Publicaciones en colaboración con investigadores/as de University of Verona (3)

2022

  1. Proposal of 0.5 mg of protein/100 g of processed food as threshold for voluntary declaration of food allergen traces in processed food—A first step in an initiative to better inform patients and avoid fatal allergic reactions: A GA²LEN position paper

    Allergy: European Journal of Allergy and Clinical Immunology, Vol. 77, Núm. 6, pp. 1736-1750

2020

  1. Identification and Characterization of IgE-Reactive Proteins and a New Allergen (Cic a 1.01) from Chickpea (Cicer arietinum)

    Molecular Nutrition and Food Research, Vol. 64, Núm. 19

2014

  1. Pomegranate (Punica granatum L.) expresses several nsLTP isoforms characterized by different immunoglobulin E-binding properties

    International Archives of Allergy and Immunology, Vol. 164, Núm. 2, pp. 112-121