ALBA
PABLOS TANARRO
PROFESOR DOCTOR
![Foto de ALBA](/img/uploaded/D4CA5556DC19D032E429D58FBAA5AEFF.jpg)
![Foto de Instituto de Investigación en Ciencias de la Alimentación](/img/noimage_org.png)
Instituto de Investigación en Ciencias de la Alimentación
Madrid, EspañaInstituto de Investigación en Ciencias de la Alimentación -ko ikertzaileekin lankidetzan egindako argitalpenak (7)
2018
-
Assessment of the Allergenic Potential of the Main Egg White Proteins in BALB/c Mice
Journal of Agricultural and Food Chemistry, Vol. 66, Núm. 11, pp. 2970-2976
-
Egg Yolk Provides Th2 Adjuvant Stimuli and Promotes Sensitization to Egg White Allergens in BALB/c Mice
Molecular Nutrition and Food Research, Vol. 62, Núm. 13
2017
-
Dietary intervention with β-lactoglobulin-derived peptides and a specific mixture of fructo-oligosaccharides and bifidobacterium breve M-16V facilitates the prevention of whey-induced allergy in mice by supporting a tolerance-prone immune environment
Frontiers in Immunology, Vol. 8, Núm. OCT
-
Hydrolysed ovalbumin offers more effective preventive and therapeutic protection against egg allergy than the intact protein
Clinical and Experimental Allergy, Vol. 47, Núm. 10, pp. 1342-1354
-
Pepsin treatment of whey proteins under high pressure produces hypoallergenic hydrolysates
Innovative Food Science and Emerging Technologies, Vol. 43, pp. 154-162
-
Sensitizing and Eliciting Capacity of Egg White Proteins in BALB/c Mice As Affected by Processing
Journal of Agricultural and Food Chemistry, Vol. 65, Núm. 22, pp. 4500-4508
2016
-
Antibody production, anaphylactic signs, and T-cell responses induced by oral sensitization with ovalbumin in BALB/c and C3H/HeOuJ mice
Allergy, Asthma and Immunology Research, Vol. 8, Núm. 3, pp. 239-245