Antioxidant activity of ovine casein hydrolysates: identification of active peptides by HPLC–MS/MS.
- Published in:
- European Food Research & Technology, 2008, v. 227, n. 4, p. 1061
- By:
- Publication type:
- Article
Works by López-Expósito, Iván
Results: 7
1
2
Current challenges facing the assessment of the allergenic capacity of food allergens in animal models.
- Published in:
- Clinical & Translational Allergy, 2016, v. 6, p. 1, doi. 10.1186/s13601-016-0110-2
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- Publication type:
- Article
3
Effect of Processing Technologies on the Allergenicity of Food Products.
- Published in:
- Critical Reviews in Food Science & Nutrition, 2015, v. 55, n. 13, p. 1902, doi. 10.1080/10408398.2012.736435
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- Publication type:
- Article
4
Influence of the Carbohydrate Moieties on the Immunoreactivity and Digestibility of the Egg Allergen Ovomucoid.
- Published in:
- PLoS ONE, 2013, v. 8, n. 11, p. 1, doi. 10.1371/journal.pone.0080810
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- Publication type:
- Article
5
Egg white hydrolysates with in vitro biological multiactivities to control complications associated with the metabolic syndrome.
- Published in:
- European Food Research & Technology, 2016, v. 242, n. 1, p. 61, doi. 10.1007/s00217-015-2518-7
- By:
- Publication type:
- Article
6
Anaphylaxis Induced by a Drug Containing Lysozyme and Papain: Influence of Papain on the IgE Response.
- Published in:
- International Archives of Allergy & Immunology, 2014, v. 165, n. 2, p. 83, doi. 10.1159/000366101
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- Publication type:
- Article
7
Immunological behavior of in vitro digested egg-white lysozyme.
- Published in:
- Molecular Nutrition & Food Research, 2014, v. 58, n. 3, p. 614, doi. 10.1002/mnfr.201300442
- By:
- Publication type:
- Article