JESUS
GONZALEZ JARTIN
PhD Assistant Professor
MARIA JESUS
SAINZ OSES
Senior university lecturer
Publications by the researcher in collaboration with MARIA JESUS SAINZ OSES (14)
2024
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8 Isolation, characterization, and identification of mycotoxin-producing fungi
Environmental Toxicology, pp. 233-290
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First description of adenosine production by Gnomoniopsis smithogilvyi, causal agent of chestnut brown rot
World Journal of Microbiology and Biotechnology, Vol. 40, Núm. 5
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Occurrence of mycotoxins in total mixed ration of dairy farms in Portugal and carry-over to milk
Food Control, Vol. 165
2022
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Occurrence of mycotoxins and mycotoxigenic fungi in silage from the north of Portugal at feed-out
International Journal of Food Microbiology, Vol. 365
2021
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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
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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
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Magnetic nanostructures for marine and freshwater toxins removal
Chemosphere, Vol. 256
2019
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A QuEChERS based extraction procedure coupled to UPLC-MS/MS detection for mycotoxins analysis in beer
Food Chemistry, Vol. 275, pp. 703-710
2018
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Detection of new emerging type-A trichothecenes by untargeted mass spectrometry
Talanta, Vol. 178, pp. 37-42
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Isolation, characterization, and identification of mycotoxin-producing fungi
Environmental Toxicology (De Gruyter), pp. 202-245
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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
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Analysis of natural toxins by liquid chromatography
Liquid Chromatography: Applications: Second Edition (Elsevier Inc.), pp. 479-514
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Impact of global warming on mycotoxins
Current Opinion in Food Science, Vol. 18, pp. 76-81
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UPLC-MS-IT-TOF Identification of Circumdatins Produced by Aspergillus ochraceus
Journal of Agricultural and Food Chemistry, Vol. 65, Núm. 23, pp. 4843-4852