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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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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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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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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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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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Further data on the levels of emerging Fusarium mycotoxins enniatins (A, A1, B, B1), beauvericin and fusaproliferin in breakfast and infant cereals from Morocco

Food chemistry, 2011-01, Vol.124 (2), p.481-485

2011

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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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Infection incidence, kernel colonisation, and mycotoxin accumulation in durum wheat inoculated with Fusarium sporotrichioides, F. langsethiae or F. poae at different growth stages

European journal of plant pathology, 2019-03, Vol.153 (3), p.715-729

2019

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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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Influence of the heat treatment on the degradation of the minor Fusarium mycotoxin beauvericin

Food control, 2012-11, Vol.28 (1), p.13-18

2012

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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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Influence of different soluble dietary fibers on the bioaccessibility of the minor Fusarium mycotoxin beauvericin

Food and chemical toxicology, 2012-05, Vol.50 (5), p.1362-1368

2012

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Chemical reduction of the mycotoxin beauvericin using allyl isothiocyanate

Food and chemical toxicology, 2012-05, Vol.50 (5), p.1755-1762

2012

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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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Reduction in vitro of the minor Fusarium mycotoxin beauvericin employing different strains of probiotic bacteria

Food control, 2012-12, Vol.28 (2), p.435-440

2012

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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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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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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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Toxicity reduction of ochratoxin A by lactic acid bacteria

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

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

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

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

Further data on the levels of emerging Fusarium mycotoxins enniatins (A, A1, B, B1), beauvericin and fusaproliferin in breakfast and infant cereals from Morocco

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

Infection incidence, kernel colonisation, and mycotoxin accumulation in durum wheat inoculated with Fusarium sporotrichioides, F. langsethiae or F. poae at different growth stages

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

Influence of the heat treatment on the degradation of the minor Fusarium mycotoxin beauvericin

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

Influence of different soluble dietary fibers on the bioaccessibility of the minor Fusarium mycotoxin beauvericin

Chemical reduction of the mycotoxin beauvericin using allyl isothiocyanate

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

Reduction in vitro of the minor Fusarium mycotoxin beauvericin employing different strains of probiotic bacteria

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

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

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

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