Theses

In vitro study of the genotoxic potential and evaluation of the methylation of LINE-1 by fumonisin B1 in co-exposure with aflatoxin B1 and ochratoxin A

Hyperspectral imaging application to deoxynivalenol management in wheat.

Prevention of deoxynivalenol toxicity in broiler chickens by means of detoxifying agents

Fate of Fusarium mycotoxins during food production. Cases of beer and cereal-based infant food.

Mycotoxin risk in dairy farms: feedstuffs contamination, aflatoxin transference to milk and thermal stability of aflatoxin M1.

High-carotenoid maize as feed and food component: mycotoxin contamination, thermal processing, bioavailability and poultry meat production.

Mycotoxins: presence and stability during processing of cereal based food.

Predictive mycology as a tool for controlling and preventing aflatoxins risk in postharvest.

Mycotoxines et champignons dans les grains de sorgho commercialisé en Tunisie: incidence et profils écophysiologiques

Alternaria spp. and their mycotoxins in tomatoes. A scientific approach from field to food industry.

In vitro bioaccessibility of ochratoxin A and assessment of its cytotoxicity and genotoxicity in human cell cultures.

Challenges in management of aflatoxins and ochratoxin A in contaminated raw materials.

Prevention of fumonisin contamination in corn.

Exposure assessment of Catalonian population to mycotoxins.

Mycotoxins in food for Tilapia: evaluation of the level of contamination and effect on parameters of oxidative damage in cells and lymphoid tissues of nilotic tilapia (Oreochromis niloticus).

Predictive mycology and use of natural antifungals to prevent the mycotoxin food hazard.

Fungi and mycotoxins in Capsicum powder: occurrence, ecophysiology and control.

Risk analysis of ochratoxin A in the frame of food safety: Exposure assessment.

Contamination by patulin during cold storage and in the stage prior to the production of apple products

Processing of cereals destined to human and animal consumption. Effects on mycotoxin contamination.

Ochratoxin A in overripe grapes, raisings and special wines in vitro and in vivo studies on fungi isolated from grapes and raisins affected by physical, chemical and biotic agents.

Ochratoxin A and ochratoxigenic modulds in grapes, must and wine. Ecophysiological studies.

Ecophysiology of ochratoxigenic Aspergillus ochraceus and Penicillium verrucosum isolates in green coffee, grape and barley.

Application of combined methods to prevent fungal spoilage in bakery products.

Ecophysiology of Fusarium species producing fumonisins, zearalenone and deoxynivalenol in corn. Essentila oils as fungal inhibitors.

Ecophysiology of Eurotium strains that spoil pastry products.