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Иш: 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
Мақола196411 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
The sustainability challenge to the dairy sector – The growing importance of non-cattle milk production worldwide
Bernard Faye, Gaukhar Konuspayeva
Мақола20124 иқтибос
ABI
Vitamin content of camel milk.
Z. Farah, R Rettenmaier, David Atkins
Мақола19924 иқтибос
ABI
Chemical Composition and Nutritional Quality of Camel Milk
Wajih N. Sawaya, Jehangir K. Khalil, A. AL‐SHALHAT +1
Мақола19844 иқтибос
ABI
Symposium review: Structure-function relationships in cheese
Prabin Lamichhane, Alan L. Kelly, Jeremiah J. Sheehan
Мақола20174 иқтибос
ABI
Сарлавҳасиз
Бошқа4 иқтибос
ABI
THE SIZE DISTRIBUTION OF CASEIN MICELLES IN CAMEL MILK
Z. Farah, M. Rüegg
Мақола19893 иқтибос
ABI
Сарлавҳасиз
Бошқа3 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
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
Rheological Evaluation of Maturing Cheddar Cheese
Lawrence K. Creamer, N.F. Olson
Мақола19822 иқтибос
ABI
Evaluation of soft cheese manufactured from camel and buffalo milk.
Magdy Ramadan Shahein, Ahmed Hassanein, Abeer Zayan
Мақола20142 иқтибос
ABI
Goat Milk – Chemistry and Nutrition
Young W. Park
Бошқа20172 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
Infrared and fluorescence spectroscopy for monitoring protein structure and interaction changesduring cheese ripening
G�rard Mazerolles, Marie-Fran�oise Devaux, Gabriel Duboz +3
Мақола20012 иқтибос
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
Мақола20172 иқтибос
ABI
MICROSTRUCTURE AND TEXTURE OF CHEESE ANALOGS CONTAINING DIFFERENT TYPES OF FAT
C. Lobato‐Calleros, E.J. Vernon‐Carter, Y. HORNELAS‐URIBE
Мақола19982 иқтибос
ABI
Сарлавҳасиз
Бошқа1 иқтибос
ABI
Сарлавҳасиз
Бошқа1 иқтибос
ABI