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Toxicity reduction of ochratoxin A by lactic acid bacteria

Food and chemical toxicology, 2018-02, Vol.112, p.60-66

2018

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In vitro antifungal activity of bioactive peptides produced by Lactobacillus plantarum against Aspergillus parasiticus and Penicillium expansum

Food science & technology, 2017-08, Vol.81, p.128-135

2017

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Whey fermented by using Lactobacillus plantarum strains: A promising approach to increase the shelf life of pita bread

Journal of dairy science, 2020-07, Vol.103 (7), p.5906-5915

2020

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Occurrence, toxicity, bioaccessibility and mitigation strategies of beauvericin, a minor Fusarium mycotoxin

Food and chemical toxicology, 2017-09, Vol.107 (Pt A), p.430-439

2017

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Bioaccessibility and bioavailability of bioactive compounds from yellow mustard flour and milk whey fermented with lactic acid bacteria

Food & function, 2021-11, Vol.12 (22), p.1125-11261

2021

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Fusaproliferin, beauvericin and enniatins: occurrence in food – a review

World mycotoxin journal, 2012-02, Vol.5 (1), p.71-81

2012

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In vitro antifungal activity of allyl isothiocyanate (AITC) against Aspergillus parasiticus and Penicillium expansum and evaluation of the AITC estimated daily intake

Food and chemical toxicology, 2015-09, Vol.83, p.293-299

2015

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Inhibition of aflatoxin B1, B2, G1 and G2 production by Aspergillus parasiticus in nuts using yellow and oriental mustard flours

Food control, 2015-01, Vol.47, p.154-160

2015

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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, 2018-01, Vol.42 (1), p.e13370-n/a

2018

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Biosynthesis of beauvericin and enniatins in vitro by wheat Fusarium species and natural grain contamination in an area of central Italy

Food microbiology, 2015-04, Vol.46, p.618-626

2015

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Influence of prebiotics, probiotics and protein ingredients on mycotoxin bioaccessibility

Food & function, 2015-03, Vol.6 (3), p.987-994

2015

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Antifungal activity of gaseous allyl, benzyl and phenyl isothiocyanate in vitro and their use for fumonisins reduction in bread

Food control, 2013-08, Vol.32 (2), p.428-434

2013

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Evaluation of biological and antimicrobial properties of freeze-dried whey fermented by different strains of Lactobacillus plantarum

Food & function, 2018-07, Vol.9 (7), p.3688-3697

2018

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Reaction of zearalenone and α-zearalenol with allyl isothiocyanate, characterization of reaction products, their bioaccessibility and bioavailability in vitro

Food chemistry, 2017-02, Vol.217, p.648-654

2017

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Shelf life extension of mozzarella cheese contaminated with Penicillium spp. using the antifungal compound ɛ-polylysine

Food science and technology international, 2019-06, Vol.25 (4), p.295-302

2019

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Risk assessment of beauvericin, enniatins and fusaproliferin present in follow-up infant formula by in vitro evaluation of the duodenal and colonic bioaccessibility

Food control, 2014-08, Vol.42, p.234-241

2014

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Reduction of beauvericin and enniatins bioaccessibility by prebiotic compounds, evaluated in static and dynamic simulated gastrointestinal digestion

Food control, 2015-01, Vol.47, p.203-211

2015

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Phylogenetic analyses of Fusarium graminearum strains from cereals in Italy, and characterisation of their molecular and chemical chemotypes

Crop and pasture science, 2014, Vol.65 (1), p.52

2014

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Degradation study of enniatins by liquid chromatography–triple quadrupole linear ion trap mass spectrometry

Food chemistry, 2013-12, Vol.141 (4), p.4215-4225

2013

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In vitro antimicrobial activity of bioactive compounds from plants against mycotoxigenic fungi

Toxicology letters, 2015-10, Vol.238 (2), p.S76-S76

2015

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Antibacterial activity of the emerging Fusarium mycotoxins enniatins A, A1, A2, B, B1, and B4 on probiotic microorganisms

Toxicon (Oxford), 2014-07, Vol.85, p.1-4

2014

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Antibacterial effect of the bioactive compound beauvericin produced by Fusarium proliferatum on solid medium of wheat

Toxicon (Oxford), 2010-09, Vol.56 (3), p.349-354

2010

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Beauvericin degradation during bread and beer making

Food control, 2013-11, Vol.34 (1), p.1-8

2013

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Study of the chemical reduction of the fumonisins toxicity using allyl, benzyl and phenyl isothiocyanate in model solution and in food products

Toxicon (Oxford), 2013-03, Vol.63, p.137-146

2013

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Ciclohexadespipeptide beauvericin degradation by different strains of Saccharomyces cerevisiae

Food and chemical toxicology, 2013-09, Vol.59, p.334-338

2013

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Toxicity reduction of ochratoxin A by lactic acid bacteria

In vitro antifungal activity of bioactive peptides produced by Lactobacillus plantarum against Aspergillus parasiticus and Penicillium expansum

Whey fermented by using Lactobacillus plantarum strains: A promising approach to increase the shelf life of pita bread

Occurrence, toxicity, bioaccessibility and mitigation strategies of beauvericin, a minor Fusarium mycotoxin

Bioaccessibility and bioavailability of bioactive compounds from yellow mustard flour and milk whey fermented with lactic acid bacteria

Fusaproliferin, beauvericin and enniatins: occurrence in food – a review

In vitro antifungal activity of allyl isothiocyanate (AITC) against Aspergillus parasiticus and Penicillium expansum and evaluation of the AITC estimated daily intake

Inhibition of aflatoxin B1, B2, G1 and G2 production by Aspergillus parasiticus in nuts using yellow and oriental mustard flours

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

Biosynthesis of beauvericin and enniatins in vitro by wheat Fusarium species and natural grain contamination in an area of central Italy

Influence of prebiotics, probiotics and protein ingredients on mycotoxin bioaccessibility

Antifungal activity of gaseous allyl, benzyl and phenyl isothiocyanate in vitro and their use for fumonisins reduction in bread

Evaluation of biological and antimicrobial properties of freeze-dried whey fermented by different strains of Lactobacillus plantarum

Reaction of zearalenone and α-zearalenol with allyl isothiocyanate, characterization of reaction products, their bioaccessibility and bioavailability in vitro

Shelf life extension of mozzarella cheese contaminated with Penicillium spp. using the antifungal compound ɛ-polylysine

Risk assessment of beauvericin, enniatins and fusaproliferin present in follow-up infant formula by in vitro evaluation of the duodenal and colonic bioaccessibility

Reduction of beauvericin and enniatins bioaccessibility by prebiotic compounds, evaluated in static and dynamic simulated gastrointestinal digestion

Phylogenetic analyses of Fusarium graminearum strains from cereals in Italy, and characterisation of their molecular and chemical chemotypes

Degradation study of enniatins by liquid chromatography–triple quadrupole linear ion trap mass spectrometry

In vitro antimicrobial activity of bioactive compounds from plants against mycotoxigenic fungi

Antibacterial activity of the emerging Fusarium mycotoxins enniatins A, A1, A2, B, B1, and B4 on probiotic microorganisms

Antibacterial effect of the bioactive compound beauvericin produced by Fusarium proliferatum on solid medium of wheat

Beauvericin degradation during bread and beer making

Study of the chemical reduction of the fumonisins toxicity using allyl, benzyl and phenyl isothiocyanate in model solution and in food products

Ciclohexadespipeptide beauvericin degradation by different strains of Saccharomyces cerevisiae

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