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41 та иш

Иш: 2D-Cross Correlation Spectroscopy Coupled with Molecular Fluorescence Spectroscopy for Analysis of Molecular Structure Modification of Camel Milk and Cow Milk Mixtures during Coagulation

  1. Principles of Fluorescence Spectroscopy

    Joseph R. Lakowicz

    Китоб199912 иқтибос
    ABI

  2. Biomolecular content of camel milk: A traditional superfood towards future healthcare industry

    Mohammadreza Khalesi, Maryam Salami, Maryam Moslehishad +2

    Мақола20175 иқтибос
    ABI

  3. The sustainability challenge to the dairy sector – The growing importance of non-cattle milk production worldwide

    Bernard Faye, Gaukhar Konuspayeva

    Мақола20124 иқтибос
    ABI

  4. Vitamin content of camel milk.

    Z. Farah, R Rettenmaier, David Atkins

    Мақола19924 иқтибос
    ABI

  5. Chemical Composition and Nutritional Quality of Camel Milk

    Wajih N. Sawaya, Jehangir K. Khalil, A. AL‐SHALHAT +1

    Мақола19844 иқтибос
    ABI

  6. Symposium review: Structure-function relationships in cheese

    Prabin Lamichhane, Alan L. Kelly, Jeremiah J. Sheehan

    Мақола20174 иқтибос
    ABI

  7. Сарлавҳасиз

    Бошқа4 иқтибос
    ABI

  8. Generalized Two-Dimensional Correlation Method Applicable to Infrared, Raman, and other Types of Spectroscopy

    Isao Noda

    Мақола19933 иқтибос
    ABI

  9. 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

  10. 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

    Мақола20173 иқтибос
    ABI

  11. The Coagulation of Differently Sized Casein Micelles by Rennet

    Douglas G. Dalgleish, Jan Brinkhuis, T.A.J. Payens

    Мақола19812 иқтибос
    ABI

  12. Formation of volatile aroma compounds and carbon dioxide in yogurt starter grown in cows' and goats' milk

    Gunnar Rysstad, Roger K. Abrahamsen

    Мақола19872 иқтибос
    ABI

  13. Evaluation of the effect of salts on chemical, structural, textural, sensory and heating properties of cheese: Contribution of conventional methods and spectral ones

    M. Loudiyi, Abderrahmane Aït‐Kaddour

    Шарҳ мақола20182 иқтибос
    ABI

  14. Two-Dimensional Infrared (2D IR) Spectroscopy: Theory and Applications

    Isao Noda

    Мақола19902 иқтибос
    ABI

  15. Fluorescence Spectroscopy Investigation of Acid-or Rennet-Induced Coagulation of Milk

    S. Herbert, Alain Riaublanc, B. Bouchet +2

    Мақола19992 иқтибос
    ABI

  16. Effects of Added Minerals (Calcium, Phosphate, and Citrate) on the Molecular Structure of Skim Milk as Investigated by Mid-Infrared and Synchronous Fluorescence Spectroscopies Coupled with Chemometrics

    Tahar Boubellouta, Virginie Galtier, Éric Dufour

    Мақола20092 иқтибос
    ABI

  17. Сарлавҳасиз

    Бошқа2 иқтибос
    ABI

  18. MICROSTRUCTURE AND TEXTURE OF CHEESE ANALOGS CONTAINING DIFFERENT TYPES OF FAT

    C. Lobato‐Calleros, E.J. Vernon‐Carter, Y. HORNELAS‐URIBE

    Мақола19982 иқтибос
    ABI

  19. Сарлавҳасиз

    Бошқа1 иқтибос
    ABI

  20. Сарлавҳасиз

    Бошқа1 иқтибос
    ABI

  21. Сарлавҳасиз

    Бошқа1 иқтибос
    ABI

  22. Сарлавҳасиз

    Бошқа1 иқтибос
    ABI

  23. Сарлавҳасиз

    Бошқа1 иқтибос
    ABI

  24. Сарлавҳасиз

    Бошқа1 иқтибос
    ABI

  25. Сарлавҳасиз

    Бошқа1 иқтибос
    ABI