Publikationen (123) Publikationen von MARÍA DEL CARMEN CUADRADO HOYO

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. Culinary nutrition in gastronomic sciences. A review

    International Journal of Gastronomy and Food Science, Vol. 25

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

    Foods, Vol. 10, Núm. 6

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

    Food Chemistry, Vol. 339

  4. Identification of high-affinity phage-displayed VH fragments by use of a quartz crystal microbalance with dissipation monitoring

    Sensors and Actuators, B: Chemical, Vol. 340

  5. Novel approaches in anthocyanin research - Plant fortification and bioavailability issues

    Trends in Food Science and Technology, Vol. 117, pp. 92-105

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. Cooking effect on the bioactive compounds, texture, and color properties of cold-extruded rice/bean-based pasta supplemented with whole carob fruit

    Foods, Vol. 9, Núm. 4

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

    Foods, Vol. 9, Núm. 6

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

    Molecules, Vol. 25, Núm. 7

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

    Foods, Vol. 9, Núm. 7

  8. Novel gluten-free formulations from lentil flours and nutritional yeast: Evaluation of extrusion effect on phytochemicals and non-nutritional factors

    Food Chemistry, Vol. 315

2019

  1. Bioactive compounds, antioxidant activity, and sensory analysis of rice-based extruded snacks-like fortified with bean and carob fruit flours

    Foods, Vol. 8, Núm. 9

  2. Extrusion effect on proximate composition, starch and dietary fibre of ready-to-eat products based on rice fortified with carob fruit and bean

    LWT, Vol. 111, pp. 387-393

  3. 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

  4. Non-nutritional Factors: Lectins, Phytic Acid, Proteases Inhibitors, Allergens

    Food Chemistry, Function and Analysis (Royal Society of Chemistry), pp. 152-176

  5. The effect of extrusion on the bioactive compounds and antioxidant capacity of novel gluten-free expanded products based on carob fruit, pea and rice blends

    Innovative Food Science and Emerging Technologies, Vol. 52, pp. 100-107