Personal information

No personal information available

Activities

Employment (1)

Universidad de Zaragoza: Zaragoza, Aragón, ES

1990 to present | Teacher (Tecnología de los Alimentos)
Employment
Source: Self-asserted source
María D. Pérez

Education and qualifications (1)

Universidad de Zaragoza: Zaragoza, Aragón, ES

1990 to present | PhD
Education
Source: Self-asserted source
María D. Pérez

Works (50 of 115)

Items per page:
Page 1 of 3

Enzymatic treatment to decrease the allergenicity of Pru p 3 from peach

Food & Function
2024 | Journal article
Contributors: Ana P. Tobajas; Ana Agulló-García; José L. Cubero; Carlos Colás; Alba Civera; Clara Esteban; Lourdes Sánchez; María D. Pérez
Source: check_circle
Crossref

Does lactoferrin, free, encapsulated or in dairy matrices, maintain its antibacterial activity after in vitro digestion?

Journal of Functional Foods
2024-01 | Journal article
Contributors: I. Abad; L. Pemán; M.D. Pérez; L. Grasa; L. Sánchez
Source: check_circle
Crossref

Development and validation of sensitive and rapid immunoassays to detect minute amounts of hazelnut in processed food and working surfaces

Food Control
2023-10 | Journal article
Contributors: Alba Civera; Patricia Galan-Malo; Luis Mata; Ana P. Tobajas; Lourdes Sánchez; María D. Pérez
Source: check_circle
Crossref

Effect of in vitro gastrointestinal digestion on the antibacterial activity of bioactive dairy formulas supplemented with lactoferrin against Cronobacter sakazakii

BioMetals
2023-06 | Journal article
Contributors: Inés Abad; Laura Serrano; Dimitra Graikini; María Dolores Pérez; Laura Grasa; Lourdes Sánchez
Source: check_circle
Crossref

Detection of butyric spores by different approaches in raw milks from cow, ewe and goat

Food Control
2023-01 | Journal article
Contributors: M. Esteban; C. Díaz; J.P. Navarro; M.D. Pérez; M. Calvo; L. Mata; P. Galán-Malo; L. Sánchez
Source: check_circle
Crossref

A novel ELISA test to detect soy in highly processed foods

Journal of Food Composition and Analysis
2022-03 | Journal article
Contributors: Isabel Segura-Gil; Patricia Galan-Malo; Luis Mata; Ana P. Tobajas; Alba Civera; Lourdes Sánchez; María D. Pérez
Source: check_circle
Crossref

Influence of different extraction conditions on the detection of glycinin and β-conglycinin in model processed foods by ELISA

Food Additives & Contaminants: Part A
2020-07-02 | Journal article
Contributors: Isabel Segura-Gil; Patricia Galan-Malo; Luis Mata; Ana P. Tobajas; Miguel Calvo; Lourdes Sánchez; María D. Pérez
Source: check_circle
Crossref

Development of a novel duplex lateral flow test for simultaneous detection of casein and ß-lactoglobulin in food

FOOD CHEMISTRY
2019 | Journal article
Source: check_circle
Universidad de Zaragoza

Development of sandwich and competitive ELISA formats to determine ß-conglycinin: Evaluation of their performance to detect soy in processed food

FOOD CONTROL
2019 | Journal article
Source: check_circle
Universidad de Zaragoza

Antirotaviral activity of bovine milk components: Extending the list of inhibitory proteins and seeking a better understanding of their neutralization mechanism

Journal of Functional Foods
2018 | Journal article
Source: check_circle
Universidad de Zaragoza

Antirotaviral potential of lactoferrin from different origin: effect of thermal and high pressure treatments

BIOMETALS
2018 | Journal article
Source: check_circle
Universidad de Zaragoza

Determination of lactadherin concentration in dairy by-products by ELISA: Effect of heat treatment and hydrolysis

JOURNAL OF DAIRY SCIENCE
2018 | Journal article
Source: check_circle
Universidad de Zaragoza

Development of two ELISA formats to determine glycinin. Application to detect soy in model and commercial processed food

FOOD CONTROL
2018 | Journal article
Source: check_circle
Universidad de Zaragoza

Effect of high pressure treatment on the antirotaviral activity of bovine and ovine dairy by-products and bioactive milk proteins

