Publications en collaboration avec des chercheurs de Instituto de Investigación en Ciencias de la Alimentación (7)

2018

  1. 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

  2. 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

  1. 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

  2. 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

  3. Pepsin treatment of whey proteins under high pressure produces hypoallergenic hydrolysates

    Innovative Food Science and Emerging Technologies, Vol. 43, pp. 154-162

  4. 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

  1. 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