Publications by the researcher in collaboration with MARÍA DEL CARMEN CUADRADO HOYO (20)

2024

  1. Effects of enzymatic hydrolysis combined with pressured heating on tree nut allergenicity

    Food Chemistry, Vol. 451

2023

  1. Mitigation of peanut allergenic reactivity by combined processing: Pressured heating and enzymatic hydrolysis

    Innovative Food Science and Emerging Technologies, Vol. 86

2022

  1. New Research in Food Allergen Detection

    Foods

2021

  1. Detection of peanut allergen by real-time PCR: Looking for a suitable detection marker as affected by processing

    Foods, Vol. 10, Núm. 6

2020

  1. Application of real-time PCR for tree nut allergen detection in processed foods

    Critical Reviews in Food Science and Nutrition, Vol. 60, Núm. 7, pp. 1077-1093

  2. Changes induced by pressure processing on immunoreactive proteins of tree nuts

    Molecules, Vol. 25, Núm. 4

  3. Chestnut allergen detection in complex food products: Development and validation of a real-time PCR method

    LWT, Vol. 123

  4. Effect of instant controlled pressure drop (DIC) treatment on the detection of nut allergens by real time PCR

    Foods, Vol. 9, Núm. 6

  5. Influence of instant controlled pressure drop (DIC) on allergenic potential of tree nuts

    Molecules, Vol. 25, Núm. 7

2019

  1. Influence of boiling and autoclave processing on the phenolic content, antioxidant activity and functional properties of pistachio, cashew and chestnut flours

    LWT, Vol. 105, pp. 250-256

2018

  1. Evaluation of locked nucleic acid and TaqMan probes for specific detection of cashew nut in processed food by real time PCR

    Food Control, Vol. 89, pp. 227-234

  2. Influence of enzymatic hydrolysis on the allergenic reactivity of processed cashew and pistachio

    Food Chemistry, Vol. 241, pp. 372-379

  3. Thermal processing effects on the IgE-reactivity of cashew and pistachio

    Food Chemistry, Vol. 245, pp. 595-602

2017

  1. Amperometric determination of hazelnut traces by means of Express PCR coupled to magnetic beads assembled on disposable DNA sensing scaffolds

    Sensors and Actuators, B: Chemical, Vol. 245, pp. 895-902

  2. Detection of pistachio allergen coding sequences in food products: A comparison of two real time PCR approaches

    Food Control, Vol. 75, pp. 262-270

2016

  1. Detection by real time PCR of walnut allergen coding sequences in processed foods

    Food Chemistry, Vol. 202, pp. 334-340

2014

  1. A novel proteomic analysis of the modifications induced by high hydrostatic pressure on hazelnut water-soluble proteins

    Foods, Vol. 3, Núm. 2, pp. 279-289

  2. Allergenic properties and differential response of walnut subjected to processing treatments

    Food Chemistry, Vol. 157, pp. 141-147

  3. Detection of almond allergen coding sequences in processed foods by real time PCR

    Journal of Agricultural and Food Chemistry, Vol. 62, Núm. 24, pp. 5617-5624

2013

  1. Real Time PCR to detect hazelnut allergen coding sequences in processed foods

    Food Chemistry, Vol. 138, Núm. 2-3, pp. 1976-1981