Pontifícia Universidade Católica do Paraná-ko ikertzaileekin lankidetzan egindako argitalpenak (5)

2018

  1. Antimicrobial packaging based on ɛ-polylysine bioactive film for the control of mycotoxigenic fungi in vitro and in bread

    Journal of Food Processing and Preservation, Vol. 42, Núm. 1

2017

  1. Dietary exposure to mycotoxins through the consumption of commercial bread loaf in Valencia, Spain

    LWT - Food Science and Technology, Vol. 75, pp. 697-701

  2. Shelf life improvement of the loaf bread using allyl, phenyl and benzyl isothiocyanates against Aspergillus parasiticus

    LWT - Food Science and Technology, Vol. 78, pp. 208-214

2016

  1. Bioactive compounds from mustard flours for the control of patulin production in wheat tortillas

    LWT - Food Science and Technology, Vol. 66, pp. 101-107

  2. Reduction of the aflatoxins B1, B2, G1 and G2 in Italian piadina by isothiocyanates

    LWT - Food Science and Technology, Vol. 70, pp. 302-308