Publicaciones en las que colabora con JOSE JUAN MATEO TOLOSA (18)

2003

  1. Sugars and amino acids as factors affecting the synthesis of fumonisins in liquid cultures by isolates of the Gibberella fujikuroi complex

    International Journal of Food Microbiology, Vol. 89, Núm. 2-3, pp. 185-193

2002

  1. Accumulation of type A trichothecenes in maize, wheat and rice by Fusarium sporotrichioides isolates under diverse culture conditions

    International Journal of Food Microbiology, Vol. 72, Núm. 1-2, pp. 115-123

  2. Comparison of extraction and clean-up procedures for analysis of zearalenone in corn, rice and wheat grains by high-performance liquid chromatography with photodiode array and fluorescence detection

    Food Additives and Contaminants, Vol. 19, Núm. 3, pp. 272-281

  3. Liquid chromatographic determination of toxigenic secondary metabolites produced by Fusarium strains

    Journal of Chromatography A, Vol. 955, Núm. 2, pp. 245-256

2001

  1. Critical study of and improvements in chromatographic methods for the analysis of type B trichothecenes

    Journal of Chromatography A, Vol. 918, Núm. 1, pp. 99-112

  2. Yeast starter cultures affecting wine fermentation and volatiles

    Food Research International, Vol. 34, Núm. 4, pp. 307-314

2000

  1. Characterization of Gibberella fujikuroi complex isolates by fumonisin B1 and B2 analysis and by RAPD and restriction analysis of PCR-amplified internal transcribed spacers of ribosomal DNA

    Systematic and Applied Microbiology, Vol. 23, Núm. 4, pp. 546-555

  2. Determination of type A trichothecenes by high-performance liquid chromatography with coumarin-3-carbonyl chloride derivatisation and fluorescence detection

    Journal of Chromatography A, Vol. 870, Núm. 1-2, pp. 473-481

  3. Monoterpenes in grape juice and wines

    Journal of Chromatography A, Vol. 881, Núm. 1-2, pp. 557-567

  4. Trichothecenes and fumonisins produced in autoclaved tiger nuts by strains of Fusarium sporotrichioides and Fusarium moniliforme

    Food Microbiology, Vol. 17, Núm. 2, pp. 167-176

1998

  1. Influence of the inoculation time of high sugar content must on the formation of wine aroma

    World Journal of Microbiology and Biotechnology, Vol. 14, Núm. 3, pp. 357-363

1997

  1. Fractionation of glycoside precursors of aroma in grapes and wine

    Journal of Chromatography A

1996

  1. Aroma compounds in wine as influenced by apiculate yeasts

    Journal of Food Science, Vol. 61, Núm. 6, pp. 1247-1250

1994

  1. Influence of the storage conditions on some physicochemical and mycological parameters of honey

    Journal of the Science of Food and Agriculture, Vol. 64, Núm. 1, pp. 67-74

1991

  1. Contribution of different yeasts isolated from musts of monastrell grapes to the aroma of wine

    International Journal of Food Microbiology, Vol. 14, Núm. 2, pp. 153-160

  2. Effect of the incubation conditions on the production of patulin by Penicillium griseofulvum isolated from wheat

    Mycopathologia, Vol. 115, Núm. 3, pp. 163-168

1990

  1. Análisis de la fracción volátil de vinos de la variedad de uva "Monastrell" (D.O. Alicante): Puesta a punto del método

    La Semana vitivinícola, Núm. 2313, pp. 5713-5721

  2. Differentiation of Penicillium griseofulvum Dierckx isolates by enzyme assays and by patulin and griseofulvin analyses

    Applied and Environmental Microbiology, Vol. 56, Núm. 12, pp. 3718-3722