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Publications by Michèle Iskandar
High Hydrostatic Pressure Pretreatment of Whey Protein Isolates Improves Their Digestibility and Antioxidant Capacity
Foods
Health Professions
Plant Science
Health
Microbiology
Food Science
Related publications
Impact of Hydrostatic Pressure on an Intrinsically Disordered Protein: A High-Pressure NMR Study of Α-Synuclein
ChemBioChem
Organic Chemistry
Biochemistry
Molecular Medicine
Molecular Biology
Effect of Soy and Milk Whey Protein Isolates and Their Hydrolysates on Weight Reduction in Genetically Obese Mice
Bioscience, Biotechnology and Biochemistry
Organic Chemistry
Applied Microbiology
Molecular Biology
Biochemistry
Analytical Chemistry
Medicine
Biotechnology
Changes of Protein Profiles in Pork and Beef Meat Caused by High Hydrostatic Pressure Treatment
Acta Alimentaria
Food Science
Effect of High Hydrostatic Pressure Processing Strategies on Retention of Antioxidant Phenolic Bioactives in Foods and Beverages – A Review
Polish Journal of Food and Nutrition Sciences
Nutrition
Food Science
Dietetics
Fffect of High Hydrostatic Pressure on Cell Division
Okayama Igakkai Zasshi (Journal of Okayama Medical Association)
Effect of High Hydrostatic Pressure on Smooth Muscle
Okayama Igakkai Zasshi (Journal of Okayama Medical Association)
Effect of High Hydrostatic Pressure on Smooth Muscle
Okayama Igakkai Zasshi (Journal of Okayama Medical Association)
Stability of Chlorophyll-Protein Complex (Photosystem Ⅱ) in Processed Spinach: Effect of High Hydrostatic Pressure
International Journal of Food Properties
Food Science
Phase-Exchange Solvent Pretreatment Improves the Enzymatic Digestibility of Cellulose and Total Sugar Recovery From Energy Sorghum
