Асосий контентга ўтиш
AkademIndex

Маҳсулотлар

Ишлаб чиқувчилар учун

AkademBaseЭкотизим учун очиқ API

Abderrahmane Aït‐Kaddour

12 та иш

Université Clermont-Auvergne, INRAE, VetAgro Sup, 63370 Lempdes, France

  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

    МақолаAnimal Diversity and Health StudiesFoods202010 иқтибос
    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

    Шарҳ мақолаAnimal Diversity and Health StudiesFoods20209 иқтибос
    ABI

  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

    Шарҳ мақолаProbiotics and Fermented FoodsFoods20207 иқтибос
    ABI

  4. Investigation of the process of molding, pressing and salting hard and soft cheeses

    Qobil Mukhiddinov, A.M. Rakhimov, Dj E Saparov +2

    МақолаAnimal Diversity and Health StudiesIOP Conference Series Earth and Environmental Science20226 иқтибос
    ABI

  5. 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

    МақолаAnimal Diversity and Health StudiesJournal of Food Processing and Preservation20213 иқтибос
    ABI

  6. Determination of Protein content in Cheese Products

    Qobil Mukhiddinov, D K Alimova, Jasur Safarov +2

    МақолаProbiotics and Fermented FoodsIOP Conference Series Earth and Environmental Science20212 иқтибос
    ABI

  7. Mathematical modelling of pumpkin seed drying in a rotary thermosyphon dryer

    Shakhnoza Sultanova, Gunel Imanova, Jasur Safarov +3

    МақолаFood Drying and ModelingMaterials Research Innovations20241 иқтибос
    ABI

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

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

    МақолаAnimal Diversity and Health StudiesChemosensors20230 иқтибос
    ABI

  9. A New Approach of Beef Muscle Discrimination Based on Two-Trace Two-Dimensional Correlation Spectroscopy (2t2d Cos) Combined with Multi-Snapshot Visible-Near Infrared Multispectral Imaging

    Oumayma Boukria, Abderrahmane Aït‐Kaddour, Mohamed Loudiyi +3

    ПрепринтMeat and Animal Product QualitySSRN Electronic Journal20230 иқтибос
    ABI

  10. The Significance of Industry 4.0 Technologies in Enhancing Various Unit Operations Applied in the Food Sector: Focus on Food Drying

    Abdo Hassoun, Abderrahmane Aït‐Kaddour, Iman Dankar +3

    МақолаFood Drying and ModelingFood and Bioprocess Technology20240 иқтибос
    ABI

  11. Beef muscle discrimination based on two-trace two-dimensional correlation spectroscopy (2T2D COS) combined with snapshot visible-near infrared multispectral imaging

    Abderrahmane Aït‐Kaddour, M. Loudiyi, Oumayma Boukria +5

    МақолаSpectroscopy and Chemometric AnalysesMeat Science20240 иқтибос
    ABI

  12. Development of dry matter content of the main components of whey

    Jasur Safarov, Shakhnoza Sultanova, Zulfiya Ergasheva +4

    МақолаProteins in Food SystemsAIP conference proceedings20250 иқтибос
    ABI