Stodulski, DamianGarcia Medina, GuadalupeCabanillas, Beatriz2026-06-052026-06-052026-03-06Stodulski, Damian, et al. «Making Peanuts Safer: Autoclaving as a Heat and Pressure Strategy to Increase Peanut Tolerability». Allergy, marzo de 2026, p. all.70298. DOI.org (Crossref), https://doi.org/10.1111/all.70298.0105-453810.1111/all.70298https://hdl.handle.net/20.500.14352/137183Our research is currently supported by a grant from Instituto de Salud Carlos III (ISCIII) through the project PI25/00196 (to B.C) (Spanish Ministry of Science and Innovation) (Co-funded by the European Union) and by a grant from Instituto de Investigación Hospital 12 de Octubre (imas12) (grant number: i+12-AY251222-1) (to B.C).Es un editorial.engjournal article1398-9995https://doi.org/10.1111/all.70298https://onlinelibrary.wiley.com/doi/10.1111/all.70298restricted access613.2.099634.58612.017641.12577.1AutoclavingOFCOITPeanut allergySPTTolerabilityAlergologíaAlimentaciónInmunología3206 Ciencias de la Nutrición3207.01 Alergias3309.25 Esterilización de Alimentos2302.90 Bioquímica de Alimentos2412 Inmunología