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

2022

  1. Understanding If Differences in Salivary Flow Rate and Total Protein Content Triggered by Biological Factors (Sex and Age) Affect Aroma Perception and the Hedonic and Emotional Response of Wine Consumers

    Foods, Vol. 11, Núm. 19

2020

  1. Advances in structure elucidation of low molecular weight carbohydrates by liquid chromatography-multiple-stage mass spectrometry analysis

    Journal of Chromatography A, Vol. 1612

2017

  1. 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

  2. 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

  1. 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

  1. Fractionation of Food Bioactive Oligosaccharides

    Food Oligosaccharides: Production, Analysis and Bioactivity (Wiley Blackwell), pp. 255-283

  2. 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