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Quality and Safety of Plant foods

The group works on nutritional quality of plant foods, mainly bioactive compounds, and the application of processed to obtain formulations with health benefits. In addition, to obtain hypoallergenic foods, its protein and genomic analysis and the detection of allergens through molecular biology techniques.

Grupo de investigación dependiente del

Departamento de Tecnología de los Alimentos

The main objectives of the group are focused on the study of the nutritional quality of plant foods through the determination and characterization of nutritional and bioactive compounds and their connection in health. Besides, the group researches on developing hypoallergenic foods, its proteomic and genomic analysis and in the detection of allergens through molecular biology techniques.

New formulations and processing applications are being studied to obtain new products that help to increase the consumption of plant foods in a simple way, as well as, to get foods with high nutritional quality and health benefits.

Investigación

R&D Activities

The Plant Food Quality and Safety group works to realize safe, higher quality and healthier foods, adapted to new consumption habits, making the most of existing resources and with the least possible generation of contaminants.

The aim is to obtain hypoallergenic food for obtaining healthier foods in addition to its possible use in immunotherapy (food vaccines) to generate tolerance to severe food allergens (peanut, hazelnut, pistachio and cashew) through the improvement of thermal technological processes, of pressure and enzymes that can minimize the global allergenicity of the food.

Furthermore, in the detection of allergens in food, it is intended to offer simpler alternatives such as electroanalytical sensor bioplataformas (biosensors) for the detection of peanuts, hazelnuts, pistachios and cashew nuts in processed foods. Oligonucleotides or immunosensors (allergens or antibodies) immobilized on commercial magnetic particles will be used as bioreceptors.

Other lines are aimed at developing new foods fortified with legume flour to improve its nutritional and functional value.

Design new formulations for the preparation of fresh pasta by adding legume flour and edible mushrooms to improve their nutritional and functional value. Determine the functional composition of legumes and mushrooms used, as well as the products made from them.

Sensory analysis of the fresh pasta developed to know the acceptance of these new foods.

It is also intended to develop mixed gels combining fish and legumes proteins. In vitro digestibility studies are being carried out to determine the bioavailability of some of the bioactive compounds that provide legume flours in the products and gels made.

