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199 results on '"del Río, Pablo"'

6. Preparing Patients for Oral Immunotherapy (PPOINT): International Delphi consensus for procedural preparation and consent

Author

Mack, Douglas P., Dribin, Timothy E., Turner, Paul J., Wasserman, Richard L., Hanna, Mariam A., Shaker, Marcus, Tang, Mimi L.K., Rodríguez del Río, Pablo, Sobolewski, Brad, Abrams, Elissa M., Anagnostou, Aikaterini, Arasi, Stefania, Bajowala, Sakina, Bégin, Philippe, Cameron, Scott B., Chan, Edmond S., Chinthrajah, Sharon, Clark, Andrew T., Detjen, Paul, du Toit, George, Ebisawa, Motohiro, Elizur, Arnon, Factor, Jeffrey M., Greiwe, Justin, O’B Hourihane, Jonathan, Hughes, Sarah W., Jones, Douglas H., Muraro, Antonella, Nowak-Wegrzyn, Anna, Patel, Nandinee B., Scurlock, Amy M., Shah, Atul N., Sindher, Sayantani B., Tilles, Stephen, Vickery, Brian P., Wang, Julie, Windom, Hugh H., and Greenhawt, Matthew

Published
2024
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24. Updated guidance regarding the risk of allergic reactions to COVID-19 vaccines and recommended evaluation and management: A GRADE assessment and international consensus approach

Author

Greenhawt, Matthew, Dribin, Timothy E., Abrams, Elissa M., Shaker, Marcus, Chu, Derek K., Golden, David B.K., Akin, Cem, Anagnostou, Akterini, ALMuhizi, Faisal, Alqurashi, Waleed, Arkwright, Peter, Baldwin, James L., Banerji, Aleena, Bégin, Philippe, Ben-Shoshan, Moshe, Bernstein, Jonathan, Bingemann, Theresa A., Bindslev-Jensen, Carsten, Blumenthal, Kim, Byrne, Aideen, Cahill, Julia, Cameron, Scott, Campbell, Dianne, Campbell, Ronna, Cavender, Michael, Chan, Edmond S., Chinthrajah, Sharon, Comberiati, Pasquale, Eastman, Jacqueline J., Ellis, Anne K., Fleischer, David M., Fox, Adam, Frischmeyer-Guerrerio, Pamela A., Gagnon, Remi, Garvey, Lene H., Grayson, Mitchell H., Isabwe, Ghislaine Annie Clarisse, Hartog, Nicholas, Hendron, David, Horner, Caroline C., Hourihane, Johnathan O'B, Iglesia, Edward, Kan, Manstein, Kaplan, Blanka, Katelaris, Constance H., Kim, Harold, Kelso, John M., Khan, David A., Lang, David, Ledford, Dennis, Levin, Michael, Lieberman, Jay A., Loh, Richard, Mack, Douglas P., Mazer, Bruce, Mody, Ketan, Mosnaim, Gisele, Munblit, Daniel, Mustafa, S. Shahzad, Nanda, Anil, Nathan, Richard, Oppenheimer, John, Otani, Iris M., Park, Miguel, Pawankar, Ruby, Perrett, Kirsten P., Peter, Jonny, Phillips, Elizabeth J., Picard, Matthieu, Pitlick, Mitchell, Ramsey, Allison, Rasmussen, Trine Holm, Rathkopf, Melinda M., Reddy, Hari, Robertson, Kara, Rodriguez del Rio, Pablo, Sample, Stephen, Sheshadri, Ajay, Sheik, Javed, Sindher, Sayantani B., Spergel, Jonathan M., Stone, Cosby A., Stukus, David, Tang, Mimi L.K., Tracy, James M., Turner, Paul J., Vander Leek, Timothy K., Wallace, Dana V., Wang, Julie, Wasserman, Susan, Weldon, David, Wolfson, Anna R., Worm, Margitta, and Yacoub, Mona-Rita

Published
2023
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27. WAO consensus on DEfinition of Food Allergy SEverity (DEFASE)

