Publicacións (55) Publicacións de CARLOS LUZ MINGUEZ

2024

  1. 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

  2. Enhancing bread quality and extending shelf life using dried sourdough

    LWT, Vol. 203

  3. Fermentates of consortia of lactic acid bacteria and a cyanobacterium are effective against toxigenic fungi contaminating agricultural produces

    Biological Control, Vol. 191

  4. Revalorization of beer brewing waste as an antifungal ingredient for bread biopreservation

    Food Bioscience, Vol. 58

  5. Revalorization of rice bran as a potential ingredient for reducing fungal contamination in bread by lactic acid bacterial fermentation

    Food Bioscience, Vol. 58

  6. The Probiotic Potential and Metabolite Characterization of Bioprotective Bacillus and Streptomyces for Applications in Animal Production

    Animals, Vol. 14, Núm. 3

2023

  1. 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

  2. Antifungal activity of selected lactic acid bacteria from olive drupes

    Food Bioscience, Vol. 52

  3. Bread Biopreservation through the Addition of Lactic Acid Bacteria in Sourdough

    Foods, Vol. 12, Núm. 4

  4. Diversity of Mycotoxins and Other Secondary Metabolites Recovered from Blood Oranges Infected by Colletotrichum, Alternaria, and Penicillium Species

    Toxins, Vol. 15, Núm. 7

  5. Evaluation of shelf life and technological properties of bread elaborated with lactic acid bacteria fermented whey as a bio-preservation ingredient

    LWT, Vol. 174

  6. 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

  7. Manufacture of a Potential Antifungal Ingredient Using Lactic Acid Bacteria from Dry-Cured Sausages

    Foods, Vol. 12, Núm. 7

  8. Preparation of Sourdoughs Fermented with Isolated Lactic Acid Bacteria and Characterization of Their Antifungal Properties

    Foods, Vol. 12, Núm. 4

  9. Revalorization by lactic acid bacterial fermentation of goat whey from cheese industry as a potential antifungal agent

    Food Bioscience, Vol. 53

  10. 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

  1. 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

  2. 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

  3. 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

  4. 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