Miembros

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Personal

Carmen Cuadrado, África Sanchiz, Claudia Arribas, Mercedes M. Pedrosa, Pedro Gamboa, Diana Betancor, Carlos Blanco, Beatriz Cabanillas, Rosario Linacero (2023)
Mitigation of peanut allergenic reactivity by combined processing: Pressured heating and enzymatic hydrolysis
Innovative Food Science and Emerging Technologies
DOI: 10.1016/j.ifset.2023.103383
María Ciudad-Mulero, Erika N. Vega , Patricia García-Herrera, Mercedes M. Pedrosa, Claudia Arribas, José De J. Berrios, Montaña Cámara, Virginia Fernández-Ruiz and Patricia Morales (2022)
Extrusion Cooking Effect on Carbohydrate Fraction in Novel Gluten-Free Flours Based on Chickpea and Rice
Molecules | 27
DOI: 10.3390/molecules27031143
Linacero R; Cuadrado C; (2022)
New Research in Food Allergen Detection
Foods
DOI: 10.3390/FOODS11101520
Moreno H.M; Díaz M.T; Borderías A.J; Domínguez-Timón F; Varela A; Tovar C.A; Pedrosa M.M; (2022)
Effect of Different Technological Factors on the Gelation of a Low-Lectin Bean Protein Isolate
Plant Foods for Human Nutrition
DOI: 10.1007/s11130-022-00956-5
Redondo-Cuenca A; Pedrosa M.M; Sanz M.D.T; Alvarado López A.N; Garcia-Alonso A; (2022)
Influence of high-pressure processing on nutritional composition and bioactive compounds of Phaseolus coccineus L
Journal of Food Science
DOI: 10.1111/1750-3841.16361
Garyfallia Kapravelou, Ignacio Fernández-Fígares, Raquel Ruiz, M. Jesús Peinado, Mercedes Martin-Pedrosa, Jesús M. Porres, Luis A. Rubio (2022)
Carbohydrates digestibility and faecal microbiota composition in rats fed diets based on raw or fermented Vigna unguiculata seed meal as the only protein source
Food Chemistry Advances | 1
DOI: 10.1016/j.focha.2022.100022
Crespo, J.F., Bueno, C., Villalba, M., Monaci, L., Cuadrado, C., Novak, N., Cabanillas, B. (2021)
Epitope mapping of the major allergen 2S albumin from pine nut
Food Chemistry | 339
DOI: 10.1016/j.foodchem.2020.127895
Mercedes M. Pedrosa, Eva Guillamón, Claudia Arribas (2021)
Autoclaved and extruded legumes as a source of bioactive phytochemicals: a review
Foods | 10 : 379-413
DOI: 10.3390/foods10020379
Wendy Mercedes Rauw, Luis Gomez-Raya, Mercedes Martín Pedrosa, Miguel Ángel Sanz Calvo, Eduardo de Mercado de la Peña, Juan Jose Ciruelos, Emilio Gómez Izquierdo (2021)
Replacing soybean meal with locally produced Narbon vetch (Vicia narbonensis L.) does not affect meat quality in pigs
Spanish Journal Agricultural Research | 19 : 608-708
DOI: 10.5424/sjar/2021193-17787
Alvarez-Suarez JM, Cuadrado C, Ballesteros I, Giampieri F, González-Paramás AM, Santos-Buelga C (2021)
Novel approaches in anthocyanin research-Plant fortification and bioavailability issues
Trends in Food Science & Technology | 117 : 92-105
DOI: 10.1016/j.tifs.2021.01.049
Lidia N. Gómez-Arribas, Riikka Peltomaa, Rodrigo Barderas, Carmen Cuadrado, Sergi Morais, Augusto Juste-Dolz, David Giménez-Romero, Ángel Maquieira, Elena Benito-Peña and María C. Moreno-Bondi (2021)
Identification of high-affinity phage-displayed VH fragments by use of a quartz crystal microbalance with dissipation monitoring
Sensors and Actuators B: Chemical | 340
DOI: 10.1016/j.snb.2021.129954
Sanchiz Á, Sánchez-Enciso M P, Cuadrado C, Linacero R (2021)
Detection of peanut allergen by real-time PCR: looking for the suitable detection marker as affected by processing
Foods | 10
DOI: 10.3390/foods10061421
Cuadrado C, Sanchiz Á, Linacero R (2021)
Nut Allergenicity: Effect of Food Processing
Allergies | 1 : 150-162
DOI: 10.3390/allergies1030014
Mediavilla I; Guillamón E; Ruiz A; Esteban L.S; (2021)
Essential oils from residual foliage of forest tree and shrub species: Yield and antioxidant capacity
Molecules
DOI: 10.3390/molecules26113257
Moreno H.M; Pedrosa M.M; Tovar C.A; Borderías A.J; (2021)
Effect of microbial transglutaminase on the production of fish myofibrillar and vegetable protein-based products
Value-Addition in Food Products and Processing Through Enzyme Technology
DOI: 10.1016/B978-0-323-89929-1.00020-2
Pedrosa, M.M., Varela, A., Domínguez-Timón, F., Tovar, C.A., Moreno, H.M., Borderías, A.J., Díaz, M.T. (2020)
Comparison of Bioactive Compounds Content and Techno-Functional Properties of Pea and Bean Flours and their Protein Isolates
Plant Foods for Human Nutrition | 75 : 642-650
DOI: 10.1007/s11130-020-00866-4
Rubio, L.A., Aranda-Olmedo, I., Contreras, S., Góngora, T., Domínguez, G., Peralta-Sánchez, J.M., Martín-Pedrosa, M. (2020)
