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Items: 1 to 20 of 28

1.

Gluten-related disorders: Celiac disease, wheat allergy, and nonceliac gluten sensitivity.

Cabanillas B.

Crit Rev Food Sci Nutr. 2019 Aug 12:1-16. doi: 10.1080/10408398.2019.1651689. [Epub ahead of print]

PMID:
31402697
2.

IgE reactivity against herpes simplex virus 1 in patients with atopic dermatitis complicated by eczema herpeticum.

Cabanillas B, Weighardt H, Izquierdo E, Förster I, Novak N.

Allergy. 2019 Jul 17. doi: 10.1111/all.13986. [Epub ahead of print] No abstract available.

PMID:
31315153
3.

Anti-inflammatory effects of flavonoids.

Maleki SJ, Crespo JF, Cabanillas B.

Food Chem. 2019 Nov 30;299:125124. doi: 10.1016/j.foodchem.2019.125124. Epub 2019 Jul 3. Review.

PMID:
31288163
4.

Contribution of Chemical Modifications and Conformational Epitopes to IgE Binding by Ara h 3.

Dyer S, Nesbit JB, Cabanillas B, Cheng H, Hurlburt BK, Maleki SJ.

Foods. 2018 Nov 14;7(11). pii: E189. doi: 10.3390/foods7110189.

5.

Differences in the Uptake of Ara h 3 from Raw and Roasted Peanut by Monocyte-Derived Dendritic Cells.

Cabanillas B, Maleki SJ, Cheng H, Novak N.

Int Arch Allergy Immunol. 2018;177(1):35-39. doi: 10.1159/000489277. Epub 2018 Jun 7.

PMID:
29879702
6.

Boiling and Pressure Cooking Impact on IgE Reactivity of Soybean Allergens.

Cabanillas B, Cuadrado C, Rodriguez J, Dieguez MC, Crespo JF, Novak N.

Int Arch Allergy Immunol. 2018;175(1-2):36-43. doi: 10.1159/000485894. Epub 2018 Jan 18.

PMID:
29342467
7.

Thermal processing effects on the IgE-reactivity of cashew and pistachio.

Sanchiz A, Cuadrado C, Dieguez MC, Ballesteros I, Rodríguez J, Crespo JF, de Las Cuevas N, Rueda J, Linacero R, Cabanillas B, Novak N.

Food Chem. 2018 Apr 15;245:595-602. doi: 10.1016/j.foodchem.2017.10.132. Epub 2017 Nov 5.

PMID:
29287414
8.

Allergy to Peanut, Soybean, and Other Legumes: Recent Advances in Allergen Characterization, Stability to Processing and IgE Cross-Reactivity.

Cabanillas B, Jappe U, Novak N.

Mol Nutr Food Res. 2018 Jan;62(1). doi: 10.1002/mnfr.201700446. Epub 2017 Nov 3. Review.

PMID:
28944625
9.

Effects of daily food processing on allergenicity.

Cabanillas B, Novak N.

Crit Rev Food Sci Nutr. 2019;59(1):31-42. doi: 10.1080/10408398.2017.1356264. Epub 2017 Oct 11. Review.

PMID:
28799792
10.

Atopic dermatitis phenotypes and the need for personalized medicine.

Cabanillas B, Brehler AC, Novak N.

Curr Opin Allergy Clin Immunol. 2017 Aug;17(4):309-315. doi: 10.1097/ACI.0000000000000376. Review.

11.

Atopic dermatitis and filaggrin.

Cabanillas B, Novak N.

Curr Opin Immunol. 2016 Oct;42:1-8. doi: 10.1016/j.coi.2016.05.002. Epub 2016 May 17. Review.

PMID:
27206013
12.

Pin p 1 is a major allergen in pine nut and the first food allergen described in the plant group of gymnosperms.

Cabanillas B, Crespo JF, Maleki SJ, Rodriguez J, Novak N.

Food Chem. 2016 Nov 1;210:70-7. doi: 10.1016/j.foodchem.2016.04.068. Epub 2016 Apr 20.

PMID:
27211622
13.

Detection by real time PCR of walnut allergen coding sequences in processed foods.

Linacero R, Ballesteros I, Sanchiz A, Prieto N, Iniesto E, Martinez Y, Pedrosa MM, Muzquiz M, Cabanillas B, Rovira M, Burbano C, Cuadrado C.

Food Chem. 2016 Jul 1;202:334-40. doi: 10.1016/j.foodchem.2016.01.132. Epub 2016 Feb 4.

PMID:
26920302
14.

Potential changes in the allergenicity of three forms of peanut after thermal processing.

Cabanillas B, Cuadrado C, Rodriguez J, Hart J, Burbano C, Crespo JF, Novak N.

Food Chem. 2015 Sep 15;183:18-25. doi: 10.1016/j.foodchem.2015.03.023. Epub 2015 Mar 14.

PMID:
25863604
15.

Detection of almond allergen coding sequences in processed foods by real time PCR.

Prieto N, Iniesto E, Burbano C, Cabanillas B, Pedrosa MM, Rovira M, Rodríguez J, Muzquiz M, Crespo JF, Cuadrado C, Linacero R.

J Agric Food Chem. 2014 Jun 18;62(24):5617-24. doi: 10.1021/jf405121f. Epub 2014 Jun 5.

PMID:
24857239
16.

A Novel Proteomic Analysis of the Modifications Induced by High Hydrostatic Pressure on Hazelnut Water-Soluble Proteins.

Prieto N, Burbano C, Iniesto E, Rodríguez J, Cabanillas B, Crespo JF, Pedrosa MM, Muzquiz M, Del Pozo JC, Linacero R, Cuadrado C.

Foods. 2014 May 5;3(2):279-289. doi: 10.3390/foods3020279.

17.

Allergenic properties and differential response of walnut subjected to processing treatments.

Cabanillas B, Maleki SJ, Rodríguez J, Cheng H, Teuber SS, Wallowitz ML, Muzquiz M, Pedrosa MM, Linacero R, Burbano C, Novak N, Cuadrado C, Crespo JF.

Food Chem. 2014 Aug 15;157:141-7. doi: 10.1016/j.foodchem.2014.02.025. Epub 2014 Feb 14.

PMID:
24679763
18.

Real Time PCR to detect hazelnut allergen coding sequences in processed foods.

Iniesto E, Jiménez A, Prieto N, Cabanillas B, Burbano C, Pedrosa MM, Rodríguez J, Muzquiz M, Crespo JF, Cuadrado C, Linacero R.

Food Chem. 2013 Jun 1;138(2-3):1976-81. doi: 10.1016/j.foodchem.2012.11.036. Epub 2012 Nov 17.

PMID:
23411333
19.

Pine nut allergy: clinical features and major allergens characterization.

Cabanillas B, Cheng H, Grimm CC, Hurlburt BK, Rodríguez J, Crespo JF, Maleki SJ.

Mol Nutr Food Res. 2012 Dec;56(12):1884-93. doi: 10.1002/mnfr.201200245. Epub 2012 Oct 19.

PMID:
23081934
20.

Heat and pressure treatments effects on peanut allergenicity.

Cabanillas B, Maleki SJ, Rodríguez J, Burbano C, Muzquiz M, Jiménez MA, Pedrosa MM, Cuadrado C, Crespo JF.

Food Chem. 2012 May 1;132(1):360-6. doi: 10.1016/j.foodchem.2011.10.093. Epub 2011 Nov 7.

PMID:
26434302

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