| In vitro antifungal activity of lactic acid bacteria against mycotoxigenic fungi and their application in loaf bread shelf life improvement F Saladino, C Luz, L Manyes, M Fernández-Franzón, G Meca Food Control 67, 273-277, 2016 | 112 | 2016 |
| Toxicity reduction of ochratoxin A by lactic acid bacteria C Luz, J Ferrer, J Mañes, G Meca Food and chemical toxicology 112, 60-66, 2018 | 96 | 2018 |
| In vitro antifungal activity of bioactive peptides produced by Lactobacillus plantarum against Aspergillus parasiticus and Penicillium expansum C Luz, F Saladino, FB Luciano, J Mañes, G Meca LWT-Food Science and Technology 81, 128-135, 2017 | 90 | 2017 |
| Biopreservation potential of lactic acid bacteria from Andean fermented food of vegetal origin A Yépez, C Luz, G Meca, G Vignolo, J Manes, R Aznar Food Control 78, 393-400, 2017 | 82 | 2017 |
| 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 | 75 | 2018 |
| Potential Application of Lactic Acid Bacteria to Reduce Aflatoxin B1 and Fumonisin B1 Occurrence on Corn Kernels and Corn Ears TM Nazareth, C Luz, R Torrijos, JM Quiles, FB Luciano, J Mañes, G Meca Toxins 12 (1), 21, 2019 | 72 | 2019 |
| Evaluation of fermentation assisted by Lactobacillus brevis POM, and Lactobacillus plantarum (TR-7, TR-71, TR-14) on antioxidant compounds and organic acids of an orange juice … B de la Fuente, C Luz, C Puchol, G Meca, FJ Barba Food Chemistry 343, 128414, 2021 | 69 | 2021 |
| Biopreservation of tomatoes using fermented media by lactic acid bacteria C Luz, V D'Opazo, JM Quiles, R Romano, J Mañes, G Meca Lwt 130, 109618, 2020 | 65 | 2020 |
| Occurrence, toxicity, bioaccessibility and mitigation strategies of beauvericin, a minor Fusarium mycotoxin C Luz, F Saladino, FB Luciano, J Mañes, G Meca Food and Chemical Toxicology 107, 430-439, 2017 | 59 | 2017 |
| Phylogeny and mycotoxin characterization of Alternaria species isolated from wheat grown in Tuscany, Italy FA Ramires, M Masiello, S Somma, A Villani, A Susca, AF Logrieco, C Luz, ... Toxins 10 (11), 472, 2018 | 58 | 2018 |
| Antifungal and antimycotoxigenic activity of hydrolyzed goat whey on Penicillium spp: An application as biopreservation agent in pita bread C Luz, L Izzo, A Ritieni, J Manes, G Meca Lwt 118, 108717, 2020 | 48 | 2020 |
| Antifungal effect of phenolic extract of fermented rice bran with Rhizopus oryzae and its potential use in loaf bread shelf life extension T Denardi‐Souza, C Luz, J Mañes, E Badiale‐Furlong, G Meca Journal of the Science of Food and Agriculture 98 (13), 5011-5018, 2018 | 47 | 2018 |
| Development of an antifungal and antimycotoxigenic device containing allyl isothiocyanate for silo fumigation JM Quiles, TM Nazareth, C Luz, FB Luciano, J Mañes, G Meca Toxins 11 (3), 137, 2019 | 39 | 2019 |
| Evaluation of biological and antimicrobial properties of freeze-dried whey fermented by different strains of Lactobacillus plantarum C Luz, L Izzo, G Graziani, A Gaspari, A Ritieni, J Mañes, G Meca Food & function 9 (7), 3688-3697, 2018 | 39 | 2018 |
| Impact of fermentation on the recovery of antioxidant bioactive compounds from sea bass byproducts FJ Martí-Quijal, A Tornos, A Príncep, C Luz, G Meca, P Tedeschi, MJ Ruiz, ... Antioxidants 9 (3), 239, 2020 | 36 | 2020 |
| Antifungal activity and shelf life extension of loaf bread produced with sourdough fermented by Lactobacillus strains C Luz, V D'Opazo, J Mañes, G Meca Journal of Food Processing and Preservation 43 (10), e14126, 2019 | 35 | 2019 |
| Inhibition of Mycotoxigenic Fungi in Different Vegetable Matrices by Extracts of Trichoderma Species C Stracquadanio, C Luz, F La Spada, G Meca, SO Cacciola Journal of Fungi 7 (6), 445, 2021 | 33 | 2021 |
| 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 Mañes, G Meca Journal of the Science of Food and Agriculture 102 (3), 898-907, 2022 | 30 | 2022 |
| Bio-preservative potential of microorganisms isolated from red grape against food contaminant fungi V Dopazo, C Luz, J Manes, JM Quiles, R Carbonell, J Calpe, G Meca Toxins 13 (6), 412, 2021 | 30 | 2021 |
| Whey fermented by using Lactobacillus plantarum strains: A promising approach to increase the shelf life of pita bread L Izzo, C Luz, A Ritieni, J Mañes, G Meca Journal of Dairy Science 103 (7), 5906-5915, 2020 | 29 | 2020 |
