4 Facultad de Ciencias Gastronómicas (BCC)
Facultad
Instituto de Investigación en Ciencias de la Alimentación
Madrid, EspañaPublicaciones en colaboración con investigadores/as de Instituto de Investigación en Ciencias de la Alimentación (7)
2022
2020
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Advances in structure elucidation of low molecular weight carbohydrates by liquid chromatography-multiple-stage mass spectrometry analysis
Journal of Chromatography A, Vol. 1612
2017
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Oral food desensitization in children with IgE-mediated cow's milk allergy: Immunological changes underlying desensitization
Allergy, Asthma and Immunology Research, Vol. 9, Núm. 1, pp. 35-42
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The establishment of cow's milk protein allergy in infants is related with a deficit of regulatory T cells (Treg) and Vitamin D
Pediatric Research, Vol. 81, Núm. 5, pp. 722-730
2015
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Use of room temperature ionic liquids for the selective fractionation of bioactive ketoses from aldoses
Separation and Purification Technology, Vol. 149, pp. 140-145
2014
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Fractionation of Food Bioactive Oligosaccharides
Food Oligosaccharides: Production, Analysis and Bioactivity (Wiley Blackwell), pp. 255-283
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Influence of chemical structure on the solubility of low molecular weight carbohydrates in room temperature ionic liquids
Industrial and Engineering Chemistry Research, Vol. 53, Núm. 36, pp. 13843-13850