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Detection by real time PCR of walnut allergen coding sequences in processed foods
ArticleAbstract: A quantitative real-time PCR (RT-PCR) method, employing novel primer sets designed on Jug r 1, Jug rPalabras claves:Juglans regia, Pressure processing, processed foods, Real-time PCR, thermal processing, Walnut allergen detectionAutores:Burbano C., Cabanillas B., Cuadrado C., Iniesto E., Isabel Ballesteros Redondo, Linacero R., Martinez Y., Muzquiz M., Pedrosa M.M., Prieto N., Rovira M., 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:googlescopusEucalyptus 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: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:scopusThermal 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:scopus