Inclusion of limited amounts of extruded legumes plus cereal mixes in normocaloric or obesogenic diets for rats: effects on intestinal microbiota composition
Journal of the Science of Food and Agriculture | 100 : 5546-5557
DOI: 10.1002/jsfa.10607
Moreno, H.M., Tovar, C.A., Domínguez-Timón, F., Cano-Báez, J., Díaz, M.T., Pedrosa, M.M., Borderías, A.J. (2020)
Gelation of commercial pea protein isolate: Effect of microbitransglutaminase and thermal processing
Food Science and Technology | 40 : 800-809
DOI: 10.1590/fst.19519
Borderías, A.J., Tovar, C.A., Domínguez-Timón, F., Díaz, M.T., Pedrosa, M.M., Moreno, H.M. (2020)
Characterization of healthier mixed surimi gels obtained through partial substitution of myofibrillar proteins by pea protein isolates
Food Hydrocolloids | 107
DOI: 10.1016/j.foodhyd.2020.105976
Arribas, C., Cabellos, B., Guillamón, E., Pedrosa, M.M. (2020)
Cooking and sensorial quality, nutritional composition and functional properties of cold-extruded rice/white bean gluten-free fettuccine fortified with whole carob fruit flour
Food and Function | 11 : 7913-7924
DOI: 10.1039/d0fo01470b
Novak, N., Maleki, S.J., Cuadrado, C., Crespo, J.F., Cabanillas, B. (2020)
Interaction of Monocyte-Derived Dendritic Cells with Ara h 2 from Raw and Roasted Peanuts
Foods | 9
DOI: 10.3390/foods9070863
Ciudad-Mulero, M., Fernández-Ruiz, V., Cuadrado, C., Arribas, C., Pedrosa, M.M., De J. Berrios, J., Pan, J., Morales, P. (2020)
Novel gluten-free formulations from lentil flours and nutritional yeast: Evaluation of extrusion effect on phytochemicals and non-nutritional factors
Food Chemistry | 315
DOI: 10.1016/j.foodchem.2020.126175
Linacero, R., Sanchiz, A., Ballesteros, I., Cuadrado, C. (2020)
Application of real-time PCR for tree nut allergen detection in processed foods
Critical Reviews in Food Science and Nutrition | 60 : 1077-1093
DOI: 10.1080/10408398.2018.1557103
Arribas, C., Cabellos, B., Cuadrado, C., Guillamón, E., Pedrosa, M.M. (2020)
Cooking effect on the bioactive compounds, texture, and color properties of cold-extruded rice/bean-based pasta supplemented with whole carob fruit
Foods | 9
DOI: 10.3390/foods9040415
Sanchiz, Á., Ballesteros, I., López-García, A., Ramírez, A., Rueda, J., Cuadrado, C., Linacero, R. (2020)
Chestnut allergen detection in complex food products: Development and validation of a real-time PCR method
LWT | 123
DOI: 10.1016/j.lwt.2020.109067
Bermejo-Poza, R., Villarroel, M., Pérez, C., González de Chavarri, E., Díaz, M.T., Torrent, F., De la Fuente, J. (2020)
Fasting combined with long catch duration modifies the physio-metabolic response and flesh quality of rainbow trout
Aquaculture Research | 51 : 1244-1255
DOI: 10.1111/are.14475
Cuadrado, C., Sanchiz, A., Vicente, F., Ballesteros, I., Linacero, R. (2020)
Changes induced by pressure processing on immunoreactive proteins of tree nuts
Molecules | 25
DOI: 10.3390/molecules25040954
Moreno, H.M., Domínguez-Timón, F., Díaz, M.T., Pedrosa, M.M., Borderías, A.J., Tovar, C.A. (2020)
Evaluation of gels made with different commercial pea protein isolate: Rheological, structural and functional properties
Food Hydrocolloids | 99
DOI: 10.1016/j.foodhyd.2019.105375
Sanchiz, A., Cuadrado, C., Haddad, J., Linacero, R. (2020)
Effect of instant controlled pressure drop (DIC) treatment on the detection of nut allergens by real time PCR
Foods | 9
DOI: 10.3390/FOODS9060729
Vicente F, Sanchiz A, Rodriguez Perez R, Pedrosa M, Quirce S, Haddad J, Besombes C, Linacero R, Allaf K, Cuadrado C. (2020)
Influence of Instant Controlled Pressure Drop (DIC) on Allergenic Potential of Tree Nuts
Molecules | 25
DOI: 10.3390/molecules25071742
Cuadrado C, Allaf K. (2020)
Opportunities and Challenges in High Pressure Processing of Foods
Molecules | 25
DOI:
Rubio, L. A., Aranda-Olmedo, I., & Martín-Pedrosa, M. (2020)
Inclusion of Limited Amounts of Extruded Legumes Plus Cereal Mixes in Normocaloric or Obesogenic Diets for Rats: Effects on Lipid Profile
Foods | 9
DOI: 10.3390/foods9060704
Arribas, C., Pereira, E., Barros, L., Alves, M.J., Calhelha, R.C., Guillamón, E., Pedrosa, M.M., Ferreira, I.C.F.R. (2019)
Healthy novel gluten-free formulations based on beans, carob fruit and rice: Extrusion effect on organic acids, tocopherols, phenolic compounds and bioactivity
Food Chemistry | 292 : 304-313
DOI: 10.1016/j.foodchem.2019.04.074
Arribas, C., Cabellos, B., Cuadrado, C., Guillamón, E., Pedrosa, M.M. (2019)
Extrusion effect on proximate composition, starch and dietary fibre of ready-to-eat products based on rice fortified with carob fruit and bean
LWT | 111 : 387-393
