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Ana P Tobajas

Showing results (1-10 of 4) with videos related to

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Food Chemistry|November 23, 2021
Development of sandwich ELISA and lateral flow immunoassay to detect almond in processed foodAlba Civera, Patricia Galan-Malo, Isabel Segura-Gil, et al.
Food Additives & Contaminants. Part A, Chemistry, Analysis, Control, Exposure & Risk Assessment|May 21, 2020
Influence of different extraction conditions on the detection of glycinin and β-conglycinin in model processed foods by ELISAIsabel Segura-Gil, Patricia Galan-Malo, Luis Mata, et al.
Food & Function|November 19, 2024
Enzymatic treatment to decrease the allergenicity of Pru p 3 from peachAna P Tobajas, Ana Agulló-García, José L Cubero, et al.
Food Chemistry|April 11, 2020
Effect of high pressure and pulsed electric field on denaturation and allergenicity of Pru p 3 protein from peachAna P Tobajas, Ana Agulló-García, José L Cubero, et al.
Pageof 1

Showing results (1-10 of 4) with videos related to

Sort By:
Pageof 1
Food Chemistry|November 23, 2021
Development of sandwich ELISA and lateral flow immunoassay to detect almond in processed foodAlba Civera, Patricia Galan-Malo, Isabel Segura-Gil, et al.
Food Additives & Contaminants. Part A, Chemistry, Analysis, Control, Exposure & Risk Assessment|May 21, 2020
Influence of different extraction conditions on the detection of glycinin and β-conglycinin in model processed foods by ELISAIsabel Segura-Gil, Patricia Galan-Malo, Luis Mata, et al.
Food & Function|November 19, 2024
Enzymatic treatment to decrease the allergenicity of Pru p 3 from peachAna P Tobajas, Ana Agulló-García, José L Cubero, et al.
Food Chemistry|April 11, 2020
Effect of high pressure and pulsed electric field on denaturation and allergenicity of Pru p 3 protein from peachAna P Tobajas, Ana Agulló-García, José L Cubero, et al.
Pageof 1