Работы, на которые ссылается эта работа

Работ: 10

Работа: Determination of Protein content in Cheese Products

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. 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

   ABIABI:AkademIndex/openalex/2020.review-article.000009

4. 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

   ABIABI:AkademIndex/openalex/2026.other.355551

5. Recent advances in the application of ultrasound in dairy products: Effect on functional, physical, chemical, microbiological and sensory properties

   Luis M. Carrillo-López, Iván A. García-Galicia, Juan Manuel Tirado‐Gallegos +4

   Обзорная статья2021Цитирований: 2

   ABIABI:AkademIndex/openalex/2026.other.228047

6. 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

7. 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

8. Без названия

   ДругоеЦитирований: 1

   ABIABI:AkademIndex/openalex/2026.other.573987

9. Без названия

   ДругоеЦитирований: 1

   ABIABI:AkademIndex/openalex/2026.other.573988

10. Без названия

    ДругоеЦитирований: 1

    ABIABI:AkademIndex/openalex/2026.other.573989