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Items: 1 to 20 of 28

1.

Phytochemicals in Daucus carota and Their Health Benefits-Review Article.

Ahmad T, Cawood M, Iqbal Q, Ariño A, Batool A, Tariq RMS, Azam M, Akhtar S.

Foods. 2019 Sep 19;8(9). pii: E424. doi: 10.3390/foods8090424. Review.

2.

Salt Distribution in Raw Sheep Milk Cheese during Ripening and the Effect on Proteolysis and Lipolysis.

Estrada O, Ariño A, Juan T.

Foods. 2019 Mar 17;8(3). pii: E100. doi: 10.3390/foods8030100.

3.

Occurrence and Exposure Assessment of Aflatoxins and Deoxynivalenol in Cereal-Based Baby Foods for Infants.

Herrera M, Bervis N, Carramiñana JJ, Juan T, Herrera A, Ariño A, Lorán S.

Toxins (Basel). 2019 Mar 5;11(3). pii: E150. doi: 10.3390/toxins11030150.

4.

Olive Leaves Extract from Algerian Oleaster (Olea europaea var. sylvestris) on Microbiological Safety and Shelf-life Stability of Raw Halal Minced Beef during Display.

Djenane D, Gómez D, Yangüela J, Roncalés P, Ariño A.

Foods. 2018 Dec 26;8(1). pii: E10. doi: 10.3390/foods8010010.

5.

Irradiation Maintains Functional Components of Dry Hot Peppers (Capsicum annuum L.) under Ambient Storage.

Iqbal Q, Amjad M, Asi MR, Nawaz A, Khan SM, Ariño A, Ahmad T.

Foods. 2016 Sep 12;5(3). pii: E63. doi: 10.3390/foods5030063.

6.

Inhibition of Fusarium Growth and Mycotoxin Production in Culture Medium and in Maize Kernels by Natural Phenolic Acids.

Ferruz E, Loran S, Herrera M, Gimenez I, Bervis N, Barcena C, Carramiñana JJ, Juan T, Herrera A, Ariño A.

J Food Prot. 2016 Oct;79(10):1753-1758. doi: 10.4315/0362-028X.JFP-15-563.

PMID:
28221840
7.

Effects of Phenolic Acids on the Growth and Production of T-2 and HT-2 Toxins by Fusarium langsethiae and F. sporotrichioides.

Ferruz E, Atanasova-Pénichon V, Bonnin-Verdal MN, Marchegay G, Pinson-Gadais L, Ducos C, Lorán S, Ariño A, Barreau C, Richard-Forget F.

Molecules. 2016 Apr 4;21(4):449. doi: 10.3390/molecules21040449.

8.

Occurrence of Listeria monocytogenes in Ready-to-Eat Meat Products and Meat Processing Plants in Spain.

Gómez D, Iguácel LP, Rota MC, Carramiñana JJ, Ariño A, Yangüela J.

Foods. 2015 Jul 14;4(3):271-282. doi: 10.3390/foods4030271.

9.

Stability of Capsaicinoids and Antioxidants in Dry Hot Peppers under Different Packaging and Storage Temperatures.

Iqbal Q, Amjad M, Asi MR, Ariño A, Ziaf K, Nawaz A, Ahmad T.

Foods. 2015 Mar 31;4(2):51-64. doi: 10.3390/foods4020051.

10.

Antimicrobial resistance of Listeria monocytogenes and Listeria innocua from meat products and meat-processing environment.

Gómez D, Azón E, Marco N, Carramiñana JJ, Rota C, Ariño A, Yangüela J.

Food Microbiol. 2014 Sep;42:61-5. doi: 10.1016/j.fm.2014.02.017. Epub 2014 Feb 28.

PMID:
24929718
11.

Effects of bread making and wheat germ addition on the natural deoxynivalenol content in bread.

Giménez I, Blesa J, Herrera M, Ariño A.

Toxins (Basel). 2014 Jan 21;6(1):394-401. doi: 10.3390/toxins6010394.

12.

Characterization of capsaicinoids and antioxidants in hot peppers as influenced by hybrid and harvesting stage.

Iqbal Q, Amjad M, Asi MR, Ariño A.

Plant Foods Hum Nutr. 2013 Dec;68(4):358-63. doi: 10.1007/s11130-013-0386-5.

PMID:
24081832
13.

Occurrence and exposure assessment of Fusarium mycotoxins in maize germ, refined corn oil and margarine.

Escobar J, Lorán S, Giménez I, Ferruz E, Herrera M, Herrera A, Ariño A.

Food Chem Toxicol. 2013 Dec;62:514-20. doi: 10.1016/j.fct.2013.09.020. Epub 2013 Sep 18.

PMID:
24056029
14.

Aflatoxin contamination in different fractions of rice from Pakistan and estimation of dietary intakes.

Iqbal SZ, Asi MR, Ariño A, Akram N, Zuber M.

Mycotoxin Res. 2012 Aug;28(3):175-80. doi: 10.1007/s12550-012-0131-1. Epub 2012 May 3.

PMID:
23606125
15.

Mold and aflatoxin reduction by gamma radiation of packed hot peppers and their evolution during storage.

Iqbal Q, Amjad M, Asi MR, Ariño A.

J Food Prot. 2012 Aug;75(8):1528-31. doi: 10.4315/0362-028X.JFP-12-064.

PMID:
22856582
16.

Comparison of sampling procedures for recovery of Listeria monocytogenes from stainless steel food contact surfaces.

Gómez D, Ariño A, Carramiñana JJ, Rota C, Yangüela J.

J Food Prot. 2012 Jun;75(6):1077-82. doi: 10.4315/0362-028X.JFP-11-421.

PMID:
22691475
17.

Assessment of hot peppers for aflatoxin and mold proliferation during storage.

Iqbal Q, Amjad M, Asi MR, Ariño A.

J Food Prot. 2011 May;74(5):830-5. doi: 10.4315/0362-028X.JFP-10-449.

PMID:
21549057
19.

Determination of pesticides and PCBs in virgin olive oil by multicolumn solid-phase extraction cleanup followed by GC-NPD/ECD and confirmation by ion-trap GC-MS.

Yagüe C, Bayarri S, Conchello P, Lázaro R, Pérez-Arquillué C, Herrera A, Ariño A.

J Agric Food Chem. 2005 Jun 29;53(13):5105-9.

PMID:
15969482
20.

Rapid method for trace determination of organochlorine pesticides and polychlorinated biphenyls in yogurt.

Yagüe C, Herrera A, Ariño A, Lázaro R, Bayarri S, Conchello P.

J AOAC Int. 2002 Sep-Oct;85(5):1181-6.

PMID:
12374419

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