J. B. Molina-Hernández

Influence of Atmospheric Cold Plasma Exposure on Naturally Present Fungal Spores and Physicochemical Characteristics of Sundried Tomatoes (Solanum lycopersicum L.)

A. Ricci, C. Chaves-López, S. Tappi, 2022, Foods.

The Role of Fungi in the Cocoa Production Chain and the Challenge of Climate Change

A. Paparella, G. Romanazzi, Johannes Delgado-Ospina, 2021, Journal of fungi.

Colombian Essential Oil of Ruta graveolens against Nosocomial Antifungal Resistant Candida Strains

S. Rubino, S. Zanetti, F. Bussu, 2021, Journal of Fungi.

The membrane depolarization and increase intracellular calcium level produced by silver nanoclusters are responsible for bacterial death

A. Aceto, T. Bucciarelli, L. Valbonetti, 2021, Scientific Reports.

A comparative study on the antifungal efficacy of cold atmospheric plasma at low and high surface density on Aspergillus chevalieri and mechanisms of action

R. Laurita, J. B. Molina-Hernández, Jessica Laika, 2022, Innovative Food Science & Emerging Technologies.

Advances in understanding the enzymatic potential and production of ochratoxin A of filamentous fungi isolated from cocoa fermented beans.

A. Paparella, A. Serio, C. Rossi, 2022, Food microbiology.

Cold Atmospheric plasma treatment trigger changes in sun-dried tomatoes mycobiota by modifying the spore surface structure and hydrophobicity

M. Gherardi, A. Paparella, Y. Peralta-Ruiz, 2022, Food Control.

Exploring the Capability of Yeasts Isolated from Colombian Fermented Cocoa Beans to Form and Degrade Biogenic Amines in a Lab-Scale Model System for Cocoa Fermentation

S. Vittori, K. Rantsiou, A. Paparella, 2020, Microorganisms.

Edible coating based on achira starch containing garlic/oregano oils to extend the shelf life of double cream cheese

H. A. Martinez-Correa, M. M. Andrade-Mahecha, J. B. Molina-Hernández, 2020 .

Cacao Pod Husk Flour as an Ingredient for Reformulating Frankfurters: Effects on Quality Properties

R. Lucas‐González, M. Viuda‐Martos, J. Pérez-Álvarez, 2021, Foods.

Passion fruit by-products (Passiflora edulis f. flavicarpa) as a potential fat replacer in ice cream.

M. M. Andrade-Mahecha, J. B. Molina-Hernández, Hugo Alexander Martínez-Correa, 2024, Food science and technology international = Ciencia y tecnologia de los alimentos internacional.

Basic Substances and Potential Basic Substances: Key Compounds for a Sustainable Management of Seedborne Pathogens

M. B. Allagui, G. Romanazzi, J. B. Molina-Hernández, 2023, Horticulturae.