452 results on '"Meca, Giuseppe"'
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2. Characterization of mycotoxins produced by two Fusarium species responsible for postharvest rot of banana fruit
3. Enhancing bread quality and extending shelf life using dried sourdough
4. Revalorization of rice bran as a potential ingredient for reducing fungal contamination in bread by lactic acid bacterial fermentation
5. Revalorization of beer brewing waste as an antifungal ingredient for bread biopreservation
6. Fermentates of consortia of lactic acid bacteria and a cyanobacterium are effective against toxigenic fungi contaminating agricultural produces
7. Chitosan-based films grafted with citrus waste-derived antifungal agents: An innovative and sustainable approach to enhance post-harvest preservation of citrus fruit
8. A circular economy approach: A new formulation based on a lemon peel medium activated with lactobacilli for sustainable control of post-harvest fungal rots in fresh citrus fruit
9. Exploring the efficacy of antibiotic-essential oil combinations: Implications for combating antimicrobial resistance
10. Elucidating the mechanism of action of mycotoxins through machine learning-driven QSAR models: Focus on lipid peroxidation
11. Secondary metabolites produced by four Colletotrichum species in vitro and on fruits of diverse olive cultivars
12. Identification and evaluation of antioxidant activity of bioactive casein-derived peptides during in vitro digestion and transepithelial transport in Caco-2 cells
13. Revalorization by lactic acid bacterial fermentation of goat whey from cheese industry as a potential antifungal agent
14. Antifungal activity of selected lactic acid bacteria from olive drupes
15. Evaluation of shelf life and technological properties of bread elaborated with lactic acid bacteria fermented whey as a bio-preservation ingredient
16. Phytochemical profiling of volatile and bioactive compounds in yellow mustard (Sinapis alba) and oriental mustard (Brassica juncea) seed flour and bran
17. Antifungal activity of natamycin and development of an edible film based on hydroxyethylcellulose to avoid Penicillium spp. growth on low-moisture mozzarella cheese
18. Characterization of mycotoxigenic Alternaria species isolated from the Tunisian halophyte Cakile maritima
19. Probiotic characterization of Lactobacillus strains isolated from breast milk and employment for the elaboration of a fermented milk product
20. Antifungal activity of peracetic acid against toxigenic fungal contaminants of maize and barley at the postharvest stage
21. Melatonin alleviates Ochratoxin A-induced liver inflammation involved intestinal microbiota homeostasis and microbiota-independent manner
22. Characterization of mycotoxins produced by two Fusariumspecies responsible for postharvest rot of banana fruit
23. Characterization of lactic acid bacteria isolated from human breast milk and their bioactive metabolites with potential application as a probiotic food supplement.
24. Fermentation in fish and by-products processing: an overview of current research and future prospects
25. Effect of allyl isothiocyanate on transcriptional profile, aflatoxin synthesis, and Aspergillus flavus growth
26. Antifungal and antimycotoxigenic activity of hydrolyzed goat whey on Penicillium spp: An application as biopreservation agent in pita bread
27. Antifungal and antimycotoxigenic activity of allyl isothiocyanate on barley under different storage conditions
28. The Probiotic Potential and Metabolite Characterization of Bioprotective Bacillus and Streptomyces for Applications in Animal Production
29. Comprehensive Review of Aflatoxin and Ochratoxin A Dynamics: Emergence, Toxicological Impact, and Advanced Control Strategies.
30. Bioaccessibility and decomposition of cylindrospermopsin in vegetables matrices after the application of an in vitro digestion model
31. Stinging nettle (Urtica dioica L.) as a functional food additive in egg pasta: Enrichment and bioaccessibility of Lutein and β-carotene
32. Mycotoxins in dry-cured meats: A review
33. Antimicrobial Activity of the Glucosinolates
34. Bioaccesibility of Cylindrospermopsin from cooked fish muscle after the application of an in vitro digestion model and its bioavailability
35. Biopreservation potential of lactic acid bacteria from Andean fermented food of vegetal origin
36. Shelf life improvement of the loaf bread using allyl, phenyl and benzyl isothiocyanates against Aspergillus parasiticus
37. Dietary exposure to mycotoxins through the consumption of commercial bread loaf in Valencia, Spain
38. Aflatoxin B1 and ochratoxin A reduction by Lactobacillus spp. during bread making
39. Diversity of mycotoxins and other secondary metabolites re-covered from blood oranges infected byColletotrichum,Alternaria, andPenicilliumspecies.
40. In vitro antifungal activity of lactic acid bacteria against mycotoxigenic fungi and their application in loaf bread shelf life improvement
41. Occurrence of mycotoxins in refrigerated pizza dough and risk assessment of exposure for the Spanish population
42. Reduction of the aflatoxins B1, B2, G1 and G2 in Italian piadina by isothiocyanates
43. Assessing the effectiveness of Byssochlamys nivea and Scopulariopsis brumptii in pentachlorophenol removal and biological control of two Phytophthora species
44. Bioactive compounds from mustard flours for the control of patulin production in wheat tortillas
45. Mycotoxins and their consequences in aquaculture: A review
46. Manufacture of a Potential Antifungal Ingredient Using Lactic Acid Bacteria from Dry-Cured Sausages
47. Bread Biopreservation through the Addition of Lactic Acid Bacteria in Sourdough
48. Preparation of Sourdoughs Fermented with Isolated Lactic Acid Bacteria and Characterization of Their Antifungal Properties
49. Combination of phenolic acids and essential oils against Listeria monocytogenes
50. Risk analysis of main mycotoxins occurring in food for children: An overview
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