Ушбу ишга иқтибос қилган ишлар

2 та иш

Иш: Investigation at the molecular level of soft cheese quality and ripening by infrared and fluorescence spectroscopies and chemometrics—relationships with rheology properties

1. 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

   ABIABI:AkademIndex/openalex/2026.other.251310

2. 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

   ABIABI:AkademIndex/openalex/2023.article.001031