Skip to main content
AkademIndex

Products

For developers

AkademBaseOpen API for the ecosystem
← Back to work

Works cited by this work

117 works

Work: Biochemical, Physicochemical and Sensory Properties of Yoghurts Made from Mixing Milks of Different Mammalian Species

  1. Untitled

    Other1117 citations
    ABI

  2. The Effect of Mixing Milk of Different Species on Chemical, Physicochemical, and Sensory Features of Cheeses: A Review

    Oumayma Boukria, El Mestafa El Hadrami, Sofiane Boudalia +3

    Review articleProbiotics and Fermented FoodsFoods20207 citations
    ABI

  3. Biomolecular content of camel milk: A traditional superfood towards future healthcare industry

    Mohammadreza Khalesi, Maryam Salami, Maryam Moslehishad +2

    Article20175 citations
    ABI

  4. Vitamin content of camel milk.

    Z. Farah, R Rettenmaier, David Atkins

    Article19924 citations
    ABI

  5. Chemical Composition and Nutritional Quality of Camel Milk

    Wajih N. Sawaya, Jehangir K. Khalil, A. AL‐SHALHAT +1

    Article19844 citations
    ABI

  6. Untitled

    Other4 citations
    ABI

  7. THE SIZE DISTRIBUTION OF CASEIN MICELLES IN CAMEL MILK

    Z. Farah, M. Rüegg

    Article19893 citations
    ABI

  8. Untitled

    Other3 citations
    ABI

  9. Mineral and trace element research in goats: A review

    G.F.W. Haenlein, M. Anke

    Review article20102 citations
    ABI

  10. The relationship between quality criteria of goat milk, its technological properties and the quality of the final products

    Ketsia Raynal-Ljutovac, Patrice Gaborit, A. Lauret

    Article20052 citations
    ABI

  11. A Review of Nutritional and Physiological Factors Affecting Goat Milk Lipid Synthesis and Lipolysis

    Yves Chilliard, Anne Ferlay, J. Rouel +1

    Review article20032 citations
    ABI

  12. Proteolysis and Lipolysis of Goat Milk Cheese

    Young W. Park

    Article20012 citations
    ABI

  13. Composition and Characteristics of Goat Milk: Review 1968−1979

    R. Jenness

    Article19802 citations
    ABI

  14. Biochemical characteristics of ewe and goat milk: Effect on the quality of dairy products

    Marzia Albenzio, Antonella Santillo

    Article20112 citations
    ABI

  15. Composition of goat and cow milk produced under similar conditions and analyzed by identical methodology

    Laura Ceballos, Eva Ramos Morales, Gloria de la Torre Adarve +3

    Article20092 citations
    ABI

  16. Nutritional and sensory characteristics of Minas fresh cheese made with goat milk, cow milk, or a mixture of both

    Amanda Marília da Silva Sant’Ana, Fabrícia França Bezerril, Mario Estévez +4

    Article20132 citations
    ABI

  17. Goat milk in human nutrition

    G.F.W. Haenlein

    Article20032 citations
    ABI

  18. Nutritional Value and Technological Suitability of Milk from Various Animal Species Used for Dairy Production

    Joanna Barłowska, M. Szwajkowska, Z. Litwińczuk +1

    Article20112 citations
    ABI

  19. Effects of acidification on physico-chemical characteristics of buffalo milk: A comparison with cow’s milk

    Sarfraz Ahmad, Isabelle Gaucher, Florence Rousseau +4

    Article20072 citations
    ABI

  20. Nutritional, textural and sensory properties of Coalho cheese made of goats', cows' milk and their mixture

    Rita de Cássia Ramos do Egypto Queiroga, Bárbara Melo Santos, Ana Gomes +5

    Article20122 citations
    ABI

  21. Recent advances in exploiting goat's milk: Quality, safety and production aspects

    Nissim Silanikove, Gabriel Leitner, Uzi Merin +1

    Article20102 citations
    ABI

  22. Physico-chemical characteristics of goat and sheep milk

    Y.W. Park, Manuela Juárez, Maria‐Helena Ramos +1

    Article20062 citations
    ABI

  23. Non-bovine milk products as emerging probiotic carriers: recent developments and innovations

    Chaminda Senaka Ranadheera, Nenad Naumovski, Said Ajlouni

    Article20182 citations
    ABI

  24. Untitled

    Other2 citations
    ABI

  25. Untitled

    Other2 citations
    ABI