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Dahlia Daher
Dahlia Daher
Food science
Sensory analysis
Enzymatic hydrolysis
Hydrolysis
Hydrolyzed protein
4
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39
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Development of Innovative Bitterness Caseic Hydrolysates by Combining Biocatalysis/Proteomics Approaches
2021
Dahlia Daher
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Principal Component Analysis from Mass Spectrometry Data Combined to a Sensory Evaluation as a Suitable Method for Assessing Bitterness of Enzymatic Hydrolysates Produced from Micellar Casein Proteins
2020
Foods
Dahlia Daher
Barbara Deracinois
Alain Baniel
Elodie Wattez
Justine Dantin
Renato Froidevaux
Sylvie Chollet
Christophe Flahaut
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Development of innovative bitterness caseic hydrolysates by combining biocatalysis/sensory/proteomics approaches
2020
Journal of Food and Nutritional Disorders
Dahlia Daher
Alain Baniel
Barbara Deracinois
Elodie Wattez
Justine Dantin
Sylvie Chollet
Renato Froidevaux
Christophe Flahaut
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Effect of High Pressure Processing on the Microbial Inactivation in Fruit Preparations and Other Vegetable Based Beverages
2017
Agriculture
Dahlia Daher
Soléne Le Gourrierec
Concepción Pérez Lamela
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Citations (35)
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