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Food Microbiology|December 6, 2014
Study of the inactivation of spoilage microorganisms in apple juice by pulsed light and ultrasoundMariana Ferrario, Stella Maris Alzamora, Sandra Guerrero
International Journal of Food Microbiology|March 1, 2005
Aspergillus flavus growth in the presence of chemical preservatives and naturally occurring antimicrobial compoundsAurelio López-Malo, Stella Maris Alzamora, Enrique Palou
Annual Review of Food Science and Technology|December 2, 2011
Hurdle technology in fruit processingPaula Luisina Gómez, Jorge Welti-Chanes, Stella Maris Alzamora
International Journal of Food Microbiology|October 10, 2025
Comparative study of the individual and sequential effect of aqueous ozone and UV-C light on the mycotoxigenic fungus Aspergillus carbonarius: In vitro assays and incidence in grapesAngela Rocío Romero Bernal, Silvia Mónica Raffellini, Zhiming Guo, et al.
Journal of Applied Microbiology|November 20, 2021
Citrus flavonoids against Fusarium verticillioides in post-harvest maize: Minimization of fumonisins and alteration of fungal ultrastructurePaula Sol Pok, Víctor Alonso García Londoño, Sebastián Vicente, et al.
Food Chemistry|March 6, 2020
Evaluation of citrus flavonoids against Aspergillus parasiticus in maize: Aflatoxins reduction and ultrastructure alterationsPaula Sol Pok, Víctor Alonso García Londoño, Sebastián Vicente, et al.
Foods (Basel, Switzerland)|February 13, 2026
Pre-Treatments Involving Aqueous Ozone and UV-C Light Can Be Used in Raisin Production to Decrease the Incidence of Aspergillus carbonarius and Promote DryingEunice Valentina Contigiani, Angela Rocío Romero-Bernal, Paula Sol Pok, et al.
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