1.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

作　　者：Dahlia Daher ;Barbara Deracinois ;Alain Baniel 等

出　　处：Foods. 2020 ;9(10):1354-1371.doi:10.3390/foods9101354

出版社：MDPI Publishing

文章 ID：257044120

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2.In Vitro Assessment of the Impact of Industrial Processes on the Gastrointestinal Digestion of Milk Protein Matrices Using the INFOGEST Protocol

作　　者：Nathalie Atallah ;Barbara Deracinois ;Audrey Boulier 等

出　　处：Foods. 2020 ;9(11):1580-1599.doi:10.3390/foods9111580

出版社：MDPI Publishing

文章 ID：257044303

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3.In Vitro Characterisation of the Antioxidative Properties of Whey Protein Hydrolysates Generated under pH- and Non pH-Controlled Conditions

作　　者：Thanyaporn Kleekayai ;Aurélien V. Le Gouic ;Barbara Deracinois 等

出　　处：Foods. 2020 ;9(5):582-603.doi:10.3390/foods9050582

出版社：MDPI Publishing

文章 ID：257045306

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4.Sensopeptidomic Kinetic Approach Combined with Decision Trees and Random Forests to Study the Bitterness during Enzymatic Hydrolysis Kinetics of Micellar Caseins

作　　者：Dahlia Daher ;Barbara Deracinois ;Philippe Courcoux 等

出　　处：Foods. 2021 ;10(6):1312.doi:10.3390/foods10061312

出版社：MDPI Publishing

文章 ID：262813336

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5.Validation of an Easy Acetonitrile Fractionation for the Simplification of Protein Samples Prior to Proteomics Analyses

作　　者：Yannis Karamanos ;Barbara Deracinois ;Gwënaël Pottiez 等

出　　处：Open Access Library Journal. 2015 ;2(10):1-6.doi:10.4236/oalib.1101928

出版社：Scientific Research Pub

文章 ID：1023228914

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6.Partial-, Double-Enzymatic Dephosphorylation and EndoGluC Hydrolysis as an Original Approach to Enhancing Identification of Casein Phosphopeptides (CPPs) by Mass Spectrometry

作　　者：Barbara Deracinois ;Aurélie Matéos ;Audrey Romelard 等

出　　处：Foods. 2021 ;10(9).doi:10.3390/foods10092134

出版社：MDPI Publishing

文章 ID：1035682820

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	Dahlia Daher	2篇
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