Brassica juncea) seed flour and bran

    LWT, Vol. 173

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

  2. Correlation between metabolites of lactic acid bacteria isolated from dairy traditional fermented Tunisian products and antifungal and antioxidant activities

    Journal of Applied Microbiology, Vol. 133, Núm. 5, pp. 3069-3082

  3. Development of an antifungal device based on oriental mustard flour to prevent fungal growth and aflatoxin b1 production in almonds

    Toxins, Vol. 14, Núm. 1

  4. Use of Mustard Extracts Fermented by Lactic Acid Bacteria to Mitigate the Production of Fumonisin B1 and B2 by Fusarium verticillioides in Corn Ears

    Toxins, Vol. 14, Núm. 2

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

2020

  1. Control of Fusarium graminearum in Wheat With Mustard-Based Botanicals: From in vitro to in planta

    Frontiers in Microbiology, Vol. 11

2019

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

    LWT, Vol. 112

  2. Development of a bioactive sauce based on oriental mustard flour with antifungal properties for PITA bread shelf life improvement

    Molecules, Vol. 24, Núm. 6

  3. 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

  4. 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

  5. Use of Botanicals to Suppress Different Stages of the Life Cycle of Fusarium graminearum

    Phytopathology, Vol. 109, Núm. 12, pp. 2116-2123

2018

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

    Molecules, Vol. 23, Núm. 7