Rosina López‐Fandiño

机构：Instituto de Investigación en Ciencias de la Alimentación, Universidad Autónoma de Madrid · ORCID：0000-0002-6979-9258

发表论文 219 篇 · 总被引 8610 次 · h-index 53

代表论文

• Pepsin Egg White Hydrolysate Ameliorates Obesity-Related Oxidative Stress, Inflammation and Steatosis in Zucker Fatty Rats (2016 · PLoS ONE · 被引 83)
• Hydrolysates of egg white proteins modulate T- and B-cell responses in mitogen-stimulated murine cells (2016 · Food & Function · 被引 57)
• Pepsin egg white hydrolysate modulates gut microbiota in Zucker obese rats (2017 · Food & Function · 被引 48)
• Pepsin treatment of whey proteins under high pressure produces hypoallergenic hydrolysates (2017 · Innovative Food Science & Emerging Technologies · 被引 40)
• Immunomodulating peptides for food allergy prevention and treatment (2017 · Critical Reviews in Food Science and Nutrition · 被引 40)
• Oral Food Desensitization in Children With IgE-Mediated Cow's Milk Allergy: Immunological Changes Underlying Desensitization (2016 · Allergy Asthma and Immunology Research · 被引 40)