Publications by the researcher in collaboration with Inés López-Calleja (38)

2017

  1. Multiplex ligation-dependent probe amplification (MLPA) for simultaneous detection of DNA from sunflower, poppy, flaxseed, sesame and soy allergenic ingredients in commercial food products

    Food Control, Vol. 71, pp. 301-310

2016

  1. Duplex real-time PCR using TaqMan® for the detection of sunflower (Helianthus annuus) and poppy (Papaver rhoeas) in commercial food products

    LWT - Food Science and Technology, Vol. 65, pp. 999-1007

2015

  1. Development of real-time PCR assays to detect cashew (Anacardium occidentale) and macadamia (Macadamia intergrifolia) residues in market analysis of processed food products

    LWT - Food Science and Technology, Vol. 62, Núm. 1, pp. 233-241

  2. Duplex real-time PCR method for the detection of sesame (Sesamum indicum) and flaxseed (Linum usitatissimum) DNA in processed food products

    Food Additives and Contaminants - Part A Chemistry, Analysis, Control, Exposure and Risk Assessment, Vol. 32, Núm. 11, pp. 1772-1785

  3. Isolation of recombinant antibody fragments (scFv) by phage display technology for detection of almond allergens in food products

    Food Control, Vol. 54, pp. 322-330

  4. Market analysis of food products for detection of allergenic walnut (Juglans regia) and pecan (Carya illinoinensis) by real-time PCR

    Food Chemistry, Vol. 177, pp. 111-119

2014

  1. Sensitive and specific detection of almond (Prunus dulcis) in commercial food products by real-time PCR

    LWT - Food Science and Technology, Vol. 56, Núm. 1, pp. 31-39

  2. Survey of undeclared allergenic pistachio (Pistacia vera) in commercial foods by hydrolysis probe real-time PCR

    Food Control, Vol. 39, Núm. 1, pp. 49-55

2013

  1. Detection of Fish-Derived Ingredients in Animal Feeds by a TaqMan Real-Time PCR Assay

    Food Analytical Methods, Vol. 6, Núm. 4, pp. 1040-1048

  2. Detection of rabbit and hare processed material in compound feeds by TaqMan real-time PCR

    Food Additives and Contaminants - Part A Chemistry, Analysis, Control, Exposure and Risk Assessment, Vol. 30, Núm. 5, pp. 771-779

  3. Development of a real time PCR assay for detection of allergenic trace amounts of peanut (Arachis hypogaea) in processed foods

    Food Control, Vol. 30, Núm. 2, pp. 480-490

  4. High resolution TaqMan real-time PCR approach to detect hazelnut DNA encoding for ITS rDNA in foods

    Food Chemistry, Vol. 141, Núm. 3, pp. 1872-1880

  5. Selection of recombinant antibodies by phage display technology and application for detection of allergenic Brazil Nut (Bertholletia excelsa) in processed foods

    Journal of Agricultural and Food Chemistry

  6. TaqMan real-time PCR assay for detection of traces of Brazil nut (Bertholletia excelsa) in food products

    Food Control, Vol. 33, Núm. 1, pp. 105-113

2012

  1. Evaluation of a TaqMan real-time PCR assay for detection of chicken, Turkey, duck, and goose material in highly processed industrial feed samples

    Poultry Science, Vol. 91, Núm. 7, pp. 1709-1719

2007

  1. Analysis of mitochondrial DNA for authentication of meats from chamois (Rupicapra rupicapra), pyrenean ibex (Capra pyrenaica), and mouflon (Ovis ammon) by polymerase chain reaction-restriction fragment length polymorphism

    Journal of AOAC International

  2. Application of an indirect ELISA and a PCR technique for detection of cows' milk in sheep's and goats' milk cheeses

    International Dairy Journal, Vol. 17, Núm. 1, pp. 87-93

  3. Detección de leche de cabra en oveja

    Alimentación, equipos y tecnología, Año 26, Núm. 225, pp. 38-43

  4. Identification of meats from red deer (Cervus elaphus), fallow deer (Dama dama), and roe deer (Capreolus capreolus) using polymerase chain reaction targeting specific sequences from the mitochondrial 12S rRNA gene

    Meat Science, Vol. 76, Núm. 2, pp. 234-240

  5. Mitochondrial markers for the detection of four duck species and the specific identification of Muscovy duck in meat mixtures using the polymerase chain reaction

    Meat Science, Vol. 76, Núm. 4, pp. 721-729