Publicacions en què col·labora amb Adela López de Cerain Salsamendi (183)

2024

  1. Author Correction: Hazard characterization of Alternaria toxins to identify data gaps and improve risk assessment for human health(Correction: Archives of Toxicology, (2023), 98, (425–469), 10.1007/s00204-023-03636-8)

    Archives of Toxicology

  2. Hazard characterization of Alternaria toxins to identify data gaps and improve risk assessment for human health

    Archives of Toxicology, Vol. 98, Núm. 2, pp. 425-469

2023

  1. Genotoxicity and Toxicity Assessment of a Formulation Containing Silver Nanoparticles and Kaolin: An In Vivo Integrative Approach

    Nanomaterials, Vol. 13, Núm. 1

  2. In Vivo Genotoxicity and Toxicity Assessment of Sterigmatocystin Individually and in Mixture with Aflatoxin B1

    Toxins, Vol. 15, Núm. 8

  3. In vitro genotoxicity assessment of French fries from mass catering companies: a preliminary study

    Mutagenesis, Vol. 38, Núm. 1, pp. 51-57

  4. Measuring DNA modifications with the comet assay: a compendium of protocols

    Nature Protocols, Vol. 18, Núm. 3, pp. 929-989

  5. New approach methodologies to facilitate and improve the hazard assessment of non-genotoxic carcinogens—a PARC project

    Frontiers in Toxicology, Vol. 5

  6. Oxidative Stability and Genotoxic Activity of Vegetable Oils Subjected to Accelerated Oxidation and Cooking Conditions

    Foods, Vol. 12, Núm. 11

2022

  1. Genotoxicity of 12 Mycotoxins by the SOS/umu Test: Comparison of Liver and Kidney S9 Fraction

    Toxins, Vol. 14, Núm. 6

  2. Genotoxicity of Graphene-Based Materials

    Nanomaterials, Vol. 12, Núm. 11

  3. In Vitro Genotoxicity Evaluation of an Antiseptic Formulation Containing Kaolin and Silver Nanoparticles

    Nanomaterials, Vol. 12, Núm. 6

2021

  1. In vitro genotoxicity assessment of functional ingredients: Betaine, choline, and taurine

    Foods, Vol. 10, Núm. 2

  2. In vitro genotoxicity assessment of functional ingredients: DHA, rutin and α-tocopherol

    Food and Chemical Toxicology, Vol. 153

  3. In vitro mutagenicity assessment of fried meat-based food from mass catering companies

    Food and Chemical Toxicology, Vol. 156

  4. Oral subchronic exposure to the mycotoxin ochratoxin A induces key pathological features of Parkinson's disease in mice six months after the end of the treatment

    Food and Chemical Toxicology, Vol. 152

  5. Practices of deep-frying processes among food handlers in social food services in Navarra, Spain

    International Journal of Gastronomy and Food Science, Vol. 26

  6. Prioritization of mycotoxins based on their genotoxic potential with an in silico-in vitro strategy

    Toxins, Vol. 13, Núm. 10

  7. Time course of renal transcriptomics after subchronic exposure to ochratoxin a in fisher rats

    Toxins, Vol. 13, Núm. 3

  8. Un surco profundo

    Nuestro tiempo, Núm. 709

  9. Validation of the in vitro comet assay for DNA cross-links and altered bases detection

    Archives of Toxicology, Vol. 95, Núm. 8, pp. 2825-2838