| Antimicrobial packaging based on ɛ‐polylysine bioactive film for the control of mycotoxigenic fungi in vitro and in bread C Luz, J Calpe, F Saladino, FB Luciano, M Fernandez‐Franzón, J Mañes, ... Journal of Food Processing and Preservation 42 (1), e13370, 2018 | 61 | 2018 |
| Potential application of lactic acid bacteria in the biopreservation of red grape from mycotoxigenic fungi V Dopazo, C Luz, JM Quiles, J Calpe, R Romano, J Manes, G Meca Journal of the Science of Food and Agriculture 102 (3), 898-907, 2022 | 26 | 2022 |
| Bio-Preservative Potential of Microorganisms Isolated from Red Grape against Food Contaminant Fungi V Dopazo, C Luz, J Mañes, JM Quiles, R Carbonell, J Calpe, G Meca Toxins 13 (6), 412, 2021 | 23 | 2021 |
| Probiotic characterization of Lactobacillus strains isolated from breast milk and employment for the elaboration of a fermented milk product C Luz, J Calpe, JM Quiles, R Torrijos, M Vento, M Gormaz, J Mañes, ... Journal of Functional Foods 84, 104599, 2021 | 21 | 2021 |
| Antifungal activity of natamycin and development of an edible film based on hydroxyethylcellulose to avoid Penicillium spp. growth on low-moisture mozzarella cheese R Torrijos, TM Nazareth, J Calpe, JM Quiles, J Mañes, G Meca LWT 154, 112795, 2022 | 18 | 2022 |
| Antifungal activity of biocontrol agents in vitro and potential application to reduce mycotoxins (aflatoxin B1 and ochratoxin A) F Illueca, P Vila-Donat, J Calpe, C Luz, G Meca, JM Quiles Toxins 13 (11), 752, 2021 | 15 | 2021 |
| Antifungal properties of whey fermented by lactic acid bacteria in films for the preservation of cheese slices GM Victor Dopazo,Carlos Luz,Jorge Calpe,Pilar Vila-Donat,Lorena Rodríguez International Journal of Dairy Technology, 2022 | 10 | 2022 |
| Antifungal and antimycotoxigenic activity of polylysine biofilms C Luz, J Calpe, F Saladino, J Quiles, J Ruiz, MF Franzón, G Meca Toxicology Letters, S170, 2016 | 2 | 2016 |
| Report of the Vth Workshop of the Spanish National Network on Mycotoxins and Toxigenic Fungi and Their Decontamination Processes (MICOFOOD), 10–11 December 2020 L Gámiz-Gracia, AM García-Campaña, M Alonso-Jáuregui, M Font, ... Toxins 13 (1), 56, 2021 | | 2021 |
| Session of seminaries on the bioactive compounds of natural origin in Food Technology J Calpe Ruano, N Pallarés Barrachina, JM Quiles Beses | | 2016 |
Giuseppe MecaProfessor of Food Science, University of ValenciaVerified email at uv.es
