Microbiological and physicochemical changes during ripening of Camembert cheeses made from raw and pasteurized cow milk produced in Tizi-Ouzou (north of Algeria) von Sebbane, Hillal, Almi, Dalila, Hadouchi, Sonia, Hedjel, Louiza, Smail-Saadoun, Noria, Mati, Abderrahmane

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Casesidin-like anti-bacterial peptides in peptic hydrolysate of camel milk β-casein von Almi-Sebbane, Dalila, Adt, Isabelle, Degraeve, Pascal, Jardin, Julien, Bettler, Emmanuel, Terreux, Raphaël, Oulahal, Nadia, Mati, Abderahmane

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Separation and characterization of major milk proteins from Algerian Dromedary (Camelus dromedarius) von Saliha, Si Ahmed Z, Dalila, Almi, Chahra, Senoussi, Saliha, Boudjenah H, Abderrahmane, Mati

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Dromedary camel milk proteins, a source of peptides having biological activities – A review von Mati, Abderrahmane, Senoussi-Ghezali, Chahra, Si Ahmed Zennia, Saliha, Almi-Sebbane, Dalila, El-Hatmi, Halima, Girardet, Jean-Michel

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