Shelf life improvement of the loaf bread using allyl, phenyl and benzyl isothiocyanates against Aspergillus parasiticus
Saladino, Federica, Quiles, Juan Manuel, Luciano, Fernando B., Mañes, Jordi, Fernández-Franzón, Mónica, Meca, Giuseppe
Published in Food science & technology (01.05.2017)
Published in Food science & technology (01.05.2017)
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Fumigation of Brazil nuts with allyl isothiocyanate to inhibit the growth of Aspergillus parasiticus and aflatoxin production
Lopes, Lucas F, Bordin, Keliani, de Lara, Gabriel HC, Saladino, Federica, Quiles, Juan M, Meca, Giuseppe, Luciano, Fernando B
Published in Journal of the science of food and agriculture (01.06.2022)
Published in Journal of the science of food and agriculture (01.06.2022)
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Dietary exposure to mycotoxins through the consumption of commercial bread loaf in Valencia, Spain
Saladino, Federica, Quiles, Juan Manuel, Mañes, Jordi, Fernández-Franzón, Mónica, Luciano, Fernando Bittencourt, Meca, Giuseppe
Published in Food science & technology (01.01.2017)
Published in Food science & technology (01.01.2017)
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Bioaccesibility of Cylindrospermopsin from cooked fish muscle after the application of an in vitro digestion model and its bioavailability
Maisanaba, Sara, Saladino, Federica, Font, Guillermina, Jos, Ángeles, Cameán, Ana M., Meca, Giuseppe
Published in Food and chemical toxicology (01.12.2017)
Published in Food and chemical toxicology (01.12.2017)
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Journal Article
Fumigation of Brazil nuts with allyl isothiocyanate to inhibit the growth of Aspergillus parasiticus and aflatoxin production
Lopes, Lucas F, Bordin, Keliani, de Lara, Gabriel HC, Saladino, Federica, Quiles, Juan M, Meca, Giuseppe, Luciano, Fernando B
Published in Journal of the science of food and agriculture (01.01.2018)
Published in Journal of the science of food and agriculture (01.01.2018)
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Journal Article
Reduction of the aflatoxins B1, B2, G1 and G2 in Italian piadina by isothiocyanates
Saladino, Federica, Keliani BordinauthorSchool of Agricultural Sciences and Veterinary Medicine, Pontifcia Universidade Catlica do Paran, BR 376 Km 14, 83010-500, So Jos dos Pinhais, Brazil, Lara ManyesauthorLaboratory of Food Chemistry and Toxicology, Faculty of Pharmacy, University of Valencia, Av. Vicent Andrs Estells s/n, 46100, Burjassot, Spain, Fernando B. LucianoauthorSchool of Agricultural Sciences and Veterinary Medicine, Pontifcia Universidade Catlica do Paran, BR 376 Km 14, 83010-500, So Jos dos Pinhais, Brazil, Jordi MaesauthorLaboratory of Food Chemistry and Toxicology, Faculty of Pharmacy, University of Valencia, Av. Vicent Andrs Estells s/n, 46100, Burjassot, Spain, Mnica Fernndez-FranznauthorLaboratory of Food Chemistry and Toxicology, Faculty of Pharmacy, University of Valencia, Av. Vicent Andrs Estells s/n, 46100, Burjassot, Spain, Giuseppe MecaauthorLaboratory of Food Chemistry and Toxicology, Faculty of Pharmacy, University of Valencia, Av. Vicent Andrs Estells s/n, 46100, Burjassot, Spain
Year of Publication 2015
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Year of Publication 2015
Journal Article
Bioactive compounds from mustard flours for the control of patulin production in wheat tortillas
Saladino, Federica, Lara ManyesauthorLaboratory of Food Chemistry and Toxicology, Faculty of Pharmacy, University of Valencia, Av. Vicent Andrs Estells s/n, 46100 Burjassot, Spain, Fernando B. LucianoauthorSchool of Agricultural Sciences and Veterinary Medicine, Pontifcia Universidade Catlica do Paran, BR 376 Km 14, So Jos dos Pinhais, PR 83010-500, Brazil, Jordi MaesauthorLaboratory of Food Chemistry and Toxicology, Faculty of Pharmacy, University of Valencia, Av. Vicent Andrs Estells s/n, 46100 Burjassot, Spain, Mnica Fernandez-FranzonauthorLaboratory of Food Chemistry and Toxicology, Faculty of Pharmacy, University of Valencia, Av. Vicent Andrs Estells s/n, 46100 Burjassot, Spain, Giuseppe MecaauthorLaboratory of Food Chemistry and Toxicology, Faculty of Pharmacy, University of Valencia, Av. Vicent Andrs Estells s/n, 46100 Burjassot, Spain
Year of Publication 2015
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Year of Publication 2015
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