Zobrazeno 1 - 10
of 42
pro vyhledávání: '"María Lavilla"'
Autor:
María Lavilla-Gracia, María Pueyo-Garrigues, Diego Calavia Gil, Nuria Esandi-Larramendi, Cristina Alfaro-Diaz, Navidad Canga-Armayor
Publikováno v:
Frontiers in Public Health, Vol 11 (2023)
IntroductionAlcohol consumption is the main substance abused during university and is associated with physical, legal, emotional, social, and cognitive consequences. The peer-led BASICS intervention has been shown to be effective in decreasing the qu
Externí odkaz:
https://doaj.org/article/310c481e6239492cad0774a66e0f9b0b
Autor:
Foojan Mehrdana, María Lavilla, Per Walter Kania, Miguel Ángel Pardo, María Teresa Audicana, Natividad Longo, Kurt Buchmann
Publikováno v:
Pathogens, Vol 10, Iss 8, p 950 (2021)
Fish consumers may develop allergic reactions following the ingestion of fish products containing nematode larvae within the genus Anisakis. Sensitized patients may cross-react with proteins from insects, mites and mollusks, leading to allergic react
Externí odkaz:
https://doaj.org/article/27ba108e0cd0465d9eda409764c47cea
Autor:
Natividad Longo, Per W. Kania, María Lavilla, M. T. Audicana, Foojan Mehrdana, Kurt Buchmann, Miguel Ángel Pardo
Publikováno v:
Pathogens, Vol 10, Iss 950, p 950 (2021)
Mehrdana, F, Lavila, M, Kania, P, Pardo, M, Audicana, M, Longo, N & Buchmann, K 2021, ' Evidence of IgE-Mediated Cross-Reactions between Anisakis simplex and Contracaecum osculatum Proteins ', Pathogens, vol. 10, no. 8, 950 . https://doi.org/10.3390/pathogens10080950
Pathogens
Volume 10
Issue 8
Mehrdana, F, Lavila, M, Kania, P, Pardo, M, Audicana, M, Longo, N & Buchmann, K 2021, ' Evidence of IgE-Mediated Cross-Reactions between Anisakis simplex and Contracaecum osculatum Proteins ', Pathogens, vol. 10, no. 8, 950 . https://doi.org/10.3390/pathogens10080950
Pathogens
Volume 10
Issue 8
Fish consumers may develop allergic reactions following the ingestion of fish products containing nematode larvae within the genus Anisakis. Sensitized patients may cross-react with proteins from insects, mites and mollusks, leading to allergic react
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_dedup___::34b7c7801714c878beb5ccc62563ea46
https://www.mdpi.com/2076-0817/10/8/950
https://www.mdpi.com/2076-0817/10/8/950
Autor:
Diana Leyva, Jorge Welti-Chanes, Mayra Cristina Soto-Caballero, Zamantha Escobedo-Avellaneda, Fernando Ascencio Salazar, Semanur Yildiz, María Lavilla, Pratap Singh Anubhav
Publikováno v:
Innovative Food Processing Technologies
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::11f37b66b9db62e9966eff72dd0b61ee
https://doi.org/10.1016/b978-0-08-100596-5.22984-3
https://doi.org/10.1016/b978-0-08-100596-5.22984-3
Publikováno v:
Foods, Vol 13, Iss 19, p 3187 (2024)
Sous vide cooking implies cooking foods, packed under vacuum conditions, at controlled temperatures (Campylobacter, Salmonella, and Clostridium spores) in chicken breast and eggs (omelet). For this purpose, two levels of inoculation (102 and 106 CFU/
Externí odkaz:
https://doaj.org/article/25fb4c0aa0d442ecaa4fdb82c377a4aa
Publikováno v:
International journal of food microbiology. 356
Previously six selected Oenococcus oeni strains (P2A, P3A, P3G, P5A, P5C and P7B) have been submitted to further characterization in order to clarify their potential as malolactic starters. Laboratory scale vinifications gave an insight of the most v
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_dedup___::e5f153222d8f55c9be4f70c52c8d3704
https://pubmed.ncbi.nlm.nih.gov/34474175
https://pubmed.ncbi.nlm.nih.gov/34474175
The increasing prevalence of food allergies is a health problem of global concern, but also an important opportunity for the food industry to develop novel food products with innovative functionalities. Accordingly, and parallelly to health research
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::76237081b2264373750090a8010c4f2f
https://doi.org/10.1016/b978-0-12-816405-1.00005-4
https://doi.org/10.1016/b978-0-12-816405-1.00005-4
Foods are generally multiphasic systems in which different components are dispersed in an aqueous continuous phase. Food components, concentration, size, and interactions generate different types of foods including gels and emulsions. Interactions of
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::7a56384aecd550113a2320eb7bf7cb08
https://doi.org/10.1016/b978-0-12-816405-1.00016-9
https://doi.org/10.1016/b978-0-12-816405-1.00016-9
Autor:
María Lavilla, Eduardo Puértolas
Innovation represents an extremely important strategy for food companies to remain competitive and to meet consumer demands. Consumers judge food quality mainly based on its sensory and nutritional characteristics and, in conjunction with shelf life
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::42099e5b585e0295292bd10ac773de95
https://doi.org/10.1016/b978-0-12-816405-1.00009-1
https://doi.org/10.1016/b978-0-12-816405-1.00009-1
Publikováno v:
Innovative Food Science & Emerging Technologies. 38:334-341
The aim of this work is to study the effect of High Pressure Processing (HPP) on the allergenicity of the main protein involved in peach allergy (Pru p 3). Results obtained showed that most pressure/time combinations slightly enhanced in vitro IgE-bi
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::02fd62ce1dedc9fa4eca7c777ccf6e54
https://doi.org/10.1016/j.ifset.2016.06.021
https://doi.org/10.1016/j.ifset.2016.06.021