Publications by the researcher in collaboration with JESUS GONZALEZ JARTIN (14)

2024

  1. 8 Isolation, characterization, and identification of mycotoxin-producing fungi

    Environmental Toxicology, pp. 233-290

  2. First description of adenosine production by Gnomoniopsis smithogilvyi, causal agent of chestnut brown rot

    World Journal of Microbiology and Biotechnology, Vol. 40, Núm. 5

  3. Occurrence of mycotoxins in total mixed ration of dairy farms in Portugal and carry-over to milk

    Food Control, Vol. 165

2022

  1. Occurrence of mycotoxins and mycotoxigenic fungi in silage from the north of Portugal at feed-out

    International Journal of Food Microbiology, Vol. 365

2021

  1. Multi-detection method for mycotoxins with a modified QuEChERS extraction in feed and development of a simple detoxification procedure

    Animal Feed Science and Technology, Vol. 272

  2. Multianalyte method for the determination of regulated, emerging and modified mycotoxins in milk: QuEChERS extraction followed by UHPLC–MS/MS analysis

    Food Chemistry, Vol. 356

2020

  1. Magnetic nanostructures for marine and freshwater toxins removal

    Chemosphere, Vol. 256

2019

  1. A QuEChERS based extraction procedure coupled to UPLC-MS/MS detection for mycotoxins analysis in beer

    Food Chemistry, Vol. 275, pp. 703-710

2018

  1. Detection of new emerging type-A trichothecenes by untargeted mass spectrometry

    Talanta, Vol. 178, pp. 37-42

  2. Isolation, characterization, and identification of mycotoxin-producing fungi

    Environmental Toxicology (De Gruyter), pp. 202-245

  3. Pilidium lythri Is Associated with Bunch Rot of Grapevine (Vitis vinifera)

    American Journal of Enology and Viticulture, Vol. 69, Núm. 4, pp. 410-416

2017

  1. Analysis of natural toxins by liquid chromatography

    Liquid Chromatography: Applications: Second Edition (Elsevier Inc.), pp. 479-514

  2. Impact of global warming on mycotoxins

    Current Opinion in Food Science, Vol. 18, pp. 76-81

  3. UPLC-MS-IT-TOF Identification of Circumdatins Produced by Aspergillus ochraceus

    Journal of Agricultural and Food Chemistry, Vol. 65, Núm. 23, pp. 4843-4852