Manufacture of a Potential Antifungal Ingredient Using Lactic Acid Bacteria from Dry-Cured Sausages

por Nazareth, Tiago de Melo, Calpe, Jorge, Luz, Carlos, Mañes, Jordi, Meca, Giuseppe
Publicado 2023

Application of White Mustard Bran and Flour on Bread as Natural Preservative Agents

por Torrijos, Raquel, Nazareth, Tiago de Melo, Quiles, Juan Manuel, Mañes, Jordi, Meca, Giuseppe
Publicado 2021

Development of an Antifungal and Antimycotoxigenic Device Containing Allyl Isothiocyanate for Silo Fumigation

por Quiles, Juan Manuel, Nazareth, Tiago de Melo, Luz, Carlos, Luciano, Fernando Bittencourt, Mañes, Jordi, Meca, Giuseppe
Publicado 2019

Preparation of Sourdoughs Fermented with Isolated Lactic Acid Bacteria and Characterization of Their Antifungal Properties

por Lafuente, Carla, Calpe, Jorge, Musto, Leonardo, Nazareth, Tiago de Melo, Dopazo, Victor, Meca, Giuseppe, Luz, Carlos
Publicado 2023

Potential Application of Lactic Acid Bacteria to Reduce Aflatoxin B(1) and Fumonisin B(1) Occurrence on Corn Kernels and Corn Ears

por Nazareth, Tiago de Melo, Luz, Carlos, Torrijos, Raquel, Quiles, Juan Manuel, Luciano, Fernando Bittencourt, Mañes, Jordi, Meca, Giuseppe
Publicado 2019

Bread Biopreservation through the Addition of Lactic Acid Bacteria in Sourdough

por Illueca, Francisco, Moreno, Ana, Calpe, Jorge, Nazareth, Tiago de Melo, Dopazo, Victor, Meca, Giuseppe, Quiles, Juan Manuel, Luz, Carlos
Publicado 2023