Publikationen in Zusammenarbeit mit Forschern von Hospital Universitario 12 de Octubre (10)

2023

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

    Innovative Food Science and Emerging Technologies, Vol. 86

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. 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