Françoise Leriche

4 ta ish

National Research Institute for Agriculture, Food and Environment

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

   MaqolaOAOchiq kirishAnimal Diversity and Health StudiesFoods202010 iqtibos

   ABIABI:AkademIndex/2026.other.197419

2. Biochemical, Physicochemical and Sensory Properties of Yoghurts Made from Mixing Milks of Different Mammalian Species

   Oumayma Boukria, El Mestafa El Hadrami, Aysha Sameen +6

   Sharh maqolaOAOchiq kirishAnimal Diversity and Health StudiesFoods20209 iqtibos

   ABIABI:AkademIndex/2020.review-article.000010

3. 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

   Sharh maqolaOAOchiq kirishProbiotics and Fermented FoodsFoods20207 iqtibos

   ABIABI:AkademIndex/2020.review-article.000009

4. 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

   MaqolaOAOchiq kirishAnimal Diversity and Health StudiesJournal of Food Processing and Preservation20213 iqtibos

   ABIABI:AkademIndex/2026.other.251310