Publications by authors named "Sarah Todeschini"

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Biocontrol Strategy of in Ready-to-Eat Pork Cooked Ham Using Peptic Hydrolysates of Porcine Hemoglobin.
Zain Sanchez-Reinoso, Sarah Todeschini, Jacinthe Thibodeau, Laila Ben Said, Ismail Fliss

Foods· July 2024

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Impact of Pulsed Electric Fields and pH on Enzyme Inactivation and Bioactivities of Peptic Hydrolysates Produced from Bovine and Porcine Hemoglobin.
Zain Sanchez-Reinoso, Sarah Todeschini, Jacinthe Thibodeau, Laila Ben Said, Ismail Fliss

Foods· October 2022

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Impacts of pH and Base Substitution during Deaerator Treatments of Herring Milt Hydrolysate on the Odorous Content and the Antioxidant Activity.
Sarah Todeschini, Véronique Perreault, Charles Goulet, Mélanie Bouchard, Pascal Dubé

Foods· June 2022

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Development of a New Deodorization Method of Herring Milt Hydrolysate: Impacts of pH, Stirring with Nitrogen and Deaerator Treatment on the Odorous Content.
Sarah Todeschini, Véronique Perreault, Charles Goulet, Mélanie Bouchard, Pascal Dubé

Foods· April 2021

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Assessment of the Performance of Electrodialysis in the Removal of the Most Potent Odor-Active Compounds of Herring Milt Hydrolysate: Focus on Ion-Exchange Membrane Fouling and Water Dissociation as Limiting Process Conditions.
Sarah Todeschini, Véronique Perreault, Charles Goulet, Mélanie Bouchard, Pascal Dubé

Membranes (Basel)· June 2020

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