CARLOS
LUZ MINGUEZ
AYUDANTE DOCTOR/A
GIUSEPPE
MECA DE CARO
CATEDRÁTICO/A DE UNIVERSIDAD
Publications dans lesquelles il/elle collabore avec GIUSEPPE MECA DE CARO (55)
2024
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A circular economy approach: A new formulation based on a lemon peel medium activated with lactobacilli for sustainable control of post-harvest fungal rots in fresh citrus fruit
Biological Control, Vol. 189
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Enhancing bread quality and extending shelf life using dried sourdough
LWT, Vol. 203
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Fermentates of consortia of lactic acid bacteria and a cyanobacterium are effective against toxigenic fungi contaminating agricultural produces
Biological Control, Vol. 191
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Revalorization of beer brewing waste as an antifungal ingredient for bread biopreservation
Food Bioscience, Vol. 58
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Revalorization of rice bran as a potential ingredient for reducing fungal contamination in bread by lactic acid bacterial fermentation
Food Bioscience, Vol. 58
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The Probiotic Potential and Metabolite Characterization of Bioprotective Bacillus and Streptomyces for Applications in Animal Production
Animals, Vol. 14, Núm. 3
2023
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Aflatoxin B1 and ochratoxin A reduction by Lactobacillus spp. during bread making
Journal of the Science of Food and Agriculture, Vol. 103, Núm. 14, pp. 7095-7103
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Antifungal activity of selected lactic acid bacteria from olive drupes
Food Bioscience, Vol. 52
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Bread Biopreservation through the Addition of Lactic Acid Bacteria in Sourdough
Foods, Vol. 12, Núm. 4
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Diversity of Mycotoxins and Other Secondary Metabolites Recovered from Blood Oranges Infected by Colletotrichum, Alternaria, and Penicillium Species
Toxins, Vol. 15, Núm. 7
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Evaluation of shelf life and technological properties of bread elaborated with lactic acid bacteria fermented whey as a bio-preservation ingredient
LWT, Vol. 174
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Identification and evaluation of antioxidant activity of bioactive casein-derived peptides during in vitro digestion and transepithelial transport in Caco-2 cells
Food Bioscience, Vol. 53
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Manufacture of a Potential Antifungal Ingredient Using Lactic Acid Bacteria from Dry-Cured Sausages
Foods, Vol. 12, Núm. 7
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Preparation of Sourdoughs Fermented with Isolated Lactic Acid Bacteria and Characterization of Their Antifungal Properties
Foods, Vol. 12, Núm. 4
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Revalorization by lactic acid bacterial fermentation of goat whey from cheese industry as a potential antifungal agent
Food Bioscience, Vol. 53
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Secondary metabolites produced by four Colletotrichum species in vitro and on fruits of diverse olive cultivars
Fungal Biology, Vol. 127, Núm. 7-8, pp. 1118-1128
2022
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Action of phenolic extract obtained from rice bran fermented with Rhizopus oryzae in the synthesis of trichothecenes and emerging mycotoxins in sweet corn
Food Science and Technology (Brazil), Vol. 42
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Antifungal properties of whey fermented by lactic acid bacteria in films for the preservation of cheese slices
International Journal of Dairy Technology, Vol. 75, Núm. 3, pp. 619-629
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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
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Potential application of lactic acid bacteria in the biopreservation of red grape from mycotoxigenic fungi
Journal of the Science of Food and Agriculture, Vol. 102, Núm. 3, pp. 898-907