M. ROSARIO
LINACERO DE LA FUENTE
Catedrática de universidad
Instituto Nacional de Investigación y Tecnología Agraria y Alimentaria
Madrid, EspañaInstituto Nacional de Investigación y Tecnología Agraria y Alimentaria -ko ikertzaileekin lankidetzan egindako argitalpenak (20)
2024
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Effects of enzymatic hydrolysis combined with pressured heating on tree nut allergenicity
Food Chemistry, Vol. 451
2023
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Mitigation of peanut allergenic reactivity by combined processing: Pressured heating and enzymatic hydrolysis
Innovative Food Science and Emerging Technologies, Vol. 86
2022
2021
2020
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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
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Changes induced by pressure processing on immunoreactive proteins of tree nuts
Molecules, Vol. 25, Núm. 4
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Chestnut allergen detection in complex food products: Development and validation of a real-time PCR method
LWT, Vol. 123
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Effect of instant controlled pressure drop (DIC) treatment on the detection of nut allergens by real time PCR
Foods, Vol. 9, Núm. 6
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Influence of instant controlled pressure drop (DIC) on allergenic potential of tree nuts
Molecules, Vol. 25, Núm. 7
2019
2018
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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
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Influence of enzymatic hydrolysis on the allergenic reactivity of processed cashew and pistachio
Food Chemistry, Vol. 241, pp. 372-379
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Thermal processing effects on the IgE-reactivity of cashew and pistachio
Food Chemistry, Vol. 245, pp. 595-602
2017
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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
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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
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Detection by real time PCR of walnut allergen coding sequences in processed foods
Food Chemistry, Vol. 202, pp. 334-340
2014
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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
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Allergenic properties and differential response of walnut subjected to processing treatments
Food Chemistry, Vol. 157, pp. 141-147
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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
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Real Time PCR to detect hazelnut allergen coding sequences in processed foods
Food Chemistry, Vol. 138, Núm. 2-3, pp. 1976-1981