Lista de obras - Rosina López Fandiño - Dominio Público Uruguay

A (1)H-NMR study on the effect of high pressures on beta-lactoglobulin.

artículo científico publicado en 2000

Activity against Listeria monocytogenes of human milk during lactation. A preliminary study.

artículo científico publicado en 2008

Angiotensin I Converting Enzyme–Inhibitory Activity of Bovine, Ovine, and Caprine κ-Casein Macropeptides and Their Tryptic Hydrolysates ⬇️

artículo científico publicado el 1 de septiembre de 2003

Angiotensin-converting enzyme activity in plasma and tissues of spontaneously hypertensive rats after the short- and long-term intake of hydrolysed egg white

scientific article published on 01 May 2007

Application of capillary zone electrophoresis to the characterisation of the human milk protein profile and its evolution throughout lactation

artículo científico publicado en 2007

Assessment of the Allergenic Potential of the Main Egg White Proteins in BALB/c Mice

artículo científico publicado en 2018

Assessment of the quality of dairy products by capillary electrophoresis of milk proteins.

artículo científico publicado en 1997

Biologically active peptides and enzymatic approaches to their production.

artículo científico publicado en 1996

Changes in chymotrypsin hydrolysis of beta-lactoglobulin A induced by high hydrostatic pressure

artículo científico publicado en 2006

Changes in furosine and proteins of UHT-treated milks stored at high ambient temperatures

artículo científico publicado en 1994

Changes in the ovalbumin proteolysis profile by high pressure and its effect on IgG and IgE binding

artículo científico publicado en 2008

Characterization and functional properties of lactosyl caseinomacropeptide conjugates.

artículo científico publicado en 2002

Detection of the presence of soya protein in milk powder by sodium dodecyl sulfate capillary electrophoresis

artículo científico publicado en 1999

Does processing of a powder or in-bottle-sterilized liquid infant formula affect calcium bioavailability?

artículo científico publicado en 2001

Effect of simulated gastrointestinal digestion on the antihypertensive properties of ACE-inhibitory peptides derived from ovalbumin

scientific article published on 01 February 2006

Effect of the high-pressure-release phase on the protein composition of the soluble milk fraction

artículo científico publicado en 2012

Effect of the long-term intake of an egg white hydrolysate on the oxidative status and blood lipid profile of spontaneously hypertensive rats

scientific article published on 25 December 2007

Effects of continuous flow microwave treatment on chemical and microbiological characteristics of milk

scientific article published on 01 January 1996

Egg Yolk Provides Th2 Adjuvant Stimuli and Promotes Sensitization to Egg White Allergens in BALB/c Mice.

artículo científico publicado en 2018

Egg white ovalbumin digestion mimicking physiological conditions

artículo científico publicado en 2010

Enzymatic catalysis in heterogenous mixtures of substrates: The role of the liquid phase and the effects of "Adjuvants"

artículo científico publicado en 1994

High-pressure effects on Maillard reaction between glucose and lysine

artículo científico publicado en 2003

Human IgE binding and in vitro digestion of S-OVA

scientific article published on 29 June 2012

Human immunoglobulin E (IgE) binding to heated and glycated ovalbumin and ovomucoid before and after in vitro digestion

artículo científico publicado en 2011

Hydrolysed ovalbumin offers more effective preventive and therapeutic protection against egg allergy than the intact protein

artículo científico publicado en 2017

Identification of IgE-binding peptides in hen egg ovalbumin digested in vitro with human and simulated gastroduodenal fluids

artículo científico publicado en 2013

Identification of an IgE Reactive Peptide in Hen Egg Riboflavin Binding Protein Subjected to Simulated Gastrointestinal Digestion ⬇️

artículo científico publicado el 14 de mayo de 2012

Immunological behavior of in vitro digested egg-white lysozyme.

artículo científico publicado en 2013

Immunoreactivity of hen egg allergens: influence on in vitro gastrointestinal digestion of the presence of other egg white proteins and of egg yolk

scientific article published on 03 August 2012

In vivo methods for testing allergenicity show that high hydrostatic pressure hydrolysates of β-lactoglobulin are immunologically inert

artículo científico publicado en 2012

Influence of high hydrostatic pressure on the proteolysis of beta-lactoglobulin A by trypsin

scientific article published on 01 February 2006

Influence of the carbohydrate moieties on the immunoreactivity and digestibility of the egg allergen ovomucoid

artículo científico publicado en 2013

Long-term intake of egg white hydrolysate attenuates the development of hypertension in spontaneously hypertensive rats.

artículo científico publicado en 2005

Microbiological and Chemical Changes in High-Pressure-Treated Milk during Refrigerated Storage ⬇️

artículo científico publicado el 1 de junio de 1998

Oral Immunotherapy with Egg Peptides Induces Innate and Adaptive Tolerogenic Responses

artículo científico publicado en 2019

Ovalbumin-Derived Peptides Activate Retinoic Acid Signalling Pathways and Induce Regulatory Responses Through Toll-Like Receptor Interactions

artículo científico publicado en 2020

Plasmin activity in pressurized milk.

artículo científico publicado en 2003

Protease-catalyzed synthesis of oligopeptides in heterogenous substrate mixtures

artículo científico publicado en 1994

Proteolytic activity of two commercial proteinases from Aspergillus oryzae and Bacillus subtilis on ovine and bovine caseins ⬇️

artículo científico publicado el 1 de noviembre de 1991

Proteolytic pattern, antigenicity, and serum immunoglobulin E binding of beta-lactoglobulin hydrolysates obtained by pepsin and high-pressure treatments

artículo científico publicado en 2008

Role of dietary lipids in food allergy

scientific article published on 29 April 2019

Short-term effect of egg-white hydrolysate products on the arterial blood pressure of hypertensive rats.

