Jorge Calpe

Antimicrobial packaging based on ɛ-polylysine bioactive film for the control of mycotoxigenic fungi in vitro and in bread

Carlos Luz, Jorge Calpe, Federica Saladino et al. · Journal of Food Processing and Preservation · 2017 · 69 citations · Full text

Evaluation of shelf life and technological properties of bread elaborated with lactic acid bacteria fermented whey as a bio-preservation ingredient

Victor Dopazo, Fran Illueca, Carlos Luz et al. · LWT · 2023 · 36 citations · Full text

Food Chemistry, Shelf Life, Food Fermentation +15

Antifungal activity of natamycin and development of an edible film based on hydroxyethylcellulose to avoid Penicillium spp. growth on low-moisture mozzarella cheese

Raquel Torrijos, Tiago de Melo Nazareth, Jorge Calpe et al. · LWT · 2021 · 35 citations · Full text

Microbial Inactivation, Edible Film, Food Microbiology +21

Probiotic characterization of Lactobacillus strains isolated from breast milk and employment for the elaboration of a fermented milk product

Carlos Luz, Jorge Calpe, Juan Manuel Quiles et al. · Journal of Functional Foods · 2021 · 34 citations · Full text

Potential application of lactic acid bacteria in the biopreservation of red grape from mycotoxigenic fungi

Victor Dopazo, Carlos Luz, Juan Manuel Quiles et al. · Journal of the Science of Food and Agriculture · 2021 · 31 citations