Biopreservation of tomatoes using fermented media by lactic acid bacteria

Authors: Luz, C., D'Opazo, V., Quiles, J.M., Romano, R., Mañes, J., Meca, G.

Source: In LWT August 2020 130

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

Authors: Izzo, L. ^{*, †}, Luz, C. ^†, Ritieni, A., Mañes, J., Meca, G.

Source: In Journal of Dairy Science July 2020 103(7):5906-5915

Influence of probiotic microorganisms on aflatoxins B1 and B2 bioaccessibility evaluated with a simulated gastrointestinal digestion

Authors: Saladino, F., Posarelli, E., Luz, C., Luciano, F.B., Rodriguez-Estrada, M.T., Mañes, J., Meca, G.

Source: In Journal of Food Composition and Analysis May 2018 68:128-132

Toxicity reduction of ochratoxin A by lactic acid bacteria

Authors: Luz, C., Ferrer, J., Mañes, J., Meca, G.

Source: In Food and Chemical Toxicology February 2018 112:60-66

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

Authors: Luz, C., Saladino, F., Luciano, F.B., Mañes, J., Meca, G.

Source: In Food and Chemical Toxicology September 2017 107 Part A:430-439

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

Authors: Luz, C., Saladino, F., Luciano, F.B., Mañes, J., Meca, G.

Source: In LWT - Food Science and Technology August 2017 81:128-135

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

Authors: Manyes, L., Luciano, F.B., Mañes, J., Meca, G.

Source: In Food and Chemical Toxicology September 2015 83:293-299

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

Authors: Manzini, M., Rodriguez-Estrada, M.T., Meca, G., Mañes, J.

Source: In Food Control January 2015 47:203-211

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

Authors: Hontanaya, C., Meca, G., Luciano, F.B., Mañes, J., Font, G.

Source: In Food Control January 2015 47:154-160

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

Authors: Serrano, A.B., Meca, G., Font, G., Ferrer, E.

Source: In Food Control August 2014 42:234-241

Bioaccessibility and bioavailability of fumonisin B2 and its reaction products with isothiocyanates through a simulated gastrointestinal digestion system

Authors: Manyes, L., Ruiz, M.J., Luciano, F.B., Meca, G.

Source: In Food Control March 2014 37:326-335

Influence of pro- and prebiotics on gastric, duodenal and colonic bioaccessibility of the mycotoxin beauvericin

Authors: Mallebrera, B., Meca, G., Manyes, L., Mañes, J., Font, G.

Source: In Journal of Food Composition and Analysis December 2013 32(2):141-149

Beauvericin degradation during bread and beer making

Authors: Meca, G., Zhou, T., Li, X.-Z., Mañes, J.

Source: In Food Control November 2013 34(1):1-8

Degradation of the minor Fusarium mycotoxin beauvericin by intracellular enzymes of Saccharomyces cerevisiae

Authors: Meca, G., Ritieni, A., Zhou, T., Li, X.Z., Mañes, J.

Source: In Food Control October 2013 33(2):352-358

Ciclohexadespipeptide beauvericin degradation by different strains of Saccharomyces cerevisiae

Authors: Meca, G., Zhou, T., Li, X.Z., Ritieni, A., Mañes, J.

Source: In Food and Chemical Toxicology September 2013 59:334-338

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

Authors: Azaiez, I., Meca, G., Manyes, L., Fernández-Franzón, M.

Source: In Food Control August 2013 32(2):428-434

Reduction of the enniatins A, A1, B, B1 by an in vitro degradation employing different strains of probiotic bacteria: Identification of degradation products by LC–MS–LIT

Authors: Roig, M., Meca, G., Ferrer, E., Mañes, J.

Source: In Toxicon August 2013 70:44-53

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

Authors: Azaiez, I., Meca, G., Manyes, L., Luciano, F.B., Fernández-Franzón, M.

Source: In Toxicon 1 March 2013 63:137-146

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

Authors: Meca, G., Ritieni, A., Mañes, J.

Source: In Food Control December 2012 28(2):435-440

Risk assessment associated to the intake of the emerging Fusarium mycotoxins BEA, ENs and FUS present in infant formula of Spanish origin

Authors: Serrano, A.B., Meca, G., Font, G., Ferrer, E.

Source: In Food Control November 2012 28(1):178-183