DOI: 10.1016/j.lwt.2019.05.064
Primi, R., Ruggeri, R., Ronchi, B., Bernabucci, U., Rossini, F., Martin-Pedrosa, M., Danieli, P.P. (2019)
Sowing date and seeding rate affect bioactive compound contents of chickpea grains
Animals | 9
DOI: 10.3390/ani9080571
Sanchiz, A., Pedrosa, M.M., Guillamón, E., Arribas, C., Cabellos, B., Linacero, R., Cuadrado, C. (2019)
Influence of boiling and autoclave processing on the phenolic content, antioxidant activity and functional properties of pistachio, cashew and chestnut flours
LWT | 105 : 250-256
DOI: 10.1016/j.lwt.2019.02.035
Arribas, C., Cabellos, B., Cuadrado, C., Guillamón, E., Pedrosa, M.M. (2019)
The effect of extrusion on the bioactive compounds and antioxidant capacity of novel gluten-free expanded products based on carob fruit, pea and rice blends
Innovative Food Science and Emerging Technologies | 52 : 100-107
DOI: 10.1016/j.ifset.2018.12.003
Arribas, C., Cabellos, B., Cuadrado, C., Guillamón, E., Pedrosa, M.M. (2019)
Bioactive compounds, antioxidant activity, and sensory analysis of rice-based extruded snacks-like fortified with bean and carob fruit flours
Foods | 8
DOI: 10.3390/foods8090381
Cuadrado C, Takacs K, Szabó EE and Pedrosa MM (2019)
Non-nutritional factors (Lectins, Phytic acid, Proteases Inhibitors, Allergens) In: Legumes: Nutritional Quality, Processing and Potential Health Benefits
Food Chemistry, Function and Analysis | 152-176
DOI: 10.1039/9781788015721-00152
Sanchiz, Á., Ballesteros, I., Marqués, E., Dieguez, M.C., Rueda, J., Cuadrado, C., Linacero, R. (2018)
Evaluation of locked nucleic acid and TaqMan probes for specific detection of cashew nut in processed food by real time PCR
Food Control | 89 : 227-234
DOI: 10.1016/j.foodcont.2018.02.021
Sanchiz, A., Cuadrado, C., Dieguez, M.C., Ballesteros, I., Rodríguez, J., Crespo, J.F., Cuevas, N.D.L., Rueda, J., Linacero, R., Cabanillas, B., Novak, N. (2018)
Thermal processing effects on the IgE-reactivity of cashew and pistachio
Food Chemistry | 245 : 595-602
DOI: 10.1016/j.foodchem.2017.10.132
Cuadrado, C., Cheng, H., Sanchiz, A., Ballesteros, I., Easson, M., Grimm, C.C., Dieguez, M.C., Linacero, R., Burbano, C., Maleki, S.J. (2018)
Influence of enzymatic hydrolysis on the allergenic reactivity of processed cashew and pistachio
Food Chemistry | 241 : 372-379
DOI: 10.1016/j.foodchem.2017.08.120
Arribas, C., Cabellos, B., Sánchez, C., Cuadrado, C., Guillamón, E., Pedrosa, M.M. (2017)
The impact of extrusion on the nutritional composition, dietary fiber and in vitro digestibility of gluten-free snacks based on rice, pea and carob flour blends
Food and Function | 8 : 3654-3663
DOI: 10.1039/c7fo00910k
Sanchiz, Á., Ballesteros, I., Martin, A., Rueda, J., Pedrosa, M.M., Dieguez, M.D.C., Rovira, M., Cuadrado, C., Linacero, R. (2017)
Detection of pistachio allergen coding sequences in food products: A comparison of two real time PCR approaches
Food Control | 75 : 262-270
DOI: 10.1016/j.foodcont.2016.12.015
Cuadrado, C., Pedrosa, M.M. (2017)
Legume allergenicity: The effect of food processing
Legumes for Global Food Security | 223-248
DOI:
Pedrosa, M.M., Cuadrado, C. (2017)
The nutritional and nutraceutical values of some “ready-to-eat” expanded legume products
Legumes for Global Food Security | 157-182
DOI:
Linacero, R., Ballesteros, I., Sanchiz, A., Prieto, N., Iniesto, E., Martinez, Y., Pedrosa, M.M., Muzquiz, M., Cabanillas, B., Rovira, M., Burbano, C., Cuadrado, C. (2016)
Detection by real time PCR of walnut allergen coding sequences in processed foods
Food Chemistry | 202 : 334-340
DOI: 10.1016/j.foodchem.2016.01.132
Martín-Pedrosa, M., Varela, A., Guillamon, E., Cabellos, B., Burbano, C., Gomez-Fernandez, J., De Mercado, E., Gomez-Izquierdo, E., Cuadrado, C., Muzquiz, M. (2016)
Biochemical characterization of legume seeds as ingredients in animal feed
Spanish Journal of Agricultural Research | 14
DOI: 10.5424/sjar/2016141-7450
Pedrosa, M.M., Cuadrado, C., Burbano, C., Muzquiz, M., Cabellos, B., Olmedilla-Alonso, B., Asensio-Vegas, C. (2015)
Effects of industrial canning on the proximate composition, bioactive compounds contents and nutritional profile of two Spanish common dry beans (Phaseolus vulgaris L.)
Food Chemistry | 166 : 68-75
DOI: 10.1016/j.foodchem.2014.05.158
Morales, P., Berrios, J.D.J., Varela, A., Burbano, C., Cuadrado, C., Muzquiz, M., Pedrosa, M.M. (2015)
Novel fiber-rich lentil flours as snack-type functional foods: An extrusion cooking effect on bioactive compounds
Food and Function | 6 : 3135-3143
DOI: 10.1039/c5fo00729a