Author

Arasi, Stefania, Nurmatov, Ulugbek, Dunn-Galvin, Audrey, Roberts, Graham, Turner, Paul J., Shinder, Sayantani B., Gupta, Ruchi, Eigenmann, Philippe, Nowak-Wegrzyn, Anna, Ansotegui, Ignacio J., Rivas, Montserrat Fernandez, Petrou, Stavros, Tanno, Luciana K., Vazquez-Ortiz, Marta, Vickery, Brian, Wong, Gary, Alvaro-Lozano, Montserrat, Asaria, Miqdad, Begin, Philippe, Bozzola, Martin, Boyle, Robert, Brough, Helen, Cardona, Victoria, Chinthrajah, R. Sharon, Cianferoni, Antonella, Deschildre, Antoine, Fleischer, David, Gazzani, Flavio, Gerdts, Jennifer, Giannetti, Marilena, Greenhawt, Matthew, Guzmán, Maria Antonieta, Hossny, Elham, Kauppi, Paula, Jones, Carla, Lucidi, Francesco, Monge Ortega, Olga Patricia, Munblit, Daniel, Muraro, Antonella, Pajno, Giovanni, Podestà, Marcia, Rodriguez del Rio, Pablo, Said, Maria, Santos, Alexandra, Shaker, Marcus, Szajewska, Hania, Venter, Carina, Warren, Cristopher, Winders, Tonya, Ebisawa, Motohiro, and Fiocchi, Alessandro

Published
2023
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32. Managing food allergy: GA2LEN guideline 2022

Author

Bansal, Priya, Berni–Canani, Roberto, Blumchen, Katharina, Bonertz, Andreas, Bourgoin-Heck, Melisande, Ceylon, Ozlem, Divaret-Chauveau, Amandine, Fleischer, David, Gomez, Maximiliano, Groetch, Marion, Hernandez, Domingo Barber, Hjorth, Betina, Hussey, Lydia Collins, Knulst, André C., Leung, Agnes, Mack, Douglas, Mahler, Vera, Mori, Francesca, Namazova-Baranova, Leyla, Palosuo, Kati, Parisi, Claudio Alberto Salvador, Pastorino, Antonio Carlos, Rudzeviciene, Odilija, Said, Maria, Sawiec, Piotr, Sicherer, Scott, Sato, Sakura, Zubchenko, Svitlana, Muraro, Antonella, de Silva, Debra, Halken, Susanne, Worm, Margitta, Khaleva, Ekaterina, Arasi, Stefania, Dunn-Galvin, Audrey, Nwaru, Bright I., De Jong, Nicolette W., Rodríguez Del Río, Pablo, Turner, Paul J., Smith, Pete, Begin, Philippe, Angier, Elizabeth, Arshad, Hasan, Ballmer-Weber, Barbara, Beyer, Kirsten, Bindslev-Jensen, Carsten, Cianferoni, Antonella, Demoulin, Céline, Deschildre, Antoine, Ebisawa, Motohiro, Fernandez-Rivas, Maria Montserrat, Fiocchi, Alessandro, Flokstra-de Blok, Bertine, Gerdts, Jennifer, Gradman, Josefine, Grimshaw, Kate, Jones, Carla, Lau, Susanne, Loh, Richard, Alvaro Lozano, Montserrat, Makela, Mika, Marchisotto, Mary Jane, Meyer, Rosan, Mills, Clare, Nilsson, Caroline, Nowak-Wegrzyn, Anna, Nurmatov, Ulugbek, Pajno, Giovanni, Podestà, Marcia, Poulsen, Lars K., Sampson, Hugh A., Sanchez, Angel, Schnadt, Sabine, Szajewska, Hania, Van Ree, Ronald, Venter, Carina, Vlieg-Boerstra, Berber, Warner, Amena, Wong, Gary, Wood, Robert, Zuberbier, Torsten, and Roberts, Graham

Published
2022
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36. How does corporate environmental culture enable the eco‐innovation transition of firms towards the circular economy?