Innovative Food Science & Emerging Technologies
2018 | Journal article
Source: check_circle
Universidad de Zaragoza

Effect of technological treatments on bovine lactoferrin: An overview

Food Research International
2018 | Journal article
Source: check_circle
Universidad de Zaragoza

Effect of thermal and high-pressure treatments on the antirotaviral activity of human milk fractions

Innovative Food Science & Emerging Technologies
2018 | Journal article
Source: check_circle
Universidad de Zaragoza

Lactoferrin and IgG levels in ovine milk throughout lactation: Correlation with milk quality parameters

Small Ruminant Research
2018 | Journal article
Source: check_circle
Universidad de Zaragoza

Antirotaviral Activity of Bovine and Ovine Dairy Byproducts

Journal of Agricultural and Food Chemistry
2017 | Journal article
Source: check_circle
Universidad de Zaragoza

Detection of egg and milk residues on working surfaces by ELISA and lateral flow immunoassay tests

FOOD CONTROL
2017 | Journal article
Source: check_circle
Universidad de Zaragoza

Detection of recombinant human lactoferrin and lysozyme produced in a bitransgenic cow

JOURNAL OF DAIRY SCIENCE
2017 | Journal article
Source: check_circle
Universidad de Zaragoza

Inhibition of Cronobacter sakazakii Adhesion to Caco-2 Cells by Commercial Dairy Powders and Raw Buttermilk

Journal of Agricultural and Food Chemistry
2017 | Journal article
Source: check_circle
Universidad de Zaragoza

Antioxidant activity of co-products from milk fat processing and their enzymatic hydrolysates obtained with different proteolytic preparations

INTERNATIONAL DAIRY JOURNAL
2016 | Journal article
Source: check_circle
Universidad de Zaragoza

Effect of heat treatment on antirotaviral activity of bovine and ovine whey

INTERNATIONAL DAIRY JOURNAL
2016 | Journal article
Source: check_circle
Universidad de Zaragoza

Effect of high pressure and heat treatments on IgA immunoreactivity and lysozyme activity in human milk

European Food Research and Technology
2016 | Journal article
Source: check_circle
Universidad de Zaragoza

Antibacterial activity of bovine milk lactoferrin and its hydrolysates prepared with pepsin, chymosin and microbial rennet against foodborne pathogen Listeria monocytogenes

INTERNATIONAL DAIRY JOURNAL
2015 | Journal article
Source: check_circle
Universidad de Zaragoza

Detection of peanut (Arachis hypogaea) allergens in processed foods by immunoassay: Influence of selected target protein and ELISA format applied

FOOD CONTROL
2015 | Journal article
Source: check_circle
Universidad de Zaragoza

Effect of high pressure treatment on inactivation of vegetative pathogens and on denaturation of whey proteins in different media

LWT-FOOD SCIENCE AND TECHNOLOGY
2015 | Journal article
Source: check_circle
Universidad de Zaragoza

Kinetic and thermodynamic parameters for thermal denaturation of ovine milk lactoferrin determined by its loss of immunoreactivity

JOURNAL OF DAIRY SCIENCE
2015 | Journal article
Source: check_circle
Universidad de Zaragoza

Antibacterial activity of bovine milk lactoferrin on the emerging foodborne pathogen Cronobacter sakazakii: Effect of media and heat treatment

Food Control
2015-01 | Journal article
Source: check_circle
Crossref
grade
Preferred source (of 2)‎

Effect of high-pressure and heat treatments on the mechanism of aggregation of bovine whey proteins.

Bulletin - International Dairy Federation
2014 | Journal article
OTHER-ID:

Sideral-a-103958

Source: check_circle
Universidad de Zaragoza

Kinetic parameters for high-pressure-induced denaturation of lactoferrin in human milk

INTERNATIONAL DAIRY JOURNAL
2014 | Journal article
Source: check_circle
Universidad de Zaragoza

Efecto de las microondas sobre la lactoferrina en fórmulas infantiles

Revista de I+D Tecnológico
2013 | Journal article
OTHER-ID:

Sideral-a-103959

Source: check_circle
Universidad de Zaragoza

Effect of high pressure on the structure and antibacterial activity of bovine lactoferrin treated in different media

