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F

Francisco Cabrera-Chávez

ciad - centro de investigacion en alimentacion y desarrollo

H指数:24

被引数:1,540

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Assessment of the Route of Exposure to Ovalbumin and Cow's Milk Proteins on the Induction of IgE Responses in BALB/c Mice

IF3.5

2022-03-313

OAAI

Prevalence of Wheat/Gluten-Related Disorders and Gluten-Free Diet in Paraguay: An Online Survey-Based Study

IF5

2021-01-2711

OAAI

Characteristics of Allergen Labelling and Precautionary Allergen Labelling in Packaged Food Products Available in Latin America

IF5

2020-09-0413

OAAI

Living with Gluten and Other Food Intolerances: Self-Reported Diagnoses and Management

IF5

2020-06-2616

OAAI

Amaranth-hydrolyzate enriched cookies reduce the systolic blood pressure in spontaneously hypertensive rats

JOURNAL OF FUNCTIONAL FOODS

IF4

2020-01-0115

OAAI

The Indistinguishable Gluten Vehicle and Placebo in the Diagnosis of NCGS

AMERICAN JOURNAL OF GASTROENTEROLOGY

IF7.6

2018-10-013

PREAI

Assessment of the Sensitizing Potential of Proteins in BALB/c Mice: Comparison of Three Protocols of Intraperitoneal Sensitization

IF5

2018-07-1413

OAAI

Amaranth Protein Hydrolysates Efficiently Reduce Systolic Blood Pressure in Spontaneously Hypertensive Rats

IF4.6

2017-11-0928

OAAI

Prevalence of Self-Reported Gluten Sensitivity and Adherence to a Gluten-Free Diet in Argentinian Adult Population

IF5

2017-01-2153

OAAI

Self-Reported Prevalence of Symptomatic Adverse Reactions to Gluten and Adherence to Gluten-Free Diet in an Adult Mexican Population

IF5

2015-07-2144

OAAI

Effect of semolina replacement with a raw:popped amaranth flour blend on cooking quality and texture of pasta

用生的粗面粉代替粗面粉对面食的烹饪质量和质地的影响

LWT-FOOD SCIENCE AND TECHNOLOGY

IF6.6

2014-06-0145

PREAI

Transamidation of gluten proteins during the bread-making process of wheat flour to produce breads with less immunoreactive gluten

FOOD & FUNCTION

IF5.4

2014-05-1937

PREAI

Maize Prolamins Could Induce a Gluten-Like Cellular Immune Response in Some Celiac Disease Patients

IF5

2013-10-2125

OAAI

Molecular rearrangements in extrusion processes for the production of amaranth-enriched, gluten-free rice pasta

LWT-FOOD SCIENCE AND TECHNOLOGY

IF6.6

2012-07-01101

OAAI

Maize Prolamins Resistant to Peptic-tryptic Digestion Maintain Immune-recognition by IgA from Some Celiac Disease Patients

PLANT FOODS FOR HUMAN NUTRITION

IF3.6

2012-02-0222

PREAI

Trends in wheat technology and modification of gluten proteins for dietary treatment of coeliac disease patients

JOURNAL OF CEREAL SCIENCE

IF3.7

2010-11-0136

PREAI

PHYSICOCHEMICAL PROPERTIES OF WHEAT GLUTEN PROTEINS MODIFIED BY PROTEASE FROM SIERRA (SCOMBEROMORUS SIERRA) FISH

INTERNATIONAL JOURNAL OF FOOD PROPERTIES

IF3.9

2010-10-2510

PREAI

Modification of gluten by methionine binding to prepare wheat bread with reduced reactivity to serum IgA of celiac disease patients

JOURNAL OF CEREAL SCIENCE

IF3.7

2010-09-0114

PREAI

Gluten-Free Breads and Cookies of Raw and Popped Amaranth Flours with Attractive Technological and Nutritional Qualities

PLANT FOODS FOR HUMAN NUTRITION

IF3.6

2010-08-24100

PREAI

Bovine milk intolerance in celiac disease is related to IgA reactivity to α- and β-caseins

IF3

2009-06-0115

PREAI