Publications en collaboration avec des chercheurs de Hospital Universitario 12 de Octubre (23)

2023

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

    Innovative Food Science and Emerging Technologies, Vol. 86

2021

  1. Epitope mapping of the major allergen 2S albumin from pine nut

    Food Chemistry, Vol. 339

2020

  1. Interaction of Monocyte-Derived Dendritic Cells with Ara h 2 from Raw and Roasted Peanuts

    Foods, Vol. 9, Núm. 7

2018

  1. Boiling and pressure cooking impact on IgE reactivity of soybean allergens

    International Archives of Allergy and Immunology, Vol. 175, Núm. 1-2, pp. 36-43

  2. 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

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

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

  4. 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

2015

  1. Potential changes in the allergenicity of three forms of peanut after thermal processing

    Food Chemistry, Vol. 183, pp. 18-25

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

2012

  1. Heat and pressure treatments effects on peanut allergenicity

    Food Chemistry, Vol. 132, Núm. 1, pp. 360-366

  2. Influence of enzymatic hydrolysis on the allergenicity of roasted peanut protein extract

    International Archives of Allergy and Immunology, Vol. 157, Núm. 1, pp. 41-50

2011

  1. Effect of instant controlled pressure drop on ige antibody reactivity to peanut, lentil, chickpea and soybean proteins

    International Archives of Allergy and Immunology, Vol. 156, Núm. 4, pp. 397-404

2010

  1. Characterization of lupin major allergens (Lupinus albus L.)

    Molecular Nutrition and Food Research, Vol. 54, Núm. 11, pp. 1668-1676

  2. Effects of enzymatic hydrolysis on lentil allergenicity

    Molecular Nutrition and Food Research, Vol. 54, Núm. 9, pp. 1266-1272

  3. Uncovered reactivity to lupine in lentil-allergic patients

    Annals of Allergy, Asthma and Immunology