Publicaciones en colaboración con investigadores/as de Joint Research Centre (6)

2022

  1. Assignment of a Reference Value of Total Cow’s Milk Protein Content in Baked Cookies Used in an Interlaboratory Comparison

    Foods, Vol. 11, Núm. 6

2021

  1. Total cow’s milk protein in cookies: the first interlaboratory comparison with a well-defined measurand fit for food allergen risk assessment

    Accreditation and Quality Assurance, Vol. 26, Núm. 3, pp. 177-181

2020

  1. A reference method for determining the total allergenic protein content in a processed food: the case of milk in cookies as proof of concept

    Analytical and Bioanalytical Chemistry, Vol. 412, Núm. 30, pp. 8249-8267

2019

  1. An assessment of the impact of extraction and digestion protocols on multiplexed targeted protein quantification by mass spectrometry for egg and milk allergens

    Analytical and Bioanalytical Chemistry, Vol. 411, Núm. 16, pp. 3463-3475

2017

  1. Label-free proteomic analysis of wheat gluten proteins and their immunoreactivity to ELISA antibodies

    Cereal Chemistry, Vol. 94, Núm. 5, pp. 820-826

2016

  1. Defining the wheat gluten peptide fingerprint via a discovery and targeted proteomics approach

    Journal of Proteomics, Vol. 147, pp. 156-168