Работы, на которые ссылается эта работа

Работ: 34

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

Smoothing and Differentiation of Data by Simplified Least Squares Procedures.
Abraham Savitzky, Marcel J. E. Golay
Статья1964Цитирований: 11
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
The sustainability challenge to the dairy sector – The growing importance of non-cattle milk production worldwide
Bernard Faye, Gaukhar Konuspayeva
Статья2012Цитирований: 4
ABI
Vitamin content of camel milk.
Z. Farah, R Rettenmaier, David Atkins
Статья1992Цитирований: 4
ABI
Chemical Composition and Nutritional Quality of Camel Milk
Wajih N. Sawaya, Jehangir K. Khalil, A. AL‐SHALHAT +1
Статья1984Цитирований: 4
ABI
Symposium review: Structure-function relationships in cheese
Prabin Lamichhane, Alan L. Kelly, Jeremiah J. Sheehan
Статья2017Цитирований: 4
ABI
Без названия
ДругоеЦитирований: 4
ABI
THE SIZE DISTRIBUTION OF CASEIN MICELLES IN CAMEL MILK
Z. Farah, M. Rüegg
Статья1989Цитирований: 3
ABI
Без названия
ДругоеЦитирований: 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
Contribution of fluorescence spectroscopy and independent components analysis to the evaluation of NaCl and KCl effects on molecular-structure and fat melting temperatures of Cantal-type cheese
M. Loudiyi, Romdhane Karoui, Douglas N. Rutledge +3
Статья2017Цитирований: 3
ABI
Rheological Evaluation of Maturing Cheddar Cheese
Lawrence K. Creamer, N.F. Olson
Статья1982Цитирований: 2
ABI
Evaluation of soft cheese manufactured from camel and buffalo milk.
Magdy Ramadan Shahein, Ahmed Hassanein, Abeer Zayan
Статья2014Цитирований: 2
ABI
Goat Milk – Chemistry and Nutrition
Young W. Park
Другое2017Цитирований: 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
Infrared and fluorescence spectroscopy for monitoring protein structure and interaction changesduring cheese ripening
G�rard Mazerolles, Marie-Fran�oise Devaux, Gabriel Duboz +3
Статья2001Цитирований: 2
ABI
Delineation of salts, ripening and gentle heating effects on molecular structure of Cantal-type cheese by Mid-infrared spectroscopy
M. Loudiyi, Abderrahmane Aït‐Kaddour
Статья2017Цитирований: 2
ABI
MICROSTRUCTURE AND TEXTURE OF CHEESE ANALOGS CONTAINING DIFFERENT TYPES OF FAT
C. Lobato‐Calleros, E.J. Vernon‐Carter, Y. HORNELAS‐URIBE
Статья1998Цитирований: 2
ABI
Без названия
ДругоеЦитирований: 1
ABI
Без названия
ДругоеЦитирований: 1
ABI