Michèle Dalgalarrondo

Author

Also Known As

Dalgalarrondo, M., Dalgalarrondo, Michèle, Dalgalarrondo, Michèle, M., M Dalgalarrondo, M. DALGALARRONDO, M. Dalgalarrondo, MICHELE DALGALARRONDO, MICHÈLE DALGALARRONDO, Michele Dalgalarrondo, Michèle Dalgalarrondo

130

Publications

2.8K

Citations

H-Index

111

Concepts

All Affiliations

Biopolymères Interactions Assemblages Institut National de la Recherche Agronomique Zagazig University Sofia University "St. Kliment Ohridski"University of Belgrade

About

Michèle Dalgalarrondo is an author at Biopolymères Interactions Assemblages specializing in biochemistry, medicine, and microbiology.

Top Concepts

#	Concept	H-Index	Publications	Citations
1	Medicine	19	26	847
2	Natural Sciences	17	19	852
3	Engineering	15	19	808
4	Health Sciences	13	14	568
5	Public Health	5	5	144

Michèle Dalgalarrondo

Publications

2.7K

Citations

H-Index

Page 1

	Year	Citations
Chemical and structural characterisation of low-density lipoproteins purified from hen egg yolk Marc Anton, Virginie Martinet, Michèle Dalgalarrondo, Food Chemistry Hen Egg YolkBiochemistryNatural SciencesMolecular BiologyLipid Science	2003	187
Hexanal and t-2-hexenal form covalent bonds with whey proteins and sodium caseinate in aqueous solution Anne Meynier, Vincent Rampon, Michèle Dalgalarrondo, International Dairy Journal Sodium CaseinateAqueous SolutionFunctional PropertyChemical BondWhey Proteins	2004	112
Pumpkin (Cucurbita maxima) Seed Proteins: Sequential Extraction Processing and Fraction Characterization Leila Rezig, Farhat Chibani, Moncef Chouaibi, Journal of Agricultural and Food Chemistry NutritionSequential Extraction ProcessingTunisian Pumpkin SeedsEngineeringFood Analysis	2013	111
Purification and characterization of a new bacteriocin active against Campylobacter produced by Lactobacillus salivarius SMXD51 Soumaya Messaoudi, Gilles Kergourlay, Michèle Dalgalarrondo, Food Microbiology Antimicrobial SusceptibilityAntibioticsLactobacillus Salivarius Smxd51BacteriologyNew Bacteriocin	2012	105
Kinetic characterization of hydrolysis of camel and bovine milk proteins by pancreatic enzymes Maryam Salami, Reza Yousefi, Mohammad Reza Ehsani, International Dairy Journal Protein ChemistryEngineeringBiochemistryEnzyme CatalysisBioanalysis	2008	101
Maillard glycation of β-lactoglobulin induces conformation changes François Chevalier, Jean‐Marc Chobert, Michèle Dalgalarrondo, Food / Nahrung	2002	100
Effect of Pulsed-Light Treatment on Milk Proteins and Lipids Noura Elmnasser, Michèle Dalgalarrondo, Nicole Orange, Journal of Agricultural and Food Chemistry Food ChemistryTryptophan Indole StructureBiochemistryFood AnalysisBioanalysis	2008	88
Proteolysis of β-lactoglobulin and β-casein by pepsin in ethanolic media Michèle Dalgalarrondo, Éric Dufour, Jean‐Marc Chobert, International Dairy Journal Food ChemistryEthanolic MediaEngineeringBiochemistryBiotechnology	1995	84
Evolution of β-lactoglobulin and α-lactalbumin content during yoghurt fermentation C. Bertrand-Harb, Michèle Dalgalarrondo, T. Haertllé International Dairy Journal Yoghurt FermentationFood FermentationIn Vitro FermentationBiochemistryBiotechnology	2003	78
Subunit composition of the globulin fraction of rapeseed (Brassica napus L.) Michèle Dalgalarrondo, Jean-Michel Robin, Jean‐Louis Azanza Plant Science BiologyPlant BiologySubunit CompositionBiosynthesisEngineering	1986	65

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