Работы, на которые ссылается эта работа

Работ: 6

Работа: 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

   СтатьяAnimal Diversity and Health StudiesFoods2020Цитирований: 10

   ABIABI:AkademIndex/openalex/2026.other.197419

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

   Обзорная статьяAnimal Diversity and Health StudiesFoods2020Цитирований: 9

   ABIABI:AkademIndex/openalex/2020.review-article.000010

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

   СтатьяAnimal Diversity and Health StudiesJournal of Food Processing and Preservation2021Цитирований: 3

   ABIABI:AkademIndex/openalex/2026.other.251310

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

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

   Статья2014Цитирований: 2

   ABIABI:AkademIndex/openalex/2026.other.251308

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

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

   Статья2016Цитирований: 2

   ABIABI:AkademIndex/openalex/2026.other.251309

6. Determination of Protein content in Cheese Products

   Qobil Mukhiddinov, D K Alimova, Jasur Safarov +2

   СтатьяProbiotics and Fermented FoodsIOP Conference Series Earth and Environmental Science2021Цитирований: 2

   ABIABI:AkademIndex/openalex/2026.other.251311