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Chestnut allergen detection in complex food products: Development and validation of a real-time PCR method
ArticleAbstract: Chestnut is gaining importance as food allergen, but a specific detection method has not been perforPalabras claves:Cas s 9 allergen, Chestnut, Complex processed foods, Food allergy, Real-time PCRAutores:Cuadrado C., Isabel Ballesteros Redondo, Linacero R., López-García A., Ramírez A., Rueda J., Sanchiz A.Fuentes:scopusApplication of real-time PCR for tree nut allergen detection in processed foods
ReviewAbstract: Currently, food allergies are an important health concern worldwide. The presence of undeclared allePalabras claves:Allergen detection, Pressure processing, processed foods, Real-time PCR, thermal processing, tree nutAutores:Cuadrado C., Isabel Ballesteros Redondo, Linacero R., Sanchiz A.Fuentes:scopusEffect of thermal liquefaction on quality, chemical composition and antibiofilm activity against multiresistant human pathogens of crystallized eucalyptus honey
ArticleAbstract: Thermal liquefaction is a conventional method used by beekeepers to liquefy crystallized honey. HowePalabras claves:Antibiofilm activity, Bacterial biofilm, Crystallized honey, Eucalyptus honey, Multiresistant human pathogens, Thermal treatmentAutores:Adrián Proaño, Battino M.A., Dayana Coello, Debut Alexis, Genoveva Granda-Albuja, Giampieri F., Irina M. Villacrés-Granda, Isabel Ballesteros Redondo, José M. Alvarez-Suarez, Karla Sofía Vizuete Armendáriz, Karla Vizuete, Rosero-Mayanquer H.Fuentes:googlescopusInfluence of enzymatic hydrolysis on the allergenic reactivity of processed cashew and pistachio
ArticleAbstract: Cashew and pistachio allergies are considered a serious health problem. Previous studies have shownPalabras claves:Cashew, enzymatic hydrolysis, Food allergy, Pistachio, Pressure processing, processed foods, Sonication, thermal processingAutores:Burbano C., Cheng H., Cuadrado C., Dieguez M.d.C., Easson M., Grimm C.C., Isabel Ballesteros Redondo, Linacero R., Maleki S.J., Sanchiz A.Fuentes:scopusEvaluation of locked nucleic acid and TaqMan probes for specific detection of cashew nut in processed food by real time PCR
ArticleAbstract: Cashew (Anacardium occidentale) nut can trigger serious reactions in allergic patients, including anPalabras claves:Allergen detection, ANACARDIUM OCCIDENTALE, Moist thermal processing, processed foods, Real time PCRAutores:Cuadrado C., Dieguez M.d.C., Isabel Ballesteros Redondo, Linacero R., Marqués E., Rueda J., Sanchiz A.Fuentes:scopusEucalyptus honey: Quality parameters, chemical composition and health-promoting properties
ReviewAbstract: Eucalyptus honey is an important unifloral honey commercialized worldwide and much desired by consumPalabras claves:Adulteration, Antioxidant activity, authenticity, bioactive compounds, contamination, Eucalyptus honey, PHENOLIC COMPOUNDS, Volatile compoundsAutores:Battino M.A., Bobis O., Durán S.S., Giampieri F., Isabel Ballesteros Redondo, José M. Alvarez-Suarez, Moise A.R., Reyes E.S., Sánchez-Sánchez J., Sandra Margarita Cruz-QuintanaFuentes:googlescopusThermal processing effects on the IgE-reactivity of cashew and pistachio
ArticleAbstract: Thermal processing can modify the structure and function of food proteins and may alter their allergPalabras claves:Cashew allergy, Mediator release assays, Pistachio allergy, Thermal treatments, Tree nut allergyAutores:Cabanillas B., Crespo J.F., Cuadrado C., Cuevas N.d.l., Dieguez M.d.C., Isabel Ballesteros Redondo, Linacero R., Novak N., Rodríguez J., Rueda J., Sanchiz A.Fuentes:scopusNovel approaches in anthocyanin research - Plant fortification and bioavailability issues
ReviewAbstract: Background: Anthocyanins are a major class of plant phenolic pigments, responsible for the red, purpPalabras claves:ANTHOCYANINS, Bioavailability, food processing, Plant fortification, stabilityAutores:Cuadrado C., Giampieri F., Gonzalez-Paramás A.M., Isabel Ballesteros Redondo, José M. Alvarez-Suarez, Santos-Buelga C.Fuentes:scopusMicrowave drying of amaranth and quinoa seeds: effects of the power density on the drying time, germination rate and seedling vigour
ArticleAbstract: In this work, the drying of amaranth and quinoa seeds using microwave technology has been studied foPalabras claves:drying time, Germination rate, Microwave drying, quinoa and amaranth seeds, seedling vigourAutores:Isabel Ballesteros Redondo, Jiménez Jácome S., Maqueda R.H., Moreno H.Fuentes:scopusProtective effect of the medicinal herb infusion “horchata” against oxidative damage in cigarette smokers: An ex vivo study
ArticleAbstract: Cigarette smoking has been associated with an increase in oxidative stress (OS) and is considered aPalabras claves:Antioxidant capacity, Cigarette smokers, Genotoxic effect, Horchata infusion, Medicinal Plants, red blood cellsAutores:Adrián Proaño, Aida Maribel Chisaguano Tonato, Battino M.A., Byron Freirepaspuel, Debut Alexis, Eduardo Tejera, Gonzalez-Paramás A.M., Isabel Ballesteros Redondo, José M. Alvarez-Suarez, Karla Vizuete, Mabel Guevara, María G. Granda-Albuja, Sánchez M.E., Santos-Buelga C.Fuentes:scopus