Carmen Cuadrado Hoyo y Mercedes Martín Pedrosa
Desarrollo de biomarcadores para el control del riesgo alergénico y obtención de alimentos hipoalergénicos (ALLBIOMARK)
2022 - 2025 | PID2021-122942OB-I00
Propiedades nutricionales, bioaccesibilidad y funcionalidad de nuevos alimentos derivados de legumbres
2021 - 2022 | P20_01295
Estudio de los mecanismos moleculares implicados en la alergia alimentaria para el desarrollo de nuevas dianas terapéuticas y avance en la mejora de herramientas diagnósticas
2020 - 2023 | PI20/00351
Desarrollo y elaboración de pasta fresca mediante extrusión de mezcla de harinas de cereal, leguminosas y setas comestibles: mejora del valor nutricional y funcional de la pasta
2016 - 2020 | AT2016-005
Desarrollo de geles mixtos a partir de proteína muscular de pescado y leguminosas, más saludables y sostenibles
2017 - 2020 | RTA2015-00003-C02
Desarrollo de biosensores para la detección de alérgenos en alimentos procesados (BIODETECTAL)
2018 - 2021 | AGL2017-83082-R

Claudia P Arribas Martínez
Nuevos alimentos sin gluten elaborados mediante extrusión de arroz fortificado con leguminosas: Desarrollo y Caracterización Nutricional, Funcional y Sensorial.
Dirección: Eva Guillamón y Mercedes M. Pedrosa. | Universidad Autónoma de Madrid
África Sanchiz Giraldo
Efecto de procesado térmico, de presión y enzimático sobre alérgenos de frutos secos y su detección mediante PCR en tiempo real
Dirección: Carmen Cuadrado y Rosario Linacero | Universidad Complutense de Madrid