Author

Kiefer, Christoph P., Carrillo‐Hermosilla, Javier, and del Río, Pablo

Subjects
CIRCULAR economy, CORPORATE culture, SMALL business, ECONOMIC systems, MANUFACTURING processes
Abstract

There is a widespread agreement that the current linear economic system is unsustainable due to the physical boundaries of our planet and must be replaced by a circular one, that is, by a circular economy (CE). Previous studies have theoretically proposed that eco‐innovations (EIs), or innovations that reduce the environmental impacts of consumption and production processes, are a key element to improve the circular use of resources. However, the analysis of the drivers of such a transition to a CE through EI, particularly at the micro‐level of firms, has not received attention in the past. The aim of this paper is to cover this gap in the literature. It quantitatively analyses the role of influencing factors (drivers and barriers) in that relationship, with a focus on the company's organisational ('soft') factors, rooted in organisational culture and strategy. With the help of data collected through a survey of Spanish small and medium‐sized firms in the industrial sector, a regression‐based moderation analysis is carried out. Therefore, four moderation models were defined based on organisational factors derived from the previous literature (sustainability, future, stakeholder and learning/knowledge orientation in firms. The results suggest that, indeed, two of those factors (a high level of sustainability and knowledge orientation) are particularly relevant drivers in the transition to the CE through EI. Thus, if the aim of policy makers and corporate decision makers is to increase the circularity of the economy or their firms, policies and measures should be targeted at these two factors. [ABSTRACT FROM AUTHOR]

Published
2024
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46. Contributors

Author

Agregán, Rubén, primary, Aleu, Gonzalo, additional, Alves, Susana P., additional, Astray, Gonzalo, additional, Barba, Francisco J., additional, Berrada, Houda, additional, Bohrer, Benjamin M., additional, Campagnol, Paulo Cezar Bastianello, additional, Cantalapiedra, Jesús, additional, Cardelle-Cobas, Alejandra, additional, Cepeda, Alberto, additional, Cichoski, Alexandre José, additional, Cittadini, Aurora, additional, Conte-Junior, Carlos A., additional, Costa, Patricia, additional, de Menezes, Cristiano Ragagnin, additional, del Río, Pablo G., additional, Derewiaka, Dorota, additional, Domínguez, Rubén, additional, Echegaray, Noemí, additional, Ferrer, Emilia, additional, Franco, Daniel, additional, Garrote, Gil, additional, Gullón, Beatriz, additional, Heck, Rosane Teresinha, additional, Jerónimo, Eliana, additional, López-Pedrouso, María, additional, Lorenzo, José M., additional, Munekata, Paulo Eduardo Sichetti, additional, Nawaz, Asad, additional, Nebot, Carolina, additional, Nieto, Gema, additional, Oliveira, Diana, additional, Pallarés, Noelia, additional, Pateiro, Mirian, additional, Pérez-Álvarez, José Ángel, additional, Popova, Teodora, additional, Purriños, Laura, additional, Rosmini, Marcelo R., additional, Ruiz-Capillas, Claudia, additional, Santos, Bibiana Alves Dos, additional, Santos, Eva M., additional, Sarriés, María V., additional, Sosa-Morales, María Elena, additional, Teixeira, Alfredo, additional, Vázquez, Beatriz, additional, Walayat, Noman, additional, Wang, Min, additional, Zamuz, Sol, additional, and Zhou, Jianjun, additional

Published
2022
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47. PUESTA EN VALOR DEL ESPACIO RIBEREÑO EN LOCALIDADES RURALES: Proyectos de paisaje en el partido de Alberti, provincia de Buenos Aires, Argentina

Author

Aversa, María, Del Río, Pablo, Aversa, María, and Del Río, Pablo

Abstract

The work presents a portfolio of landscape project ideas to value public river space in the Alberti district, Province of Buenos Aires. The territory of action is cut to rural localities linked to the Salado River and its tributaries contained by two main roads of national and provincial connectivity. As a result, a portfolio with fifteen project ideas was obtained that prefigures a comprehensive intervention strategy for the riverside space and nearby towns and, later, the evaluation carried out by the specialists in charge of the study and the municipal actors. With this input, four project ideas were defined according to weighting to prepare the preliminary projects at a later stage. Keywords: landscape, territorial planning, riverside, project ideas, El trabajo presenta una cartera de ideas proyectos de paisaje para poner en valor el espacio público ribereño en el partido de Alberti, Provincia de Buenos Aires. El territorio de actuación se recorta a localidades rurales vinculadas al río Salado y sus afluentes contenidas por dos vías principales de conectividad nacional y provincial. Como resultado se obtuvo una cartera con quince ideas proyectos que prefigura una estrategia de intervención integral para el espacio ribereño y las localidades próximas y, posteriormente, la evaluación realizada por los especialistas a cargo del estudio y los actores municipales. Con este insumo se definieron cuatro ideas proyectos según ponderación para elaborar los anteproyectos en una etapa posterior. Palabras claves: paisaje, ordenamiento territorial, borde ribereño, ideas proyectos, Peer Reviewed

