Ушбу ишга иқтибос қилган ишлар

3 та иш

Иш: 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

1. 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

   ABIABI:AkademIndex/openalex/2026.other.197419

2. 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

3. Determination of Protein content in Cheese Products

   Qobil Mukhiddinov, D K Alimova, Jasur Safarov +2

   МақолаProbiotics and Fermented FoodsIOP Conference Series Earth and Environmental Science20212 иқтибос

   ABIABI:AkademIndex/openalex/2026.other.251311