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Works cited by this work

6 works

Work: Investigation of the process of molding, pressing and salting hard and soft cheeses

  1. 2D-Cross Correlation Spectroscopy Coupled with Molecular Fluorescence Spectroscopy for Analysis of Molecular Structure Modification of Camel Milk and Cow Milk Mixtures during Coagulation

    Oumayma Boukria, El Mestafa El Hadrami, Shakhnoza Sultanova +3

    ArticleAnimal Diversity and Health StudiesFoods202010 citations
    ABI

  2. Biochemical, Physicochemical and Sensory Properties of Yoghurts Made from Mixing Milks of Different Mammalian Species

    Oumayma Boukria, El Mestafa El Hadrami, Aysha Sameen +6

    Review articleAnimal Diversity and Health StudiesFoods20209 citations
    ABI

  3. Delineation of molecular structure modification during coagulation of mixed camel and cow milk by mid‐infrared spectroscopy and parallel factor analysis

    Oumayma Boukria, Jian Wang, Jasur Safarov +4

    ArticleAnimal Diversity and Health StudiesJournal of Food Processing and Preservation20213 citations
    ABI

  4. Potential of Multispectral Imager to Characterize Anisotropic French PDO Cheeses: A Feasibility Study

    Sylvain Jacquot, Romdhane Karoui, Khaled A. Abbas +3

    Article20142 citations
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  5. Impact of Different Food Protein Sources in Processed CheeseSauces Manufacture

    Suhila Saad, Laila D. EL-Mahdi, R. A. Awad +1

    Article20162 citations
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  6. Determination of Protein content in Cheese Products

    Qobil Mukhiddinov, D K Alimova, Jasur Safarov +2

    ArticleProbiotics and Fermented FoodsIOP Conference Series Earth and Environmental Science20212 citations
    ABI