Fernando Bittencourt Luciano
Fernando Bittencourt Luciano
Associate Professor of Food Microbiology, Pontifícia Universidade Católica do Paraná
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Enzymatic inhibition by allyl isothiocyanate and factors affecting its antimicrobial action against Escherichia coli O157: H7
FB Luciano, RA Holley
International journal of food microbiology 131 (2-3), 240-245, 2009
Mycotoxins and their consequences in aquaculture: A review
A Anater, L Manyes, G Meca, E Ferrer, FB Luciano, CT Pimpão, G Font
Aquaculture 451, 1-10, 2016
Chemical composition and antibacterial activity of Laurus nobilis essential oil towards foodborne pathogens and its application in fresh Tuscan sausage stored at 7 C
SM da Silveira, FB Luciano, N Fronza, A Cunha Jr, GN Scheuermann, ...
LWT-Food Science and Technology 59 (1), 86-93, 2014
Instrumental texture evaluation of extruded snack foods: a review evaluación instrumental de textura en alimentos extruidos: una revisión
AA Anton, FB Luciano
CYTA-Journal of Food 5 (4), 245-251, 2007
Herbal extracts and organic acids as natural feed additives in pig diets
LB Costa, FB Luciano, VS Miyada, FD Gois
South African Journal of Animal Science 43 (2), 181-193, 2013
Mycotoxins in dry-cured meats: A review
FP Montanha, A Anater, JF Burchard, FB Luciano, G Meca, L Manyes, ...
Food and Chemical Toxicology 111, 494-502, 2018
Rhamnogalacturonan, a chemically-defined polysaccharide, improves intestinal barrier function in DSS-induced colitis in mice and human Caco-2 cells
D Maria-Ferreira, AM Nascimento, TR Cipriani, AP Santana-Filho, ...
Scientific reports 8 (1), 12261, 2018
Fundamentals on the molecular mechanism of action of antimicrobial peptides
JAF Corrêa, AG Evangelista, T de Melo Nazareth, FB Luciano
Materialia 8, 100494, 2019
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
Microbial and chemical origins of the bactericidal activity of thermally treated yellow mustard powder toward Escherichia coli O157: H7 during dry sausage ripening
FB Luciano, J Belland, RA Holley
International Journal of Food Microbiology 145 (1), 69-76, 2011
Antimicrobial effect against different bacterial strains and bacterial adaptation to essential oils used as feed additives
ADB Melo, AF Amaral, G Schaefer, FB Luciano, C de Andrade, LB Costa, ...
Canadian journal of veterinary research 79 (4), 285-289, 2015
Combination of garlic essential oil, allyl isothiocyanate, and nisin Z as bio-preservatives in fresh sausage
MK Araújo, AM Gumiela, K Bordin, FB Luciano, REF de Macedo
Meat Science 143, 177-183, 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
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
Influence of the antimicrobial compound allyl isothiocyanate against the Aspergillus parasiticus growth and its aflatoxins production in pizza crust
JM Quiles, L Manyes, F Luciano, J Manes, G Meca
Food and Chemical Toxicology 83, 222-228, 2015
Effect of Free‐SH Containing Compounds on Allyl Isothiocyanate Antimicrobial Activity against Escherichia coli O157:H7
FB Luciano, FS Hosseinian, T Beta, RA Holley
Journal of Food Science 73 (5), M214-M220, 2008
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
The impact of essential oils on antibiotic use in animal production regarding antimicrobial resistance–a review
AG Evangelista, JAF Corrêa, ACSM Pinto, FB Luciano
Critical Reviews in Food Science and Nutrition 62 (19), 5267-5283, 2022
Combination of essential oil compounds and phenolic acids against Escherichia coli O157: H7 in vitro and in dry-fermented sausage production
NVB Meira, RA Holley, K Bordin, REF de Macedo, FB Luciano
International journal of food microbiology 260, 59-64, 2017
Inhibition of aflatoxin B1, B2, G1 and G2 production by Aspergillus parasiticus in nuts using yellow and oriental mustard flours
C Hontanaya, G Meca, FB Luciano, J Mañes, G Font
Food Control 47, 154-160, 2015
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