CARLOS
LUZ MINGUEZ
AYUDANTE DOCTOR/A
![Foto de CARLOS](/img/nophoto.png)
![Foto de University of Naples Federico II](/img/noimage_org.png)
University of Naples Federico II
Nápoles, ItaliaPublicacions en col·laboració amb investigadors/es de University of Naples Federico II (8)
2022
-
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
2021
-
Application of whey of Mozzarella di Bufala Campana fermented by lactic acid bacteria as a bread biopreservative agent
International Journal of Food Science and Technology, Vol. 56, Núm. 9, pp. 4585-4593
2020
-
A natural strategy to improve the shelf life of the loaf bread against toxigenic fungi: The employment of fermented whey powder
International Journal of Dairy Technology, Vol. 73, Núm. 1, pp. 88-97
-
Antifungal and antimycotoxigenic activity of hydrolyzed goat whey on Penicillium spp: An application as biopreservation agent in pita bread
LWT, Vol. 118
-
Biopreservation of tomatoes using fermented media by lactic acid bacteria
LWT, Vol. 130
-
Inhibitory effect of sweet whey fermented by Lactobacillus plantarum strains against fungal growth: A potential application as an antifungal agent
Journal of Food Science, Vol. 85, Núm. 11, pp. 3920-3926
-
Whey fermented by using Lactobacillus plantarum strains: A promising approach to increase the shelf life of pita bread
Journal of Dairy Science, Vol. 103, Núm. 7, pp. 5906-5915
2018
-
Evaluation of biological and antimicrobial properties of freeze-dried whey fermented by different strains of Lactobacillus plantarum
Food and Function, Vol. 9, Núm. 7, pp. 3688-3697