Zobrazeno 1 - 10
of 65
pro vyhledávání: '"Beatriz Cabanillas"'
Autor:
Laura Marín, Beatriz Moya, María José Peñalver, Beatriz Cabanillas, Ruth Barranco, Ismael García-Moguel, Ruth Mielgo, Jesús Fernández-Crespo
Publikováno v:
Allergology International, Vol 72, Iss 4, Pp 588-593 (2023)
Background: Meropenem is a widely prescribed beta-lactam for hospitalized patients. There are few data on meropenem allergy assessments in inpatients with a reported history of penicillin allergy who require a treatment with meropenem. This can lead
Externí odkaz:
https://doaj.org/article/fa9cf756c6d8479ab2f4510dace458f8
Autor:
Christina M. Kronfel, Hsiaopo Cheng, Jane K. McBride, Jacqueline B. Nesbit, Rebecca Krouse, Preston Burns, Beatriz Cabanillas, Jesus F. Crespo, Robert Ryan, Reyna J. Simon, Soheila J. Maleki, Barry K. Hurlburt
Publikováno v:
Frontiers in Allergy, Vol 3 (2023)
Non-specific lipid transfer proteins (LTPs) are well studied allergens that can lead to severe reactions, but often cause oral allergy syndrome in the Mediterranean area and other European countries. However, studies focused on LTP reactivity in alle
Externí odkaz:
https://doaj.org/article/6a95b5fe2edd47ae961f34c2916f56ed
Autor:
Beatriz Cabanillas, Natalija Novak
Publikováno v:
Allergology International, Vol 70, Iss 3, Pp 313-318 (2021)
Adverse allergic reactions due to the administration of the vaccines developed for the protection of coronavirus disease 2019 (COVID-19) have been reported since the initiation of the vaccination campaigns. Current analyses provided by the Center for
Externí odkaz:
https://doaj.org/article/0cbc8b902a034e0e85582b96c7b1e0f4
Autor:
Cristina Bueno-Díaz, Laura Martín-Pedraza, Jorge Parrón, Javier Cuesta-Herranz, Beatriz Cabanillas, Carlos Pastor-Vargas, Eva Batanero, Mayte Villalba
Publikováno v:
Foods, Vol 10, Iss 6, p 1235 (2021)
2S albumins are relevant and often major allergens from several tree nuts and seeds, affecting mainly children and young people. The present study aims to assess how the structural features of 2S albumins could affect their immunogenic capacity, whic
Externí odkaz:
https://doaj.org/article/69b57b656e044aaa8851b76b085c361e
Publikováno v:
Foods, Vol 9, Iss 7, p 863 (2020)
Ara h 2 is a relevant peanut allergen linked to severe allergic reactions. The interaction of Ara h 2 with components of the sensitization phase of food allergy (e.g., dendritic cells) has not been investigated, and could be key to understanding the
Externí odkaz:
https://doaj.org/article/43455999b6cf4c0f93b1a00fb91a94ee
Autor:
Nuria Prieto, Carmen Burbano, Elisa Iniesto, Julia Rodríguez, Beatriz Cabanillas, Jesus F. Crespo, Mercedes M. Pedrosa, Mercedes Muzquiz, Juan Carlos del Pozo, Rosario Linacero, Carmen Cuadrado
Publikováno v:
Foods, Vol 3, Iss 2, Pp 279-289 (2014)
Food allergies to hazelnut represent an important health problem in industrialized countries because of their high prevalence and severity. Food allergenicity can be changed by several processing procedures since food proteins may undergo modificatio
Externí odkaz:
https://doaj.org/article/f0d7d0c5f2fb41e0b05b2b9fd432eba9
Autor:
Scott Dyer, Jacqueline B. Nesbit, Beatriz Cabanillas, Hsiaopo Cheng, Barry K. Hurlburt, Soheila J. Maleki
Publikováno v:
Foods, Vol 7, Iss 11, p 189 (2018)
Roasting is known to change the allergenic properties of peanuts. To study these observations at a molecular level, the relationship of IgE binding to the structure of Ara h 3 from raw and roasted peanuts was assessed. Ara h 3 (A3) was purified from
Externí odkaz:
https://doaj.org/article/22e5c98283334ab5b8be418c95c9b7a1
Autor:
Carmen Cuadrado, Africa Sanchiz, Claudia Arribas, Mercedes M. Pedrosa, Pedro Gamboa, Diana Betancor, Carlos Blanco, Beatriz Cabanillas, Rosario Linacero
11 Pág.
Among food allergens, peanut is one of the most critical. This study evaluates peanut allergenic features after the combination of heat, pressure, and enzymatic digestion under sonication, by immunodetection using serum IgE of sensitize
Among food allergens, peanut is one of the most critical. This study evaluates peanut allergenic features after the combination of heat, pressure, and enzymatic digestion under sonication, by immunodetection using serum IgE of sensitize
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_dedup___::3f0e451f33779e37480a5beb04439079
http://hdl.handle.net/10261/330077
http://hdl.handle.net/10261/330077
Publikováno v:
Plant Foods for Human Nutrition. 77:443-446
There is growing interest in legumes such as lentil as healthy ingredients in gluten-free products. In that respect, foods based on lentils, like alimentary pasta, have been produced and successfully commercialized in recent years. Lentils are also k
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_dedup___::352b7e377b8d0047347d6b7d55fff8b5
https://doi.org/10.1007/s11130-022-00997-w
https://doi.org/10.1007/s11130-022-00997-w