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Иш: 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
Мақола196411 иқтибос
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
МақолаAnimal Diversity and Health StudiesFoods202010 иқтибос
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
Шарҳ мақолаAnimal Diversity and Health StudiesFoods20209 иқтибос
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
Шарҳ мақолаProbiotics and Fermented FoodsFoods20207 иқтибос
ABI
The Infra-red Spectra of Complex Molecules
L. J. Bellamy
Китоб19756 иқтибос
ABI
Biomolecular content of camel milk: A traditional superfood towards future healthcare industry
Mohammadreza Khalesi, Maryam Salami, Maryam Moslehishad +2
Мақола20175 иқтибос
ABI
Symposium review: Structure-function relationships in cheese
Prabin Lamichhane, Alan L. Kelly, Jeremiah J. Sheehan
Мақола20174 иқтибос
ABI
Infrared spectroscopy of proteins
Andreas Barth
Шарҳ мақола20074 иқтибос
ABI
Compositional, technological and nutritional aspects of dromedary camel milk
Omar A. Al haj, Hamad A. Al Kanhal
Мақола20103 иқтибос
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
МақолаAnimal Diversity and Health StudiesJournal of Food Processing and Preservation20213 иқтибос
ABI
Generalized Two-Dimensional Correlation Method Applicable to Infrared, Raman, and other Types of Spectroscopy
Isao Noda
Мақола19933 иқтибос
ABI
Examination of the secondary structure of proteins by deconvolved FTIR spectra
D. Michael Byler, H. Susi
Мақола19863 иқтибос
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
Мақола20113 иқтибос
ABI
Microstructure, rheological and geometrical properties of fat globules of milk from different animal species
Hoda El-Zeini
Мақола20062 иқтибос
ABI
Fresh cheese from camel milk coagulated with Camifloc
Ibtisam E. M. El Zubeir, SAMAH O JABREEL
Мақола20082 иқтибос
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
Мақола20162 иқтибос
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
Мақола20192 иқтибос
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
Мақола20202 иқтибос
ABI
Сарлавҳасиз
Бошқа2 иқтибос
ABI
Seasonal variations in the chemical composition of camel milk in Jordan
M.S.Y. Haddadin, Sana Gammoh, Richard K. Robinson
Мақола20072 иқтибос
ABI
Two-Dimensional Infrared (2D IR) Spectroscopy: Theory and Applications
Isao Noda
Мақола19902 иқтибос
ABI
Fluorescence Spectroscopy Investigation of Acid-or Rennet-Induced Coagulation of Milk
S. Herbert, Alain Riaublanc, B. Bouchet +2
Мақола19992 иқтибос
ABI
Polymorphic phase behaviour of phospholipid membranes studied by infrared spectroscopy
H. L. Casal, Henry H. Mantsch
Шарҳ мақола19842 иқтибос
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
Мақола20052 иқтибос
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
Мақола20052 иқтибос
ABI