artículo científico publicado en 2005

Transepithelial transport across Caco-2 cell monolayers of antihypertensive egg-derived peptides. PepT1-mediated flux of Tyr-Pro-Ile

artículo científico publicado en 2008

Unfolding and refolding of beta-lactoglobulin subjected to high hydrostatic pressure at different pH values and temperatures and its influence on proteolysis

artículo científico publicado en 2007

Vascular effects of egg white-derived peptides in resistance arteries from rats. Structure-activity relationships

artículo científico publicado en 2010

Vascular effects, angiotensin I-converting enzyme (ACE)-inhibitory activity, and antihypertensive properties of peptides derived from egg white.

artículo científico publicado en 2007

Vasodilator effects of peptides derived from egg white proteins

artículo científico publicado en 2007

Lista de obras de Rosina López Fandiño

A (1)H-NMR study on the effect of high pressures on beta-lactoglobulin.

Activity against Listeria monocytogenes of human milk during lactation. A preliminary study.

Angiotensin I Converting Enzyme–Inhibitory Activity of Bovine, Ovine, and Caprine κ-Casein Macropeptides and Their Tryptic Hydrolysates ⬇️

Angiotensin-converting enzyme activity in plasma and tissues of spontaneously hypertensive rats after the short- and long-term intake of hydrolysed egg white

Application of capillary zone electrophoresis to the characterisation of the human milk protein profile and its evolution throughout lactation

Assessment of the Allergenic Potential of the Main Egg White Proteins in BALB/c Mice

Assessment of the quality of dairy products by capillary electrophoresis of milk proteins.

Biologically active peptides and enzymatic approaches to their production.

Changes in chymotrypsin hydrolysis of beta-lactoglobulin A induced by high hydrostatic pressure

Changes in furosine and proteins of UHT-treated milks stored at high ambient temperatures

Changes in the ovalbumin proteolysis profile by high pressure and its effect on IgG and IgE binding

Characterization and functional properties of lactosyl caseinomacropeptide conjugates.

Detection of the presence of soya protein in milk powder by sodium dodecyl sulfate capillary electrophoresis

Does processing of a powder or in-bottle-sterilized liquid infant formula affect calcium bioavailability?

Effect of simulated gastrointestinal digestion on the antihypertensive properties of ACE-inhibitory peptides derived from ovalbumin

Effect of the high-pressure-release phase on the protein composition of the soluble milk fraction

Effect of the long-term intake of an egg white hydrolysate on the oxidative status and blood lipid profile of spontaneously hypertensive rats

Effects of continuous flow microwave treatment on chemical and microbiological characteristics of milk

Egg Yolk Provides Th2 Adjuvant Stimuli and Promotes Sensitization to Egg White Allergens in BALB/c Mice.

Egg white ovalbumin digestion mimicking physiological conditions

Enzymatic catalysis in heterogenous mixtures of substrates: The role of the liquid phase and the effects of "Adjuvants"

High-pressure effects on Maillard reaction between glucose and lysine

Human IgE binding and in vitro digestion of S-OVA

Human immunoglobulin E (IgE) binding to heated and glycated ovalbumin and ovomucoid before and after in vitro digestion

Hydrolysed ovalbumin offers more effective preventive and therapeutic protection against egg allergy than the intact protein

Identification of IgE-binding peptides in hen egg ovalbumin digested in vitro with human and simulated gastroduodenal fluids

Identification of an IgE Reactive Peptide in Hen Egg Riboflavin Binding Protein Subjected to Simulated Gastrointestinal Digestion ⬇️

Immunological behavior of in vitro digested egg-white lysozyme.

Immunoreactivity of hen egg allergens: influence on in vitro gastrointestinal digestion of the presence of other egg white proteins and of egg yolk

In vivo methods for testing allergenicity show that high hydrostatic pressure hydrolysates of β-lactoglobulin are immunologically inert

Influence of high hydrostatic pressure on the proteolysis of beta-lactoglobulin A by trypsin

Influence of the carbohydrate moieties on the immunoreactivity and digestibility of the egg allergen ovomucoid

Long-term intake of egg white hydrolysate attenuates the development of hypertension in spontaneously hypertensive rats.

Microbiological and Chemical Changes in High-Pressure-Treated Milk during Refrigerated Storage ⬇️

Oral Immunotherapy with Egg Peptides Induces Innate and Adaptive Tolerogenic Responses

Ovalbumin-Derived Peptides Activate Retinoic Acid Signalling Pathways and Induce Regulatory Responses Through Toll-Like Receptor Interactions

Plasmin activity in pressurized milk.

Protease-catalyzed synthesis of oligopeptides in heterogenous substrate mixtures

Proteolytic activity of two commercial proteinases from Aspergillus oryzae and Bacillus subtilis on ovine and bovine caseins ⬇️

Proteolytic pattern, antigenicity, and serum immunoglobulin E binding of beta-lactoglobulin hydrolysates obtained by pepsin and high-pressure treatments

Role of dietary lipids in food allergy

Short-term effect of egg-white hydrolysate products on the arterial blood pressure of hypertensive rats.

Transepithelial transport across Caco-2 cell monolayers of antihypertensive egg-derived peptides. PepT1-mediated flux of Tyr-Pro-Ile

Unfolding and refolding of beta-lactoglobulin subjected to high hydrostatic pressure at different pH values and temperatures and its influence on proteolysis

Vascular effects of egg white-derived peptides in resistance arteries from rats. Structure-activity relationships

Vascular effects, angiotensin I-converting enzyme (ACE)-inhibitory activity, and antihypertensive properties of peptides derived from egg white.

Vasodilator effects of peptides derived from egg white proteins