Ушбу иш иқтибос қилган ишлар

10 та иш

Иш: Determination of Protein content in Cheese Products

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
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
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
Шарҳ мақола20212 иқтибос
ABI
Potential of Multispectral Imager to Characterize Anisotropic French PDO Cheeses: A Feasibility Study
Sylvain Jacquot, Romdhane Karoui, Khaled A. Abbas +3
Мақола20142 иқтибос
ABI
Impact of Different Food Protein Sources in Processed CheeseSauces Manufacture
Suhila Saad, Laila D. EL-Mahdi, R. A. Awad +1
Мақола20162 иқтибос
ABI
Сарлавҳасиз
Бошқа1 иқтибос
ABI
Сарлавҳасиз
Бошқа1 иқтибос
ABI
Сарлавҳасиз
Бошқа1 иқтибос
ABI