Articles publicats (Tecnologia dels Aliments)
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Assessing water-assisted UV-C light and its combination with peroxyacetic acid and Pseudomonas graminis CPA-7 for the inactivation and inhibition of Listeria monocytogenes and Salmonella enterica in fresh-cut 'Iceberg' lettuce and baby spinach leaves
(Elsevier, 2019-05)The effectiveness of ultraviolet C light (UV-C) delivered in water (WUV) or in peroxyacetic acid (PAA) for theinactivation and inhibition ofL. monocytogenesandS. entericain ready-to-eat'Iceberg lettuce'and baby spinachleaves, ... -
Decontamination of Listeria innocua from fresh-cut broccoli using UV-C applied in water or peroxyacetic acid, and dry-pulsed light
(Elsevier, 2019-03)The efficacy of two irradiation technologies: Ultraviolet-C light (UV-C), applied in water or in diluted peroxyacetic acid, and dry-pulsed light (PL) for the inactivation and growth inhibition of Listeria innocua in fresh-cut ... -
Polyphenol rich olive oils improve lipoprotein particle atherogenic ratios and subclasses profile: a randomized, crossover, controlled trial
(Wiley, 2016-07-08)Scope—Lipoprotein particle measures performed by nuclear magnetic resonance (NMR), and associated ratios, may be better markers for atherosclerosis risk than conventional lipid measures. The effect of two functional olive ... -
Unravelling the contribution of the Penicillium expansum PeSte12 transcription factor to virulence during apple fruit infection
(Elsevier, 2018)Blue mould disease caused by Penicillium expansum infection is one of the most important diseases of pome fruit accounting for important economic losses. In the present study, the PeSte12 transcription factor gene was ... -
Els reptes actuals de la gestió del risc per micotoxines
(Generalitat de Catalunya, Agència Catalana de Seguretat Alimentària, 2019-01) -
Beverage emulsions: Key asects of their formulation and physicochemical stability
(MDPI, 2018)In the last few decades, lifestyle changes and the awareness of the importance of a balanced diet have led the population to increase the consumption of beverages based on fruit juices and/or vegetables. Fruit and ... -
Faecal bacterial and short-chain fatty acids signature in hypercholesterolemia
(Nature Research, 2019)Gut microbiota has been suggested to affect lipid metabolism. The objective of this study was to characterize the faecal microbiota signature and both short chain fatty acids (SCFAs) and bile acids (BA) profile of ... -
An attempt to model the probability of growth and aflatoxin B1 production of Aspergillus flavus under non-isothermal conditions in pistachio nuts
(Elsevier, 2015)Human exposure to aflatoxins in foods is of great concern. The aim of this work was to use predictive mycology as a strategy to mitigate the aflatoxin burden in pistachio nuts postharvest. The probability of growth and ... -
Toxigenic molds in Tunisian and Egyptian sorghum for human comsumption
(Elsevier, 2015)The objective of this study was to characterize the mycoflora of sorghum grains commercialized in the Tunisian retail market and to identify aflatoxins (AFs), ochratoxin A (OTA) and zearalenone (ZEA) producing species. ... -
Ecophysiological characterization of Aspergillus carbonarius, Aspergillus tubingensis and Aspergillus niger isolated from grapes in Spanish vineyards
(Elsevier, 2014-03-03)The aim of this study was to evaluate the diversity of black aspergilli isolated from berries from different agroclimatic regions of Spain. Growth characterization (in terms of temperature and water activity requirements) ... -
Abiotic factors and their interactions influence on the co-production of aflatoxin B1 and cyclopiazonic acid by Aspergillus flavus isolated from corn
(Elsevier, 2014)The objectives of this study were i) to determine the effects of the interactions of water activity, temperature and incubation time on the co-production of AFB1 and CPA by isolates of Aspergillus flavus with different ... -
Low doses of ochratoxin A induce micronucleus formation and delay DNA repair in human lymphocytes
(Elsevier, 2014-12)The contamination of food commodities by fungal toxins has attracted great interest because many of these mycotoxins are responsible for different diseases, including cancer and other chronic illnesses. Ochratoxin A (OTA) ... -
Stability of DON and DON-3-glucoside during baking as affected by the presence of food additives
(Taylor & Francis, 2018)The mycotoxin deoxynivalenol (DON) is one of the most common mycotoxins of cereals worldwide, and its occurrence has been widely reported in raw wheat. The free mycotoxin form is not the only route of exposure; modified ... -
Stability of DON and OTA during the breadmaking process and determination of process and performance criteria
(Elsevier, 2014)The fate of deoxynivalenol (DON) and ochratoxin A (OTA) during the breadmaking process was studied. In particular, toxin content was analysed in mixed baking ingredients before kneading, after fermentation and proofing, ... -
The fate of deoxynivalenol and ochratoxin A during the breadmaking process, effects of sourdough use and bran content
(Elsevier, 2014)Deoxynivalenol (DON) and ochratoxin A (OTA) are mycotoxins produced by fungal species which can contaminate, alone or simultaneously, cereal-based products such as bread. Due to the increasing interest in the beneficial ... -
Determination of aflatoxins, deoxynivalenol, ochratoxin A and zearalenone in wheat and oat based bran supplements sold in the Spanish market
(Elsevier, 2013)The main objective of this study was to assess the exposure of Catalonian (Spain) population to AFs. Thus, two sub-objectives were considered: 1) to assess the occurrence of AFs in food marketed in Catalonia, and 2) to ... -
Thermal stability and kinetics of degradation of deoxynivalenol, deoxynivalenol conjugates and ochratoxin A during baking of wheat bakery products
(Elsevier, 2015)The stability of deoxynivalenol (DON), deoxynivalenol-3-glucoside (DON-3-glucoside), 3-acetyldeoxynivalenol (3-ADON), 15-acetyldeoxynivalenol (15-ADON), de-epoxy-deoxynivalenol (DOM-1) and ochratoxin A (OTA) during thermal ... -
Evaluation of Pseudomonas graminis CPA-7 as a biopreservation method for fresh-cut pear: Physicochemical, enzymatic, and nutritional quality
(SAGE Publications, 2018)Biological preservation methods with bacterial antagonists have emerged as alternatives to chemical sanitizers for extending shelf-life and reducing the population of pathogenic microorganisms. In addition, calcium plays ... -
Effect of pre-harvest conditions and postharvest storage time on the quality of whole and fresh-cut calçots (Allium cepa L.)
(Elsevier, 2019-01-23)Pre-harvest conditions such as cultivar, cultivation site and planting time could affect the storability, quality and shelf-life of fruit and vegetables. The influence of onion cultivar, cultivation site and planting time ... -
In vivo biotransformation of (poly)phenols and anthocyanins of red-fleshed apple and identification of intake biomarkers
(Elsevier, 2019)The aim of this study was to investigate comprehensively the metabolic pathways and human bioavailability of anthocyanins and other phenolic compounds in apple matrix, and to elucidate potential intake biomarkers. After ...