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Michèle Dalgalarrondo

Observed names: Dalgalarrondo, Michele, Dalgalarrondo, Michèle, Dalgalarrondo, Michèle, M., M Dalgalarrondo, M. DALGALARRONDO, M. Dalgalarrondo, MICHELE DALGALARRONDO, MICHÈLE DALGALARRONDO, Michele Dalgalarrondo, Michèle Dalgalarrondo, Michéle Dalgalarrondo
Observed institutions: University of Bonn, Université de Bordeaux, University of Monastir, Institut National de Recherche pour l'Agriculture, l'Alimentation et l'Environnement, Biologie du Fruit et Pathologie, Biopolymères Interactions Assemblages, École Nationale d'Ingénieurs des Techniques des Industries Agro-Alimentaires, Institut National de la Recherche Agronomique, Université Bordeaux-I, Nantes Université
OpenAlex ID: A5113539128
Chemical and structural characterisation of low-density lipoproteins purified from hen egg yolk
2003 · M. Anton, V. Martinet, et al. · Food Chemistry · 192
Purification and characterization of two bacteriocins produced by lactic acid bacteria isolated from Mongolian airag
2006 · B. Batdorj, M. Dalgalarrondo, et al. · Journal of Applied Microbiology · 186
Pumpkin (Cucurbita maxima) Seed Proteins: Sequential Extraction Processing and Fraction Characterization
2013 · Leila Rezig, Farhat Chibani, et al. · Journal of Agricultural and Food Chemistry · 119
Hexanal and t-2-hexenal form covalent bonds with whey proteins and sodium caseinate in aqueous solution
2004 · Anne Meynier, Vincent Rampon, et al. · International Dairy Journal · 117
Purification and characterization of a new bacteriocin active against Campylobacter produced by Lactobacillus salivarius SMXD51
2012 · Soumaya Messaoudi, Gilles Kergourlay, et al. · Food Microbiology · 110
Kinetic characterization of hydrolysis of camel and bovine milk proteins by pancreatic enzymes
2008 · Maryam Salami, Reza Yousefi, et al. · International Dairy Journal · 108
Maillard glycation of β-lactoglobulin induces conformation changes
2002 · F. Chevalier, J.-M. Chobert, et al. · Food / Nahrung · 102
Effect of Pulsed-Light Treatment on Milk Proteins and Lipids
2008 · Noura Elmnasser, Michèle Dalgalarrondo, et al. · Journal of Agricultural and Food Chemistry · 92
Proteolysis of β-lactoglobulin and β-casein by pepsin in ethanolic media
1995 · Michèle Dalgalarrondo, Eric Dufour, et al. · International Dairy Journal · 85
Interaction of bovine -lactalbumin with fatty acids as determined by partition equilibrium and fluorescence spectroscopy
2005 · C. Barbana, M.D. Pérez, et al. · International Dairy Journal · 77
Evolution of β-lactoglobulin and α-lactalbumin content during yoghurt fermentation
2003 · C. Bertrand-Harb, I.V. Ivanova, et al. · International Dairy Journal · 77
Subunit composition of the globulin fraction of rapeseed (Brassica napus L.)
1986 · Michéle Dalgalarrondo, Jean-Michel Robin, et al. · Plant Science · 70
Ester Cross-Link Profiling of the Cutin Polymer of Wild-Type and Cutin Synthase Tomato Mutants Highlights Different Mechanisms of Polymerization
2015 · Glenn Philippe, Cédric Gaillard, et al. · PLANT PHYSIOLOGY · 67
Isolation, taxonomic identification and hydrogen peroxide production by Lactobacillus delbrueckii subsp. lactis T31, isolated from Mongolian yoghurt: inhibitory activity on food-borne pathogens
2007 · B. Batdorj, V. Trinetta, et al. · Journal of Applied Microbiology · 67
Characterization of mare caseins. Identification of $\alpha_{{\bf S1}}$- and $\alpha_{{\bf S2}}$- caseins
2000 · Baldorj Ochirkhuyag, Jean-Marc Chobert, et al. · Le Lait · 64
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Screening of strains of Lactococci isolated from Egyptian dairy products for their proteolytic activity
2009 · Shady El-Ghaish, Michèle Dalgalarrondo, et al. · Food Chemistry · 63
Impact of Maillard type glycation on properties of beta-lactoglobulin
2006 · Jean-Marc Chobert, Jean-Charles Gaudin, et al. · Biotechnology Advances · 62
Thermal modifications of structure and codenaturation of α-lactalbumin and β-lactoglobulin induce changes of solubility and susceptibility to proteases
2002 · C. Bertrand-Harb, A. Baday, et al. · Food / Nahrung · 62
New short peptaibols from a marine Trichoderma strain
2006 · Mustapha Mohamed‐Benkada, Monique Montagu, et al. · Rapid Communications in Mass Spectrometry · 60
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Lipid Partitioning in Maize (Zea mays L.) Endosperm Highlights Relationships among Starch Lipids, Amylose, and Vitreousness
2015 · Mathieu Gayral, Bénédicte Bakan, et al. · Journal of Agricultural and Food Chemistry · 59
Transition from vitreous to floury endosperm in maize ( Zea mays L.) kernels is related to protein and starch gradients
2016 · Mathieu Gayral, Cédric Gaillard, et al. · Journal of Cereal Science · 58
Sunflower Seed Proteins: Characterization and Subunit Composition of the Globulin Fraction
1984 · M. DALGALARRONDO, J. RAYMOND, et al. · Journal of Experimental Botany · 58
Molecular Characterization of a Novel Bacteriocin and an Unusually Large Aggregation Factor of Lactobacillus paracasei subsp. paracasei BGSJ2-8, a Natural Isolate from Homemade Cheese
2007 · Jelena Lozo, Branko Jovcic, et al. · Current Microbiology · 57
Angiotensin I-converting-enzyme (ACE)-inhibitory activity of tryptic peptides of ovine β-lactoglobulin and of milk yoghurts obtained by using different starters
2005 · Jean-Marc Chobert, Khaled El-Zahar, et al. · Le Lait · 56
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Hydrolysis of Major Dairy Proteins by Lactic Acid Bacteria From Bulgarian Yogurts
2007 · IRENA TZVETKOVA, MICHÈLE DALGALARRONDO, et al. · Journal of Food Biochemistry · 51
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Works count: 120
Citation count: 3,476
H-index: 35
I10-index: 77
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