Artículos

Agahi, F.; Álvarez-Ortega N.; Font, G.; Juan-García, A.; Juan, C. (2020) Oxidative stress, glutathione, and gene expression as key indicators in SH-SY5Y cells exposed to zearalenone metabolites and beauvericin, Toxicology Letters, 334, 44-52.

Agahi F., Juan C., Font G., Juan-García A. (2020) In silico methods for metabolomic and toxicity prediction of zearalenone, α-zearalenone and β-zearalenone, Food and Chemical Toxicology, 146, 111818

Agahi, F.; Font, G.; Juan, C.; Juan-García, A. (2020)Individual and Combined Effect of Zearalenone Derivates and Beauvericin Mycotoxins on SH-SY5Y Cells. Toxins12, 212.

Alonso-Garrido, M., Tedeschi, P., Maietti, A., Font, G., Marchetti, N., & Manyes, L. (2020). Mitochondrial transcriptional study of the effect of aflatoxins, enniatins and carotenoids in vitro in a blood brain barrier model. Food and Chemical Toxicology, 137, 111077.

Cimbalo, A., Alonso-Garrido, M., Font, G., & Manyes, L. Toxicity of mycotoxins in vivo on vertebrate organisms: A review. Food and Chemical Toxicology, 137, (2020), 111161.

De la Fuente B, Luz C, Puchol C, Meca G, Barba FJ. Evaluation of fermentation assisted by Lactobacillus brevis POM, and Lactobacillus plantarum (TR-7, TR-71, TR-14) on antioxidant compounds and organic acids of an orange juice-milk based beverage. Food Chemistry, 6, (2020) https://doi.org/10.1016/jfoodchem.2020.128414.

Izzo L, Luz C, Ritieni A, Quiles Beses J, Mañes J, Meca G. Inhibitory effect of sweet whey fermented by Lactobacillus plantarum strains against fungal growth: A potential application as an antifungal agent. Journal of Food Science, 85, (2020) 3920-3926.

Izzo, Luz C, Ritieni A, Mañes J, Meca G. Whey fermented by using Lactoacillus plantarum strains: a promising approach to increase the shelf life of pita bread. Journal of Dairy Science, 103, (2020) https://doi.org/10.3168/jds.2019-17547

Luz C, Torrijos R, Quiles JM, Mañes J, Meca G. Shelf life extension of  mozzarella cheese contaminated with Penicillium spp. using the antifungal compound  ε-polylysin. Food Science and Technology International, 25, (2019) 295-302. 

Luz C, D’Opazo V, Mañes J, Meca G. Antifungal activity and shelf life  extensión of loaf bread produced with sourdough fermented by Lactobacillus strains.  Journal of Food Processing and Preservation, 14126, (2019) 1-8. 

Luz C, Ródriguez L, Romano R, Mañes J, Meca G. A natural strategy to improve  the shelf life of the loaf bread against toxigenic fungi: The employemnt of  fermented whey powder.  International Journal of Dairy Technology 70, (2019) doi:  10.1111/1471-0307.12660.

Luz C, Izzo L, Ritieni A, Mañes J, Meca G. Antifungal and antimycotoxigenic activity of hydrolized goat whey on Penicillium spp: An application as bipreservative agent in pita bread. LWT-Food Science and Technology, 118, (2020) 1-6.

Luz C, D’Opazo V, Quiles JM, Romano R, Mañes J, Meca G. Biopreservation of tomatoes using fermented media by lactic acid bacteria. LWT-Food Science and Technology, 130, (2020) 1-9.

Luz C, Ruvira-Garrigues MA, López-Ocaña L Aznar R, Mañes J, Meca G. Transformation of Ochratoxin A by Microorganisms Isolated from Tempranillo Grapes in Wine Systems. American Journal of Enology and Viticulture, 71, (2020) 167-174.

Martí-Quijal F, Remize F, Meca G, Ferrer E, Ruiz MJ, Barba FJ. Fermentation in fish abd by-products processing: an overview of current reserach and future prospects. Current Opinión in Food Science, 31, (2020) 9-16 .

Martí-Quijal F, Tornos A, Príncep A, Luz C, Meca G, Tedeschi P, Ruiz MJ, Barba FJ. Impact of fermentation on the recovery of antioxidant bioactive compounds from sea bass byproducts. Antioxidants, 9, (2020) 1-12.

Martí-Quijal F, Príncep A, Tornos A, Luz C, Meca G, Tedeschi P, Ruiz MJ, Barba FJ, Mañes J. Isolation, Identification and Investigation of Fermentative Bacteria from Sea Bass (Dicentrarchus labrax): Evaluation of Antifungal Activity of Fermented Fish Meat and By-Products Broths. Foods, 9, (2020) 1-15.

Nazareth T, Quiles JM, Torrijos R, Luciano FB, Mañes J, Meca G. Antifungal  and antimycotoxigenic activity of allyl isothiocyanate on barley under different  storage conditions. LWT-Food Science and Technology, 112, (2019) 1-7.   

Nazareth T, Alsonso-Garrido M, Stanciu O, Mañes J, Manyes L, Meca G. Effect of allyl isothiocyanate on  trascriptional profile, aflatoxin synthesis, and Aspergillus flavus growth. Food Research International, 128, (2020) 1-9.

Nazareth T, Luz C, Torrijos R, Quiles JM, Luciano FB, Mañews J, Meca G. Potential application of lactic acid bacteria to reduce aflatoxin B1 and fumonisin B1 occurrence on corn kernels and corn ears. Toxins, 12 (2020) 1-15.

Oueslati, S., Berrada, H., Juan-García, A. et al. (2020) Multiple Mycotoxin Determination on Tunisian Cereals-Based Food and Evaluation of the Population Exposure. Food Anal. Methods 13, 1271–1281

Quiles JM, Nazareth TM, Luz C, Luciano FB, Mañes J, Meca G. Development of  an antifungal and antimycotoxigenic device containing allyl isothiocyanate for  silo fumigation. Toxins, 11, (2019) 137-150.  

Torrijos R, Nazareth TM, Perez J, Mañes J, Meca G. Development of a  Bioactive Sauce Based on Oriental Mustard Flour with Antifungal Properties for Pita  Bread Shelf Life Improvement. Molecules, 24, (2019) 1-11. 

Zingales, V., Fernandéz-Franzón, M., & Ruiz, M. J. (2020). Sterigmatocystin: occurrence, toxicity and molecular mechanisms of action–a review. Food and Chemical Toxicology, 146, 111802.

Zingales, V., Fedeli, C., Fernández-Franzón, M., & Ruiz, M. J. (2020). Cytotoxic effects of individual and combined sterigmatocystin and nivalenol on liver hepatocellular carcinoma cells. Food and Chemical Toxicology, 143, 111473.

Zingales, V., Fernández-Franzón, M., & Ruiz, M. J. (2020). The role of mitochondria in sterigmatocystin-induced apoptosis on SH-SY5Y cells Food and Chemical Toxicology, 142, 111493.


Pendientes de publicación

«Transcriptional changes in the electron transport chain after ENs short-time exposure in Wistar rats.»

«In vitro exposure to pumpkin extract induces transcriptomic changes in the mitochondria blood brain barrier»