Publicacions en què col·labora amb África Sanchiz Giraldo (14)

2023

  1. Mitigation of peanut allergenic reactivity by combined processing: Pressured heating and enzymatic hydrolysis

    Innovative Food Science and Emerging Technologies, Vol. 86

2021

  1. Detection of peanut allergen by real-time PCR: Looking for a suitable detection marker as affected by processing

    Foods, Vol. 10, Núm. 6

2020

  1. Application of real-time PCR for tree nut allergen detection in processed foods

    Critical Reviews in Food Science and Nutrition, Vol. 60, Núm. 7, pp. 1077-1093

  2. Changes induced by pressure processing on immunoreactive proteins of tree nuts

    Molecules, Vol. 25, Núm. 4

  3. Chestnut allergen detection in complex food products: Development and validation of a real-time PCR method

    LWT, Vol. 123

  4. Effect of instant controlled pressure drop (DIC) treatment on the detection of nut allergens by real time PCR

    Foods, Vol. 9, Núm. 6

  5. Influence of instant controlled pressure drop (DIC) on allergenic potential of tree nuts

    Molecules, Vol. 25, Núm. 7

2019

  1. Influence of boiling and autoclave processing on the phenolic content, antioxidant activity and functional properties of pistachio, cashew and chestnut flours

    LWT, Vol. 105, pp. 250-256

2018

  1. Efecto del procesado térmico, de presión y enzimático sobre alérgenos de frutos secos y su detección por PCR en tiempo real

    Efecto del procesado térmico, de presión y enzimático sobre alérgenos de frutos secos y su detección por PCR en tiempo real

  2. Evaluation of locked nucleic acid and TaqMan probes for specific detection of cashew nut in processed food by real time PCR

    Food Control, Vol. 89, pp. 227-234

  3. Influence of enzymatic hydrolysis on the allergenic reactivity of processed cashew and pistachio

    Food Chemistry, Vol. 241, pp. 372-379

  4. Thermal processing effects on the IgE-reactivity of cashew and pistachio

    Food Chemistry, Vol. 245, pp. 595-602

2017

  1. Detection of pistachio allergen coding sequences in food products: A comparison of two real time PCR approaches

    Food Control, Vol. 75, pp. 262-270

2016

  1. Detection by real time PCR of walnut allergen coding sequences in processed foods

    Food Chemistry, Vol. 202, pp. 334-340