Icahn School of Medicine at Mount Sinai-ko ikertzaileekin lankidetzan egindako argitalpenak (17)

2023

  1. Molecular Approaches for Food Protein Allergenicity Assessment and the Diagnosis and Treatment of Food Allergies

    Foods

2022

  1. Are Physicochemical Properties Shaping the Allergenic Potency of Animal Allergens?

    Clinical Reviews in Allergy and Immunology, Vol. 62, Núm. 1

  2. Are Physicochemical Properties Shaping the Allergenic Potency of Plant Allergens?

    Clinical Reviews in Allergy and Immunology, Vol. 62, Núm. 1, pp. 37-63

  3. New applications of advanced instrumental techniques for the characterization of food allergenic proteins

    Critical Reviews in Food Science and Nutrition, Vol. 62, Núm. 31, pp. 8686-8702

2021

  1. A Mouse Model of Oral Sensitization to Hen’s Egg White

    Methods in Molecular Biology (Humana Press Inc.), pp. 49-65

  2. Applications of Mouse Models to the Study of Food Allergy

    Methods in Molecular Biology (Humana Press Inc.), pp. 1-17

  3. Triacylglycerides and phospholipids from egg yolk differently influence the immunostimulating properties of egg white proteins

    Nutrients, Vol. 13, Núm. 10

2020

  1. Demonstration of distinct pathways of mast cell-dependent inhibition of Treg generation using murine bone marrow-derived mast cells

    Allergy: European Journal of Allergy and Clinical Immunology

  2. Food Allergy: Etiology, Allergens, and Analytical Strategies

    Comprehensive Foodomics (Elsevier), pp. 175-196

2019

  1. Applying the adverse outcome pathway (AOP) for food sensitization to support in vitro testing strategies

    Trends in Food Science and Technology, Vol. 85, pp. 307-319

2018

  1. Immune characterization of bone marrow-derived models of mucosal and connective tissue mast cells

    Allergy, Asthma and Immunology Research, Vol. 10, Núm. 3, pp. 268-277

  2. Mast cell heterogeneity underlies different manifestations of food allergy in mice

    PLoS ONE, Vol. 13, Núm. 1

2017

  1. Assessment of IgE reactivity of β-casein by western blotting after digestion with simulated gastric fluid

    Methods in Molecular Biology (Humana Press Inc.), pp. 165-175

2016

  1. The rise of food allergy: Environmental factors and emerging treatments

    EBioMedicine, Vol. 7, pp. 27-34

2014

  1. 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

  2. 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

  3. Skin exposure promotes a Th2-dependent sensitization to peanut allergens

    Journal of Clinical Investigation, Vol. 124, Núm. 11, pp. 4965-4975