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The British Journal of Nutrition|November 28, 2006
Food allergy: nuts and tree nutsJesus F Crespo, John M James, Consuelo Fernandez-Rodriguez, et al.Current Opinion in Allergy and Clinical Immunology|June 5, 2002
Clinical features of cross-reactivity of food allergy caused by fruitsJulia Rodriguez, Jesus F CrespoFood Chemistry|May 24, 2016
Pin p 1 is a major allergen in pine nut and the first food allergen described in the plant group of gymnospermsBeatriz Cabanillas, Jesus F Crespo, Soheila J Maleki, et al.International Archives of Allergy and Immunology|January 18, 2018
Boiling and Pressure Cooking Impact on IgE Reactivity of Soybean AllergensBeatriz Cabanillas, Carmen Cuadrado, Julia Rodriguez, et al.Food Chemistry|April 13, 2015
Potential changes in the allergenicity of three forms of peanut after thermal processingBeatriz Cabanillas, Carmen Cuadrado, Julia Rodriguez, et al.Molecular Nutrition & Food Research|January 27, 2005
Diagnosis and therapy of food allergyJesús F Crespo, John M James, Julia RodriguezThe Journal of Allergy and Clinical Immunology|October 14, 2004
Novel plant pathogenesis-related protein family involved in food allergyTeresa Asensio, Jesus F Crespo, Rosa Sanchez-Monge, et al.Food Chemistry|January 22, 2023
Recent advances in cellular and molecular mechanisms of IgE-mediated food allergyJesus F Crespo, Beatriz CabanillasInternational Archives of Allergy and Immunology|August 11, 2011
Effect of instant controlled pressure drop on IgE antibody reactivity to peanut, lentil, chickpea and soybean proteinsCarmen Cuadrado, Beatriz Cabanillas, Mercedes M Pedrosa, et al.Food Chemistry|July 10, 2019
Anti-inflammatory effects of flavonoidsSoheila J Maleki, Jesus F Crespo, Beatriz CabanillasPageof 10