TY  - JOUR
AU  - Sanchiz Giraldo, África
AU  - Cuadrado Vives, María Carmen
AU  - Diéguez, Carmen
AU  - Ballesteros Redondo, María Isabel
AU  - Rodríguez, Julia
AU  - Crespo, Jesús 
AU  - Cuevas, Natividad de las
AU  - Rueda Muñoz De San, Julia
AU  - Linacero De La Fuente, M. Rosario
AU  - Cabanillas, Beatriz
AU  - Novak, Natalija
PY  - 2018
DO  - 10.1016/j.foodchem.2017.10.132
SN  - 0308-8146
UR  - https://hdl.handle.net/20.500.14352/12095
T2  - Food Chemistry
AB  - Thermal processing can modify the structure and function of food proteins and may alter their allergenicity. This work aimed to elucidate the influence of moist thermal treatments on the IgE-reactivity of cashew and pistachio. IgE-western blot and...
LA  - eng
M2  - 595
PB  - Elsevier
KW  - Cashew allergy
KW  - Pistachio allergy
KW  - Tree nut allergy
KW  - Thermal treatments
KW  - Mediator release assays
TI  - Thermal processing effects on the IgE-reactivity of cashew and pistachio
TY  - journal article
VL  - 245
ER  -