M. ROSARIO
LINACERO DE LA FUENTE
Catedrática de universidad
Hospital Universitario 12 de Octubre
Madrid, EspañaPublications en collaboration avec des chercheurs de Hospital Universitario 12 de Octubre (10)
2023
-
Mitigation of peanut allergenic reactivity by combined processing: Pressured heating and enzymatic hydrolysis
Innovative Food Science and Emerging Technologies, Vol. 86
2018
-
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
-
Influence of enzymatic hydrolysis on the allergenic reactivity of processed cashew and pistachio
Food Chemistry, Vol. 241, pp. 372-379
-
Thermal processing effects on the IgE-reactivity of cashew and pistachio
Food Chemistry, Vol. 245, pp. 595-602
2017
-
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
-
Detection by real time PCR of walnut allergen coding sequences in processed foods
Food Chemistry, Vol. 202, pp. 334-340
2014
-
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
-
Allergenic properties and differential response of walnut subjected to processing treatments
Food Chemistry, Vol. 157, pp. 141-147
-
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
-
Real Time PCR to detect hazelnut allergen coding sequences in processed foods
Food Chemistry, Vol. 138, Núm. 2-3, pp. 1976-1981