Hospital Universitario 12 de Octubre-ko ikertzaileekin lankidetzan egindako argitalpenak (6)

2023

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

    Innovative Food Science and Emerging Technologies, Vol. 86

2018

  1. 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

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

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

  3. 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