I3A-LAQV (Food & Water Science – Green Chemistry Laboratory) I3A-LAQV (Food & Water Science – Green Chemistry Laboratory) FOODinteract Research Team (I3A-LAQV)

Towards allergen risk assessment of foods

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Immunoreactivity of lupine and soybean allergens in foods as affected by thermal processing, Foods, 9(3), 254, 2020.

https://doi.org/10.3390/foods9030254

Effects of ohmic heating on the immunoreactivity of β-lactoglobulin – a relationship towards structural aspects. Food & Function 11 (5), 4002-4013, 2020.

https://doi.org/10.1039/C9FO02834J

Cow's milk allergens: Screening gene markers for the detection of milk ingredients in complex meat products, Food Control, 108, 106823, 2020.

https://doi.org/10.1016/j.foodcont.2019.106823