-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.
-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.
-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.
-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, Rodriguez 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.
-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. Toxins, 12, 212.
–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.
–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, Mañes 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.
–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.
–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.
–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)
-Alonso-Garrido, M., Frangiamone M., Font G., & Manyes L., (2021b) Effects of mycotoxins and carotenoids on the blood brain barrier oxidative stress and mitochondrial gene expression in vitro. Free Radical Biology and Medicine, 165.
-Alonso-Garrido, M., Frangiamone M., Font. G., Cimbalo A. & Manyes L., (2021a) In vitro blood brain barrier exposure to mycotoxins and carotenoids pumpkin extract alters mitochondrial gene expression and oxidative stress. Food and Chemical Toxicology, 153.
-Alonso-Garrido, M., Pallares N., Font. G., Tedeschi P., Manyes L., & Lozano M. (2021c) The role of pumpkin pulp extract carotenoids against mycotoxin damage in the blood brain barrier in vitro. Arhiv za higijenu rada i toksikologiju, 72, 173-181.
-Cimbalo, A., Alonso-Garrido M, Font. G., Frangiamone M, & Manyes L., (2021a) Transcriptional Changes after Enniatins A, A1, B and B1 Ingestion in Rat Stomach, Liver, Kidney and Lower Intestine. Foods, 10.
-Cimbalo, A., Frangiamone M., Juan C., Font. G., Lozano M. & Manyes L., (2021b) Proteomics evaluation of enniatins acute toxicity in rat liver. Food and Chemical Toxicology, 151.
-Cimbalo, A., Lozano M., Juan C., Font G., & Manyes L., (2021c) Enniatins effect in rat liver through a proteomic approach. Free Radical Biology and Medicine, 165.
-Dopazo V, Luz C, Manes J, Quiles JM, Carbonell R, Calpe J, Meca G. (2021). Bio-Preservative Potential of Microorganisms Isolated from Red Grape against Food Contaminant Fungi. Toxins. Jun;13.
-Dopazo, V., Luz C., Quiles J. M., Calpe J., Romano R., Mañes J., & Meca G. (2021b) Potential application of lactic acid bacteria in the biopreservation of red grape from mycotoxigenic fungi. Journal of the Science of Food and Agriculture.
-Evangelista AG, Bocate KCP, Meca G, Luciano FB. (2021). Combination of allyl isothiocyanate and cinnamaldehyde against the growth of mycotoxigenic fungi and aflatoxin production in corn. Journal of Food Processing and Preservation. Sep;45.
-Frangiamone, M., Cimbalo A., Alonso-Garrido M., Font G., & Manyes L., (2021) Transcriptomic changes after exposure to pumpkin extract in human epithelial cells of a blood brain barrier model. Free Radical Biology and Medicine, 165.
-Illueca F, Vila-Donat P, Calpe J, Luz C, Meca G, and Quiles JM (2021). «Antifungal Activity of Biocontrol Agents In Vitro and Potential Application to Reduce Mycotoxins (Aflatoxin B1 and Ochratoxin A)» Toxins 13, 11: 752.
-Luz C, Calpe J, Quiles JM, Torrijos R, Vento M, Gormaz M, Mañes J, Meca G. (2021). Probiotic characterization of Lactobacillus strains isolated from breast milk and employment for the elaboration of a fermented milk product. Journal of Functional Foods. Sep;84.
-Luz C, Carbonell R, Quiles JM, Torrijos R, Nazareth TD, Mañes J, Meca G. (2021). Antifungal activity of peracetic acid against toxigenic fungal contaminants of maize and barley at the postharvest stage. Lwt-Food Science and Technology. Aug;148.
-Luz C, Quiles JM, Romano R, Blaiotta G, Rodríguez L, Meca G. (2021). Application of whey of Mozzarella di Bufala Campana fermented by lactic acid bacteria as a bread biopreservative agent. International Journal of Food Science and Technology 56:4585-4593.
-Stracquadanio C, Luz C, La Spada F, Meca G, Cacciola S. (2021). Inhibition of Mycotoxigenic Fungi in Different Vegetable Matrices by Extracts of Trichoderma Species. Journal of Fungi.
-Escriva, L., Manyes, L., Vila-Donat, P., Font, G., Meca, G., Lozano, M. (2021). Bioaccessibility and bioavailability of bioactive compounds from yellow mustard flour and milk whey fermented with lactic acid bacteria.Food&Function 12 (22), 11250-11261.
–Torrijos, R., Nazareth, TM, Calpe, J, Quiles, JM, Mañes, J, Meca, G. (2022). Antifungal activity of natamycin and development of an edible film based on hydroxyethylcellulose to avoid Penicillium spp. growth on low-moisture mozzarella cheese. LWT-Food Science Technology 154, 112795.