Critical Reviews in Food Science and Nutrition
Volume 62, 2022 - Issue 31
Reviews
New applications of advanced instrumental techniques for the characterization of food allergenic proteins
Sara Benedéa Instituto de Investigación en Ciencias de la Alimentación (CIAL, CSIC-UAM), Madrid, SpainCorrespondence[email protected]
https://orcid.org/0000-0002-9288-9438View further author information
https://orcid.org/0000-0002-9288-9438View further author information, Daniel Lozano-Ojalvob Precision Immunology Institute, Icahn School of Medicine at Mount Sinai, Jaffe Food Allergy Institute, New York, NY, USAhttps://orcid.org/0000-0002-3524-2929View further author information
https://orcid.org/0000-0002-3524-2929View further author information, Susana Cristobalc Department of Biomedical and Clinical Sciences, Cell Biology, Faculty of Medicine, Linköping University, Linköping, Sweden;d IKERBASQUE, Basque Foundation for Science, Department of Physiology, Faculty of Medicine and Nursing, University of the Basque Country UPV/EHU, Leioa, Spainhttps://orcid.org/0000-0002-3894-2218View further author information
https://orcid.org/0000-0002-3894-2218View further author information, Joana Costae REQUIMTE-LAQV, Faculdade de Farmácia, Universidade do Porto, Porto, Portugalhttps://orcid.org/0000-0002-8229-2902View further author information
https://orcid.org/0000-0002-8229-2902View further author information, , Tanja Cirkovic Velickovicg Faculty of Chemistry, University of Belgrade, Belgrade, Serbia;h Ghent University Global Campus, Incheon, South Korea;i Faculty of Bioscience Engineering, Ghent University, Ghent, Belgium;j Serbian Academy of Sciences and Arts, Belgrade, Serbiahttps://orcid.org/0000-0003-2559-5234View further author information
https://orcid.org/0000-0003-2559-5234View further author information, María Garrido-Arandiak Centro de Biotecnología y Genómica de Plantas (UPM-INIA), Universidad Politécnica de Madrid, Pozuelo de Alarcón, Madrid, Spainhttps://orcid.org/0000-0001-6114-5754View further author information
https://orcid.org/0000-0001-6114-5754View further author information, Sibel Karakayal Department of Food Engineering, Ege University, Izmir, Turkeyhttps://orcid.org/0000-0001-5514-9521View further author information
https://orcid.org/0000-0001-5514-9521View further author information, Isabel Mafrae REQUIMTE-LAQV, Faculdade de Farmácia, Universidade do Porto, Porto, Portugalhttps://orcid.org/0000-0001-5311-8895View further author information
https://orcid.org/0000-0001-5311-8895View further author information, Gabriel Mazzucchellim Mass Spectrometry Laboratory, MolSys Research Unit, University of Liege, Liege, Belgiumhttps://orcid.org/0000-0002-8757-8133View further author information
https://orcid.org/0000-0002-8757-8133View further author information, Gianluca Picariellon Institute of Food Sciences, National Research Council (CNR), Avellino, Italyhttps://orcid.org/0000-0003-1290-1239View further author information
https://orcid.org/0000-0003-1290-1239View further author information, , Caterina Villae REQUIMTE-LAQV, Faculdade de Farmácia, Universidade do Porto, Porto, Portugalhttps://orcid.org/0000-0002-9471-3612View further author information
https://orcid.org/0000-0002-9471-3612View further author information, Paola Roncadao Department of Health Sciences, University Magna Graecia, Catanzaro, Italyhttps://orcid.org/0000-0002-0114-5872View further author information
https://orcid.org/0000-0002-0114-5872View further author information & Elena Molinaa Instituto de Investigación en Ciencias de la Alimentación (CIAL, CSIC-UAM), Madrid, SpainCorrespondence[email protected]
https://orcid.org/0000-0001-7918-7768View further author information
https://orcid.org/0000-0001-7918-7768View further author information show all