Publicaciones en las que colabora con Iván López Expósito (8)

2015

  1. Effect of Processing Technologies on the Allergenicity of Food Products

    Critical Reviews in Food Science and Nutrition, Vol. 55, Núm. 13, pp. 1902-1917

  2. Egg proteins as allergens and the effects of the food matrix and processing

    Food and Function, Vol. 6, Núm. 3, pp. 694-713

2014

  1. Anaphylaxis induced by a drug containing lysozyme and papain: Influence of papain on the IgE response

    International Archives of Allergy and Immunology, Vol. 165, Núm. 2, pp. 83-90

  2. Identification of IgE-binding peptides in hen egg ovalbumin digested in vitro with human and simulated gastroduodenal fluids

    Journal of Agricultural and Food Chemistry, Vol. 62, Núm. 1, pp. 152-158

  3. Immunological behavior of in vitro digested egg-white lysozyme

    Molecular Nutrition and Food Research, Vol. 58, Núm. 3, pp. 614-624

  4. In vitro digestibility of bovine β-casein with simulated and human oral and gastrointestinal fluids. Identification and IgE-reactivity of the resultant peptides

    Food Chemistry, Vol. 143, pp. 514-521

  5. Mapping of IgE epitopes in in vitro gastroduodenal digests of β-lactoglobulin produced with human and simulated fluids

    Food Research International, Vol. 62, pp. 1127-1133

2013

  1. Influence of the carbohydrate moieties on the immunoreactivity and digestibility of the egg allergen ovomucoid

    PLoS ONE, Vol. 8, Núm. 11