Работы, на которые ссылается эта работа

Работ: 81

Работа: Monitoring Molecular Structure Changes of Cow and Camel Milk Mixtures during Coagulation: A Study Based on TPA and 2DCOS-MIR Spectroscopy

Smoothing and Differentiation of Data by Simplified Least Squares Procedures.
Abraham Savitzky, Marcel J. E. Golay
Статья1964Цитирований: 11
ABI
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
ABI
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
ABI
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
Обзорная статьяProbiotics and Fermented FoodsFoods2020Цитирований: 7
ABI
The Infra-red Spectra of Complex Molecules
L. J. Bellamy
Книга1975Цитирований: 6
ABI
Biomolecular content of camel milk: A traditional superfood towards future healthcare industry
Mohammadreza Khalesi, Maryam Salami, Maryam Moslehishad +2
Статья2017Цитирований: 5
ABI
Symposium review: Structure-function relationships in cheese
Prabin Lamichhane, Alan L. Kelly, Jeremiah J. Sheehan
Статья2017Цитирований: 4
ABI
Infrared spectroscopy of proteins
Andreas Barth
Обзорная статья2007Цитирований: 4
ABI
Compositional, technological and nutritional aspects of dromedary camel milk
Omar A. Al haj, Hamad A. Al Kanhal
Статья2010Цитирований: 3
ABI
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
ABI
Generalized Two-Dimensional Correlation Method Applicable to Infrared, Raman, and other Types of Spectroscopy
Isao Noda
Статья1993Цитирований: 3
ABI
Examination of the secondary structure of proteins by deconvolved FTIR spectra
D. Michael Byler, H. Susi
Статья1986Цитирований: 3
ABI
Structural Changes of Milk Components during Acid-Induced Coagulation Kinetics as Studied by Synchronous Fluorescence and Mid-Infrared Spectroscopy
Tahar Boubellouta, Virginie Galtier, Éric Dufour
Статья2011Цитирований: 3
ABI
Microstructure, rheological and geometrical properties of fat globules of milk from different animal species
Hoda El-Zeini
Статья2006Цитирований: 2
ABI
Fresh cheese from camel milk coagulated with Camifloc
Ibtisam E. M. El Zubeir, SAMAH O JABREEL
Статья2008Цитирований: 2
ABI
Quality Characteristics of White Cheese (Jibna-beida) Produced Using Camel Milk and Mixture of Camel Milk and Cow Milk
Salma M. Siddig, Abdel Moneim Elhadi Sulieman, Zakaria A. Salih +1
Статья2016Цитирований: 2
ABI
Lipid metabolic differences in cows producing small or large milk fat globules: Fatty acid origin and degree of saturation
Leonie Walter, Pushkar Shrestha, R. C. Fry +2
Статья2019Цитирований: 2
ABI
Physicochemical, rheological, and micro-structural properties of yogurts produced from mixtures of camel and bovine milks
Afaf Kamal‐Eldin, Ahlam Alhammadi, Adem Gharsallaoui +2
Статья2020Цитирований: 2
ABI
Без названия
ДругоеЦитирований: 2
ABI
Seasonal variations in the chemical composition of camel milk in Jordan
M.S.Y. Haddadin, Sana Gammoh, Richard K. Robinson
Статья2007Цитирований: 2
ABI
Two-Dimensional Infrared (2D IR) Spectroscopy: Theory and Applications
Isao Noda
Статья1990Цитирований: 2
ABI
Fluorescence Spectroscopy Investigation of Acid-or Rennet-Induced Coagulation of Milk
S. Herbert, Alain Riaublanc, B. Bouchet +2
Статья1999Цитирований: 2
ABI
Polymorphic phase behaviour of phospholipid membranes studied by infrared spectroscopy
H. L. Casal, Henry H. Mantsch
Обзорная статья1984Цитирований: 2
ABI
Determination of the Conjugated Linoleic Acids in Cow's Milk Fat by Fourier Transform Raman Spectroscopy
Marc Meurens, Vincent Baeten, Shou He Yan +2
Статья2005Цитирований: 2
ABI
Investigation at the molecular level of soft cheese quality and ripening by infrared and fluorescence spectroscopies and chemometrics—relationships with rheology properties
Asylbek Kulmyrzaev, Éric Dufour, Y. Noël +4
Статья2005Цитирований: 2
ABI