Publicaciones en colaboración con investigadores/as de Instituto de Investigación en Ciencias de la Alimentación (56)

2024

  1. Airway Exposure to House Dust Mite Promotes the Development of Allergy to Egg White in Mice

    Clinical and Experimental Allergy

  2. Electrochemical bioplatform to manage alpha-gal syndrome by tracking the carbohydrate allergen in meat

    Talanta, Vol. 273

  3. Residual α-Gal in digested beef, pork and lamb meat submitted to different cooking methods

    LWT, Vol. 204

  4. TRP14 is the rate-limiting enzyme for intracellular cystine reduction and regulates proteome cysteinylation

    EMBO Journal, Vol. 43, Núm. 13, pp. 2789-2812

2023

  1. Critical features of an in vitro intestinal absorption model to study the first key aspects underlying food allergen sensitization

    Comprehensive Reviews in Food Science and Food Safety, Vol. 22, Núm. 2, pp. 971-1005

  2. Egg yolk lipids induce sensitization to egg white proteins in a mouse model without adjuvant and exacerbate Th2 responses to egg white in cells from allergic patients

    Food Research International, Vol. 172

  3. Maternal Diet Determines Milk Microbiome Composition and Offspring Gut Colonization in Wistar Rats

    Nutrients, Vol. 15, Núm. 20

  4. 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. Caco-2 Cell Response Induced by Peptides Released after Digestion of Heat-Treated Egg White Proteins

    Foods, Vol. 11, Núm. 22

  4. Effects of a Mealworm (Tenebrio molitor) Extract on Metabolic Syndrome-Related Pathologies: In Vitro Insulin Sensitivity, Inflammatory Response, Hypolipidemic Activity and Oxidative Stress

    Insects, Vol. 13, Núm. 10

  5. IgE-Binding and Immunostimulating Properties of Enzymatic Crosslinked Milk Proteins as Influenced by Food Matrix and Digestibility

    Nutrients, Vol. 14, Núm. 21

  6. In vitro simulated semi-dynamic gastrointestinal digestion: Evaluation of the effects of processing on whey proteins digestibility and allergenicity

    Food and Function, Vol. 13, Núm. 3, pp. 1593-1602

  7. 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

  8. Rapid diagnosis of egg allergy by targeting ovalbumin specific IgE and IgG4 in serum on a disposable electrochemical immunoplatform

    Sensors and Diagnostics, Vol. 1, Núm. 1, pp. 149-159

  9. Ultrasensitive detection of soy traces by immunosensing of glycinin and β-conglycinin at disposable electrochemical platforms

    Talanta, Vol. 241

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. IgE-Reactivity Pattern of Tomato Seed and Peel Nonspecific Lipid-Transfer Proteins after in Vitro Gastrointestinal Digestion

    Journal of Agricultural and Food Chemistry, Vol. 69, Núm. 11, pp. 3511-3518