Carmen Cuadrado Hoyo-rekin lankidetzan egindako argitalpenak (13)

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. 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