Chemical reduction of the mycotoxin beauvericin using allyl isothiocyanate von Meca, G., Luciano, F.B., Zhou, T., Tsao, R., Mañes, J.

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A chemical approach for the reduction of beauvericin in a solution model and in food systems von Luciano, F.B., Meca, G., Manyes, L., Mañes, J.

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Intestinal Alkaline Phosphatase: Potential Roles in Promoting Gut Health in Weanling Piglets and Its Modulation by Feed Additives - A Review von Melo, A D B, Silveira, H, Luciano, F B, Andrade, C, Costa, L B, Rostagno, M H

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Effect of Free-SH Containing Compounds on Allyl Isothiocyanate Antimicrobial Activity against Escherichia coli O157:H7 von Luciano, F.B, Hosseinian, F.S, Beta, T, Holley, R.A

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Bioaccessibility and bioavailability of fumonisin B2 and its reaction products with isothiocyanates through a simulated gastrointestinal digestion system von Manyes, L., Ruiz, M.J., Luciano, F.B., Meca, G.

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Occurrence, toxicity, bioaccessibility and mitigation strategies of beauvericin, a minor Fusarium mycotoxin von Luz, C., Saladino, F., Luciano, F.B., Mañes, J., Meca, G.

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In vitro antifungal activity of allyl isothiocyanate (AITC) against Aspergillus parasiticus and Penicillium expansum and evaluation of the AITC estimated daily intake von Manyes, L., Luciano, F.B., Mañes, J., Meca, G.

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Inhibition of aflatoxin B1, B2, G1 and G2 production by Aspergillus parasiticus in nuts using yellow and oriental mustard flours von Hontanaya, C., Meca, G., Luciano, F.B., Mañes, J., Font, G.

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Reaction of zearalenone and α-zearalenol with allyl isothiocyanate, characterization of reaction products, their bioaccessibility and bioavailability in vitro von Bordin, K., Saladino, F., Fernández-Blanco, C., Ruiz, M.J., Mañes, J., Fernández-Franzón, M., Meca, G., Luciano, F.B.

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Effect of electrical stunning frequency and current waveform in poultry welfare and meat quality von Siqueira, T S, Borges, T D, Rocha, R M M, Figueira, P T, Luciano, F B, Macedo, R E F

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Study of the chemical reduction of the fumonisins toxicity using allyl, benzyl and phenyl isothiocyanate in model solution and in food products von Azaiez, I., Meca, G., Manyes, L., Luciano, F.B., Fernández-Franzón, M.

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In vitro antifungal activity of bioactive peptides produced by Lactobacillus plantarum against Aspergillus parasiticus and Penicillium expansum von Luz, C., Saladino, F., Luciano, F.B., Mañes, J., Meca, G.

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Influence of probiotic microorganisms on aflatoxins B1 and B2 bioaccessibility evaluated with a simulated gastrointestinal digestion von Saladino, F., Posarelli, E., Luz, C., Luciano, F.B., Rodriguez-Estrada, M.T., Mañes, J., Meca, G.

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Influence of probiotic microorganisms on aflatoxins B 1 and B 2 bioaccessibility evaluated with a simulated gastrointestinal digestion von Saladino, F., Posarelli, E., Luz, C., Luciano, F.B., Rodriguez-Estrada, M.T., Mañes, J., Meca, G.

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The impacts of lean red meat consumption on human health: a review von Luciano, F. B.

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Devices containing allyl isothiocyanate against the growth of spoilage and mycotoxigenic fungi in mozzarella cheese von Tracz, B. L., Bordin, K., Bocate, K. C. P., Hara, R. V., Luz, C., Macedo, R. E. F., Meca, G., Luciano, F. B.

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PERFIL DE RESISTÊNCIA ANTIMICROBIANA DE ISOLADOS BACTERIANOS DE ANIMAIS DESTINADOS AO CONSUMO HUMANO von Janotto, L S, Luciano, F B, Evangelista, A G

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Review article: Herbal extracts and organic acids as natural feed additives in pig diets von Costa, LB, Luciano, FB, Miyada, VS, Gois, FD

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INSTRUMENTAL TEXTURE EVALUATION OF EXTRUDED SNACK FOODS: A REVIEW EVALUACIÓN INSTRUMENTAL DE TEXTURA EN ALIMENTOS EXTRUIDOS: UNA REVISIÓN von Anton, A. A., Luciano, F. B.

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Instrumental texture evaluation of extruded snack foods: a review von A. A. Anton, F. B. Luciano

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