Publicaciones en colaboración con investigadores/as de Instituto de Investigación en Ciencias de la Alimentación (7)

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

2014

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

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

2013

  1. Hen egg white lysozyme: Antimicrobial activity and allergenicity

    Lysozymes: Sources, Functions and Role in Disease (Nova Science Publishers, Inc.), pp. 215-226

  2. IgE-binding and in vitro gastrointestinal digestibility of egg allergens in the presence of polysaccharides

    Food Hydrocolloids, Vol. 30, Núm. 2, pp. 597-605

  3. Peanut allergy: Allegents and etiology

    Peanuts: Bioactivities and Allergies (Nova Science Publishers, Inc.), pp. 137-152

2012

  1. Human IgE binding and in vitro digestion of S-OVA

    Food Chemistry, Vol. 135, Núm. 3, pp. 1842-1847

  2. In vitro digestibility and allergenicity of emulsified hen egg

    Food Research International, Vol. 48, Núm. 2, pp. 404-409