Published
2024

48. Dehydrated egg white: An allergen source for improving efficacy and safety in the diagnosis and treatment for egg allergy

Author

Escudero, Carmelo, Sánchez‐García, Silvia, Rodríguez del Río, Pablo, Pastor Vargas, Carlos, García‐Fernández, Cristina, Pérez‐Rangel, Inmaculada, Ramírez‐Jiménez, Antonio, Ibáñez, María Dolores, Escudero, Carmelo, Sánchez‐García, Silvia, Rodríguez del Río, Pablo, Pastor Vargas, Carlos, García‐Fernández, Cristina, Pérez‐Rangel, Inmaculada, Ramírez‐Jiménez, Antonio, and Ibáñez, María Dolores

Abstract

Background: Raw and cooked eggs are used as allergens in oral food challenge (OFC). Raw egg is the best option, as it keeps proteins intact and retains their allergenicity, albeit microbiologically safe manipulation is difficult. Therefore, the use of dehydrated egg white (DEW) could improve the efficacy and safety profile of OFC. The aim of the study was to compare the allergenicity of DEW, a product that undergoes a double heat treatment (pasteurization and drying), with that of raw egg white (REW) and determine the efficacy of DEW in the diagnosis of egg allergy. Methods: We conducted a prospective study of 40 egg-allergic patients who visited our outpatient clinic. Each patient underwent OFC with DEW and REW to determine the correlation between the tests. DEW and REW extracts were analyzed using SDS-PAGE. We compared the allergenicity of both extracts using IgE immunoblotting with a serum pool from patients with positive OFC results. Results: Ten patients (25%) had positive OFC results with both DEW and REW, and the doses that triggered an allergic reaction in each patient were similar (p > 0.05). All 30 patients (75%) with a negative OFC result with DEW also had negative OFC results with REW. SDS-PAGE and IgE immunoblotting revealed that the protein composition and IgE-binding capacity of both extracts were virtually identical. Conclusions: This is the first time that it is shown that the allergenicity of commercially available DEW is equivalent to raw egg whites. In vivo and in vitro tests showed that processing of DEW does not affect the allergenicity of egg proteins. DEW is an effective and microbiologically safer source of allergen for the diagnosis of egg allergy. Furthermore, DEW can be used in egg oral immunotherapy., Depto. de Bioquímica y Biología Molecular, Fac. de Ciencias Químicas, TRUE, pub

Published
2024

49. Main Composition and Visual Appearance of Milk Kefir Beverages Obtained from Four Consecutive 24- and 48-h Batch Subcultures.

Author

Bazán Tantaleán, Delicia L., Del-Río, Pablo G., Cortés Diéguez, Sandra, Domínguez, José Manuel, and Pérez Guerra, Nelson

Subjects
LACTIC acid bacteria, CONSUMER preferences, PERCEIVED benefit, KEFIR, FERMENTED beverages, CONSUMPTION (Economics), FUNCTIONAL beverages
Abstract

Nowadays, there has been a significant rise in the consumption of kefir, a functional beverage touted for its perceived health benefits. To offer a high-quality beverage to consumers, it is imperative to scrutinize and fine-tune the fermentation process. This study seeks to investigate the impact of fermentation time and the number of subcultures on the physicochemical, microbiological, and volatile composition, as well as the visual appearance, of kefir beverages obtained from four consecutive 24- or 48-h batch subcultures. All fermented beverages exhibited low lactose, ethanol and acids levels, with counts of viable probiotic lactic acid bacteria and yeast exceeding 106 colony forming units/mL. The four kefir beverages from the 48-h batch subcultures notably showed the lowest total concentrations of volatile compounds, likely due to overfermentation and over-acidification of the beverages. This caused the separation of the whey and curd, along with the formation of large gas bubbles, negatively affecting the visual appearance of the products. These findings emphasize the importance of fine-tuning the fermentation process to ensure the production of high-quality kefir beverages that align with consumer preferences. The four beverages from the 24-h batch subcultures exhibited high microbiological and physicochemical stability during storage at 4 °C for 28 days. [ABSTRACT FROM AUTHOR]

Published
2024
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