International and national cooperation

Member State of European Food Safety Authority (EFSA).
Cooperation in research activities with Dr. N. Novak and Dr. B. Cabanillas (U. Bonn) on the study of the allergenic effect of pistachio and cashew by effector cells.
Collaboration with Dr Borderías (ICTAN, CSIC) in the development of mixed gels from fish muscle protein and legumes, healthier and sustainable.
Cooperation with Dr K. Allaf and Dr. J. Haddad (U. La Rochelle) for the DIC technology application on legumes and tree nuts.
Collaboration with Dr. L Rubio (Zaidin, CSIC) to determine the nutritional value of protein fractions of legumes.
Collaboration with the Drs. MC Moreno Bondi and E Peña (Dpto. Química Analítica, UCM) for the development of biosensors up to detecting lectin PHA based on Phage Display technology.
Collaboration with the Drs. I. Ballesteros and J.M. Álvarez (UDLA, Ecuador) for the physical-chemical characterization and evaluation of antimicrobial properties of stingless honeys.
Collaboration with Drs. JF Crespo and B Cabanillas (Hospital 12 Octubre, Madrid) for the allergenicity study of legumes and nuts.
Collaboration with Drs. K Allaf (U. La Rochelle; France) and J Haddad (U. Lebanese; Lebanon) for the application of DIC technology to legumes and nuts.
Collaboration with the Drs. R Linacero and J Rueda (Dpto. Genética, Fisiología y Microbiología, UCM) to develop real-time PCR-based allergen detection methods. Since 2008, the collaboration has been very close, sharing the direction of doctoral theses, master’s thesis and final degree papers, as well as numerous publications.
Collaboration with the Drs. N Novak and B Cabanillas (U. Bonn) to analyze the effect of pistachio and cashew on the allergic response by studying effector cells.
Collaboration with the Drs I. Ferreira and L. Barros (Biochemcore, IPB-CIMO, Bragança, Portugal) to analyze the effect of the extrusion-cooking in the bioactive compounds and bioactivities of snacks enriched with different legumes.
Collaboration with Dr. S Maleki (ARS-USDA, New Orleans) for the study of allergenicity of peanut, pistachio and cashew and the effect of combined processing (thermo-enzymatic-sonication).
Collaboration with Drs. JM Pingarrón and S. Campuzano (Dpto. Química Analítica, UCM) for the development of biosensors for nut allergen detection.
Collaboration with Drs. C Blanco (Servicio Alergología, HU La Princesa. Madrid), P Gamboa (Servicio de Alergia, HU de Cruces. Barakaldo), J Cuesta (Servicio Alergia, Fundación J Diaz. Madrid), S Quirce/ R Rodriguez (Servicio de Alergia, HU La Paz. Madrid), A Vega (Servicio de Alergia, HU Guadalajara-Integrated Management. Guadalajara) for the supply of allergic patient sera.

Advisory activities and services

Advisory activities have been carried out as an ACERTA, BAIAFOODS technical expert.

Dissemination activities

Participation in congresses

Oral communication at the 6th International Conference on Food Digestion. (Granada, Spain).

Presentation of four posters at the 3rd International Legume Society (ILS3) congress (Poznan, Poland).

Presentation of a poster and an oral presentation at the XX Eurofoodchem (Porto, Portugal).

Oral Communication at the XXXVII Biennial Meeting of the Spanish Society of Chemistry (San Sebastian, Spain).

Presentation of a poster and an oral presentation at the EAACI Digital Congress 2020 (London, UK).

Invited lectures

‘Food allergens: influence of technological processes’. Organized by Agroindustrial Engineering Webinar, Faculty of Engineering and Applied Sciences, UDLA, Ecuador, 5 May 2020.

Dissemination articles

‘Use of native legumes in pig nutrition’. Emilio Gómez Izquierdo, Luis Gómez Raya, Luis Alberto García Cortes, Juan José Ciruelos Pellón, Eduardo de Mercado, Ana Belén Martin Diana, Mercedes Martín Pedrosa y Wendy Mercedes Rauw. Journal SUIS Nº 167-2020.

Training activities

Organization of ‘Biotechnology in the Food Company’ at the Complutense Summer School. 7-25 July 2014, 3-21 July 2017, 6-24 July 2020. https://www.ucm.es/escuelacomplutense/b03

Tutoring of External Academic Internships Curricular students of 4th year of the Degree in Biotechnology of the ETSIAAB-UPM, and students of the Master of Novel Food of the Faculty of Sciences of the UAM.

Degree Projects

Analysis of the allergenic capacity of cashew nuts and influence of technological processing. Fátima Vicente Martín. Supervisor: Carmen Cuadrado. Degree in Biotechnology. ETSIAAB-UPM. July 2019.

Master Projects

Design of DNA probes for the detection of food allergens. Jorge Ruiz de Castilla González. Supervisors: Carmen Cuadrado and Rosario Linacero de la Fuente. Master in Health Biology, Madrid Complutense University. July 2020.

Influence of thermal, pressure and enzymatic processing on the allergenic potential of nuts. Fátima Vicente Martín. Supervisor: Carmen Cuadrado. Master in Novel Foods. UAM, July 2020.