JOURNAL OF DAIRY RESEARCH
2013 | Journal article
Source: check_circle
Universidad de Zaragoza

Study of the thermoresistance of the allergenic Ara h1 protein from peanut (Arachis hypogaea)

Journal of Agricultural and Food Chemistry
2013 | Journal article
Source: check_circle
Universidad de Zaragoza

Effect of high-pressure treatment on denaturation of bovine Beta-lactoglobulin and alpha-lactalbumin

European Food Research and Technology
2012 | Journal article
Source: check_circle
Universidad de Zaragoza

Effect of high-pressure treatment on denaturation of bovine lactoferrin and lactoperoxidase

JOURNAL OF DAIRY SCIENCE
2012 | Journal article
Source: check_circle
Universidad de Zaragoza

Effects of hydrostatic high pressure on the structure and antibacterial activity of recombinant human lactoferrin from transgenic rice

BIOSCIENCE BIOTECHNOLOGY AND BIOCHEMISTRY
2012 | Journal article
Source: check_circle
Universidad de Zaragoza

Kinetic and thermodynamic parameters for heat denaturation of human recombinant lactoferrin from rice

BIOCHEMISTRY AND CELL BIOLOGY-BIOCHIMIE ET BIOLOGIE CELLULAIRE
2012 | Journal article
Source: check_circle
Universidad de Zaragoza

Physical Properties of Dairy Products

2012 | Book chapter
OTHER-ID:

Sideral-cnr-9781

Source: check_circle
Universidad de Zaragoza

Reaction kinetics of pressure-induced denaturation of bovine immunoglobulin G

INTERNATIONAL DAIRY JOURNAL
2012 | Journal article
Source: check_circle
Universidad de Zaragoza

Specific peptides as alternative to antibody ligands for biomagnetic separation of Clostridium tyrobutyricum spores

Analytical and Bioanalytical Chemistry
2012 | Journal article
Source: check_circle
Universidad de Zaragoza

Bioactivity of α-lactalbumin related to its interaction with fatty acids: A review

CRITICAL REVIEWS IN FOOD SCIENCE AND NUTRITION
2011 | Journal article
Source: check_circle
Universidad de Zaragoza

Biological activity of processed recombinant lysozyme

Italian journal of food science
2011 | Journal article
OTHER-ID:

Sideral-a-74906

Source: check_circle
Universidad de Zaragoza

Effect of high pressure treatment on bovine whey proteins

Italian journal of food science
2011 | Journal article
OTHER-ID:

Sideral-a-74907

Source: check_circle
Universidad de Zaragoza

Interaction of alpha-lactalbumin with lipids and possible implications for its emulsifying properties - A review

INTERNATIONAL DAIRY JOURNAL
2011 | Journal article
Source: check_circle
Universidad de Zaragoza

Thermal denaturation of recombinant human lysozyme from rice: effect of pH and comparison with human milk lysozyme

European Food Research and Technology
2011 | Journal article
OTHER-ID:

Sideral-a-74905

Source: check_circle
Universidad de Zaragoza

Detection of Clostridium tyrobutyricum spores using polyclonal antibodies and flow cytometry

JOURNAL OF APPLIED MICROBIOLOGY
2010 | Journal article
OTHER-ID:

Sideral-a-71546

Source: check_circle
Universidad de Zaragoza

Effect of bovine lactoferrin addition to milk in yogurt manufacturing

JOURNAL OF DAIRY SCIENCE
2010 | Journal article
OTHER-ID:

Sideral-a-71143

Source: check_circle
Universidad de Zaragoza

Effect of heat treatment on the antibacterial activity of bovine lactoferrin against three foodborne pathogens

INTERNATIONAL JOURNAL OF DAIRY TECHNOLOGY
2010 | Journal article
OTHER-ID:

Sideral-a-70901

Source: check_circle
Universidad de Zaragoza

Pepsin Degradation of Cry1 A(b) Protein Purified from Genetically Modified Maize (Zea mays)

Journal of Agricultural and Food Chemistry
2010 | Journal article
OTHER-ID:

Sideral-a-72185

Source: check_circle
Universidad de Zaragoza
Items per page:
Page 1 of 3

Peer review (3 reviews for 2 publications/grants)

Review activity for Food chemistry. (2)
Review activity for Journal of agricultural and food chemistry. (1)